ECB Rib-speriment

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ECB Rib-speriment

Postby Sailor Kenshin » Sat Jul 23, 2022 3:55 pm

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.

Image

Plated, with cole slaw and beans.

Image

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.
Moink!
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Re: ECB Rib-speriment

Postby OldUsedParts » Sat Jul 23, 2022 4:45 pm

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. :tup:
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Re: ECB Rib-speriment

Postby Rambo » Sat Jul 23, 2022 5:17 pm

Nice smoke ring for ribs :salut:
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Re: ECB Rib-speriment

Postby Professor Bunky » Sat Jul 23, 2022 8:07 pm

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. :tup:


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

Postby Sailor Kenshin » Sat Aug 13, 2022 2:41 pm

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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Re: ECB Rib-speriment

Postby Professor Bunky » Sat Aug 13, 2022 3:14 pm

it improved those ribs quite a bit. :D
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Re: ECB Rib-speriment

Postby Smoking Piney » Fri Aug 19, 2022 7:04 pm

Fine looking bones. :salut:
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Re: ECB Rib-speriment

Postby Rambo » Fri Aug 19, 2022 9:03 pm

I’d eat that

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