And here we go............................... :)-

Discussion in 'Pork' started by oldschoolbbq, Aug 28, 2014.

  1. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I'l do the Ribs here and get the other when it is ready, in Beef.
     Started the fire at 10:30 am , got it up to heat around 11:00am.

     Smoke was looking nice and Blue , not a good shot , but trust me [​IMG].

    half (the Beef is here

      Just in at11:30

    Temp. dropped when I put it in...

     Better shot of Smoke [​IMG]  , what , you don't see it [​IMG]  That's the secret [​IMG]

      Gotta keep Hydrated[​IMG]

      small hot fire...

       Cruising Temp. in chamber(average 220*F to 230*F)

      Sweet 'sweat'.............

       30 min before pulling , on goes the Turbinaro ..................

      First one , look at the color and juice [​IMG]

      And I'm eating one as I post , I have 'no theeth' , see the bite -off , Dang that's good...[​IMG]

    Be on Beef with the Brisket  , it's at 166*F now ,long stall , but as I say ...
     
  2. Looks real good so far. You don't foil your ribs. Is that correct?

    Happy smoken.

    David
     
    Last edited: Aug 28, 2014
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like the smoke ring goes all the way through the meat.

    Looks awesome.
     
  4. Hello my friend.  Glad to see you back in the game.  GREAT looking meat!

    Hello David.  I don't foil my ribs.  Maybe Stan does but I'll bet he doesn't; could be wrong.  Wouldn't be the first time.  Keep Smokin!

    Danny
     
  5. Looks great OldSchool!!  [​IMG]
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Absolutely no foil the entire trip. [​IMG]

    I mean , how good a looking "Baby Back" would you want.

    Yes , I work at the , but that's why they do like they do , see , no teeth and the bite - off is good and tender .

    Brisky when it decides to be ready , 8.5 hrs. so far and it was 7.5lb. maybe 2 more ,but then . . .

    Have fun and . . .
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! Nice Smoke!!!
     
  8. I was pretty sure you were a no foil guy. I just had to get that in for all the must foil guys and gals. Me being half of the time a foiler. The bite is the name of the game. Nice job! I will return for the brisky.

    Happy smoken.

    David
     
  9. heubrewer

    heubrewer Meat Mopper

    Very nicely done!

    Love the color, can smell them right through the screen!

    No foil is the path to perfection!
     
  10. yotzee

    yotzee Smoking Fanatic

    I can be in Toledo in under 4 hours.  A little heads up next time would be nice LOL
     
  11. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Those ribs are a work of art!
     
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Thanks , guys . I let alone as much as I could , But with Ribs AND the Brisky in , ( and the Ribs needing that last 'Glaze' with Turbinato ) , I had to open and extend times... (keep your lid shut as much as you can ,newbies) , a better cook ,IMHO[​IMG].

    And I can't rresist this Q-voew of my "GOOD" smoke :

    Oh, you don't see any [​IMG]  . Well , that's the secret... keep your smoke as light as possible [​IMG]. If you Smell it , you have smoke.

    Learn to use your senses , sight , feel , hearing,smell , and taste ( the some as you smell it) [​IMG]

    Have fun and . . .
     
  13. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks good Stan. How long did you have the ribs on total?
     
  14. welshrarebit

    welshrarebit Master of the Pit

    Looks awesome!!! Now where's that brisket...

    Edit: nvm, separate thread! I don't look as dumb as I am.
     
    Last edited: Aug 29, 2014
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Chuckles, was about to post the same. So don't feel bad.

    Stan those are some beautiful ribs, the kind people put those pictures on menu's or in cookbooks.

    Beautiful color, the minialistic approach so the meat is the star, and I can tell it was too!

    Great smoke my friend.
     
  16. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Bmudd ,  and Foamheart hello . I had them on for exactly 5hrs. , as you know -sans foil , and at 220*F to 230*F .  I don't usually get BB's , but these were available without going another 30 miles for Wally World.

    I just practiced my "matra" - PATIENCE [​IMG].

    My Brisket suffered some , but still tender , juicy and Goooood [​IMG]

    Thanks for the kind words and looking at my mess , I feel as if had a big " atta boy " from the Bosses [​IMG]

    Thanks , guys , and have a great Labor Day .

    Stan
     
    Last edited: Aug 30, 2014

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