Just ribbing you on

[Davo]

Through the week i ended up in Aldi and I don't normally shop there but seen the pork ribs they had there for $16.99kg and they felt nice, they looked nice so I bought 2 slabs at just over a kg each. Been a long time since I've done ribs myself and was actually nervous about doing these ribs justice.
So, with a deep breath and a prayer hoping that i can call on all my years of low and slow BBQ using the Weber Kettle with a Slow n Sear charcoal basket with the added water tray, I let 15 Kingsford briquettes in the Weber Chimney, lined most of the basket of unlit briquettes leaving space at one end for the lit, foil tray on the other side of the basket, grill grate on, it's now or never!!

Prepping ribs is sometimes a chore if the damned membrane is stubborn to peel back, hit it with some Pork Rub (Meatstock Winner) Foiled and placed in fridge for about 3-4 hours. I had to BBQ between storms today even though I was under cover.






So, they turned out so much better than I hoped, basted with Mr Yoshida rib sauce, the ribs were delicious, with a bit of chew (hate sloppy ribs) , well by the time they were ready, we were starving and the wife and I ate all but 4 ribs, so they are for tomorrow.

Thanks for reading.

Cheers

Davo

[Smokey]

You did em justice! Mr Yoshida, Wow that brings back some memories. I must get some of that again.

[Davo]

You did em justice! Mr Yoshida, Wow that brings back some memories. I must get some of that again.

Cheers Mick, don't know what happened to my pics, there were 4 pics there before......

Yeah I just finished a bottle i had to go through as it was soon expiring and got a new fresh bottle in the cupboard from our last shop at Costco in Sydney.

Theres 2 types, there's Mr Yoshida Gourmet sauce and there's also Mr Y wings and ribs.

It's the closest I've tried to Japanese BBQ sauce, another one we use is Bulldog brand of Japanese sauces.

With wings, I use a Masterfoods Cajun Rub all over and use the Mr Yoshida sauce over top before they are done......delicious.

Davo

[Cobblerdave]

Gday
They look pretty “lux” from the pics I’ve seen
Regards Dave

[Davo]

Gday
They look pretty “lux” from the pics I’ve seen
Regards Dave

Hehehe they went down pretty much 'deluxe' style

Yeah I was happy with the way they turned out and because of their size, they took a bit longer than I gave them time for.

It turned out that the Slow n Sear charcoal basket and the water chamber is ideal for low and slow on the kettle and in fact I'll go as far to say it's probably the best ever accessory I have in my arsenal. It can do roaring hot to as low an slow as you'd want it for up to 9 hours or more.
I was using Kingsford Professional I picked up early this year at Costco. 15 Ib bags x 2. I have a new appreciation for the American briquette.

[Cobblerdave]

Gday

https://www.youtube.com/watch?v=yuUysmBhhyQ

Link for bro and sear V slow and sear. You’ll find it interesting.
My first bro and sear had a long stainless tray for water and I gifted to a nephew. Missed that thing so I made another single tray no water tray this time. Still works. Makes it so easy to do zone cooking.
Before baskets came along in the 80s I had 2 oblong cake tins I sat end to end across the middle of the kettle. Filled water. Lite heat beads on one side. Roast in the middle usually over the water to collect the drips for gravy. Vegetables usually at the back but you could move things around in the radient heat or the hot air. To long ago to remember where I got the idea. I like to think I thought of it myself.
Regards Dave

[Davo]

Yeah Dave, I've tried a few different methods in my low n slow journey, starting with brick pavers that i tried to put end on end to make a straight wall between the fire and the food. I had to make a bit of a zig zap with the pavers because they were a bit too long for about 3rd of the way across the Kettle but that's ok, it did the job it was supposed to do and the pavers didn't throw out much radiant heat so that was ok but I did read that Pavers can sometimes explode, I couldn't see how as it was a low n slow fire that wouldn't get that hot but just for a matter of safety, wrapped the pavers with foil incase they do start falling apart, but it never happened.

The 2nd experiment was placing the 2 Weber Baskets in a V formation, both full of briquettes with the 2 baskets touching each other in the middle of the V formation so that the lit briquettes can run a fuse to the other basket by overlapping the briquettes on both baskets....hope you follow me so far
It worked but lost some even momentum between the 2 baskets. THe good thing about using a charcoal basket is that when your doing hot n fast cooks, i'm not dumping super hot coals against the inside of the kettle and I believe that it is why I was getting paint pitting on the outside of a coloured kettle where bit of the coloured enamel flakes off where you can see the black paint underneath.

Then i discovered a Slow n sear from the USA, I wanted one for a long time but it wasn't till a trip to Sydney last year that i bought one from BBQ SpitRotisseries. They used to be here on this forum years ago but as far as I'm aware, they are still going. https://bbqspitrotisseries.com.au/colle ... al-baskets

Yep...still where i found them.....got some good specials on for fathers day now too. They also have a Melbourne store.

Anyway, I got a Slow and Sear and it hasn't disappointed me at all, can handle a raging hot fire to a long low n slow fire and keeping those coals off the side of the kettle.

They are $169 and imho worth every cent, the pictures on the Website never does then justice.

Cheers

Davo

[12x7]

Good looking ribs. How about coming out of retirement and have a small side business selling ribs?

At $30 to $60 a rack you might have a nice little side hussle.