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Ribs on a Weber Q

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  • Daniel duke
    Former Member
    • Jul 2019
    • 31
    • Montana

    Ribs on a Weber Q

    cooke these ribs for friends Wednesday night turned out perfect 😊
    Attached Files
  • surfdog
    Club Member
    • Mar 2016
    • 494
    • Sunny SoCal
    • Weber Summit Charcoal Grill Center - Weber Summit Platinum D6 - Blue Rhino Razor - Char-Griller Legacy - Anova WiFi - Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoPop - ThermoWorks TimeStick Trio x2 - Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

    #2
    Where there’s a will, there’s a way. Nicely done.

    Comment

    • Razor
      Club Member
      • Mar 2018
      • 134
      • Pittsburgh

      #3
      Nice job!

      Comment

      • Daniel duke
        Former Member
        • Jul 2019
        • 31
        • Montana

        #4
        Marinated 48 hrs with Wright’s liquid smoke, garlic salt,Weber grill mates, thyme,paprika, after 48 hrs seared all sides on grill then slow cooked for 1.5 hrs , 15 minutes before finishing I basted with maple syrup honey and Stubbs original bbq sauce turned out super moist and delicious

        Comment

        • Mr. Bones
          Birthday Hat Master
          • Sep 2016
          • 7855
          • Kansas Territory
          • Grills / Smokers
            *********************************************

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            Weber 18" Kettle ($30 CL) 'Lil' Feller'
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            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
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            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
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            (Lime Green)
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            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



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            4 Pro Series cable extensions
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            Accessories:
            *********************************************
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            Warming shelf
            MyWeigh KD-8000Kitchen Scale
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            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



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            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
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            60's CorningWare 10-cup percolator (Mom's) Daily driver
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            Tramontina 6.5 qt Dutch Oven

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            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #5
          Pullin off some great ribs on a Q is, in my humble opinion, a noteworthy accomplishment, an a testimony to yer cookin skillz, amigo!

          Comment


          • surfdog
            surfdog commented
            Editing a comment
            I was thinking the same...thus my post above.

            I think occasionally we can sometimes forget that not everyone hanging out here has access to multiple cookers...and many (most?) simply make do with what they have. I know I am guilty of that.

            So when I see something tasty like those coming off a Q I am truly humbled. With my cookers I have NO excuse for them not to be perfect every time. So any failure is entirely on ME.

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            surfdog 'Makin do with what ya got', is, to me, what cookin is alla bout... It's how life was, when I was a learnin to cook... ((Still is, to me, )

            Bein able to attribute any failures to myself, as appropriate, is a highly developmental, an motivational carrot, to dangle out there, in front of me, an an intrinsically necessary step, in development as a cook

            A steady diet of Humble Pie almost certainly has never caused any fatalilties, other than to some folks' egos...

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            I cook on a bizarre variety of cookers, not cause I 'haveta', but because it gives me great pleasure to watch folks faces, when I pull great food outta them, heehee...

            An, yup; I enjoy th challenge...
            surfdog
        • Daniel duke
          Former Member
          • Jul 2019
          • 31
          • Montana

          #6
          Sometimes you just can’t fire up your smoker for a couple of racks of ribs so your options are limited, and here in Montana good wood is a commodity I have to order from out of State,to get hickory,pecan, mesquite, even oak so you just make due and adjust😊

          Comment

          • Troutman
            Club Member
            • Aug 2017
            • 6345
            • Republic of Texallence

