GASMAN Posted May 7, 2017 Report Share Posted May 7, 2017 I made these about ten yrs ago on my gas grill and saved the recipe as I enjoyed them so much Rub for three racks 2 tbsp. cumin 1 tbsp. chili powder...used ancho 1 tbsp. dry mustard 1 tbsp. coarse salt 2 tsp cayenne 1.5 tsp cardoman 1.5 tsp cinnamon Rub into ribs evenly and fridge overnite Quote Link to comment Share on other sites More sharing options...
GASMAN Posted May 7, 2017 Author Report Share Posted May 7, 2017 Sauce 1 tsbp vegetable oil 2 bunches green onions chopped 2cups chopped white onion 8 large garlic cloves chopped heat oil ...add onions for about 10 min...then garlic for 5 min add all...bourbon last 2 cups brown sugar 1 cup ketchup 1 cup tomato paste 1 cup whole grain dijon 1 cup water 1/2 cup worcestershire 1/2 cup apple cider vinegar 1/cup apple juice 1 large dried ancho sees removed chopped 1 tbsb cumin 1 1/2 cups bourbon simmer about 1 hr...this will make more than you need...in fact I halved the recipe for today 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 7, 2017 Report Share Posted May 7, 2017 I sure hope you are taking pixs of what is going to be a very tasty batch of ribs. 1 Quote Link to comment Share on other sites More sharing options...
GASMAN Posted May 7, 2017 Author Report Share Posted May 7, 2017 Newbie question...how do you add smoking wood to a slow cook in progress with deflector plate in place....is deflector plate not needed? Quote Link to comment Share on other sites More sharing options...
5698k Posted May 7, 2017 Report Share Posted May 7, 2017 Typically smoke wood is placed in different spots throughout the basket, so it's not all burned at once. You'll also find that kk's are so efficient, your chunks won't burn very quickly, giving smoke for quite some time. Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
GASMAN Posted May 7, 2017 Author Report Share Posted May 7, 2017 Quote Link to comment Share on other sites More sharing options...
GASMAN Posted May 7, 2017 Author Report Share Posted May 7, 2017 3 Quote Link to comment Share on other sites More sharing options...
GASMAN Posted May 7, 2017 Author Report Share Posted May 7, 2017 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 7, 2017 Report Share Posted May 7, 2017 Beautiful, perfectly delicious looking. Quote Link to comment Share on other sites More sharing options...
Paul Posted May 7, 2017 Report Share Posted May 7, 2017 Good looking meal you got there. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted May 7, 2017 Report Share Posted May 7, 2017 Nice looking ribs and plate of food. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 8, 2017 Report Share Posted May 8, 2017 Great cook! Search the Forum for the instructions on how to make a smoker pot for your smoking wood chunks. It's what many of us use. You put it on top of the lit charcoal, after you're good that it's going well, then put all your grates/deflectors inside and you're good to go. No need to disassemble everything to add more smoking wood. It will produce nice clean smoke for quite some time. Quote Link to comment Share on other sites More sharing options...
Steve M Posted May 8, 2017 Report Share Posted May 8, 2017 Those ribs look fantastic Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted May 8, 2017 Report Share Posted May 8, 2017 That looks so tastySent from my SM-P600 using Tapatalk Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 8, 2017 Report Share Posted May 8, 2017 Now that is some kind of beautiful rib cook! Quote Link to comment Share on other sites More sharing options...
