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a few shots of Ribs and Butt

post #1 of 11
Thread Starter 



Well, I used my Butcher gift card and got somemore  Spare Ribs and some(suppost to be Country Sausage) at the local Elmore store.I added the 2 racks of Spares and the Butt I got at WallyWorld last week and Smoked them Tuesday.


I didn't remember the prep shots , but we all know how to trim and skin Ribs , so ...


It started out to be a wonderful day and stayed that way. I got out at 11am and started the fire with some Apple ans got may embers ready by 12pm. , lots of smaller sticks to get a good base. All were dry 1/2" to 2" dia. stuff. Then I started some Cherry and Hickory to Smoke with for my flavor.


So @ a 225* average temp.( from between 210* to 240* ) , I put the Ribs , Tips , Butt and Sausage on with the tips over 300* for a faster finish and the Sausage in the Warmer ( which stayed about 175* the whole time) for yhat slow rendering that Trish likes , you know , all wrinkled - up and  shiny with juices.

Here's my solution to boxes that fall apart when used a lot and I have changed my tactics for Them. placement . Here's my Therm. Carrier. It includes all my Therms, parts and batteries ; kept in bubble wrap and leads coiled neatly and bagged also. I move them for placement AFTER the cooking heat and smoke are just right.No more melt downs , that was sooo disheartninghuh.gif.

Since there are no prep. shots , here it all is in the Smoker , the Sausage is further to the left in the cabinet.

And there is my "Perfect" smoke , trust me , it's there , and yes, I do start with Gas, less smoke in my already bad Lungs and I'm getting old and the stooping is getting

Temp. is good and IMT is rising ...

Here is a rib , see the crack where it broke? They were all beautiful, pull-back and color with a nice mahogany Bark.6 hrs. total in the Smoker.

And the Butt , lots of good Bark , 12hrs. in , was 8lb. , so right on time.

closer look at Butt , I didn't pull it ; I wanted to freeze it for lean times. Now I'll have 3 Rib-racks (one went to F-I-L) and some Brisket there too. The Summer promises more so I'll be eating good for a while yahoo.gif. The Tips , I've begun to devour them , great hot day Fare. Place them on the Grill with a low flame for a few minutes (wrapped in foil)and enjoy.


Hope you enjoyed my presentation, and as always , have fun and ...

post #2 of 11

drool.gifit all looks great.

happy smoken.


post #3 of 11


post #4 of 11

Looks Great!

post #5 of 11

nicely done.....nothing like a full smoker. That church in the background caught my that bad boy up on a Sunday morning to draw the crowd in <grin>. Good job....Willie

post #6 of 11

drool.gifdrool.gifdrool.gif.......I am soooo hungry right now!


Love the Q-views!  Thanks for Sharing!



post #7 of 11

Great Looking meat, nicely done.Looks-Great.gif

post #8 of 11

Everything looks great, Stan!  Nicely done...



post #9 of 11

Very Nice Stan.

post #10 of 11
Thread Starter 

Chef Willie. Funny you should mention that. I've had a lot of folks , purposely park on my side street Burm , just to smell and after Church, walk by s-l-o-w-l-y back by hoping for a look or enjoying the smell. I could have sold a lot (H-m-m-m) , but haven't.


Plus, Trish (wifey)work at a Nursing Caring and Geriatric Center , 2 blks. away from my Smoker. When I Smoke the wind carries it to the Facility and we start getting walk by's of the Bariatrics and ya know they want something but you can't because Trish works there. Actually it's Therapeutic for them and I get some help with carrying wood and a Hostage for conversation.


The ones that have been there a while know the rules, but the new one inevitably ask if they can buy some. My answer is ,"Who is the Strictest Nurse on your Hallicon_question.gif". Then when they know she's my Ole Lady , back home they waddle.


I'll have to Pray for that one...but it's true


Have fun and ...

post #11 of 11

That's a heck of a load of good looking meat. Guess you got to get ahead, cause the, " Strictest Nurse " in your house won't have you smoking 2X a week...JJ

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