STLspares left me hangin'

[Jim Lampe]

Using a favourite rub and a NEW to me rub (thanks Bob!)

Blues Hog rub on the top rack, Uncle Bob's Chili Margarita Lime & Honey rub on the lower rack

fired up the 22"WSM with Kingsford and hickory wood for smoke flavour

then hung the spares using the new GaryRibHanger

notice how close the ribs are to the foiled empty waterpan, about a good inch away...

...yeah, well after only twenty minutes, the ribs stretched to the point where they were touching the foil
and resting in the drippings... something i did not like, so i skewered them...

...i did not like this set-up either, so i took the entire contraption off & cooked them the ol'fashioned way
think i'm gonna drop the waterpan about 2 to 3 inches in the WSM, providing much more room.

 

[Jim Lampe]

after a while, i added two rather large Idaho potatoes for the end of the cook.

and after a little bit longer, they're all playing well together

then after 5 plus hours, they were all removed, rested then tried to slice them...
Uncle Bob's Chili Margarita rubbed ribs ▼

Blues Hog rubbed ribs ▼

and plated with Bob's favourite veggies and that monster tater.

The ribs were a bit over cooked, too easily fall off the bone... butt they were tasty!
Plenty of leftovers
Thanks for stoppin' by, enjoy this fine Sunday!

 

[JimmyE]

Git 'er done regardless...and we KNOW you will. Thumbs up! Wow, you sure did!

 

[Brian Dahl]

Nice lookin Ribs, Jim. Scratch that: Great lookin' Ribs! Did the new rub pass the test?

 

[Frank H]

That all looks great! Thanks for sharing.

 

[Jim Lampe]

thank you Frank, Jimmy & Brian

Did the new rub pass the test?

Brian, it did. And i think it'll be even better on shorter cooks like fish and pork chops, something i certainly will use it on.

 

[Mike Cosgrove]

Nice, I've heard the Blues hog is good stuff.

 

[Tony R]

I love the color of those ribs...

 

[Bob Mann]

Great looking cook, plate and pics Jim, nice job!

 

[Tim McCann]

Nice color!

 

[Wolgast]

Looks Atomic dude! Something i would love to down after a long day on the paintball feild. 2 thumbs up!

 

[Paul Kastner]

If you don't succeed try try again. And you did. Looking at the hanger set up I would think at some point the ribs would separate under their weight and fall.

 

[Mike Coffman]

Awesome ribs and sides Jim!

 

[Russell McNeely]

Ribs look great, Jim! I love Bob's favorite veggies too ! We eat 'em all the time.

 

[Dave Russell]

Looking at the hanger set up I would think at some point the ribs would separate under their weight and fall.

Yep. That's why you're supposed to hang 'em over a water pan. You sit around drinking beer until you hear a plop, and then you know they're done.

 

[John Solak]

One way or the other you you can spit out some great Que Jim!!!

 

[S Riddell]

Those ribs look great. Great colour, great smoke ring and I'm sure great taste. That hanger looks good though, I can see some sausage hanging off that in the near future

 

[Bob Correll]

Hang, skewer, lay, whatever it takes!
Everything was dynamite til the bs's showed up!
Next visit, you make some, and I'll try one, uno (1).
Now the ribs, that's a whole 'nother matter!

glad you like the UB rub.

 

[Jim McKelvey]

Way to adapt on the fly Jim! Ribs looks great!

 

[Gene Brownson]

All one can say is....BRILLIANT!!