Originally Posted by webowabo
jeeeeez girl... I almost had a heart attack.... lol....
Ive seen some crockpot No No comments from you before and I thought maybe you bumped your head and it got all unraveled... lol
Cant wait to see the finished. And Peach wood??? that sounds lovely!!
I was wondering who would catch that first! The phrase "crock full if sh... Shut your mouth" has its roots and its in a crockpot!
So here's what I've got goin on!
2 of the three racks of ribs went on at 9:30ish - I intentionally kept them as "spare ribs" as I wasn't overly pleased with the overall cut - the advantage -- the fat from the the upper part of the spare ribs is dripping down on my butts. I only put two of the three in because the took up the entire rack and I felt that if I'd put the third rack on the top rack the temp/smoke wouldn't be adequate. I just wrapped the two racks (doing 2-2-1) and I'm about to wrap the Butt's (blonder method, a scientific, makes complete sense, modification to the Texas Crutch) -- I'll move the wrapped burrs to the top rack, leave the two racks of spare ribs on the middle rack, and put the raw rack of ribs on the bottom rack, add a couple of aluminum pouches if soaked peach and cherry chips over the flame.
It's important to know the ribs are wrapped with the top seam of the foil just meeting one another so that no STEAM IS HELD IN -- might as well use a crockpot if you seal any pork in foil - that's braising, y'all...
The was a bit of fat cap that cane off one of the butts when I pulled it to wrap so I could Blonder it! I was yummy! The last rack went onto the lowest rack with a freshening of cherry and peach wood. I'll add a bit more when I take out the butts--it puts a beautiful color on everything and adds a bit more flavor!!
Webowabo, YES PEACHWOOD!!! Love it!