Parrothead72 Posted December 29, 2014 Report Posted December 29, 2014 Have had my 23" KK for just about a year but regrettably have never done ribs. Purchased 11 lbs (3 racks) worth at Costco. Pork Loin Ribs. Rubbed them with 3 different rubs of mine and used French's yellow mustard to adhere the rubs. No silver skin to remove - Costco's ribs come that way! Below are the rubs I used (one from Lamberts in TX called Sweet Rub of mine, one from Fresh Direct called Everything Rub and lastly Jeff's rub from the Smoking Meat forum. Heat soaked at 250 for 2 hours. Used Apple Wood after I heat soaked. Placed Dennis' rib rack on the main grill and used a foil pan on top of the stone deflector for drippings. Put the ribs in 3 straight grooves on the rib rack - not sure I liked that idea in retrospect. Not ideal for smoke flow.... Cooked for nearly 5 hours at 240* Ribs were A+ good. Only change I would make is space them better on the rib rack and maybe that impacted the fact they weren't quite as crispy as I would have liked. That said, my wife loved them and she normally can't stand ribs! All in all, quite happy.
5698k Posted December 29, 2014 Report Posted December 29, 2014 Looks like you've been cooking ribs professionally! Sent from my iPad using Tapatalk
Parrothead72 Posted December 29, 2014 Author Report Posted December 29, 2014 Wouldn't have gotten them on the darn grill without your kind help! Happy New Year, Robert! Sent from my iPad using Tapatalk
5698k Posted December 29, 2014 Report Posted December 29, 2014 Happy New Year! I'm happy to share info any time, but it really looks like you have things under control. You've got a great handle on things, now it's time to play! Sent from my iPad using Tapatalk
DennisLinkletter Posted December 29, 2014 Report Posted December 29, 2014 Yes, I suggest using the rib rack only when you need to cook more than you can lay flat on both the main and upper grill. And if you have room, yes absolutely give them some space.
Parrothead72 Posted December 29, 2014 Author Report Posted December 29, 2014 Burnt ends are next. Extra crispy. That's what I'm looking for! The barkier the better! Sent from my iPad using Tapatalk
EGGARY Posted December 29, 2014 Report Posted December 29, 2014 Do you prefer cooking Ribs on the Rib Rack or flat on the Grill ?
Parrothead72 Posted December 29, 2014 Author Report Posted December 29, 2014 If the question is to me I've only done it once! So no point of view but I'm likely to use the grill next time. For 3 racks I would have been fine that way. Sent from my iPad using Tapatalk
GoFrogs91 Posted December 29, 2014 Report Posted December 29, 2014 Pretty ribs Parrot. Especially for the first time.
tony b Posted December 29, 2014 Report Posted December 29, 2014 Burnt ends are next. Extra crispy. That's what I'm looking for! The barkier the better! Sent from my iPad using Tapatalk Woof, woof, woof! Love me some bark on my burnt ends - meat candy!! Nice looking ribs, btw!
CeramicChef Posted December 29, 2014 Report Posted December 29, 2014 Parrothead - that is some kind of great looking cook! You sure you don't do this for a living someplace? Killer.
Parrothead72 Posted January 2, 2015 Author Report Posted January 2, 2015 Slight update. Did the cook again. This time no rib rack. I preferred it. Ribs flat on the main grill. Think the smoke was better and more spacing between the ribs. I used the rack incorrectly on the last cook and put the ribs too close together. Sent from my iPhone using Tapatalk
5698k Posted January 2, 2015 Report Posted January 2, 2015 Looks to me like you should be giving advice instead of asking for it! Sent from my iPad using Tapatalk
Parrothead72 Posted January 2, 2015 Author Report Posted January 2, 2015 So says the Jedi to his Padawan! Sent from my iPhone using Tapatalk
5698k Posted January 2, 2015 Report Posted January 2, 2015 👽👽👽👽👽 Sent from my iPad using Tapatalk
CeramicChef Posted January 2, 2015 Report Posted January 2, 2015 Parrothead - from where I'm sitting here in OKC, I'd say your ribs rank with some of the best I've seen! Very nice cooks! Kudos to you.
