after math

Discussion in 'Pork' started by hooked on smokin, Feb 11, 2007.

  1. hooked on smokin

    hooked on smokin Fire Starter

    DFW
    5 hours on the smoker, and walla
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  2. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Damn I love these Southern family moments[​IMG]

    Looks great.
     
  3. short one

    short one Smoking Fanatic OTBS Member

     
  4. That’s mighty purty!:shock:
     
  5. msmith

    msmith Master of the Pit OTBS Member

    Yes Its nice to have the saturday get togethers and do a little cooking and share in some good ol beverages. I thought hooked would have given a little insight as how everything was prepaired. This was kind of a spur of the moment thing so I didnt get to soak the ribs in apple juice as usual. This were the loin back ribs you get at sams club, I like them better they are a good cut and have a lot of meat on them. Out of pecan wood so am using hickory right now. Rubbed them down with mustard, then Jeffs rib rub and did the 3-2-1 methed, spraying with apple juice now and then. They came out very good and juicy. I have noticed the hickory is not giving me as much of a smoke ring as the pecan wood. Has anyone else ever notice this.
     
  6. gypc

    gypc Meat Mopper OTBS Member

    Oh man I'm droolin!!!!
     
  7. deejaydebi

    deejaydebi Smoking Guru

    Looks great Hooked! I like those loin back ribs too. We call em country style up here. Now all ya gota do it get rid of that Bud and get you a real beer!

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  8. ultramag

    ultramag SMF Events Planning Committee

    Amen, I think that about says it all. :) Looks like a good time guys.
     

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