            • OUTDOOR COOKERS
              22" Weber Kettle - Red Premium Limited Edition
              6 Burner Weber Summit Gasser
              22" and 18" Weber WSM Smoker
              18” Jumbo Joe
              36" double door Lyfe Tyme offset stick burner (SOLD !)
              Pitts & Spitts Pellet Pro 2436
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              Thermoworks SMOKE
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              A-MAZE-N Smoker 12" Tube & Tray
              Weber stainless veggie basket
              Weber stainless fish basket
              Weber stainless rib rack
              Phat Mat cooking mats
              Barbestar BBQ Cooking Gloves
              WOOD & PELLET PREFERENCES
              For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
              For Chicken & other fowl = competition blend, cherry/oak/hickory
              For Turkey = 100% hickory or competition blend
              For Pork Shoulder = mesquite, oak or hickory
              For Pork Chops or Ribs = 100% applewood
              SOUS VIDE
              Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
              INDOOR COOKWARE
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              Old Revere Wear Copper & Stainless Pots (handed down)

              JA Henckels 15 piece Stainless Knife Set
              Victorinox 12" Fibrox Pro Slicing Knive
              Victorinox 6" Curved Boning Knife
              Set of Dalstrong Japanese Steak Knives

            #7
            Quality cook on a mighty little cooker. I’m planning on steaks and sausage on my Jumbo Joey tonight, you know sometimes small is a mighty big thing !!!

            Comment


            • Mr. Bones
              Mr. Bones commented
              Editing a comment
              Lookin fwd to that, Brother!
              Ya know I'm always All In fer a Smokey Joe (or Jumbo) cook!

              It's a fun pastime, economical of briq usage, an, ultimately, fun to watch folks jaws drop, when they see where their food was prepared.

              Cain't think of a more efficient use of kbb, but, disclaimer; ain't tried out my relatively recently acquired CGA, yet, either... I'm sure it's gonna be Big fun, or I wouldn'ta laid down no hard-earned dollars, after it...
          • RonB
            Club Member
            • Apr 2016
            • 10792
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #8
            Lookin' good.

            Comment

            • MBMorgan
              Club Member
              • Sep 2015
              • 5609
              • Colorado
              • > Weber Genesis EP-330
                > Grilla Grills Original Grilla (OG) pellet smoker
                > Pit Barrel Cooker (gone to a new home)
                > WeberQ 2000 (on "loan" to a relative)
                > 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
                > Thermoworks Thermapen
                > Thermoworks IR-GUN-S
                > Anova sous vide circulator
                > Searzall torch
                > BBQ Guru Rib Ring

                > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

              #9
              Great job on those ribs! Just goes to show that a good cook can generally turn out good food regardless of the heat source.

              Comment

              • pjlstrat
                Club Member
                • May 2019
                • 202
                • Massachusetts
                • Grills
                  Primo XL
                  Weber Genesis w/ rotisserie

                  Thermometers/Controllers
                  Thermopen
                  ThermaQ 2 Channel
                  Party Q
                  Smobot

                #10
                That’s impressive. I have seen much worse ribs turned out on much more expensive cookers !!

                Comment

                • bardsleyque
                  Club Member
                  • Oct 2015
                  • 523
                  • Snoqualmie Wa.

                  #11
                  good looking ribs! keep up the good work.

                  Comment

                  • HawkerXP
                    Club Member
                    • Jul 2016
                    • 3959
                    • Northern Virginia
                    • 3 Weber kettles, and a PBC
                      Thermopop
                      Dot w two probes
                      Slo n Sear
                      Cold beer

                    #12
                    Wibs!?! Did someone say WIBS? Yes, please.

                    Comment

                    • Nate
                      Charter Member
                      • Apr 2015
                      • 3634
                      • Pawnee, Indiana
                      • INFO
                        ~Known as: Nate
                        ~Location: Cornfield in Southwestern Indiana
                        ~Credit Manager for an Agriculture Coop.


