Friday is Rib day

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Cliff H.

Master Chef
Joined
Mar 18, 2006
Messages
6,143
Location
Jonesboro, Arkansas
I wanted some ribs. The problem is that it is real hot outside. I hate cooking outside in the heat. ( I quit drinking beer several years ago ). But, I still wanted ribs. Finally, I couldn't stand it any longer. Armed with a big glass of ice water I fired up the wsm.

These cooked straight up for four hours at around 240. In the end, they could have used some time in foil or cooked for another 30 min or so.

My wife, who is my worst critic, said the ribs turned out good. That made it all worth while.

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Fine looking bones. Always enjoy seeing the little round pencil bones as opposed to old wide flat paddle bones. Sending the Warden off to snag a coupla racks for cooking later. Albertsons is running spares for 1.77 in the DFW area if anybody from that geography happen to need some. Sale runs through next Tuesday I believe it say in the ad.
 
Great lookin' bones Cliff!
Hey.......have you looked into what we talked about? Haven't heard back from ya'.
 
This Saturday is rib day for me. College football and ribs, can you beat it? How many foilers versus no foliers do we have here? I have tried both many times and think foiling is superior (I have had always had great reviews on my foiled patio pitmasters ribs).
 
I joined the no foiling until after cooking crowd a few years back. Like to cook them meat side down till they are done..wrap them up hot and toss in the insulated hot box for an hour or three. Drag them back out for a final glaze then eat.
 

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