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My Birthday BBQ

post #1 of 13
Thread Starter 
Tomorrow is my birthday and I am having some people over to preparty and eat some BBQ. This is my biggest smoke to date. I am going to be smoking 6 slabs of spare ribs st. louis style, a packer brisket, a double batch of Dutch's beans and a potato casarole. I haven't posted q-view in a long time so I thought I would post pics throughout the smoke.

Here is a pick of all the meat. The brisket has been trimmed injected and is sitting in a marinade:
post #2 of 13
Happy birthday hope u have a good one
hopefully you have a good smokePDT_Armataz_01_34.gif
post #3 of 13
A lot of meat, for sure. Good luck with the smoke.

And Happy Birthday...
post #4 of 13
Happy Birthday Reichl! And good luck with the smoke! I'm sure you had to twist your friends arms to get them over...PDT_Armataz_01_35.gif

Looking forward to tomorrows smoke Qview!
post #5 of 13
Happy birthday man... Post some Qview of the finished product so we can get our drool on!
post #6 of 13
Have a happy B-day and good luck on the smoke.
post #7 of 13
Thread Starter 
Thanks everyone. I just got all the ribs trimmed (pain in the ...) Now I need to figure out what to do with all the trimmings.

post #8 of 13
Happy B-day. Looks like between the meat and the cooler in the back you are going to have a good time.
post #9 of 13
Save and Smoke them trimmings for a snack sometime in the future.
post #10 of 13
When I used to trim my ribs I would smoke them along with the ribs and use them for feeding the cooks and they soak up beer pretty good to. Now I see you have a large thing of that fat boy rub there so my question is can you get a large container of the gates rubs too cause we night have to talk about a exchange. For I really like that fat boy and really like that Gates rubs too the sweet one. Now the ribs look great and you have you one heck of a Birthday now you hear.
post #11 of 13
What Mark said. Smoke the trimmings for snacks along the way. Most of the thin stuff cooks faster then the thick ribs, so watch them so they don't overcook.
post #12 of 13
I'd put some of those, no most of those trimmings in the beans. Put the beans on the bottom to catch the drippings from the meat also. Have a great birthday!
post #13 of 13
Thread Starter 
I'll check for the gates rub the next time I go to the store. I love JB's sweet rub on ribs and chicken so when I saw the big container I had to grab it. As for the smoke everything is going pretty smoothly, the brisket is resting, burnt ends are on and ribs are almost finished along with the beans. Ill post the picts tomorrow since I have been running around like a madman all day. I hope everything tastes good considering this is the first time a lot of my friends get to taste my q.
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