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