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Just some Spares.


 
Wolgast

Wolgast

TVWBB Olympian
Actually this post is nothing fancy or different but i tryed my first HH/foil rib cook yesterday and was supriced over the resault.

I had my dad over for an after work dinner,dident have mutch time to smoke ribs like i normaly do(low&slow without any foil)so i tryed this HH/foil-tec that so many have posted on this board.

And it worked great!

Put on the ribs when the smoker was cold,all vents 100% opend,1 chimney lit MM.

30 min later the smoker was around 290f.

1hour in i sprayed with some applejuice.

1.45h in to the cook,more AJ spray and foiled them for 45 mins.

2,5h in: out of the foil for 30 mins.(took the BB slab after 10 mins)and basted 1 side with Larrys Sriracha sauce and another time after 15 mins.

3h Done and served.

Juicy/tender with an good smoke flavour = sucsess
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Some pics:

From the left: My normal Rib rub,middle salt/pepper(will be basted with the OMS at the end),right a slab of BB(found in the freezer)with a garlic/herb paste.

Smoke = OAK

1 Hour AJ spray

10 min since the foil came off(BB will be pulled now) and another oms baste will be added and the spares have 20 min left on the smoker.


Dident take a finished pic couse we started eating as soon as they came off. But as i said the spares was great,the BB was a bit dry.

So who was the winner of the 3?

I think the herb paste was nr1 sure a bit dry but the taste was spot on!

My dad loved the HOT OMS ribs.

Emilie liked the "normal rub" the most
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A well...everyone liked the food.

Take care ppl
 
Nice looking ribs Wolgast! But what kind of natural smoke wood did u use, i have never seen such clean cut wood like the one u used. So did u like the HH method?
 
Noe : This is "waste" wood thats cut out from big planks of oak for furniture use. 100% Natural loggs. My mother makes some furniture at a class and the wood planks came from my father in law´s land.

About the HH i was actually blown away over the good resault,but if i have the time i think i still like the "deep" smoke/many layer´s of flavour i can get from the old low and slow.

But That might be more in my head then the actuall flavour of the end product.

High Heat has a place in my smoking repetuar for sure!
 
Great cook! I'm with you on the low n slow. Don't tell anyone but I cooked ribs yesterday with... ahum, water for the 1st time in 7-8 months.
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Dude, it looked like you set up a small BBQ restaurant with your smoker! Nice job with the 3 different rib selections on your menu.

Thanks for sharing!

Barret
 
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