ninja cooks live: pitmaster T's frank-illen spare ribs

[Sausage Warrior]

The Ninja - didn't see that one coming with all that snow - how many people in your area were having great backyard cooked ribs with all that snow? I'm drooling. Purpose, faith, skill, fire! Love it.

 

[Decoy205]

They look cooked perfectly.

 

[Pitmaster T]

You are welcome. I like that you view this also as something you can weave into your own thang.

I had some concerns too. The time is longer for those of us that never opened to spritz and yet reminds me of the time I built a spritzer that operated without actually having to open the pit door. Yes... you are reading that right.

I ended up reducing the rub (knocking it off) as well and I agree I should have used less. This is stellar of Brisket. And honestly on chicken it ain't bad either.

what "other rub" did you use.

And done




Conclusion: they were good and savory, a bit more color than I wanted. The ribs had a brisket like bark too them which isn't a bad thing, just it was bit more than the pics from Killens. I'd like to try without the regular rub and just slightly less gravel rub. I like the idea of the hot sauce slather I'll give it a try on future cooks. I also think hitting a rack with a pinch of the gravel will add something to my standard rib cooks. The spritz added a nice savory element, I think I liked it more than just watered down Worcester. I'll give this method another go and see how it goes. definitely techniques here that I'll use in other cooks, I like to mix up my rib cooks to keep things from getting stale. Thanks for sharing Donnie

 

[jakel]

Look real fine Ninja!

 

[Bonewagon]

Looks delicious. :thumb:

 

[smoke ninja]

The other rub was bone sucking sauce seasoning and rub. it has a lot of sugar and may have contributed to the extra color. I put a very a light coat on. i usually mix it 50/50 with my flash powder (my house brisket mix) for ribs amd should have tried that orthe season salt instead. The spritz definitely added time. The cook was close to 5 hours where it is normally closer to 4. I spritzed about every half hour to 45 min starting after 2 hrs and the cooker was down around 250 for a bit (all that opening made temps unstable and i wasn't gonna fight it)

 

[Pitmaster T]

The first time I did this I only spritzed one rack. HUGE difference. The spritz adds flavor in this case (and I am not a spritz supporter), compliments the rub, and bonds it better as well as looking good.

 

[pjtexas1]

Nice job on the ribs! I use the foil diffuser on the OTG everytime I smoke on it.

 

[ebijack]

The Ninja - didn't see that one coming with all that snow - how many people in your area were having great backyard cooked ribs with all that snow? I'm drooling. Purpose, faith, skill, fire! Love it.

I'm not far from Steve, I bet he was hoping to be doing those on an Acorn, but that hasn't happened as of yet ( tough to get a loaned out smoker back, dang excuses). After moving a lot of snow, I did country ham, 3 lbs of bacon, wings. Weather doesn't stop an addiction :twitch:

 

[smoke ninja]

I'm not far from Steve, I bet he was hoping to be doing those on an Acorn, but that hasn't happened as of yet ( tough to get a loaned out smoker back, dang excuses). After moving a lot of snow, I did country ham, 3 lbs of bacon, wings. Weather doesn't stop an addiction :twitch:

With a negative wind chill today would have been a perfect day to put the akorn through its paces. No big biggie it'll happen when it happens.

When it gets cold I park a grill in next to my front door, it's literally one step away so smoking in extreme weather isn't that bad. I take so much time off this time of year that I Q almost as much as in the summer. What else am I gonna doo.

 

[Big George's BBQ]

They look very good to me

 

[CharredApron]

Me likey too! I've got the OTG right by the door too, would rather have the Kamado there, but I ain't got time for dat!

 

[smoke ninja]

If youve discredited spritzing and mops give this one a try, it may change your mind.

 

[tish]

I like the ingredients in your spritz. Nice flavor combination. :thumb:

 

[smoke ninja]

^^^^ it has a great flavor tish but i can't take credit for it.

 

[tish]

Yeah, Donnie is amazing, isn't he? :nod:

 

[gtr]

If youve discredited spritzing and mops give this one a try, it may change your mind.

I had written off spritzing until I cooked a clod and spritzed it per Donnie. I'm a believer. Even though I've been cooking a lot of ribs lately, I may do some more this weekend this way.

 

[pjtexas1]

I take so much time off this time of year that I Q almost as much as in the summer. What else am I gonna doo.

Ninjas don't go on vacation?:tsk: