Ribs on the S6

[RLittle]

Had a couple of racks in the freezer that we’ve been meaning to cook. I didn’t get pics of all the sides (plated) on this one. Did 1 rack with dry rub only and one sauced. Kind of a lazy cook as I used store bought rub and store bought sauce …..but I actually enjoyed it.
Ribs were rubbed down with Meat Church Holy Gospel 1 hour before putting them on the smoker and left on the counter.

Smoked the ribs for about 4 hours around 250. Below is about 3 hours in. This is really a tale of 2 racks. Definitely cooked differently due to the thickness.


These ended up a little darker than I would normally do. After 4 hours, I wrapped for about an hour meat side down with just some apple juice in the tin foil. The fatter rack took a little linger. Sauced one rack with Jack Daniels original and it wasnt too bad.

Dry rack

Sauced rack….you can see the thickness difference but I probably didnt capture the best one.


I thought I had plenty of time to cook the ribs, remove them and then add some pig shots to the grill before guests arrived. Ended up firing up Ole Faithful with some Kingsford Pro as a base with a few pieces of JD lump indirect around 400 with a chunk of apple over the coals.


Finished in approx 1 hour

 

[Brett-EDH]

what's in your pig shots?

 

[RLittle]

Pig Shots
1 smoked sausage cut in about 1/4” discs
Bacon slices- cut in 1/2 lengthwise. About a pound
Cream cheese mixture- cream cheese, cheddar, diced Jalapeños and bbq rub

Make cream cheeese mixture and set to side. Cut sausage slices and bacon.
Wrap each sausage slice with 1/2 strip of bacon. Toothpick thru to keep it together. Top off the void above the sausage (inside bacon bowl) with cream cheese mixture. Topped off with another rub dusting.
Note: top cream cheese off a little below the top of bacon because it poofs up.
We never tried them before so it was new to us. They are RICH tho!
Cut shot below

 

[Bruno]

Sounds pretty interesting.