Halloween Ribs


 
Rich G

Rich G

TVWBB Honor Circle
Found this rib presentation on the Internet a few years ago, and have reproduced it a few times. Not sure I've ever posted here.....

Anyway, the cook is pretty standard. I did a high heat babyback cook a la Mr. Lampe on my 26er. Temps ran at about 300 degrees for 3 hours or so. Glazed with my house sauce mixed with honey with 30 and 15 minutes left to go. Sliced into 2-bone portions to serve.....

Rubbed (DP Red Eye Express):

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On the grill setup indirect:

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....and after 3 hours plus glaze:

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Plated up, Halloween style!!

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The "intestines" are beef lil smokies simmered in a bit of BBQ sauce. Always a fun way to liven up the Halloween buffet! :)

R
 
Great presentation Rich. Barb and I are doing HH St Louis spares tonight, I made my first time smoked chuck steak chili for Halloween, super good.
 
That's an awesome presentation Rich, now just past a plate full this way.;) Please.
 
Thanks for the comments, everyone!

Aside from having a bit of fun with my food, I have to say I'm sold on the HH method for these ribs. They were really good, and I was pleased that temp control on the kettle was pretty decent.

R
 
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