This weekend I had to pull a double shift between two firestations. At the first station one of my crew was just promoted to the rank of Lieutenant. As a right of passage for any firefighter who is promoted (which normally means he must change crews) that fireman is required to buy a meal for the crew he is leaving. Well most of the time you will get steak and baked taters for a promotional meal
. Well this time Chuck (the guy that got permoted) approached me about smoking some ribs. Naturally I agreed with honor. To make a long story short Chuck got 7 racks of loin back ribs. Buy the time it was all said and done the Chief and Chucks wife was invited to attend the celabration meal. With the pressure on I started prep. the day before. I split all of the wood. I made 3 differerent sauces SFquer's Mustard, Sweet, and a Carolina red vinagar sauce. I also decided to use Jeff's rib rub.
Starting at 1030 membranes were removed and ribs were rubbed. By 1145 the Lang was fired with a 50/50 mix of Hickory and White Oak. We were sitting on 225 with T.B.S. coming from the stack by 1230. At 1430 the meat was pulling away a bit and they were foiled with some apple juice. at 1630 We unwrapped the foil and peered inside at some very tender ribs. They were very hard to transfer back to the grill without damaging. 1645 all of the orders were taken for different sauces and the ribs were mopped. 1730 ribs were mopped again and pulled at 1800. Beans were ready the roasted red taters were ready. All fireman were ready to eat. I watched with great pride while my creations were devoured. I heard from all people at the table that they were the best ribs they had ever had. So I felt good....Darn good. I was glad that I could cook for one of my brothers. He has done so much for me in the past years. It will be sad to see him go but it is for a good reason. Thank all of you so much for sharing your knowledge SMF. I really owe all of my successful smokes to ya'll. Here is a few pic's. Sorry they are poor quality they are a camera phone. Thanks again all and keep up the good work.
http://i203.photobucket.com/albums/a...5/Photo_10.jpg
http://i203.photobucket.com/albums/a...1013071634.jpg
Starting at 1030 membranes were removed and ribs were rubbed. By 1145 the Lang was fired with a 50/50 mix of Hickory and White Oak. We were sitting on 225 with T.B.S. coming from the stack by 1230. At 1430 the meat was pulling away a bit and they were foiled with some apple juice. at 1630 We unwrapped the foil and peered inside at some very tender ribs. They were very hard to transfer back to the grill without damaging. 1645 all of the orders were taken for different sauces and the ribs were mopped. 1730 ribs were mopped again and pulled at 1800. Beans were ready the roasted red taters were ready. All fireman were ready to eat. I watched with great pride while my creations were devoured. I heard from all people at the table that they were the best ribs they had ever had. So I felt good....Darn good. I was glad that I could cook for one of my brothers. He has done so much for me in the past years. It will be sad to see him go but it is for a good reason. Thank all of you so much for sharing your knowledge SMF. I really owe all of my successful smokes to ya'll. Here is a few pic's. Sorry they are poor quality they are a camera phone. Thanks again all and keep up the good work.
http://i203.photobucket.com/albums/a...5/Photo_10.jpg
http://i203.photobucket.com/albums/a...1013071634.jpg
