Quick Ribs

[Bill Schultz]

So, had a hankerin for some St. Louie's, picked some up and dressed it, seasoned it with Worcestershire, Three Little Pigs, and Hot Paprika. Going for a quick three hour job due to work constraints

On the OTG at 325

Held that temp perfect through the cook

Picked up some Baby Sweet Potatoes, peeled, sliced and dressed in EVOO, S&P, some crushed red pepper flakes, brown sugar and topped with some butter in little CI's

About half way through the rib cook, mopped with AJ and ACV, the CI's put on also

Last half an hour pasted some Sweet Baby Ray's touched up with a few drops of Sriracha

Pulled at toothpick tender and brought in

On the table with some fresh Jersey Corn, your plate

I saw a recommendation for a really good Chilean Wine (Carmenere) it is superb

Take care, Bill

 

[Cliff Bartlett]

Wonderful looking ribs, Bill. I think I'm going to try your sweet potato seasoning also. Looks delicious. My wife and I tried a couple of Chilean wines while we were on vacation. Excellent!

 

[CLasko]

Ribs and potatoes looks amazing! Thanks for sharing.

 

[SE Davis]

Thanks for the plate Bill. It left me wanting another.
Scott

 

[ChuckO]

Fantastic ribs & such. Great wine drank that in Playa del Carmen

 

[Clint]

three hours? I don't believe it.

Great pullback, & I do trust your toothpick tender.

Better than I've had in ANY restaurant, that's for sure.

 

[Robert McGee]

Bill;
Now there is a meal to reckon with!! Terrific cook, my man!

Keep on smokin',
Dale53

 

[Cee El]

Great plate!

 

[Rich Dahl]

Great looking ribs and sides! Amazing cook in only three hours!

 

[Barb D]

Excellent job love the ribs and potatoes, you out did yourself again!!

 

[James Lake]

Nicely done my friend....beautiful meal!

 

[Enrico Brandizzi]

That slab really beautiful and looks tasty!

 

[Bob Correll]

Beautiful summertime fare Bill!

 

[Tony R]

Thanks a lot Bill now I want ribs.
Looks good as always my friend.

 

[John Solak]

Awesome quick cook ribs and potatoes look great too!!!

 

[Pete in PG]

Bill; the ribs and plated food look fantastic! I had some Carménère recently that a friend brought and it was wonderful. It's not widely available and as I understand it, the grape is closely related to Cabernet Sauvignon but is distinctly different. Thanks for posting.

 

[Jose Suro]

Oh Man! What a meal. I confess - It made me drool .

 

[Frank H]

Hats off to you , man. That is a super looking plate. The wine sounds great too.
I see that your top vent on the OTG is just slightly open.... How did you have the bottom vents set? I just bought a OTG and I can't wait to do some ribs.

 

[Wolgast]

Tasty eats. Great one Bill

 

[Bill Schultz]

Frank the bottom was open just slightly less than half, I have the adjustment handle area marked off with marker at closed full open 1/4 & 1/2 increments