Chihli's makin' Jmo's ribs today

[Chihlidog]

Well, at least using the rub recipe. It smells fantastic. :aok: I did leave out the thyme, though. I dont like thyme. I've got them on the grill. Unfortunately I had to use foil, because my grill surface is rusting. I really REALLY gotta get a new one.

TONS of wood chips.

http://i141.photobucket.com/albums/r70/chihlidog/ribs1.jpg

And the ribs. They just went on a bit ago. One burner, low heat. I can smell the grill from up here in my bedroom.

http://i141.photobucket.com/albums/r70/chihlidog/ribs2.jpg

[telecaster911]

Good call on adding the charcoal to the mix.:aok: You should try soaking the wood and wrapping it. Also, put some apple juice in a metal container and let it evaporate from under the ribs. Try throwing some orange or lemon slices in with the wood/charcoal.

[Chihlidog]

Good call on adding the charcoal to the mix.:aok: You should try soaking the wood and wrapping it. Also, put some apple juice in a metal container and let it evaporate from under the ribs. Try throwing some orange or lemon slices in with the wood/charcoal.

I like to burn the wood. There's enough in there that it doesnt all burn, it gets nice and hot and smokes but doesnt burn, and the stuff that does burn, well...that smoke is awesome. love0

I'll have to go look for some oranges.

[Chihlidog]

Uh oh.....I have my grill on the lowest setting, and only one burner, but these things are cooking too fast. There's no way they're going for hours, they'll be charred by then. I'd say another hour at most and they're gonna be done. I fail. :facepalm:

[telecaster911]

The key is layer as many flavors in there as possible. The wood, the charcoal, the apple juice, the orange slices, etc, all layer flavors into the *insert favorite cooked thing here*.

Maybe next time try charcoal way to the left, get it going with the gas, then turn off the gas and just let the charcoal work. Do you have a thermometer in there?

[Chihlidog]

No, dont have a thermometer. I think the foil trapped heat, and also conducted it to the back of the grill moreso than if I hadnt used it.

I tried a small one that was obviously done. Jmo, I gotta tell ya, that rub is nothing short of amazing. It smelled so good I wanted to try it without sauce first, so I did. Absolutely fantastic. Smoky, SLIGHTLY sweet, not as sweet as I thought, and just delicious.

These are thick ribs and the middle was a little bit dry, so I did try some sauce with it. Totally ruined it. I just used Sweet Baby Ray's which I normally love, it's what I had around. Way too sweet for these ribs.

What I just did was got some water, made a paste out of some rub and put more on the ribs still cooking, as they smoke it should dry out and I can hopefully get a crust of that rub on them so I wont need sauce.

I failed to pull of your ribs but man, I LOVE that rub and I am going to be using it quite a bit.

[JModius1972]

No, dont have a thermometer. I think the foil trapped heat, and also conducted it to the back of the grill moreso than if I hadnt used it.

I tried a small one that was obviously done. Jmo, I gotta tell ya, that rub is nothing short of amazing. It smelled so good I wanted to try it without sauce first, so I did. Absolutely fantastic. Smoky, SLIGHTLY sweet, not as sweet as I thought, and just delicious.

These are thick ribs and the middle was a little bit dry, so I did try some sauce with it. Totally ruined it. I just used Sweet Baby Ray's which I normally love, it's what I had around. Way too sweet for these ribs.

What I just did was got some water, made a paste out of some rub and put more on the ribs still cooking, as they smoke it should dry out and I can hopefully get a crust of that rub on them so I wont need sauce.

I failed to pull of your ribs but man, I LOVE that rub and I am going to be using it quite a bit.

Glad you liked the rub, bro. Took quite a bit of experimentation to get the ingredients right. I tried stuff like onion powder, chili powder, cayenne, oregano, basil, you name it. The stuff I listed seems to work the best (to me at least) for pork. I've used that on chops, tenderloins, roasts, ribs... It all works out pretty well.

To overcome your sweet sauce dilemma, if you've got some cider vinegar, add some of that to it, The sourness of the vinegar should counteract the sweetness of the sauce. That or add some hot sauce to it. RedHot would work nicely. At least for you...not so much for the rest of the family.