3-2-1- 2-2-1 Blast Off!!!!

dirtsailor2003

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Bend Oregon

• Apr 6, 2013

• #1

35 knots of SW wind, rain, snow, and intermittent blue skies. What else to do? Fire off the Mini-WSM and smoke some BSR's and BB ribs for dinner. Smoker just settled in to 260* and TBS. Put the BSR's on, will put the BB on in an hour, so everything gets done at the same time.

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• dirtsailor2003
• Apr 6, 2013

Seasoned with butt rub, garlic, and chipotle.

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• dirtsailor2003
• Apr 6, 2013

BSR's almost look like belly bacon!!

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• dirtsailor2003
• Apr 6, 2013

Mmmmmmm!!! Heaven!!!

 

bigsky109

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Apr 3, 2013

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Montana

• Apr 6, 2013

• #2

That looks good!!   Mouth watering....

 

lu1847

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winona mn

• Apr 6, 2013

• #3

Lookin good

 

seenred

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N.E. Oklahoma

• Apr 6, 2013

• #4

Lookin' good so far, Sailor...

 

dirtsailor2003

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• Apr 6, 2013

• #5

The wind is making things a bit interesting. Smoker was settled pretty good for about 30 mins. but then the wind really came up and I dropped from 260* to 244* so opened up a bit more, currently running at 252* and holding pretty good. Few more minutes until I put the pork BB ribs on so thought I'd have a snack and a brew. Left over inject wings from the other night!

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• dirtsailor2003
• Apr 6, 2013

 

kathrynn

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Madison, AL

• Apr 6, 2013

• #6

 looking goood to me!

Kat

 

pgsmoker64

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Prince George, Va.

• Apr 6, 2013

• #7

Lookin good DS!

I was thinking, man those ribs look like bacon just about the time I read your comment.

Lookin forward to the finished product.

Bill

 

dirtsailor2003

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• Apr 6, 2013

• #8

PGSmoker64 said:

Lookin good DS!

I was thinking, man those ribs look like bacon just about the time I read your comment.

Lookin forward to the finished product.

Bill

Click to expand...

I know aren't they fantastic! I get them from my local grocery store. I get them in the cryo-pac prior to any trimming (ask your butcher) Otherwise all they have in the case is the trimmed and whacked up. Sometimes I have to wait a day or two to get them, the butcher cuts them almost as fast as he gets them in. They always look like bacon, and they turn out great using the 3-2-1- method!

 

dirtsailor2003

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• Apr 6, 2013

• #9

At the foil, about an hour ago!

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• dirtsailor2003
• Apr 6, 2013

Couple more hours to go!

 

dirtsailor2003

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• Apr 6, 2013

• #10

Out of the foil and on to the last hour!

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• dirtsailor2003
• Apr 6, 2013

BSR's are looking good

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• dirtsailor2003
• Apr 6, 2013

About a 1/4 cup of liquid, there was none in there when they started!

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• dirtsailor2003
• Apr 6, 2013

Sauced and ready for the last hour in the smoker!

 

seenred

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N.E. Oklahoma

• Apr 6, 2013

• #11

Man, it all looks good! 

Red

 

G

goingcamping

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Colorado Springs, Colorado

• Apr 6, 2013

• #12

I can be there in a few hours...keep 'em warm for me!

Man, those BSR's look sexy raw (is there something wrong with me that I reference beef that way?).

~Brett

 

dirtsailor2003

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• Apr 6, 2013

• #13

Here's the final show.

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• dirtsailor2003
• Apr 6, 2013

Beer pairing for tonight's meal Boneyard RPM IPA. Found it fitting, bones and all!

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• dirtsailor2003
• Apr 6, 2013

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• dirtsailor2003
• Apr 6, 2013

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• dirtsailor2003
• Apr 6, 2013

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• dirtsailor2003
• Apr 6, 2013

Oh Baby Baby Baby back rib!!!

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• dirtsailor2003
• Apr 6, 2013

Shredded broccoli, cauliflower, slaw.

Slaw Sauce:

4 ounces granulated sugar
3/4 cup seasoned rice vinegar
3 cups mayonnaise
1 tablespoon celery seed
1/4 cup capers
1 1/2 tablespoons garlic, finely chopped

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• dirtsailor2003
• Apr 6, 2013

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• dirtsailor2003
• Apr 6, 2013

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• dirtsailor2003
• Apr 6, 2013

That's all Folks!!!

 

dirtsailor2003

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• Apr 6, 2013

• #14

A little more on the slaw. Pretty simple and usually I include raw brussel sprouts, but they looked horrid so I didn't buy any.  To shred the broccoli and cauliflower I use my mandolin. The sauce recipe is a large batch (probably enough for 3 gallons of slaw).  We always have a jar of it in the fridge and I mix it in by the tablespoon when I make small batches. We also use it for salad dressing. I ended up with about 4 cups of shredded veggies and used 3 tablespoons of dressing.

 

toby bryant

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Canal Winchester, Ohio

• Apr 6, 2013

• #15

Now that, is one fine looking meal :drool

 

seenred

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N.E. Oklahoma

• Apr 6, 2013

• #16

Everything looked great, DS!  Thanks for sharing.

Red

 

dirtsailor2003

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• Apr 6, 2013

• #17

goingcamping said:

I can be there in a few hours...keep 'em warm for me!

Man, those BSR's look sexy raw (is there something wrong with me that I reference beef that way?).

~Brett

Click to expand...

Start paddling, there's a couple ribs left. The growler on the other hand will be empty. thank goodness we have plenty of places here to fill them! Anything that can imitate bacon is sexy!

Toby Bryant said:

Now that, is one fine looking meal

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Thanks Toby, ribs are always good!

 

go4abliss

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VANCOUVER, WASHINGTON

• Apr 7, 2013

• #18

everything looks sooooooooo good. I think im going to try to make that slaw, it looks really good

 

dirtsailor2003

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• Apr 7, 2013

• #19

GO4ABLISS said:

everything looks sooooooooo good. I think im going to try to make that slaw, it looks really good

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Thanks Dot, it is really good. I was tired of cabbage after all the St Patty day cooks! As I said the dressing makes a big batch so you can get creative and try different things!

 

dirtsailor2003

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• Apr 7, 2013

• #20

Breakfast!!!!

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• dirtsailor2003
• Apr 7, 2013

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• dirtsailor2003
• Apr 7, 2013