20 Racks

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Jack W.

Sous Chef
Joined
Mar 1, 2005
Messages
786
Location
N. Charleston, SC
I haven't been active here for a while so I thought I would venture out of lurker mode with an adventure. I burned off 20 racks of ribs on a new cooker we call "Luci". The ribs were rubbed with Magic Dust. The cooker was fired with Royal Oak lump to heat it up and Kingsford for the long burn. I used hickory, pecan and cherry for flavor. When they were done, they were glazed with Sonny's with a bit of corn syurp added for shine. My wife wanted her's Memphis so I left off the glaze and finished with Paradise Ridge. I served with butter beans and rice, freshly made country white bread and Monster Cookies for dessert. It was a fine day in Chucktown!

http://good-times.webshots.com/album/569199826gYsfnn

Good Q!

Jack
 
WOW...lots of ribs there, Jack. What's the last picture...obviously the ribs are wrapped...but what are they in...looks like an old pop refridge. :D
 
Nice job Jack, ribs look great. If you're gonna fire it up you might as well cook some meat. :LOL:
 
Greg Rempe said:
WOW...lots of ribs there, Jack. What's the last picture...obviously the ribs are wrapped...but what are they in...looks like an old pop refridge. :D

Actually, it's a LeBleu cooler. Working for the devil has it's rewards. :twisted:
 
Back
Top Bottom