2 hour ribs

[Clint]

The last time I remember cooking ribs was back in 2011, I'm sure I've done some since buttttttt

I pulled these out of the freezer & left them on the counter for an hour or so & they were still solid as a rock. I put them in a sink of warm/hot water while the coals got started.

I wasn't sure what rub I'd use, first thing I saw said SPOG + jalapeno (dehydrated)..... sounds good to me.

Here they are at 45 minutes:

Cooked a little hotter than expected - both intake & vent at about 50%:

After 1:15 I got rid of the rib rack:

and cooked meat side down for about 10 minutes... still indirect:

I foiled for 25 minutes, & then back on indirect for I think 5 minutes...

Not real sure what to expect but they looked good to me!

I didn't rest them long..... there was a better smoke ring on the ribs that were cut after it'd cooled.

 

[Barb D]

They look good to me Clint, I'd sit down to that meal for sure. You did real good my friend.

 

[Rich Dahl]

Didn't know the bird man did ribs , look pretty good from here.

 

[russ olin]

Looking pretty guud clint. I'd eat a few of them for sure.

 

[Cliff Bartlett]

Great looking ribs Clint. Like your rub. I do a lot of sauced ribs, but my favorite is dry rubbed.

 

[Michael C.]

Very tasty meaty ribs!!! Great color too! Yum!!!

 

[ChuckO]

Those ribs look amazing Clint. I love my low and slow, but those could just win me over

 

[Clint]

I've never had bark on ribs like this - the texture was really nice, so was the flavor. I admit, I dipped in sweet baby ray's after a couple, but they were some of the best ribs I've eaten (aren't they always though )

 

[James N]

The rib's look mighty fine Clint.

 

[JRAiona]

Those ribs look great Clint.

 

[Bill Schultz]

My friends cook them fast in the oven but I never tried it, looks danged good to me

 

[Enrico Brandizzi]

Clint those ribs look tood from here.

 

[Robert-R]

Good job! I'm still skeered to do HH ribs. Yours look great.