A 3 Rack Rib Spin

[MacKenzie]

This is a big cook for me but I have an event to attend soon and I'm bringing dry garlic ribs. Did the ribs and the sauce separately today.

While that was going on there was a side story- Yesterday I picked up a pork order from a farmer. In the box were some smoked pork chops. Since the KK was busy I decided for the first time in probably 10 years to get out the frying pan. The horror of it all:( This chop nearly filled a 10 inch pan.

Plated.

I could not believe the flavour, it was out of this world.

 

[MacKenzie]

Ribs are cut, some are packed with the dry garlic sauce, some are frozen and some are fresh for tomorrow's dinner.

[Aussie Ora]

Those ribs turned out really well Mac nice and meaty .what are dry garlic ribs cooked ribs dried out lol I don't know

Outback kamado Bar and Grill

[MacKenzie]

Thanks, Aussie. It is a Canadian Chinese recipe and the sauce is a combination of water, brown sugar, soy sauce, garlic and dry mustard. Not sure why they are called dry if it isn't because of the dry mustard.

[Eddie mac]

Awesome cook on both 

[Bruce Pearson]

Amazing cook Mac as usual. Those octo forks work pretty good.

[5698k]

Mac, do you think there’s an advantage to spinning the ribs as opposed to using a rack?


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[MacKenzie]

I do like to spin my ribs because I find them more moist when I do.

[tekobo]

Thanks Mac, good to see this use of the Octoforks.  And ribs are my favourite after wings.  Nice.  

I never thought I would be saying this, but I too cannot imagine using my ODK for a big grilled or fried meat cook now!

Edited February 12, 2018 by tekobo

[tony b]

Smoked pork chops were my favorite meal as a kid - I still like them a lot now, too! Don't eat them that often, though, too many other yummy things out there competing for plate time!

[MacKenzie]

Dry Garlic Ribs for dinner today.

[MacKenzie]

@Tony, I totally agree on those smoked chops. I still have a few but they will be kept for a special treat. They are not cured only smoked and I could not believe the flavour. Now I just need to find out what was used for smoking.

Edited February 13, 2018 by MacKenzie

[Eddie mac]

Mac that looks amazing 

[tekobo]

41 minutes ago, MacKenzie said:

Dry Garlic Ribs for dinner today.

I think there needs to be an emoticon for salivating in anticipation (and jealousy)!

[golfingfool]

Great looking ribs!

Is it spun at 250* direct? And for how long?

[Dirtman]

Wow, again Mac. Your wonderful rib cook only exceeded, IMHO, by your photography. Thank You. I enjoy sooo much. I can taste those ribs.  Don't mean to submit redundant messages, but.... Thank you.

[MacKenzie]

Thanks you Dirtman, I am glad you are enjoying the cooks as much as I.  You have the advantage of it being calorie free. 

[Bruce Pearson]

Burp yeah they were delicious lol

[MacKenzie]

2 hours ago, golfingfool said:

Great looking ribs!

Is it spun at 250* direct? And for how long?

Not quite 250F most of the cook was at 230F and the total time was 4. 5 hours. Yes, direct.  

Edited February 12, 2018 by MacKenzie

[Grant]

I can taste those from the picture Mac!   Great job!