                        SMOKERS & GRILLS
                        ~Grilla Original Grilla
                        ~Char-Broil Commercial Tru-Infrared Gas Grill
                        ~Pit Barrel Cooker
                        ~Brinkmann Trailmaster Vertical Offset Smoker
                        ~Weber Kettle 22.5" Original
                        ~Weber Q1000


                        THERMOMETERS
                        ~Thermoworks Thermapen MX4
                        ~Thermoworks Thermapen
                        ~Thermoworks ThermoPop
                        ~Thermoworks ChefAlarm TX-1100-XX (Orange and black)
                        ~Thermoworks DOT TX-1200-XX (Black)
                        ~Thermoworks IR-Gun-S Industrial Infrared Thermometer
                        ~Maverick ET-733
                        ~Maverick XR-50


                        ACCESSORIES
                        ~Stanley T-Stak mobile tool box for BBQ Supplies
                        ~Slow 'n' Sear
                        ~Drip 'n' Griddle
                        ~Weber Rapid Fire Chimney Starter
                        ~Pro-Series Probes for Thermoworks
                        ~Humphrey's Rib Spatula


                        DRINKS
                        ~Sweet Tea
                        ~Bourbon
                        ~Craft Beers or whatever is in your fridge

                      #13
                      Tell us about your process and the cook.

                      Comment

                      • Daniel duke
                        Former Member
                        • Jul 2019
                        • 31
                        • Montana

                        #14
                        @ Nate I put the ribs in a ziplock bag after removing the membrane off the ribs I dumped a bottle of Wright’s hickory liquid smoke and garlic salt for 48hrs after that I took them out of the refrigerator and dried them off I seasoned them with Weber grill mates paprika,and thyme and a dash of kosher salt seared on the grill on all sides, when that was done I propped them up against each other on about a 45% angle over indirect heat, ( no flame under them) I turned the grill down as low as it would go about 270, left them go about 1 hr and fifteen minutes, made my sauce with Stubbs original and 4table spoons of honey and the same with pure maple syrup warmed it up, basted the ribs all sides waited til they were sticky about 5 minutes and then pulled them out and served them with macaroni salad made with bacon bits uncooked sweet peas onion mayo and fresh shredded cheddar on top.

                        Comment


                        • Mr. Bones
                          Mr. Bones commented
                          Editing a comment
                          Wowzers! Jus went out, checked th mailbox fer my invite, then remembered it was a Sunday, d'oh!
                          Mebbe Next Time, eh?
                      • Nate
                        Charter Member
                        • Apr 2015
                        • 3634
                        • Pawnee, Indiana
                        • INFO
                          ~Known as: Nate
                          ~Location: Cornfield in Southwestern Indiana
                          ~Credit Manager for an Agriculture Coop.


                          SMOKERS & GRILLS
                          ~Grilla Original Grilla
                          ~Char-Broil Commercial Tru-Infrared Gas Grill
                          ~Pit Barrel Cooker
                          ~Brinkmann Trailmaster Vertical Offset Smoker
                          ~Weber Kettle 22.5" Original
                          ~Weber Q1000


                          THERMOMETERS
                          ~Thermoworks Thermapen MX4
                          ~Thermoworks Thermapen
                          ~Thermoworks ThermoPop
                          ~Thermoworks ChefAlarm TX-1100-XX (Orange and black)
                          ~Thermoworks DOT TX-1200-XX (Black)
                          ~Thermoworks IR-Gun-S Industrial Infrared Thermometer
                          ~Maverick ET-733
                          ~Maverick XR-50


                          ACCESSORIES
                          ~Stanley T-Stak mobile tool box for BBQ Supplies
                          ~Slow 'n' Sear
                          ~Drip 'n' Griddle
                          ~Weber Rapid Fire Chimney Starter
                          ~Pro-Series Probes for Thermoworks
                          ~Humphrey's Rib Spatula


                          DRINKS
                          ~Sweet Tea
                          ~Bourbon
                          ~Craft Beers or whatever is in your fridge

                        #15
                        So does your Q have 2 burners and if so do they run east to west or north to south?

                        My Q only has 1 burner... it is a Q1000 that I picked up at for $99 on clearance a number of years ago. But I’ve always loved it and it can be quite the workhorse.

                        Comment

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                        Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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