Oct 23

Rob’s Ribs Take 5

Today I made ribs on the BGE. I used basics from my Take 4 setup and tried to add more flavor to them. I think I accomplished that.

The rub:

  • 1/2 C turbinado sugar
  • Just under 1/2 C kosher salt
  • 1/2 Tbsp paprika
  • 1/2 Tbsp hot hungarian paprika
  • 1 Tbsp onion powder
  • 1 Tbsp freshly ground black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp ground cumin
  • 1 Tbsp chile powder
  • 1 Tbsp celery salt
  • 1/2 Tbsp ancho chile powder
  • 1/2 Tbsp chile powder

imageThe smoke has started.

imageAnother shot at the beginning.

imageAt the start of hour 2, I added some butter. Earlier than I did during the last time.

imageAt the end of hour 3.

image I wrapped them in foil for hour 4 and added tangerine juice. That was the only citrus I had in the house.

imageWe were getting hungry so I threw on some quesadillas.

imageWe added broccoli and potatoes to the meal.

imageNot everyone wanted sauce this time so I added some Big Dutts on my plate.

imageThe finished product. Yum!

Overall these were my best ribs so far. We agreed that they still need something to kick them up a notch. I’m thinking a vinegar sauce. We’ll try that next time.