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Gotta have ribs today
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Thread: Gotta have ribs today

  1. #1
    Member
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    Gotta have ribs today

    After kinda figuring out the fire management on the drum yesterday, it is time........time for some ribs

    Here they are rubbed down and I will post back when the drum gets fired up.....

  2. #2
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    Following some other posts on lighting the drum, I put 12 briqs in a Chimney starter turned upside down with some lighter fluid


    I had a bag of Stubbs Texas Roadhouse chips and layered in between the charcoal to see what flavor profile I get.....


    I have the basket in the grilling position which is handy for adding the lit coals and then I will drop it down to the smoking level

  3. #3
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    My thermo says 205, so I am figuring the center grate temp is around 240-250.....nice......on goes the ribs

  4. #4
    Senior Member Chili Head's Avatar
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    Gotta have ribs today

    Yeah boy! Cant wait to see the finished bones!

  5. #5
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    Quote Originally Posted by Chili Head View Post
    Yeah boy! Cant wait to see the finished bones!
    Me too, I can hardly wait to have a plate of cleaned bones and a sauced up beard

    1:30 will be my 3 hour mark with the bone side down. I will then flip them to meat side down for the next hour or so. No foil today...just heat, meat and smoke.......

  6. #6
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    Okie Dokie, the drum held the temps rock solid. No foil. First 3 hours bone side down. Meat side down 2 hours. 1/2 hour back on the bones.

    Not alot of pull-back on the bones, but the ribs were very bendable so off they came after 5.5 hours. A slight bark on the meat and oh so tender.


    Very nice flavor profile. The chips did the job without oversmoking which I have found easy to do when I had a drum before.

    Sorry no plated pics, having some neighbors over who are remodeling their kitchen and have been living off of sammies for the last week.

    Snake River Farms brisket for tomorrow.....

  7. #7
    Junior Member
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    Looks awesome. Did the same today in the BPS.. St. Luis and a rack of beef. Beef ribs pull back slot. Not so much on the pork. Delicious. 5hrs straight without opening. Removed for basting and back for one last hour. Held 225 without even trying.

  8. #8
    Member DrumDumb's Avatar
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    Apr 2015
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    West Michigan
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    Mmm. I'm getting hungry all over again.Nice looking ribs!

  9. #9
    Senior Member Chili Head's Avatar
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    East central Illinois
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    Gotta have ribs today

    Nice looking ribs! Great job!
    I can't wait to try ribs on mine next week.
    I bet the neighbors were happy too!

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