Rich Dahl
R.I.P. 7/21/2024
I’ve been stuck in a rut with my Baby Back Rib recipe. I’ve used the exact same rib rub (my own) for the last 34 years on every cook. The only change I’ve made is when we joined the forum and I found # 5 sauce a few years ago I started using that instead of store bought.
Now we like ribs but don’t do them a lot, so it’s not something I got tired of. Just wanted to try something different.
In the Weber book New American Barbecue I found a recipe that looked good.
Baby Back Ribs with Sweet and Spicy Barbecue Sauce.
Barb made up a Macaroni Coleslaw and some of her great corn on the bone for sides.
I followed the directions to the letter, fired up the WSM and waited for it to come up to temp, and waited and waited. 40 minutes later it’s sitting at 140 and it’s 103 outside and no wind???
Then it dawned on me I had dumped a bag of Royal Oak in the Kingsford charcoal holder. Took the WSM apart and sure enough the coals weren’t lighting in the snake. Had this problem before when I used RO in a minion start.
So took all the RO out and did a minion start with Kingsford. Twenty minutes later sitting at 280 and stayed there for the whole cook.
Cherry was the smoke wood.
The ribs were fantastic, moist tender with great flavor, my new go to recipe for BBs. The rub and BBQ sauce from the recipe complimented each other perfectly.
Lesson learned don’t use RO at 5400 ft. and don’t buy any more. KBB only for the smokers.
Here’s some pics.
BBQ Sauce stuff
Babs macaroni coleslaw salad stuff
Non starting RO
Just before being foiled
Done
Lets eat!
Have a great week and please keep our Texas friends in your thoughts.
Now we like ribs but don’t do them a lot, so it’s not something I got tired of. Just wanted to try something different.
In the Weber book New American Barbecue I found a recipe that looked good.
Baby Back Ribs with Sweet and Spicy Barbecue Sauce.
Barb made up a Macaroni Coleslaw and some of her great corn on the bone for sides.
I followed the directions to the letter, fired up the WSM and waited for it to come up to temp, and waited and waited. 40 minutes later it’s sitting at 140 and it’s 103 outside and no wind???
Then it dawned on me I had dumped a bag of Royal Oak in the Kingsford charcoal holder. Took the WSM apart and sure enough the coals weren’t lighting in the snake. Had this problem before when I used RO in a minion start.
So took all the RO out and did a minion start with Kingsford. Twenty minutes later sitting at 280 and stayed there for the whole cook.
Cherry was the smoke wood.
The ribs were fantastic, moist tender with great flavor, my new go to recipe for BBs. The rub and BBQ sauce from the recipe complimented each other perfectly.
Lesson learned don’t use RO at 5400 ft. and don’t buy any more. KBB only for the smokers.
Here’s some pics.
BBQ Sauce stuff
Babs macaroni coleslaw salad stuff
Non starting RO
Just before being foiled
Done
Lets eat!
Have a great week and please keep our Texas friends in your thoughts.
Last edited:
Those ribs look fantastic Rich. Barb's slaw is the perfect side for ribs and looks terrific as well.