Kettle Ribs I could serve to Robert T

[ChuckO]

Rob has been my inspiration for ribs cooked in the kettle. I finally cooked some up, I could proudly serve him and his. They turned out to be a mess, that's because they were fall apart ribs. No foil was used in this cook, just as Robert T does..

Going on

Two hours, first mopping

Four hours later, time to add beans and sauce up the ribs

Beans are done

Ribs are done

What a mess, they fall apart trying to cut them up

Rob's plate

 

[Matthew]

That is how I started ribs, if you are only smoking 2 racks, this is the "go to" method...

 

[Gary London]

They look meaty and delicious

 

[Pat G]

They look very good Chuck. I tried a method a few years ago and you could pull the bones out from the meat. They were almost too tender, basically a high priced pulled pork.

 

[Jim Lampe]

Looks Good ChuckO!
You like your sauce, huh?

I have learned when ribs are EXTRA tender, slicing them with an electric knife will help prevent them from falling apart.

 

[Rich Dahl]

Nice cook Chuck, ribs look good.

 

[Bob Ivey]

I'll take a plate of those ribs any day. Looks like a great cook to me. I want me some ribs.

 

[ChuckO]

Looks Good ChuckO! You like your sauce, huh? I have learned when ribs are EXTRA tender, slicing them with an electric knife will help prevent them from falling apart.

I do like the BBQ sauce (good excuse, it's home made) I call it Chuck's Sweet Heat, it's hard to tell it from Stubb's Sweet Heat

Good info on the electric knife. I've been wanting one too. It'll be on my Christmas wish list


Thanks everyone, I forgot about this thread. Those were so great ribs. I have family coming from Florida this weekend, and they requested BBQ ribs. So...this will be my method, wish me luck

And where's Rob? I bet Kim clocked him upside the head with a bat for cheering for the dodgers....

 

[Barb D]

Chuck those are sooooo yummy looking, outstanding job.

 

[Noe]

Rob has been my inspiration for ribs cooked in the kettle. I finally cooked some up, I could proudly serve him and his. They turned out to be a mess, that's because they were fall apart ribs. No foil was used in this cook, just as Robert T does..

Going on

Two hours, first mopping

Four hours later, time to add beans and sauce up the ribs

Beans are done

Ribs are done

What a mess, they fall apart trying to cut them up

Rob's plate

Flip the ribs meat side down and then cut them, they won't fall apart. Ribs look great.

 

[Enrico Brandizzi]

Looks good from here Chuck.

 

[CLasko]

Those ribs look great!

 

[Mike M Michigan]

I am assuming this is the fire brick and foil method I have heard people mention? How do you set up the charcoal? How long and what temp is the cook?

 

[ChuckO]

I am assuming this is the fire brick and foil method I have heard people mention? How do you set up the charcoal? How long and what temp is the cook?

You can see how I set up the firebricks in the first photo, I basically did a triangle and filled it to the top with charcoal and then dumped on a half dozen fully lit charcoals. No foil was used except as a drip catcher. I mopped a few times, using apple juice, rum, brown sugar and a dash of Worcestershire sauce

 

[Pat G]

I mopped a few times, using apple juice, rum, brown sugar and a dash of Worcestershire sauce

Thank you for that bit of information, I will definitely be borrowing your mop recipe.

 

[ChuckO]

I basically make a couple cups mop. I'd say 1.5 cups apple juice, .5 cup rum (dark) .5 cup brown sugar and only a couple drops of Worcestershire sauce. You can use more rum, I have and it's good. If you use whiskey, only a little bit, too much whiskey is not a good mop, but too much rum is

 

[Pat G]

I basically make a couple cups mop. I'd say 1.5 cups apple juice, .5 cup rum (dark) .5 cup brown sugar and only a couple drops of Worcestershire sauce. You can use more rum, I have and it's good. If you use whiskey, only a little bit, too much whiskey is not a good mop, but too much rum is

Thanks for the breakdown Chuck. I am going to have to dig up a bourbon pork loin recipe that is always a hit. I haven't made it in a few years and your mention of whiskey has me craving it.