Flipped BB's w-q/view

Discussion in 'Pork' started by chisoxjim, Jan 23, 2010.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    Following Gary Wiviott's brilliant book "Low and Slow"(my bbq bible for the WSM), I am starting my ribs meat side down for the first hour, then I will flip them to finish bone side down.

    Fresh BB's with the membrane removed, rubbed wsith mustard, and my rub about an hour before they went on. My assistant pit master helped with the mustard and rub. using cherry and Royal Oak lump.









    Bonus:

    Also doing some summer sausage & colby jack ABT's:





    TBS:



    thanks for looking.

    more pics to follow as the day progresses.
     
  2. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Looks great so far, and your little helper looks as if she can't wait for them to be done[​IMG]
     
  3. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks,

    cant get em' hooked on bbq to early imho.[​IMG]
     
  4. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    ribs flipped after an hour. Gonna apply some rub when I pull off the sirloin tip, and put the ABT's on around 2:30 cdt.
     
  5. flyfishjeep

    flyfishjeep Smoking Fanatic

    Great looking ribs! I especially like the grill marks![​IMG]
     
  6. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks..

    running about 240-250 on the wsm, I think the meat side down may help render any fat.
     
  7. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    re rubbed, abt's on.

    all good.



    maybe an hour out from supper.
     
  8. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    You're making me hungry. Looks great!
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking Good Jim...[​IMG]
     
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks y'all. just finished my plate or ribs and abt's. im getting to be a big fan of cherry wood.

    pics downloading now.
     
  11. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    finished pics, my rub is where I want it to be, WSM is doing what it does, and the cherry wood did the trick.



    assistant pit master glazin the bb's while they rest:



    glazed and lookin good:





    abt's:



    thanks for looking.
    [​IMG]
     
  12. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Did you notice a difference in the finished product using this method?
     
  13. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    no, no difference that i could detect.

    with that ssaid these were some of the best I have done, but that could be because my homemeade rub is where I want it, the WSM is what it is vs the gasser & the char griller, the cherry wood, and doing ribs almost every week for the past year... [​IMG]
     
  14. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man Jim those abt's look good but not as good as those ribs do. I'm not sure why you did them meat down for an hour thou??? now the tip roast was that for dinner also or for sammies???
     
  15. chefrob

    chefrob Master of the Pit OTBS Member

    az
    everything looks good!!!!!!
     
  16. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks guys, gonna have some of those ribs cold from the fridge in a minute.

    Mark,

    I started them meat side down for 1 hour based on the book Low and Slow by Gary Wiviott. His rib, and butt methods on the WSM call for some of flipping, and rotating of the meat throughout the cook. I follow them sometimes, and sometimes dont, and really dont notice much difference. I am starting to think it may be better to just keep the smoker closed(if your lookin you aint cookin'...[​IMG]).

    the ssirloin tip is for today just figured i do it yesterday, and save fuel by using the smoker once.
     
  17. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    nice looking ribs there jim!!! i doing some here today on cherry as well, hope mine come out as well as yours!!![​IMG]
     
  18. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thanks.

    I bet your will be great.

    I am becoming a big fan of cherry wood.
     
  19. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    good chit aint it.... i been sorta using that as my main wood for past 2 years now. change up every now and then and if i do fish will use something else but pork and beef especially cherry is tops for me!!! wish i could find a friggin cherry tree here in minnesota someone wants to get rid of!!!
     
  20. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    I use mostly hickory, but really like oak, apple and cherry when I can gt it. It is really nice and mild.
     

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