Ribs and fatty Q-view

seboke

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Aug 11, 2007

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Tampa Bay, FL

• May 19, 2008

• #1

Had one rack of ribs left, so I got it ready to do with the fatty Mama wanted.

Don't know what happened to the "before" pics, but here's the "during" and "after"...

Ribs and trimmins flipped after one hour.


2 hours in, trimmngs are ready to snack on


After the foil


And after the knife. Don't know that I did too much different than I normally do, but these were the most tender ribs I have ever done. Just putting pressure on the knife to slice, three of bigger bones just squirted out.


Fatty Q-view on coming up next.

 

seboke

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Tampa Bay, FL

• May 19, 2008

• #2

Now for the fatty...

Fatty Fixins:










Layered up, starting the roll


Rolled up...


Wrapped in bacon...


165 internal...


Mama's happy!

 

1894

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Apr 19, 2008

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Near salt city NY

• May 19, 2008

• #3

Awesome q-view

Had to wipe off my keyboard looking at those pics

 

shellbellc

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• May 19, 2008

• #4

Great looking grub!!! Fatty looks awesome, looks like you have a nice camera too!

 

diesel

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Apr 29, 2008

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Powhatan, Virginia

• May 19, 2008

• #5

I have to say that the fatty has my mouth watering.. wooo!!! nice work.

 

earache_my_eye

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Feb 22, 2008

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waaayyyy Northern IOWA

• May 19, 2008

• #6

Excellent job!! Those ribs look fabulous!.....and that fatty is picture-perfect.....

L8r,
Eric

 

cowgirl

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Oklahoma

• May 19, 2008

• #7

Awesome Seboke!! Love your fatty ingredients..

 

bb53chevpro

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• May 19, 2008

• #8

WOW. Yummy. WOW. Great job. It all looks so good.
Andy.

 

jbg4208

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Mar 29, 2007

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Harrison, AR

• May 19, 2008

• #9

Oh sweet!! nice ribs and fatty. I like the idea of spinach in it. mmmmm points.

 

blacklab

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Battleground Wa

• May 19, 2008

• #10

Real nice color on those ribs, they look great and your fatty

 

travcoman45

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A Holler in North Iowa

• May 19, 2008

• #11

Fine lookin vittels, mighty fine indeed!

 

jfoust

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May 15, 2008

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• May 21, 2008

• #12

Wow! Perfect looking ribs and that fatty looks amazing! I just got my first smoker and I'm dying to clog my arteries with a fatty like that!!! I haven't looked around too much, but so far I don't see a recipe or any info on smoking a fatty. Can anyone point me in the right direction?

 

seboke

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• May 21, 2008

• #13

Its pretty easy, but a mild pain in the butt figgerin out how to roll the thing. You'll get different methods, but here's how I do it. Lay out plastic wrap and spray it with pam. I use the press n seal kind, a little easier than the cling wrap. Smash out the sausage with your hands till you get a good square about 3/8" to 1/2" thick. Fill it with whatever you like - you'll find MANY stuffing combinations in here. Leave a little room on all 4 ends when dropping the filling on. Someone in the forum said this - get the sausage real cold - not frozen - before trying to roll it. I just stick it in the fridge for about 1/2 hour after laying out the filling. To roll it, I use the plastic to lift the front edge and fold it over. Then just roll it on up using the plastic to keep it from sticking to your hands. Smash the trail edge into the roll to seal it up and do the ends however you can to get it sealed up. Smoke it aat 225 - 250 till the center gets to 165, takes about 2 hours, but remember to go by temp, not time! Hope this helps and good luck!

 

seboke

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Tampa Bay, FL

• May 21, 2008

• #14

Oh yeah, the bacon. I just lay out strips evenly, put the fatty in the middle, bring up both ends. Roll it over and place in the smoker with the loose ends of the bacon down.

 

jfoust

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May 15, 2008

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• May 21, 2008

• #15

Aaah thanks for the info! I can't wait to try one!!! On one hand I'm disappointed that I won't get to do it this weekend, but on the other hand, I'll be at the lake, so it's all good :) I guess I need to pick up a smoker for down there too, huh?

 

av8tor

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Feb 4, 2008

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Fort Worth, TX

• May 22, 2008

• #16

Definitely a great looking fatty. Is that a single or double roll?

 

seaham358

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Aug 18, 2007

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Hyde Park, NY

• May 22, 2008

• #17

Those are some of the best Ribs pics ever!!! Great looking smoke...
Man... I need to get some Ribs now...

 

seboke

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Tampa Bay, FL

• May 22, 2008

• #18

Is a roll and a half. Used half a roll to stuff ABTs.

 

smoke_chef

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Marble Falls, AR

• May 22, 2008

• #19

Wow that Q-view looks GREAT! Awesome job!

 

jfoust

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May 15, 2008

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• May 22, 2008

• #20

That's my exact thinking for Monday! I had the wife nab a couple of rolls from the store yesterday for a fatty, but I was thinking about saving a little bit to try out some ABTs too! I can already tell this isn't going to end well for me :)