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Ribs

post #1 of 12
Thread Starter 

 

 

Started a bit late today , but had a good , cool , breezy day. Wanted to get some shots of the fresh Meat, but as usual , Jr. had the Camera. I got it back just after getting going with the Smoker. So no Prep. Shots again , but we all know how , right?

 Some of my Cherry getting split and my warming spot.

Temp. about there...

 

 Wish I could catch the Bird that did this to 'FLO' , how degrading...

 

 good smoke so I put them in...

 Here's after I placed them in...tips on top...2 Spares on the right and 3 BBs on the Left...

 

  Here's a shot after placing a fresh(heated ) split in the FB...

 

   and here it is 5 mins. later

   a Spare after coming off ; see the bone that broke out?

 one of the BBs

,

  and the bite shot of one of the BBs...good shaped bite, and I'm toothless!!!!

 

Thanks for looking at my Rib cook for my F-I-L.   By the way , he loved them.....

 

Have fun and as always...

 

 

 

 

 

 

 

 

post #2 of 12

Looks great Stan. didn't you say somewhere you never foil? how long and at what temp do you smoke?

Happy smoken.

David

post #3 of 12

Looking  good!!!

 

 

   Craig

post #4 of 12

Those look great, Stan!

 

Red

post #5 of 12
Thread Starter 

O.K.Mule , just for you...I smoked them low today.a balmy225*F (+/- 10*F) during refueling. I have ballast brick in the bottom of the Smoker to help steady spikes and drops.

 

I put them on at 2pm and pulled everything at 8pm. Yeah, quick , Spares and all and you saw how tender they were...

 

No , I don't use foil to "Braise" with, it's all oldschool all the way... weren't they pretty???

 

I'm not being sarcastic , I'm just lazy and don't mess with anything while its cooking. Ribs get as special open and check , but anything else is shut-up and left till the temp. is right.

 

Just my way... 

post #6 of 12
Quote:
Originally Posted by oldschoolbbq View Post

O.K.Mule , just for you...I smoked them low today.a balmy225*F (+/- 10*F) during refueling. I have ballast brick in the bottom of the Smoker to help steady spikes and drops.

 

I put them on at 2pm and pulled everything at 8pm. Yeah, quick , Spares and all and you saw how tender they were...

 

No , I don't use foil to "Braise" with, it's all oldschool all the way... weren't they pretty???

 

I'm not being sarcastic , I'm just lazy and don't mess with anything while its cooking. Ribs get as special open and check , but anything else is shut-up and left till the temp. is right.

 

Just my way... 

Thanks Stan. i will have to give it a try. i have done no foil in the past. but it was start the fire throw them on and come back in a while. it was in a stick burner and i was working in the yard. I thought i was just being lazy. maybe i can say i'm just doing it "OLD SCHOOL " way

looks great my friend.

Happy smoken.

David

post #7 of 12

Looks real good !

post #8 of 12

icon14.gif  Looks good Stan!

 

I thought I smelled some Q & TBS in the breeze today!

post #9 of 12

Yummy is all I can say!!!

post #10 of 12

Looks great man....... Just 5 racks, Oh I see, its a weekday.


Edited by Foamheart - 6/5/13 at 10:55pm
post #11 of 12

Yummy Stan!  Love your smoker...and how dare those birds poop on Flo!  Shamey on them!

 

Kat

post #12 of 12
Quote:
Originally Posted by oldschoolbbq View Post

 

 

 

That's what I like to see, minimal pull back.....the difference between Foiled and non foiled.

Looking good!

 

Hey whats in the Ammo Box?

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