Hanging in the smoke


 
NeilH

NeilH

TVWBB Emerald Member
I hung a slab of baby backs this past Wednesday and liked them so much I did some more today. Left them hanging for four hours at 235. They turned out awesome both times.

Hung with plowboys on mine on the left and nothing on the right for the wife


Finished at four hours


Waiting to bet sliced


On the plate with fresh collards and blackeye peas


Hope everyone is enjoying the games this weekend. Really looking forward to the "ice bowl" tomorrow!!!
 
Ah, Neil that is a gorgeous plate. Well done, can you tell me what you think the difference is hanging versus the grate. Love to know from someone with experience before I invest in more equipment. Like I need more equipment LOL
 
Bill Schultz said:
Ah, Neil that is a gorgeous plate. Well done, can you tell me what you think the difference is hanging versus the grate. Love to know from someone with experience before I invest in more equipment. Like I need more equipment LOL
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Bill, this is only my second cook with the rack as I got it for Christmas. I really like the flavor from the fat dripping on the hot coals. Some do, some don't. I also like the fact I can let them cook straight through just hanging. No need to foil although I do wish I would have taken them off to sauce them then put back on for another thirty for the sauce to set. Maybe next time. The rack is a lot more convenient as far as cleaning, I just clean the hooks the meat is hanging on. I got the idea from Mr Jim Lampe and seeing GaryS posts and a few others, so they may be a better resource as far as difference. Their fairly priced and I definitely recommend you trying it. Chicken is next on my list to try. Hope this helps and thanks for the compliments everyone.
 
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Tony R said:
Good looking ribs Neil. How were your wife's ribs?
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Tony, they were good, not much different than my seasoned half. I like finishing them in some sauce on the side. Hope all is well with you and the family.
 
Looks great Neil. All I can add is you will probably begin to notice taste differences with different charcoal.
 
Nice rack! Of ribs... Lol. They do look great! Been kickin the adjustable rack ideas around myself. Want to start doing my own sausage and jerky.
 
Nice ribs Neil!
One major benefit I get from hanging ribs is I can hang up to 6 full slabs in my 16 gal drum bodied SJ mini.
 
Nice job on those hanging ribs Neal. I do them all the time just like that on my PBC. Hard to beat meat hanging over coals, isn't it?
 
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