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Thread: Lockdown ribs

  1. #1
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    Lockdown ribs

    Just thew them on. Will be ready in 5 hours. Brown sugar and paprika based rub. In 2 hours they go into foil and get the sauce slathered on them. and 2 hours after that back in the smoke for another hour
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    I can be there in about 7 hours. Save some for me!
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    YUM! Can you digitize them and have Rundawg share them?
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  5. #4
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    3-2-1 ribs. Just did some 2 weeks ago with sweet rub.
    Today the camp chef will be doing sirloin steaks. I’ll be smoking them for an hour then reverse searing them to a nice medium.
    This morning I did bacon and eggs on the sidekick griddle.
    Still have 2 boston butts in the refrigerator for later in the week. One will be cooked carne asada style with the recipe from hey grill hey, and put into fresh fajitas warmed on the sidekick.
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  7. #5
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    I use to make ribs in a similar way. Remove the membrane and rub them the night before then add the bbq the last 5 or 10 minutes. Havent made any in a long time.


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  8. #6
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    Funny i assumed this thread was a bout a lockout circuit using an r.i.b lol


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  10. #7
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    Quote Originally Posted by Core_d View Post
    Funny i assumed this thread was a bout a lockout circuit using an r.i.b lol


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    On my way home Friday, an hour and a half after governor fat ass put the state under a shelter in place order, every grocery store I passed was wall to wall cars. Gordon Food Service and Restaurant Supply had very few cars in the parking lot so I stopped. I bought the last 3 slabs of ribs they had on the shelves. They had plenty of chicken breasts left, but all in 10lb, 20lb, and 50lb boxes. I'd rather starve than have to eat chicken breasts everyday. There's only so much you can do with them.
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  11. #8
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    I bought $300 worth of meat and a few other things yesterday. Was gonna buy some anyway but probably spent more due to the covid.


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  12. #9
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    I've got enough meat for about a month. Steak, ground turkey, lamb, ribs, both ground venison and backstrap plus fish. I'm gonna try and pick up some produce midweek so I can make some chili. Unfortunately, all the shelves are bare around here on the weekends.
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    how did the ribs come out?

  14. #11
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    Awesome as usual.
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    Quote Originally Posted by 2sac View Post
    Awesome as usual.
    We need a “what did you cook on your camp chef today” thread.
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  17. #13
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    Quote Originally Posted by 2sac View Post
    Just thew them on. Will be ready in 5 hours. Brown sugar and paprika based rub. In 2 hours they go into foil and get the sauce slathered on them. and 2 hours after that back in the smoke for another hour
    See...now this is the kinda stuff we need right now.

    Freaking cheers my friend!
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