It is hot as Hades!! Now with Q-view!!

[alelover]

Man that looks great Ecto. Looks like you used your award winning recipe there. I spotted some squeeze parkay.

 

[ecto1]

Thanks everyone they were good could have used a bit more time in the foil.  Also I got these ribs from a local grocery store for $.88 and they were thick and fatty think I will stick to the Natural Ribs from Sam's club from now on.   Think I need a couple more smokes before Labor day to get my timing down again I have been working on my chicken and brisket all summer long so a couple more ribs this month should be fine.  Who am I to complain it is great practice that feeds the family. My teammate is working on a Grilled Boudain Stuffed Talapia for the open category hope to get some pics in this weekend. 

 

[squirrel]

Awesome looking ribs Ecto! Hot here in Georgia too. Saw a sign in front of a church that read "The devil called. He wants his weather back." I thought that was humorous. Great pictures by the way.

 

[ecto1]

Awesome looking ribs Ecto! Hot here in Georgia too. Saw a sign in front of a church that read "The devil called. He wants his weather back." I thought that was humorous. Great pictures by the way.

Well i am no Photgrafer like yous is but My wifey takes a pretty picture of two.

 

[michael ark]

Looks great . Thought about entering comps but never thought of timing which would be the most important.How long do you have.

 

[ecto1]

Looks great . Thought about entering comps but never thought of timing which would be the most important.How long do you have.

I depends from comp to comp they give you a turn in time and you need to get your timing down to have the meat finished at the right time not too soon not to late.  Remember you have 3 to 5 categories and turn in times are usually 30 minutes apart makes for a busy turn in window.