Spiced & Smoked...

[Bob Correll]

Nobody, I say nobody does bones better than you Jim!

 

[Jim Lampe]

Thanks for all those very kind comments, very much appreciated

Beauty! What flavor of smoke did ya go with?

Apple wood Sixto!

Amazing looking ribs! Which method do you follow for ribs?!

Michael, I used the "snake" charcoal method on the 26"OTG...
kept the grill temps inside at a very nice 2hundred & 40 degrees...
Ribs were seasoned with Penzey's BBQ3000 & Blues Hog rub then, after 4 hours, I did "waste" about a ½cup of Knob Creek by drizzling it over the ribs...

 

[Miguel M]

Great all around Jim!

 

[Tony R]

Those ribs look great!!! The bark looks crazy good.

 

[CLasko]

Looks great!

 

[JRAiona]

How long before putting on to cook do you apply the rub? Do you refrigerate them after applying the rub or sit at room temp?

 

[TonyUK]

Jim. Great looking ribs sir.

Could you give me a blow-by-blow account of how you did these please? I just can't get ribs quite right, no matter how I do them.

Thanks.

 

[Robert-R]

Best looking ribs I've seen in a long time. I'm sure they tasted as good as they look.

 

[Nate Frost]

Perfect rib cook. Nice work.

 

[ChuckO]

Another WOW moment by JL

 

[Jim Lampe]

Thanks again everyone

How long before putting on to cook do you apply the rub? Do you refrigerate them after applying the rub or sit at room temp?

John, the rub is applied while the fire is started, and that takes... what? 20 minutes.... another 20 minutes to settle abit... so, 40 minutes - 45, and they're on. any longer, the ribs are in the fridge.

Jim. Great looking ribs sir.

Could you give me a blow-by-blow account of how you did these please? I just can't get ribs quite right, no matter how I do them.

Thanks.

Tony, really? "a blow-by-blow account"?? don't think so.

All I do is toss unlit charcoal in the chamber, wood atop... about ten or so lit coals in the center...
rub the ribs, toss'em on and lett'er rip.
drink beer
wait
cut lawn
walk the dog
check the temps after an hour, 250 is great (my window is 225 to 275) Yes, I use the therm built in by Weber.
after 4 hours, I check for doneness by lifting one end with tongs to see ply-ness...
guess from there.

finished product: most are good, some suck.
The ribs in this post were, OK. Better two days later for lunch.

Thanks again folks

 

[JRAiona]

Thanks Jim.

 

[Kemper Morris]

Love ribs. They look great

 

[Craig Alumbaugh]

Ribs and all look mighty tasty

 

[Clay Neubauer]

Wow, I haven't had time to be on this forum for awhile, or to do much legit cooking, and within a few minutes I see a Jim Lampe masterpiece. Now I'm hungry and inspired!