Jim Lampe
TVWBB 1-Star Olympian
Two racks of baby backs, one rubbed with Penzey's 33rd & Galena, the other with Penzey's Arizona Dreaming. Both saltfree rubs.
The rack with the small skewer is the 33rd & Galena.
The dome temp was a nice steady 245ºF. Cook these ribs like I always do. Foiled empty water pan.
near the end of the cook, 4.5 hours later, i placed a 11" CIS of mini sweet peppers directly on the charcoal.
Not long later, they were roasted/toasted...
Sauce was then applied to the ribs...
Rufus Teague to the 33rd & Galena ribs and Head Country to the Arizona Dreaming Ribs.
The Teague / 33rd ribs busted up...
Plated with leftover ruta-carrot-tater mash and broc-trees.
I thought the ribs lacked any flavour whatsoever. Liz said they were good as usual. I say the sauce saved them.
I've used saltfree rubs before and things were fine.. so I don't know what happened here.
Probably my shot tastebuds?
Anyway, thanks for stoppin' by!
The rack with the small skewer is the 33rd & Galena.
The dome temp was a nice steady 245ºF. Cook these ribs like I always do. Foiled empty water pan.
near the end of the cook, 4.5 hours later, i placed a 11" CIS of mini sweet peppers directly on the charcoal.
Not long later, they were roasted/toasted...
Sauce was then applied to the ribs...
Rufus Teague to the 33rd & Galena ribs and Head Country to the Arizona Dreaming Ribs.
The Teague / 33rd ribs busted up...
Plated with leftover ruta-carrot-tater mash and broc-trees.
I thought the ribs lacked any flavour whatsoever. Liz said they were good as usual. I say the sauce saved them.
I've used saltfree rubs before and things were fine.. so I don't know what happened here.
Probably my shot tastebuds?
Anyway, thanks for stoppin' by!
