Getting the fire started. Got a good bed of coals, the Lang is heated up, time for the ribs. The first two racks has a rub that I found online 3 or 4 years ago that we like alot and third rack has Bicentennial rub from Penzeys on it that my wife found in the spice tub where we keep our extra spices and rubs. Here they are about 3 1/2 hrs into the cook. Here they are about 6 hrs later. The bottom two was brush pretty heavy with Pineapple Habanero Jelly by TexasPepperJelly.com and the one in the middle was the one with the Bicentennial rub and it was sauce with Heinz BBQ sauce (sweet & spicy). Here's a close up shot of some very tasty ribs. And since I have been on a low carb diet for a little over a month now my wife made a Loaded Bake Cauliflower dish and it was delish. My low carb meal.
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Baby Backs ribs with the Lang
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Sep 2015
- 8064
- Colorado
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> Weber Genesis EP-330
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to fiddle with a more capable cooker)
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- Jun 2016
- 4149
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
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Those ribs look great DW.
Just curious what were the outside temps for your cook?
It looks to me like a very large bed of coals to start your cook. I generally don't start with that much. But I'm open to see how this works for you. Always looking to improve. Thanks for your input DW.
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Yep, that is the way I do it also DW.
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Steve B I normally start off with five logs but there was an extra log laying close by. It takes approximately 1.5 hrs for the pit to lower down to 250 F which gives me plenty of time to do a couple of steam cleanings and to get the meat prep.
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Club Member
- Dec 2015
- 754
- Lubbock tx
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I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
Very Nice!! That is some nice looking coals you have there!! The meat looks even better!! I thought the Cauliflower was actually mac and cheese could have fooled me into eating some thong good for me lol it looks that good
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- Covington, Louisiana
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Weber Summit Charcoal Grilling Center
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- Chilltown, USA
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Primo Oval XL Ceramic Cooker
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Those look spectacular. Hey with those Texas Pepper Jellies do they mostly just add heat and maybe a little sweet or do you get a strong fruit flavor too? I'm going to have to try those. They sound interesting.
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- Jul 2014
- 1238
- Papillion, NE
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