Another 2 Hour Rib Cook.


 
Robert-R

Robert-R

TVWBB Diamond Member
Rotisserie, of course. And actually 2 1/4 hour (I lied... then again, maybe not - if I round off time to the nearest whole hour).

A little freezer diving came up with a rack of SLRs and a fond memory of Root Beer - Bourbon Glazed Ribs.

The rack was rubbed with a mix of light brown sugar, k salt, homemade chili powder, smoked paprika, garlic powder, cumin, black pepper, ground allspice and mustard powder. Let sit for an hour at room temp before cooking.

Cooked in the 18.5 over Weber briquettes and small splits of apple in the Hunsaker fire basket clone. Temps around 300*.

Ribs had been glazed several times with a heat reduced mix of root beer, bourbon, light brown sugar, cinnamon stick (removed), bay leaf (removed), cider vinegar, Mexican vanilla extract, k salt, grated orange zest and hot sauce (Yucatan Sunshine). Pulled at the 2 1/4 hour mark.

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The sides were ready.

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Glazed (again) and rested the ribs for 10 minutes (under foil), then sliced and drizzled with the juice from Valencia orange segments.

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Plated with the World's Best Potato Salad (that only my wife can make). Time To Eat!!!

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Oh.... were these ever good!


fwiw - this is a Jamie Purviance recipe.
 
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Great looking ribs Robert. I've been cooking mine faster at 300 degrees with great results. Going to have to try your glaze, it sounds tasty.
 
Mighty fine Robert. Sure like the sound of that glaze. Like the acorn squash also. We keep on one the counter regularly as my wife and I both love them.
 
What is the basket you mention? How did you get a rotisserie on the 18" WSM?
Those ribs look killer!!
 
Cliff Bartlett said:
Mighty fine Robert. Sure like the sound of that glaze. Like the acorn squash also. We keep on one the counter regularly as my wife and I both love them.
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Thanks, Cliff. I believe it was your posts that included cooking acorn squash that got us hooked on them.


JimZ said:
What is the basket you mention? How did you get a rotisserie on the 18" WSM?
Those ribs look killer!!
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I cloned this: https://www.hunsakersmokers.com/col...s/vortex-charcoal-basket-for-22-kettle-smoker

Since then they have added this to their product line: https://www.hunsakersmokers.com/collections/weber-modifications/products/wsm-vortex-plate-plate-only

Cajun Bandit rotisserie for the 18.5 here:https://www.cajunbandit.com/Weber-18-5-Kettle-Rotisserie-Kits-s/111.htm

And Thanks, Jim.
 
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Robert-R said:
Thanks, Cliff. I believe it was your posts that included cooking acorn squash that got us hooked on them.




I cloned this: https://www.hunsakersmokers.com/col...s/vortex-charcoal-basket-for-22-kettle-smoker

Since then they have added this to their product line: https://www.hunsakersmokers.com/collections/weber-modifications/products/wsm-vortex-plate-plate-only

Cajun Bandit rotisserie for the 18.5 here:https://www.cajunbandit.com/Weber-18-5-Kettle-Rotisserie-Kits-s/111.htm

And Thanks, Jim.
Click to expand...

You cloned that? Im a welder so now you have me curious. Have any pics and details? Looks like a steel basket with a 10 ga top thats cut into pie shapes and bent. I see a weeknd project in my near future. If these work as well as advertised!
 
Great cook Robert...as always. Perfect sides with the your wife's potato salad and the squash.

Might have to look into that Cajon Bandit 18.5 roti set up. I have an 18.5 WSM and a JJ.

You stated that this was a Jamie Purviance recipe, do you have the name of the recipe because I'm all over that glaze.

We just picked up some BBs from Costco today. But will have to wait until the rains get here so I can fire up the WSM.
 
Rich Dahl said:
Great cook Robert...as always. Perfect sides with the your wife's potato salad and the squash.

Might have to look into that Cajon Bandit 18.5 roti set up. I have an 18.5 WSM and a JJ.

You stated that this was a Jamie Purviance recipe, do you have the name of the recipe because I'm all over that glaze.

We just picked up some BBs from Costco today. But will have to wait until the rains get here so I can fire up the WSM.
Click to expand...



Thanks, Rich. The CB rotisserie ring really seals well, so that temperatures are much easier to control. Love using it with the WSM. Have never used it with my JJ.

The recipe is in Weber's "New American Barbeque": Root Beer - Bourbon Glazed Ribs.
 
Robert-R said:
Thanks, Rich. The CB rotisserie ring really seals well, so that temperatures are much easier to control. Love using it with the WSM. Have never used it with my JJ.

The recipe is in Weber's "New American Barbeque": Root Beer - Bourbon Glazed Ribs.
Click to expand...

Thanks for the reply Robert.
I looked at the recipe and we did it in August of 2016 and wrote in the book it was excellent. I thought it looked familiar, but in my old age I suffer from CRS (can't remember s**t.)
We will be doing it again on the 4th. unfortunately it will be on the gasser.
 
Robert, that was an outstanding cook and I love the sides. Hope we get some rain, so we can cook out ribs on the WSM.
 
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