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  1. farmerchad

    Baby Backs (Loin Ribs) with No Wrap

    Dang. That one on the left looks like a Spare Rib. Other wise, its a good day for Baby Backs.
  2. farmerchad

    Friday BabyBack Ribs..

    So the Brats went in the smoker at 4 PM sharp. I tossed in a few more chunks of Apple. I don't recall using Apple previously, I must say it has a really pleasant smell. The Ribs are still in the smoker. My temps have been all over the place. I had to run an errand earlier and I was away for...
  3. farmerchad

    Friday BabyBack Ribs..

    Just need to add some q-view..
  4. 20160819_150149.jpg

    20160819_150149.jpg

    • farmerchad
    • Media item
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    • Album: Friday BabyBack Ribs..
  5. Friday BabyBack Ribs..

    Friday BabyBack Ribs..

  6. farmerchad

    Friday BabyBack Ribs..

    Been a while since I posted. Life just has a way of getting in the way. Moving along, I decided a couples days back that I wanted some Baby Back Ribs. Not sure that I have ever smoked them before. I put them in the smoker around 11 AM. About 265 with Apple Wood. Thought I would try smoking them...
  7. 20160819_115811.jpg

    20160819_115811.jpg

    • farmerchad
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    • Album: Friday BabyBack Ribs..
  8. farmerchad

    Smoking Ribs Nekkid - Anyone?

    I appreciate everyones input. My current technique, is pretty simple and straight forward. No mustard or anything funky like that. Just coat with rub and stash in the fridge till the next day. No foil. I think my next ribs (here soon) will simply use less rub or maybe shake things up with a...
  9. farmerchad

    Butts, Ribs, Chicken and a chuckie

    Everything looks great. I especially like the smoker.
  10. farmerchad

    Wings and Sausage

    Wings and sausage got pulled at 5 PM. At about 4:40 I cranked the temp up too 300 from 250 ish. The sausage was just slightly overdone in my opinion. Next time I think I would smoke the andouille for around 1 1/4 to 1 1/2 hours max. But it was still edible, and very tasty. The wings were great...
  11. 20150623_170850.jpg

    20150623_170850.jpg

    • farmerchad
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    • Album: Wings and Sausage
  12. 20150623_170614.jpg

    20150623_170614.jpg

    • farmerchad
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    • Album: Wings and Sausage
  13. Wings and Sausage

    Wings and Sausage

  14. farmerchad

    Wings and Sausage

    Kinda limited on the Q-view, been a busy day here on the "farm". Bought 2 packs of drumettes and a pack of andouille sausage. One pack of wings was rubbed with our usual family recipe rub. The other pack rubbed with brown sugar. Everything went in the smoker at 2 PM.
  15. 20150623_163959.jpg

    20150623_163959.jpg

    • farmerchad
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    • Album: Wings and Sausage
  16. farmerchad

    buffalo wings "Louisiana" w/ Qview

    Looking good. Have to ever tried a rub on your wings?
  17. farmerchad

    Leftover Rib = Faux Pulled Pork

    Thanks Bear. Admittingly I prefer my pulled pork with red sauce over vinegar, if I have the choice. Here in central NC its easy to find both when eating out.
  18. Leftover Rib = Faux Pulled Pork

    Leftover Rib = Faux Pulled Pork

  19. farmerchad

    Leftover Rib = Faux Pulled Pork

    It all started with some leftover Fathers Day ribs. St Louis to be exact. And I have to say I like my Faux PP, better then the real thing. Or maybe I need to try the real thing more often? I dont know.. The real kicker for me on this was the amount of bark. By using ribs, the surface to mass...
  20. 20150622_201731.jpg

    20150622_201731.jpg

    • farmerchad
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    • Album: Leftover Rib = Faux Pulled Pork
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