4th of July Ribs!

[Dwain Pannell]

The ribs are a big hit with the grandkids, my mom, and wife so we did them for the 4th. I must say they are very good.

This is one hour in:

At three hours in I wrapped in brown sugar, Parkay, Agave Nectar, and Tiger Sauce:

This is six hours later on one of the apple juice spritz peeks. (note the cook treats absent from the cooker)

I went with one wet (Sweet Island Pepper) and one dry (Daddy's Sweet Love)

I cut in two rib servings and plated with the wife's homemade mac and cheese and cole slaw:

 

[V_Rocco]

Nice photos. I could almost taste them.

 

[Ed M.]

Looks fantastic, I just bit my computer screen!

 

[david brociner]

Looks great, what temp did you cook at?

 

[Ken Serwatowski]

Everything looks awesome except the two rib serving, minimum of a 1/2 slab per person at my house. LOL I need to try that Parkay trick next time as well, do you think it makes a big difference?

 

[Dwain Pannell]

Originally posted by david brociner:
Looks great, what temp did you cook at?

I went with 250*.

 

[Dwain Pannell]

Originally posted by Ken Serwatowski:
Everything looks awesome except the two rib serving, minimum of a 1/2 slab per person at my house. LOL I need to try that Parkay trick next time as well, do you think it makes a big difference?

Oh believe me...I just cut them in two rib servings. The children went with one serving...but I went with half a slab.

I like the b. sugar/Parkay/agave nectar (or honey)/tiger sauce wrap. I do notice a significant difference in the sweetness/sticky effect and when you hear "these are the best I've ever tasted" I think the difference is VERY big.

 

[Dave Russell]

Ribs look great. What's your pan set-up, Dwain? From here it looks like you're just letting drippings hit the bottom of the pan.

 

[Jeff R]

Great color at the 6 hour mark. Very nice.

 

[Dwain Pannell]

Originally posted by Dave Russell:
Ribs look great. What's your pan set-up, Dwain? From here it looks like you're just letting drippings hit the bottom of the pan.

I run a dry pan for ribs. You are correct: I just let dripping hit the pan. Clean up after ribs is negligable: It took about 3 min and I used three paper towels.

 

[Dave Russell]

Thought so. I wouldn't recommend trying it with briquettes, but if doing only one rack's worth and since you don't care about the drippings...you might give cooking directly over the fire a try.

 

[Andy Beers]

Looks great

 

[Bob Mann]

Wow, nice looking ribs!

Bob

 

[Gary S]

Dwain your photography sure captured the meal. I could almost sell it from here!

 

[PeterD]

Originally posted by Dwain Pannell:
I like the b. sugar/Parkay/agave nectar (or honey)/tiger sauce wrap.

Johnny would be proud! Did you use Rib Tickler rub, too?

 

[Wolgast]

Mazing!

 

[Dwain Pannell]

Originally posted by PeterD:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dwain Pannell:
I like the b. sugar/Parkay/agave nectar (or honey)/tiger sauce wrap.

Johnny would be proud! Did you use Rib Tickler rub, too? </div></BLOCKQUOTE>

I guess I deviated: I used Bad Byron's Butt Rub.