Baby Backs On W/Qview Along With Chuck Roast

Discussion in 'Pork' started by ronp, Feb 17, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    One For us and one for my butcher friend.

    Going to do a 2 -2 -0, and finish ours tomorrow night.

    Rubbed with Yoshidas and granulated garlic and lemon pepper.

    Probably sauce and deliver for the butcher in time for lunch tomorrow with the chuck I am also doing for him at the same time. He will have his hands full of meat that is.
     
  2. graybeard

    graybeard Smoking Fanatic OTBS Member

    ain't that nice! Gotta take care of the butcher.

    beard
     
  3. bbq lover

    bbq lover Fire Starter

    nice going ron .. good thinkin there keeping the meat cuttin man happy [​IMG]
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    After 2 hours spritz with apple juice. Another 2 hours and rest to tommorrow.
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks good so far, Ron. Keep us up to date on the finished smoke.
     
  6. crockadale

    crockadale Smoking Fanatic

    What!, no managers special sticker? With all those specials I don't blame you for taking care of the butcher.
     
  7. cman95

    cman95 Master of the Pit SMF Premier Member

    Sharing the wealth goes a long ways. Great job.
     
  8. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Mmmmmmmmmmmmmmm ribs.
     
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Ready for delivery. He wants it naked so I will take as is. The other will be sauced tonight for Carol. Nice pull back.



    Thanks for watching.
     
  10. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Those look much better than the green ones Ron!!
    Looks good!
     
  11. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats Ron, very nice smoke & Q. I guess we can say that " A good time was had by All ".
     
  12. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Soooooooooooooo.................. wheres the Chuckie? Way I see it your only half way done!
     
  13. fired up

    fired up Smoking Fanatic OTBS Member

    Nice work Ron!
     
  14. fishawn

    fishawn Smoking Fanatic

    Ron, did you hang those in the MES? What's the trick? I have to cut mine in 1/2 to fit.
     
  15. jaye220

    jaye220 Meat Mopper SMF Premier Member

    Those look great, Ron. So 2-2-0 was enough for them? My BB's always seem to need more like 2.5-1.5-1 and it's not like I like them falling off the bone either.
     
  16. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Scott, I have the 40' MES, no need to cut, just lay on the rack.

    Well the way Carol likes them is falling off the bone. I took them after a 2 hour foil and turned the smoker down to 185' along with the chuck roast and went to bed.



    Here is Carol's plate tonight, all she wanted was some stovetop stuffing.



    Nice and meaty. I used KC Masterpiece and some Duck Sauce.

    I usually save the rest for her but after tasting a piece I decided to eat the other half later.
     
  17. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Mmm-mmm-mmm, that looks great, Ron! I got 2 slabs in the freezer waiting for an appointment to be scheduled with doc blue...can't wait now after looking at yours.

    Thanks for the pics...well done as always.

    Eric
     
  18. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Found the Chuckeee on another post so I can move forward on this one.
    Shweeeeeet!
    [​IMG]
     
  19. cowgirl

    cowgirl Smoking Guru OTBS Member

    Everything looks great Ron! You sure have a nice butcher. :)
     
  20. morkdach

    morkdach Master of the Pit OTBS Member

    gotta find me a butcher like yours[​IMG]
     

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