(Almost) Low/Slow Beef Ribs in the Kettle

[Jim Lampe]

Tossed on two SMALL racks of beef ribs using the new smokin' plate for the 22" kettle.

I say SMALL cuz these racks are not the large angus dinosaur ribs i usually get. Butt still pretty good

Near completion.....

...i fired up another Weber kettle...

...cook up some taters...

...and pickles...

(shoulda done more, cuz grilled pickles are YUMMM-EEEEE!

)
So, the ribbies were cookin' bout 250 to 300'F most of the cook
with hickory and pecan wood for smoke using RO SteakHouse lump.
On for over three hours. Coulda been on a little longer tho'...
Steamed some garden-fresh beans and WI buttered-up the belly-good taters

Yeah... grilled pickles. w0w! try'em!

Looking forward to Saturday's cook... doing two she-cones (ala ROADSIDE style) on the <span class="ev_code_GREY">NEW</span>(old) 26"er...
I thank you and you and you AND you! for viewing this post of a simple, yet yummy cook,
I truly appreciate being a part of this forum.
Enjoy a fabulous weekend!

 

[Charles Howse]

Nice lookin' cook, Jim!
Are those Dills or Kosher spears, or what?

 

[JimK]

Wow Jim. Way to break in the Lampe Disk! Looks like you didn't foil it though. How's it look after the cook?

 

[Bob Correll]

Grilled pickles eh, well I gave your mayo on corn a try and really like it, so, maybe I'll give the pickles a go.

Great looking cook Jim, always envious of your beef ribs!

Can't wait to see Big Brown in action!!

 

[Jeff_B]

Oh ya that looks wonderful Jim!

Grilled pickles I have not tried but will give it a go, I will try anything.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I truly appreciate being a part of this forum. </div></BLOCKQUOTE>

I truly appreciate you being part of this forum.

Thanks for sharing and try to stay cool and dry today doing your she-cones

 

[Don Cash]

Another off-the-charts cook, Jim...even though it was just "simple, yet yummy".

How'd the "Lampe Disk" do? Come on, man! We need details!!

 

[Glenn W]

I'm seeing a pattern here! I bet there are cows running around in Wisconsin with out ribs!

Very good looking cook!

 

[Wolgast]

Outstanding Jim!

And ask the programer if the cnc code for that is still available and mail me that code!

Will have it made from a local buiss.

Bless//Me

 

[John Solak]

Great looking ribs and plate.

Grilled pickles.....really?

 

[Gary H. NJ]

Good lookin' dinosaur bones Jim. I'll be right over...

 

[Jim Lampe]

Thank you folks for the nice words

Charles, those were "Raymond Grown" pickles from my neighbor Michelle's garden,
big'ol fat pickles I hadta slice-up an' grill... may do some more tonight.
North Virginia Jim, this is before cleaning and after cleaning with garden hose...

I did have a foil tray under the beef 30 minutes into the cook.
The smoke-plate worked well, i think better than the thin walled 26GA... butt i don't really know why.
I did use RO lump, something i did not use in previous cooks using the kettle smoker.
I did pick-up some HUGE beef ribs this morning from Sendiks, the Monster Angus beef ribs.
They haven't had them for a few weeks,
so i grabs three packages (3 racks) at only 1.99 lb.

Daniel, I'll ask Monday if they still have the programme codes.

Again, Thank You ALL for your nice words, very much appreciated!

BigBrown is ready for two she-cones tonight!
New grill top, new bottom vents in place, spiffed-up with a fresh layer or three of gloss black paint is the leg rack, the inside of the kettle is super-clean, the 2 wheel-legs have been removed, then ends flared to stay in the sockets more securely and the front leg replaced with 1" OD aluminum tubing with a 4MM thick wall.
Solid.

 

[Bob Correll]

BigBrown Be lookin' good Jim!

Ain't it funny how when one gets something 'new to them' it gets all spiffed up, and will never be that spiffed again, at least in my case.