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a tale of....

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chefrob

  • Karma: 2
....2 ribs

had a day of sunshine in a week of rain so i figured i better do 2 racks 2 ways.........one bbq and the other achiote.
the one in the back is my own rub and the front one has achiote paste....



a bed of ono lump and oak with pecan chunks......



after 2 1/2 hrs and ready to foil for 30 min.



after a quick char on the SFB and served with rice and beans......
#1 - January 21, 2010, 10:57:24 am

Mike (AZBarbeque)

  • Karma: 172
Looks tasty... Great pictures, keep them coming..
#2 - January 21, 2010, 12:09:53 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Quiggs

  • Karma: 3
Very nice looking grub!!
#3 - January 21, 2010, 07:24:10 pm
Quiggs@AZBarbeque.com
Smokin Dead Meat BBQ
Born on Date 4-18-08
WSM, 22" WSM, Offset, UDS, Pro Q, Couple of Weber Golds, Bradley & Gas Burner.
www.smokinbbq.piczo.com
KCBS member & judge # 51659 of questionable standing

azkitch

  • Karma: 9
And I'm still diggin' those grates!
#4 - January 21, 2010, 08:58:18 pm
CBJ # 53779
For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

chefrob

  • Karma: 2
if'n they come up missin' i'll know where to look! :o  they are sweet and with the sheer mass of them they hold heat well. btw - there is a smaller set underneath those.........
#5 - January 21, 2010, 10:13:51 pm

The Smokin Shanty

  • Karma: 1
Great looking ribs
 ;)
#6 - January 22, 2010, 05:51:24 pm
Kingsford grill
UDS
Pro Q excel 20
Charbroil offset

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