Ribs and a Chucky on the Yoder

[MossyMO]

Here is the team members for the ribs. Did all 3 racks with the Balsamic Whiskey Glaze, 2 racks then got the Wee Willy's Whiskey Pepper (I love this combo) and the third rack I tried a cherry rub a friend of mine had made and sent me (this was very good on ribs).


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Here is a pic with the ribs and the chucky an hour in to the smoke. The chucky was just a test project for a rub my wife is working on that she calls "Tatonka Dust".


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Here are the ribs getting foiled with a little schmear added to them.


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Here is the ribs after they had been removed from the foil and giving a little more rack time to firm up.


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Here is the chucky all pulled and ready for a future cook.



Thanks for looking!

[Critterhunter]

Marty all that looks Awesome.I Bet the Dust was awesome on the Chuckie.

[gmotoman]

I've been very curious about fruit based rubs. Do you think they grind up dried fruit, or is it chemical? Another ? what is the benefit of using a fat like margarine, or butter before foiling? I've always used a liquid but along the lines of juice or beer. All that said those ribs look awesome Marty. And that chuck roast is phenom!

[barkonbutts]

Looks great Marty!! Man those Yoders just put out nice looking food!! Great ribage and chucky!! for sure!! On edit I have been cuffed for pointage....hit you next time

[minnbill]

Man you got an early morning drool going on nice lookin smoke
PS.was able to yous The Tatdust on burgers and chicken this wknd

[Rednose]

Marty, your ribs look awesome but, that pic of the pulled chuck...with onions, no less...good lawd, man!!!

Best of luck to you and Tanya on the 'Dust'....anxiously awaiting availability....

Edit: ...shootin' blanks now, bbl

[Richtee]

Ahhh the old Parkay trick, eh? LOL! Looks great!

[Wingman]

Marty, what a great looking cook. That pic of the chuckie & onions is my kind of a money shot!

[sweet_magnolia]

[pyroman175]

Wow those ribs look great how long did you smoke. I did mine 3 hours, foiled one and unfolded one more hour with mops sauce at 250, I love the way yours came out

[Bearcarver]

OMG, Marty!!!

Those Ribs & Pulled Beef look Perfect !!!--------------->>


Thanks for the Views!!!

Bear

[HawgHeaven]

Wow Marty, that's outstanding!!

[Fishawn]

Killer as usual Marty ..........

[MossyMO]

Thanks for the compliments, much appreciated.

Wow those ribs look great how long did you smoke. I did mine 3 hours, foiled one and unfolded one more hour with mops sauce at 250, I love the way yours came out

Thanks, the ribs I put on for an hour at 150º and then turned it up to 250º for the remainder of the cook. Around 3 hours I double foiled them and back on the grill for about 45 minutes. Then out of the foil and back on the grill for about 10 to 15 minutes to firm them up. As you can see the rear rack of cherry rubbed ribs got a little dark on the bottom side, not sure what happened there but still tasted great!

[toolboxdiver]

Great looking ribs and chucky for sure