dstr8 Posted November 7, 2016 Report Share Posted November 7, 2016 (edited) Herb rub, KK Coffee Char & Coffee wood for smoke lent to delicious dinner fare. Sorry no finished photos/vids but just know the ribs were pure deelish! Edited November 7, 2016 by dstr8 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 7, 2016 Report Share Posted November 7, 2016 Gorgeous, gorgeous cook. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 7, 2016 Report Share Posted November 7, 2016 Loved the vid. Ribs look excellent. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 7, 2016 Report Share Posted November 7, 2016 Interesting way to rub ribs - I like it. Next time you do them like that we want to see finished pictures - pls. 1 Quote Link to comment Share on other sites More sharing options...
dozer996 Posted November 7, 2016 Report Share Posted November 7, 2016 Cinematic Ribs!!!Sent from my iPhone using Tapatalk Pro 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted November 8, 2016 Author Report Share Posted November 8, 2016 1 hour ago, ckreef said: Interesting way to rub ribs - I like it. Next time you do them like that we want to see finished pictures - pls. Charles, Hard to believe but it was March 2014 since the last time I've made ribs like this ... http://komodokamadoforum.com/topic/4764-babyback-ribs/?do=findComment&comment=45183 Here's the photo of the finished ribs, which look exactly like yesterday's finished product Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 8, 2016 Report Share Posted November 8, 2016 Going to try this. I really like the non traditional BBQ cooks. 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted November 8, 2016 Author Report Share Posted November 8, 2016 (edited) Fresh rosemary, Italian parsley, fresh garlic, ground coriander, zest from 1 orange, s&p processed (food processor or mortar & pestle) to a very course mixture; all held together with EVO into a loose paste. I like to wash and dry the racks then smear the herb blend over both sides then onto a rack over a sheet pan in the refrigerator for at least 1/2 day before putting in the KK (325-325º) for 2-3 hours depending on the animal they were harvested from ;). Leftovers tonight with a Blackberry & Ginger BBQ sauce smear Edited November 8, 2016 by dstr8 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 8, 2016 Report Share Posted November 8, 2016 Sorta like chimichurri on ribs! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted November 8, 2016 Report Share Posted November 8, 2016 Tasty rub and would go great with chicken. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 11, 2016 Report Share Posted November 11, 2016 Looks great love the flavoursSent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
Steve M Posted November 11, 2016 Report Share Posted November 11, 2016 I've done chimichurri on pork riblets that are fantastic. Looks like these would be all that and more better Quote Link to comment Share on other sites More sharing options...
