Poochie Posted August 21, 2015 Report Posted August 21, 2015 As you'll see from the photos, the full rack of spares fit just fine on my 21" Komodo. I used the heat deflector on the lower grate and the CyberQ to keep it around 240 degrees. Spares seasoned with salt, pepper, paprika and brown sugar Placed on the smoker and ready to go After 3 1/2 hours I put a mixture of butter, honey and brown sugar And brushed it on with my new Weber brush Off the smoker and ready to bring inside And the money shot They took around 5 hours to cook and were moist and tender. I didn't sauce 'em, but I'll try it next time. They were very very good. Had a side of cabbage with mushrooms and onions that I didn't take a picture of. Guru worked like a champ too. If you have an Apple phone, get "The Pit Pal" app. It works great with a CyberQ and keeps track of time for you.
5698k Posted August 22, 2015 Report Posted August 22, 2015 Clearly, this ain't your first rodeo!! Those ribs are gorgeous!!! Robert
MacKenzie Posted August 22, 2015 Report Posted August 22, 2015 Poochie, those ribs really do look moist, I can almost taste them from here. I think the Pit Pal works with Android also.
bosco Posted August 22, 2015 Report Posted August 22, 2015 Very nice cook!!! They look super juicy !!!
DennisLinkletter Posted August 22, 2015 Report Posted August 22, 2015 Looks great and I know that I'm seeing more there to eat than most of you.. Now most you folks over there in 'Murica don't like to eat those lil' nuggets of cartilage or white bone as they call it here.. My wife and kids fight over them and I now happily crunch away on them too.. They cherished them so much I had to start eating them to see what I was missing.. In hindsight, I can't figure out why they are not usually eaten back home.. They have pretty much no taste and the texture is fun, nothing odd about it.. So my recommendation is to give in and chomp away at them next time you cross them.. With an open mind you might discover they are worth eating after all .. Give 'em another try! LOL
EGGARY Posted August 22, 2015 Report Posted August 22, 2015 Very nice pictures of the Rack of Ribs. I have come to the conclusion that Foiling Ribs is not for me. Thank you for sharing the idea of the brown sugar, butter and honey. I have done it with foiling but I like your way. I take it you didn't use any BBQ Sauce.
Poochie Posted August 22, 2015 Author Report Posted August 22, 2015 I used to be in the "foil camp" for ribs. This Komodo keeps things moist enough where it isn't necessary. I also don't like the steam effect or the fact that you can easily overdo them that way. Never again.
ckreef Posted August 22, 2015 Report Posted August 22, 2015 Them ribs look really good. It's been a while since I've done ribs. I don't think I've done ribs on my KK yet. Guess I need to fix that problem soon.
Poochie Posted August 22, 2015 Author Report Posted August 22, 2015 Go for it, ckreef. You're a pro on here and you'd have zero problems with ribs on the Komodo. Once I set them on the grates, I never flipped or moved them at all. Easy cook and with the guru, you don't have to watch for temperature extreams.
CeramicChef Posted August 22, 2015 Report Posted August 22, 2015 Poochie - touch 'em all and take a bow! You knocked that one out of the park! Kudos on a wonderful cook.
PRippley Posted August 22, 2015 Report Posted August 22, 2015 Really nice ribs, thanks for the details about time temp and rub/sauce Poochie!
Poochie Posted August 22, 2015 Author Report Posted August 22, 2015 Thanks everyone for the kind words!
tony b Posted August 23, 2015 Report Posted August 23, 2015 Poochie, Poochie, Poochie!!! the crowd's goin' wild!!
wilburpan Posted August 23, 2015 Report Posted August 23, 2015 I used to be in the "foil camp" for ribs. This Komodo keeps things moist enough where it isn't necessary. I also don't like the steam effect or the fact that you can easily overdo them that way. Never again. So true! Great job on those ribs!
