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

oldschoolbbq

Legendary Pitmaster

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Jul 16, 2008

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NW Ohio - outside Toledo

• Aug 28, 2014

• #1

I'l do the Ribs here and get the other when it is ready, in Beef.

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• oldschoolbbq
• Aug 28, 2014

 Started the fire at 10:30 am , got it up to heat around 11:00am.

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• oldschoolbbq
• Aug 28, 2014

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

.

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• oldschoolbbq
• Aug 28, 2014

half (the Beef is here

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• oldschoolbbq
• Aug 28, 2014

  Just in at11:30

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• oldschoolbbq
• Aug 28, 2014

Temp. dropped when I put it in...

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• oldschoolbbq
• Aug 28, 2014

 Better shot of Smoke

 , what , you don't see it

 That's the secret

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• oldschoolbbq
• Aug 28, 2014

  Gotta keep Hydrated

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• oldschoolbbq
• Aug 28, 2014

  small hot fire...

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• oldschoolbbq
• Aug 28, 2014

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

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• oldschoolbbq
• Aug 28, 2014

  Sweet 'sweat'.............

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• oldschoolbbq
• Aug 28, 2014

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

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• oldschoolbbq
• Aug 28, 2014

  First one , look at the color and juice

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• oldschoolbbq
• Aug 28, 2014

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

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

 

themule69

Epic Pitmaster

Oct 7, 2012

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live north of fort smith arkansas between alma and

• Aug 28, 2014

• #2

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

Happy smoken.

David

 

Last edited: Aug 28, 2014

pc farmer

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Feb 17, 2013

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• Aug 28, 2014

• #3

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

Looks awesome.

 

kc5tpy

Master of the Pit

May 12, 2013

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Newark on Trent, United Kingdom.

• Aug 28, 2014

• #4

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

 

padronman

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May 5, 2011

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San Marcos, California (North San Diego County)

• Aug 28, 2014

• #5

Looks great OldSchool!! 

 

oldschoolbbq

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Jul 16, 2008

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NW Ohio - outside Toledo

• Aug 28, 2014

• #6

Absolutely no foil the entire trip.

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• oldschoolbbq
• Aug 28, 2014

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

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• oldschoolbbq
• Aug 28, 2014

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 . . .

 

dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Aug 28, 2014

• #7

Looks great! Nice Smoke!!!

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 28, 2014

• #8

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

 

heubrewer

Meat Mopper

Jun 9, 2014

266

42

Chicago Area

• Aug 28, 2014

• #9

Very nicely done!

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

No foil is the path to perfection!

 

yotzee

Smoking Fanatic

Jul 8, 2013

427

35

Pittsburgh, PA

• Aug 29, 2014

• #10

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

 

mdboatbum

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• Aug 29, 2014

• #11

Those ribs are a work of art!

 

oldschoolbbq

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NW Ohio - outside Toledo

• Aug 29, 2014

• #12

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

.

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

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• oldschoolbbq
• Aug 28, 2014

Oh, you don't see any

 . Well , that's the secret... keep your smoke as light as possible

. If you Smell it , you have smoke.

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

Have fun and . . .

 

bmudd14474

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• Aug 29, 2014

• #13

Looks good Stan. How long did you have the ribs on total?

 

welshrarebit

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Feb 20, 2014

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Kona, Hawaii

• Aug 29, 2014

• #14

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

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

 

Last edited: Aug 29, 2014

foamheart

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South Louisiana, on the Mississippi River

• Aug 29, 2014

• #15

Welshrarebit said:

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

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

Click to expand...

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.

 

oldschoolbbq

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NW Ohio - outside Toledo

• Aug 30, 2014

• #16

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

.

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

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

Thanks , guys , and have a great Labor Day .

Stan

 

Last edited: Aug 30, 2014