Got spares, loaded them with SB Competition Rub, tried the El Cheapo Brinkmann for a 3-2-1 cook with apple and cherry. Previous rib cooks this season took place on the Kamado-type.
Here they are on the rig.
Plated, with cole slaw and beans.
I think it was a little less than 3 and 2 and 1, but wrapped in foil with peach juice, then lacquered with Stubbs original. They were fattier and chewier than ideal (we didn't select the ribs, it was a pick-up), but still very tasty. Decent smoke ring too, but fire management was tricky compared to the Kamado.
ECB Rib-speriment
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ECB Rib-speriment
Moink!
- OldUsedParts
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Re: ECB Rib-speriment
Great Plate, Y'all - - - - I will always miss my ECB.
However, now I've got a large Weber that the Wiffy
gave me last Christmas that I've yet to fire up.
However, now I've got a large Weber that the Wiffy
gave me last Christmas that I've yet to fire up.
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Re: ECB Rib-speriment
Nice smoke ring for ribs
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Re: ECB Rib-speriment
OldUsedParts wrote:Great Plate, Y'all - - - - I will always miss my ECB.
However, now I've got a large Weber that the Wiffy
gave me last Christmas that I've yet to fire up.
OUP,
Thanks.
A while back, I used to make ribs on my Weber using the "Snake" method with standard briquettes and it worked pretty well. Enjoy your Weber.
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Re: ECB Rib-speriment
The ECB did not, however, fully render the rib fat. So we pulled the leftovers out of the freezer, wrapped them, and subjected them to a wrapped reheat on the gas grill. Then we opened the wrap and applied more rub and brown sugar which didn't actually melt and was sorta crunchy. I liked it that way.
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- Professor Bunky
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Re: ECB Rib-speriment
it improved those ribs quite a bit.
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Re: ECB Rib-speriment
I’d eat that
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