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And here we go............................... :)-

post #1 of 16
Thread Starter 

I'l do the Ribs here and get the other when it is ready, in Beef.:biggrin: Started the fire at 10:30 am , got it up to heat around 11:00am.

 Smoke was looking nice and Blue , not a good shot , but trust me :icon_eek:.

 

Upper half (the Beef is here

 

  Just in at11:30

 

                                                                                               

Temp. dropped when I put it in...

 Better shot of Smoke :confused: , what , you don't see it :icon_question: That's the secret :icon_exclaim:

  Gotta keep Hydrated:biggrin:

  small hot fire...

   Cruising Temp. in chamber(average 220*F to 230*F)

  Sweet 'sweat'.............

   30 min before pulling , on goes the Turbinaro ..................

 

 

  First one , look at the color and juice :drool

  And I'm eating one as I post , I have 'no theeth' , see the bite -off , Dang that's good...:first:

 

Be on Beef with the Brisket  , it's at 166*F now ,long stall , but as I say ...

post #2 of 16

Looks real good so far. You don't foil your ribs. Is that correct?

Happy smoken.

David


Edited by themule69 - 8/28/14 at 3:56pm
post #3 of 16

Looks like the smoke ring goes all the way through the meat.

 

 

 

Looks awesome.

post #4 of 16

Hello my friend.  Glad to see you back in the game.  GREAT looking meat!

 

Hello David.  I don't foil my ribs.  Maybe Stan does but I'll bet he doesn't; could be wrong.  Wouldn't be the first time.  Keep Smokin!

Danny

post #5 of 16

Looks great OldSchool!!  :drool

post #6 of 16
Thread Starter 

Absolutely no foil the entire trip. :biggrin:

 

  I mean , how good a looking "Baby Back" would you want.

 

Yes , I work at the , but that's why they do like they do , see , no teeth and the bite - off is good and tender .

 

Brisky when it decides to be ready , 8.5 hrs. so far and it was 7.5lb. maybe 2 more ,but then . . .

 

Have fun and . . .

post #7 of 16
Looks great! Nice Smoke!!!
post #8 of 16

I was pretty sure you were a no foil guy. I just had to get that in for all the must foil guys and gals. Me being half of the time a foiler. The bite is the name of the game. Nice job! I will return for the brisky.

Happy smoken.

David

post #9 of 16
Very nicely done!

Love the color, can smell them right through the screen!

No foil is the path to perfection!
post #10 of 16

I can be in Toledo in under 4 hours.  A little heads up next time would be nice LOL

post #11 of 16
Those ribs are a work of art!
post #12 of 16
Thread Starter 

Thanks , guys . I let alone as much as I could , But with Ribs AND the Brisky in , ( and the Ribs needing that last 'Glaze' with Turbinato ) , I had to open and extend times... (keep your lid shut as much as you can ,newbies) , a better cook ,IMHO:drool.

 

And I can't rresist this Q-voew of my "GOOD" smoke :

  Oh, you don't see any :icon_question: . Well , that's the secret... keep your smoke as light as possible :icon_mrgreen:. If you Smell it , you have smoke.

Learn to use your senses , sight , feel , hearing,smell , and taste ( the some as you smell it) :icon_exclaim:

 

Have fun and . . .

post #13 of 16
Looks good Stan. How long did you have the ribs on total?
post #14 of 16
Looks awesome!!! Now where's that brisket...

Edit: nvm, separate thread! I don't look as dumb as I am.
post #15 of 16
Quote:
Originally Posted by Welshrarebit View Post

Looks awesome!!! Now where's that brisket...

Edit: nvm, separate thread! I don't look as dumb as I am.

 

Chuckles, was about to post the same. So don't feel bad.

 

Stan those are some beautiful ribs, the kind people put those pictures on menu's or in cookbooks.

 

Beautiful color, the minialistic approach so the meat is the star, and I can tell it was too!

 

Great smoke my friend.

post #16 of 16
Thread Starter 

Bmudd ,  and Foamheart hello . I had them on for exactly 5hrs. , as you know -sans foil , and at 220*F to 230*F .  I don't usually get BB's , but these were available without going another 30 miles for Wally World.

 

I just practiced my "matra" - PATIENCE :drool.

 

My Brisket suffered some , but still tender , juicy and Goooood :drool

 

Thanks for the kind words and looking at my mess , I feel as if had a big " atta boy " from the Bosses Thumbs Up

 

Thanks , guys , and have a great Labor Day .

 

Stan

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