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BB ribs


 
Wolgast

Wolgast

TVWBB Olympian
Ok so i did some ribs on the wsm today.

And the small part of the ribs was glaced with the wolfe Sriracha Sauce 20 min before pulled.(just to try if it was good with pork,and i had some leftovers from yesterday) .

And i have to say this sayce works perfect for the ribs too!(maby skip the sugar in the rub)

Ribs was rubbed with a random Rib rub(oregano,thyme,garlic,salt,paprika powder,chilli,cumin,brown sugar)

Ribs came out ok but the glaced ones was a hit!
(sticky with a kick)

Enjoy



Tight photo
 
Very nice looking indeed!
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What temp and how long? What time is it there?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W:
Very nice looking indeed!
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What temp and how long? What time is it there? </div></BLOCKQUOTE>
Wolgast says it's time to eat, what else?
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Hey! I got the same kinda glasses you have your brewski poured in
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(I hafta check the bottom to see if they're made in Sweden
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OohYeahDaniel, your ribs look mighty good. butt i had a big lunch two hours ago so...
I ain't gonna be able to help you devour those rascals.
 
Fine looking ribs. That Sriracha/orange marmalade is excellent on pork chops. I think I'm gonna make someof that sauce in the near future, I haven't had any is a long time and I'm overdue.
 
Wolgast.

Your posts are always some of my favorites on here.

I am not much of a baker but I must ask for your twisted bread recipe/tecnique if it is homemade? It looks fantastic.

Thanks
 
First of thx again for stoping by,and all the comments!
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Dave: My butcher provide me with som really meaty BB,so i dont get the "supermarket" ones anymore.

Glenn W:Temp 250-290(highest read) around 5h no foil. Dident think about the glaze at first so the small ones had like 30 less time then the big ones(overall) Could have cooked those 15-20 min less. I woke up like 40 min ago clock is now 08.40 Am

Lampe: Made in russia sold by IKEA,aslong as they can hold liquid im happy
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JasonT : :Yea Emilie did the bread,like a normal pizza dough (wheat flour,water,evoo,fresh yeast,salt)

Did 2 different ones:
First bread:with pesto&brie(cheese)
second:Tomatoe sauce,thyme,garlic and brie(cheese).

You can se them both here http://tvwbb.com/eve/forums/a/...80069052/m/550103346

Rolled out like an "square" pizza,on with the fillings(one half)and then flip the other half over. Sliced up(4 bread/pizza) then Twist/rolled up gently. Finished indirect on the kettle with my normal drip pan upside down,about 400f for 20 min
 
Wolgast, Thanks for the details on the bread.

I just showed Sarah (Wife) and She agree's we have to make this bread soon. We think the kids will love it.
 
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