London Irish wrote:Ermmmmm, it's been more than a couple of hours now and no pics.....
Okay 2nd try, first one crashed on me
The ribs were dry rubbed with Wild Hog (from Grillstock) then put on the racks. They recommend spraying with apple juice or other flavourings, I didn't as we had no apple juice
. I wanted to keep them as basic as possible (as befits my abilities). I didn't glaze them either as I didn't want to compromise any test of the moisture.
Ribs at 2 hours
Ribs ready to eat, nice and moist.
Would I do anything different........I'd try spritzing with different liquids, maybe try brining and of course various rubs and glazes.
Will they be up to competition standard? Possibly but not in my hands,
Will it get regular use, Yes probably more for chicken, sausages and other foods as I don't get to Costco that often
Am I glad I got it? Yes depending on the Euro exchange rate it's around £95
Is it a fun bit of kit? Most certainly
The racks are in the dishwasher so I'll let you know how they clean up. Also when I find my gauge I'll measure the thickness of the steel, should anyone want that detail.