Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Kamado Style Cookers => Topic started by: HighOnSmoke on April 27, 2019, 05:45:07 PM
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Today’s cook is babyback ribs. I seasoned the Cheshire ribs (from Heritage Farms) with Meat Church BBQ’s The Gospel rub. I
am using the Akorn today with a couple chunks of plum and a couple chunks of cherry. Shooting to run at 235.
2 hours into the cook and the ribs look great. Ready to pull them off and wrap.
(https://photos.smugmug.com/BBQ-Cooks/Babyback-Ribs-on-the-Akorn-04-27-19/i-TNrCz7f/0/56fe4269/L/BB%20Ribs%2042719-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Babyback-Ribs-on-the-Akorn-04-27-19/i-TNrCz7f/A)
Ribs were wrapped for a little over an hour. I am going to let them tighten up for about 20 minutes and pull them. I also put a
pan of homemade mac n cheese on earlier. It should be ready the same time as the ribs. Mac n cheese recipe is from this book:
John McLemore's "Dadgum That's Good!"
(https://photos.smugmug.com/BBQ-Cooks/Babyback-Ribs-on-the-Akorn-04-27-19/i-F3Jg5sb/0/d316b5f5/L/BB%20Ribs%2042719-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Babyback-Ribs-on-the-Akorn-04-27-19/i-F3Jg5sb/A)
My delicious plate!
(https://photos.smugmug.com/BBQ-Cooks/Babyback-Ribs-on-the-Akorn-04-27-19/i-WddSW59/0/0ee32238/L/BB%20Ribs%2042719-3-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Babyback-Ribs-on-the-Akorn-04-27-19/i-WddSW59/A)
Another fun cook on the Akorn. When I sliced the ribs, I thought they may have been dry, but they were actually juicy and very
flavorful with a nice light smoke profile. I really love the smoke profile from the Akorn. Not as dominant as what I get from my
Weber or even my Backwoods. Just a bit more than both of my pellet grills and we really are enjoying the lighter smoke profile.
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I could tear into a plateful of those ribs right now, Mike! They look great.
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You got that Akorn singing HOS.
Those ribs look great. and that mac and cheese aint no slouch either!!
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Looks fantastic
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That's a proper meal. Look great.
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Mike, those ribs look great but that mac and cheese is what got me drooling.