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Post by BBQ Butcher on Mar 9, 2008 15:53:00 GMT -5
Ribz and chicken are on, 250° indirect with straight Mali's lump Chix has evvo, garlic and Penzey's Tuscan Sunset and will be sliced for lunch to go on Chef Salad. Ribs have my Rib Rub and will be snacks for most of the afternoon Windy as h*ll and tough controlling the temp, but we are somewhat cooking at 275° now Chicken was done after 1¼ hrs and went inside for cooling to be sliced. Here are the ribz after two hours. Into some foil with some Coke, as I didn't have any apple juice 45 minutes in the foil and then a saucing of Jack Daniels Steak House BBQ Sauce ( a tad too much, but no one complained). 15 minutes later they was done I set up a 'buffet line' for the Chef Salad fixin's, along with the sliced chicken breast, garlic bread and the ribs. No pics, as it was 1:30 and the company and us was mighty hungry by then Will post some pics of the sliced ribs later tonite after a rerun for dinner. They were nice ;D As mentioned many times before, the 3-1-1 is a good guide for cooking ribs, but be ready to adapt, as these were a 2-¾-¼ As far as set up.....drip pan racks, two "D" plates, cooking grids flipped over in 'low' position, a couple layers of Hd foil on top of the cooking grids to catch the drippings and ribs/chicken were place on the extended cooking racks.
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