Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: cgriller64 on April 09, 2017, 09:08:14 PM
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After I pulled my wings for today's lunch I turned the grill down to 200 degrees.
(http://i848.photobucket.com/albums/ab48/Cgriller64/C3ACF0C4-7D59-4D3B-A74D-0A8851629C75_zpsnlxnva5w.jpg) (http://s848.photobucket.com/user/Cgriller64/media/C3ACF0C4-7D59-4D3B-A74D-0A8851629C75_zpsnlxnva5w.jpg.html)
Threw on a slab of Loin Ribs rubbed with Bad Byrons But Rub and mopped with apple juice every 1/2 hour or so for 2 hours.
(http://i848.photobucket.com/albums/ab48/Cgriller64/F1352508-190D-4A3D-9764-6E9868B22A94_zpsbutg1uwa.jpg) (http://s848.photobucket.com/user/Cgriller64/media/F1352508-190D-4A3D-9764-6E9868B22A94_zpsbutg1uwa.jpg.html)
Turned grill up to 225 degrees while wrapping ribs in foil with spray butter, brown sugar, and honey. Put back on the grill for an hour.
(http://i848.photobucket.com/albums/ab48/Cgriller64/1826EE3B-8BB1-4B1D-A9F3-54E34D295C63_zpstqowzcff.jpg) (http://s848.photobucket.com/user/Cgriller64/media/1826EE3B-8BB1-4B1D-A9F3-54E34D295C63_zpstqowzcff.jpg.html)
Unwrapped and given a chance to finish cooking while pat of butter melted into some BBQ sauce with the foil drippings.
(http://i848.photobucket.com/albums/ab48/Cgriller64/85C19D43-F2FA-4F4A-ADB7-79EEEC2D74F4_zpszs5ywvqz.jpg) (http://s848.photobucket.com/user/Cgriller64/media/85C19D43-F2FA-4F4A-ADB7-79EEEC2D74F4_zpszs5ywvqz.jpg.html)
Basted with the sauce.
(http://i848.photobucket.com/albums/ab48/Cgriller64/09977683-53AB-494C-98E8-2EC352290C96_zpsi7gzeh4c.jpg) (http://s848.photobucket.com/user/Cgriller64/media/09977683-53AB-494C-98E8-2EC352290C96_zpsi7gzeh4c.jpg.html)
Passed the bend test ready to pull.
(http://i848.photobucket.com/albums/ab48/Cgriller64/3EDE4183-5E5D-4F6B-B378-558CE2F6DAAF_zpsbrwbs98k.jpg) (http://s848.photobucket.com/user/Cgriller64/media/3EDE4183-5E5D-4F6B-B378-558CE2F6DAAF_zpsbrwbs98k.jpg.html)
Yummy. :P
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Nice set of ribs
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Very nice looking ribs!
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Thats a beautful rib , now I know when i get there.
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Thanks. They turned out great. This was my second time with ribs on this grill. First time I cooked at 275 and no wrap. They were good but not as good as today.
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Those look great.
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Awesome lookin banes! :thumbup:
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Look great.
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Those ribs do look good and as you found out a lower pit temp produces better results.
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Look fantastic
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You could fix me a rack of bones anytime.... :thumbup:
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(http://i848.photobucket.com/albums/ab48/Cgriller64/1826EE3B-8BB1-4B1D-A9F3-54E34D295C63_zpstqowzcff.jpg)
Unwrapped and given a chance to finish cooking while pat of butter melted into some BBQ sauce with the foil drippings.
That right there is exactly why I prefer foiling ribs. I love to mix the foil drippings with some BBQ sauce for glazing. YUM! :thumbup:
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That right there is exactly why I prefer foiling ribs. I love to mix the foil drippings with some BBQ sauce for glazing. YUM! :thumbup:
I agree. The foil drippings definately add another layer of flavor to the sauce.
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What a great looking rack of ribs...and such a simple plan to get there.
Way to go!