Wang Dang Doodle!

[Brian Moriarty]

The Wang-O-Lator!

5 lbs. of Chicken wing Mid sections on the Rib-O-Lator, thats 15 per tray (squeezed 2 extras in) for a total of 62 finger lickin' snacks!

Italian Dressing marinated, David Klose Poultry seasoning.

Party time!

 

[Wolgast]

Ohh My

Looks fantastic! Hope they are still warm im comming over!

 

[Mike Coffman]

Mighty delicious looking wings! Love the ribolator!

 

[Arwin]

Yeah baby, yeah!!!!

Love those wings!

 

[glen jones]

now thats the way I like my ribs ....

 

[Shaun R]

Cooked to perfection Brian!

 

[Stefan B]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by glen jones:
now thats the way I like my ribs .... </div></BLOCKQUOTE>
wings tooo?

Fine lookin wings Brian!

 

[Chris E]

Wing O Lator ? Hell yeah! What time and temp did you use?

 

[Jim Lampe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">now thats the way I like my ribs .... </div></BLOCKQUOTE>

down dar in 'bama, you must serve some mighty small ribs!

Brian, Awesome photos of the R0L at work, flapps look GREAT!
how long was this cook?
Cooked about 350 - 400ºF?
and what did you do with the "drummies" from the wing?

 

[Brian Moriarty]

Blue Bag Kingsford, Oak and Hickory for smoke

300* dome/@350* grate. @35 minutes.
Just enough coals left after a no foil Baby Back rib cook!