Halloween Ribs

[Rich G]

Found this rib presentation on the Internet a few years ago, and have reproduced it a few times. Not sure I've ever posted here.....

Anyway, the cook is pretty standard. I did a high heat babyback cook a la Mr. Lampe on my 26er. Temps ran at about 300 degrees for 3 hours or so. Glazed with my house sauce mixed with honey with 30 and 15 minutes left to go. Sliced into 2-bone portions to serve.....

Rubbed (DP Red Eye Express):

On the grill setup indirect:

....and after 3 hours plus glaze:

Plated up, Halloween style!!

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The "intestines" are beef lil smokies simmered in a bit of BBQ sauce. Always a fun way to liven up the Halloween buffet!

R

 

[Kemper Morris]

Ribs look great & Id like a plate of those intestines please!

 

[Timothy F. Lewis]

Looks great!
Not too scary.
Nice work.

 

[Cliff Bartlett]

Spooktacular Rich!

 

[Rich Dahl]

Great presentation Rich. Barb and I are doing HH St Louis spares tonight, I made my first time smoked chuck steak chili for Halloween, super good.

 

[Barb D]

That's an awesome presentation Rich, now just past a plate full this way. Please.

 

[Len Dennis]

Nice idea. Good work !

 

[Steve Cleveland]

I'm trick or treating at your place next year!

 

[Robert-R]

Nice bones and intestines. Really like the cook.

 

[Rich G]

Thanks for the comments, everyone!

Aside from having a bit of fun with my food, I have to say I'm sold on the HH method for these ribs. They were really good, and I was pleased that temp control on the kettle was pretty decent.

R

 

[J Thompson]

Great Idea! I'll be sure to try this next year or sooner ...