or Connect
New Posts  All Forums:Forum Nav:

Time for BB

post #1 of 17
Thread Starter 
Haven't had BB in months so I picked some up this morning. Rubbed one rack with Jeff's rub (for fussy hubby) and the other one with my rub. Using red oak, smoker running 225-250, slight breeze. Beautiful day! biggrin.gif Threw some eggs in too while I was at it.

post #2 of 17
Good deal, Dawn! Looking forward to looking at your beeyootiful-que!
post #3 of 17
Dawn, you are gonna were that new Bandera out if you are not careful...icon_mrgreen.gif

Looks Good so far...PDT_Armataz_01_34.gif
post #4 of 17
i love bb ribs, cant wait to see how they look when done dawn.
post #5 of 17
Couple of nice racks Dawn.
Never used red oak, is it like regular oak but more flavored?
post #6 of 17
Thread Starter 

Foiling time

After 2 hrs, pullback is starting.

Eggs after 2 hrs.

post #7 of 17
Dawn, those are some great looking BB's. I like your choice of wood. Lady, smoke on!
post #8 of 17
Those are lookin' real good, Dawn. BB's are just about my favorite.
post #9 of 17
Thread Starter 
Ribs are done. Cook time wound up being 2-1-1.

After the vultures swept in and ate their fill there was enough left to fit in a sandwich size zipper bag, lol. Guess they were a hit. biggrin.gif
post #10 of 17
really nice looking bb's you ended up with dawn. PDT_Armataz_01_37.gif
post #11 of 17
Thet looks great, Dawn. Thanks for sharing!
post #12 of 17
Good looking ribs, Dawn! I always do 3 racks at a time just to make sure I have plenty of leftovers to freeze.
post #13 of 17
Nice Job again Dawn....PDT_Armataz_01_37.gif
post #14 of 17
Good wood selection, I am a red oak fan myself. Most people around here (K.C. area) seem to use hickory, which is ok, but I find oak has a more lild flavor and I have not had bad luck with over smoking.
post #15 of 17
looks great Dawn PDT_Armataz_01_34.gif
post #16 of 17
Good looking ribs.

Thanks for sharing.
post #17 of 17
PDT_Armataz_01_37.gifGreat looking ribs there! I wish I had some for breakfast right now.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork