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Cooking some ribs today!

Layering on the flavor. Started with rotisserie ribs and then wrapped in bacon! Pineapple...well I'm addicted to spit roasted pineapple! Rib tips on the grate

Time to break in the twins. Planning on a full smoke day with Brisket (to jam slabs in my homemade baggettes), Ribs and a seared and smoked beef bourguignon for the crew working on our house remodel....Lucky guys and fam, right!? All our own various rubs...most with spices brought back super fresh from India. Chili's grown and dried by my mother in law...

My first cook is underway though a couple of hours late... Last night for my burn-in I used some old lump charcoal that I had left over from who knows when - ugh, what a mess as it left a ton of ash that I had to clean out today before I could light a new fire for my first cook. While I was cleaning out the ash I received some Fogo charcoal I had ordered so I used some of that as starter for Coco-char that I'm using as the main fuel for my cook. As promised by others it took a while for the Coco-char to catch and burn, but now I am approaching my desired cook temperature. I'm hoping that my decision to forgo the preferred hour-long heat soak does not hurt me since I decided to add my ribs now, with a couple of chunks of cherry wood for my flavoring agent. I am very closely watching the temperature to make sure it stabilizes and holds at 250° for what I expect to be a 5-6 hour cook. I might expect a little bit of a shorter cook if I had allowed the normal heat soak to occur before putting on the ribs – we shall see!

Ok with some trepidation I tried my first low and slow yesterday. Took Dennis's advice for low and slow and started with just a tennis ball sized piece of smoldering lump. Had it settled at 230 within an hour - and left it there for another 3 (I'd left myself plenty of leeway), due to all the good guidance here I got the top and bottom settings right almost off the bat. I added hickory wood to smoke 30 minutes before adding the ribs and then did the 3-2-1 method.. Was pretty happy with the outcome but I felt they were a little over done, so I may need to just double check my thermometer - but any other suggestions I'm happy to here. I'm not sure about all this smoke 'ring' stuff and I could barely detect it on the ribs - was very subtle (got it more after I'd eaten them than during. Anyway all our American guests were more than happy with the outcome. they did just fall apart, and the Asian style rub I did worked out great - I made it myself with fresh ginger and garlic, a little miso, fennel, black pepper, kosher salt, cardamon, cinnamon, and dried chilli flakes. Basted it with apple juice at 3 and 4 hours and then with a hoisin sirriachi ginger and manuka honey (had to I'm a Kiwi) sauce. Interested in thoughts on the smoke - did I not use enough chips - smoke was coming out the whole time - I did have the drip tray under the ribs and I wonder if that deflected too much smoke away??? the rub: The ribs ready to rumble.. On the grill - I was amazed how it could stay at 225 for 11 hours straight... The final result - looking good - really fall apart... does this look right? Have I overcooked??? Ribs are not in my DNA!! All served up with broccolini in ginger and orange sauce with toasted almonds, woked bok choy with fresh scallions and coriander, my eggplant miso and rice... I forgot to photograph desert (sticky toffee pudding) so here's a close up of the broccolini...

Organised a barbecue yesterday and got a little out of hand. Ended up with 30 people round today so sadly picture taking was v limited. On the menu were beef and pork ribs, chicken, burgers, a joint of sirloin and the obligatory sides. 1of the guests had a thermal imaging camera for his phone so thought worth sharing some cool pics of the grill. Started cook at 9am with beef ribs at 150. Added pork at 10 and took heat up to 200 as beef wasn't really cooking. Took everything out and foiled at 1.30 then another 30min at 300. Whilst doing chicken sweet corn etc. which by then I was far too busy to photo! The ribs could have done with a tad longer. Then did a tonne of burgers before adding a sirloin joint to the mix (indirect with drip pan). Best dish of the day was a sirloin roast done at 200 for 1 hour. Was incredible. Sadly no pics but I WILL be doing that again. Now need a rest.

So this is my first time posting a video from youtube or anywhere for that matter. My apologies if it does not show up here. I did a couple racks recently, for 5 hours, raised-inderect over a large water bath. One rack got a hoisin, ginger, oyster sauce, ketchup, maple syrup concoction that was amazing. Still have a third rack of pork and 2 large beef racks to make soon! Cheers- Paul

Well KKers, yesterday I was bored. Stark. Staring. Bored! I had a couple of slabs of St. Louis Style Ribs I picked up at Sams Neighborhood market on deal that I had prepped and rubbed and were in the fridge. I also had 2 pork tenderloins that I dropped in marinade at the same time. Had to get 'em cooked but I was bored. I went out and had a chat with TheBeast. Always cheers me up and it happened again as soon as I lit the lump with the MAPP torch. I'm not so thrilled that I'm doing the Spunky Monkey, AllyCat, but there was a spring in my step. Marinated Pork Loins As you can see, Pete the Pink Salt Pig is nonplussed to see some brethren on the business end of a cook! Here are the rubbed ribs. Notice the "Chef's Portion" separated from the ribs. That's MINE! So let's go get TheBeast ready to do his duty and earn his keep. [Many people have asked how I arrange TheBeast for a cook similar to this, so please bear with me here.] First thing I do is completely fill the basket with lump and light him up. I only lit one spot and you can see it to the right of the picture. I then bring TheBeast up to temp; in this case about 250 since I'm getting a late start. Then its on with the smoke component; in this case hickory. Now let's add the deflector plates ... ... the drip pan is next ... And then the main grate and the ribs. So we button up TheBeast and in 10 minutes, I check the temp. Rock Solid. With about 45 minutes left in the rib cook, it's time for the pork loins to hit the grate for a reverse sear. On they went and I forgot the pic! BUT WAIT! The Chef's Portion is done and Bubba, my BBQ Moochin' Brother, is here and wanting to know "What're we eating!" Bubba declared the ribs Delicious Edible! To be continued ...