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    • txusafguy
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    • Album: Tomakawk Ribeye and burgers
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    • txusafguy
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    • Album: Tomakawk Ribeye and burgers
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    • txusafguy
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  4. txusafguy

    Tomakawk Ribeye and burgers

    We are at about 140.  I am doing my best not to over cook it.  But I don't want to eat it at 10 PM
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    IMG_4401.JPG

    • txusafguy
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  6. Tomakawk Ribeye and burgers

    Tomakawk Ribeye and burgers

  7. txusafguy

    Tomakawk Ribeye and burgers

    Ok so here is the actual ribeye. Side view for thickness.  Nearly 2" Seasoned up On the weber charcoal with some burgers.  I had to break the bone to fit on the little grill After first flip. More pics to come
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    • txusafguy
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    • Album: Tomakawk Ribeye and burgers
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    • txusafguy
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    • Album: Tomakawk Ribeye and burgers
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    • txusafguy
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    • Album: Tomakawk Ribeye and burgers
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    • txusafguy
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    • Album: Tomakawk Ribeye and burgers
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    • txusafguy
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    • Album: Tomakawk Ribeye and burgers
  13. txusafguy

    Need rib ideas!!!

    I like the FOTB style but that looks really good
  14. txusafguy

    Pork spare ribs

    Gotcha
  15. txusafguy

    Pork spare ribs

    What do you mean? Season the night before Smoke them Wrap them Oven them Unwrap them Sauce them Finish them off? Is that what you mean?
  16. txusafguy

    Pork spare ribs

    I think the texture is what I have read to be the most desired.  You leave teeth marks but it is certainly not tough.  I prefer the fall off the bone texture so i will have to continue to toy with the cooking times.  Also,  I think I need to put more thin layers of sweet baby rays instead of one...
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    • txusafguy
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    • Album: Pork spare ribs
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    • txusafguy
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    • txusafguy
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    • txusafguy
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