Whiskey Bent Ribs

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Bill The Grill Guy said:
Cliff, can you smell the wiskey in the barrel? Keep the pics comming.

The smell is sweet. I can tell it is adding some flavor. The smoke is real dark when it is coming up to temp compared to hickory. That is probably just the way white oak burns though.
 
I changed out the pan to a ECB charcoal pan and added about 6 cups of sand. I wanted to know if more sand was better or not. Best I can tell there is not much difference. It handles pretty good though. I have had no kind of temp spike at all.
 
BB's are done. I smoked them just like they were brisket or butts. Once I close the lid I didn't look again till they were about done.

Five hours in the smoke. No foil. Straight Up.



When I cut them I will post a pic just before I take a bite. :D ;)
 
No foil is the way to go Cliff [smilie=a_bravo.gif]
No sauce??? Damn those looked great!!!! 8)
 
Larry Wolfe said:
[quote="Cliff H.":cc0pq34d]Time to eat. They turned out good.


Cliff I'd give my left wheel to have your smoke ring! Great looking bones!!![/quote:cc0pq34d]


Hmm, since you're willing to go that far for the right price I might cough up the secret. :LOL:


 

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