Recent content by manchester bob

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  1. manchester bob

    Bony lump on Baby Back Ribs

    I boiled the meat off the bone and took pictures. You can see how it has connected the two bones together: must have had a long time to heal! It seems a bit like cartilage especially near one of the bones. They started to snap apart when I tried. I guess it's a pork-rib version of a wishbone...
  2. manchester bob

    Bony lump on Baby Back Ribs

    As long as nothing traumatic happens when we eat them! :emoji_wink: I'll have to cut away the meat in that area when they're done and see what's going on inside there. A little science lesson for me!
  3. manchester bob

    Bony lump on Baby Back Ribs

    It's as hard as the rest of the bones. It has a little flesh growing over it. I tried to get a paring knife under it: couldn't do it, so that's what makes me think that it's bone growth on top of bone. Thanks, JJ!
  4. manchester bob

    Bony lump on Baby Back Ribs

    I do believe it's probably healing from an old injury. Just wanted a second (or more) opinions! Thanks for the replies!
  5. manchester bob

    Bony lump on Baby Back Ribs

    Both pictures look about the same. This was actually about in the middle of the length of ribs. I cut them in half so they fit better in my MES 30". Pretty gross looking! But as long as the meat is still ok.....
  6. manchester bob

    Bony lump on Baby Back Ribs

    I thought about pictures right after posting, so I took a couple before putting the rub on. I'm just now about to start my pellet maze and get them cooking. I'll post the pictures right after. I figure that worst-case, I chuck a rib or two near the area. Be back in a few!
  7. manchester bob

    Bony lump on Baby Back Ribs

    Hello, all! Been a long time since I posted. I bought a pack of baby back ribs. I went to clean them up just now, and there's a bony lump on the membrane side of the ribs. It's somewhat disc-shaped, maybe about a quarter to half an inch thick in the middle, and it's not coming off. Has anyone...
  8. manchester bob

    Two butts in my WSM. Hot and Fast. My first Q-View.

    TwoBeanBBQ: I was following your previous thread, and happy to see the pics here! Glad to hear that it turned out great! I've always had the opposite problem: I usually have to make sure that I'm keeping my temps up. But as I had mentioned, I gasketed my WSM when it was new, so I don't have any...
  9. manchester bob

    Got my new WSM 22.5"

    Hey, TwoBeanBBQ: Are you smoking the pork butts today? I'm anxious to see some pictures, or at least hear how it went. But keep in mind that they say if there are no pictures, it never happened. If you start a new thread for it, let me know. Good luck!
  10. manchester bob

    Got my new WSM 22.5"

    I wouldn't say hijacked...after all, it's a WSM thread. I surely appreciate the advice and the pictures. I'd bet that TwoBeanBBQ does, too!
  11. manchester bob

    Got my new WSM 22.5"

    Hmmm...I know exactly what you mean by flaking. Better fuel economy too? That's a selling point, for sure. Maybe I won't need my apple juice jugs anymore!
  12. manchester bob

    Got my new WSM 22.5"

    Thanks, Bama BBQ! Now that you mention it, I've heard of that before...maybe from you.
  13. manchester bob

    Got my new WSM 22.5"

    Oh, yeah: I add warm water. I saved a few apple juice jugs just for this purpose. The water acts as a temperature regulator: it keeps the temps from rising too quickly (the water absorbs a lot of the extra energy), and also, from falling too quickly (it gives off heat if the coals cool down)...
  14. manchester bob

    Got my new WSM 22.5"

    Personally, I use water. As I said, I put pans on the lower grate, so I don't foil the bowl. If you foil the bowl and use water, they say not to foil it over the top of the bowl, or the water can wick out. Two 8.5# butts? That's going to take a while! Keep them apart from each other...that...
  15. manchester bob

    Got my new WSM 22.5"

    Hmmm...so you don't use sand, either? Just an empty water bowl? Just wondering.....
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