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Baby Backs ribs with the Lang
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Founding Member
- Jul 2014
- 9697
- 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.
Baby Backs ribs with the Lang
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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Club Member
- Sep 2015
- 8361
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
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> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
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> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WΓSTHOF, Dalstrong, and Buck knives
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Club Member
- Jun 2016
- 4364
- 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
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
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1 new standard grilling remote digital thermometer
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1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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
- Jul 2016
- 106
- Covington, Louisiana
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Weber Summit Charcoal Grilling Center
Pit Barrel Cooker
Weber Kettle 22" Original
Ultra Chef Gas Grill
Slow n Sear Low Profile with Drip n Griddle Pan
Thermoworks Thermapen MK4 - Blue
Thermoworks Smoke and Gateway
Maverick ET not sure which
GrillGrates
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Beer
Brisket
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Club Member
- Jan 2016
- 2633
- Chilltown, USA
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Primo Oval XL Ceramic Cooker
Pit Barrel Cooker
2x Mavrick 732
Therma Pen Orange
Favorite Bourbon Blanton's
SF Giants
MCS wish list - Lone Star Grillz off set
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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