Ribs & Wasabi Potatoes

I liked the sound of Cliff Bartlett's Wasabi Potatoes in this thread, so I decided to pair them up with some ribs Saturday.

I haven't used my electric cabinet smoker since getting the Master Touch. I've become a big fan of the snake method. I watched the temps closely the entire time (Weber iGrill 2) and once I got it to temp, I literally had to make zero adjustments with the temp staying between the upper 230s to mid 240s the entire time, with a couple of spikes into the lower 250s.


Some starter briquettes going in the mini chimney on the Smokey Joe.


Ribs on. I used (roughly) the 3-2-1 method, spritzing every now and then with an apple cider vinegar, lime juice, water mixture.


Using the Smokey Joe for the potatoes. I was worried about not having enough indirect space on there, so I gave them a bit of a head start before slicing, wrapped in foil in the Master Touch with the ribs for a bit. Also put them back in the Master Touch for the last little bit, as they were going too fast in the SJ.


And finished, just before taking everything off the grill.


There was some green veggie type food too, I promise. Steamed broccoli or something like that.

Awesome cook! You got some great color on those ribs, and the potatoes look delicious! I kinda like doing a rack or two of ribs in the kettle every now and then.

Rich

The color on those ribs is fantastic. The potatoes look great too.

Great looking cook D. Sure like your table also. Glad you liked the potatoes.

Tasty Looking cook! Going to have to give the taters a try.

Very nice cook, ribs look fantastic. I do my baby backs and St. louis ribs on my performer using high heat and been very happy. Guess I'll have to get in line and try the taters too.

That loos and sounds like one fantastic meal. The color on the ribs is outstanding and the potatoes yummy. Great job D.