This has been a most unusual Summer. Typically we are on the lake with the boat every Saturday, spend some time just cruising around, then head to our friends' dock about 40 miles up the lake to hang out all afternoon. It's been so hot that we feel like we're torturing ourselves being out there so the boat has only been out twice this year. Add to that we're in a severe drought and the lake is about 50 feet low, that can make for some dangerous boating. ?All sorts of evil stuff starts showing up when the water is down that far. Needless to say, we have not seen our friends but a couple times this year so decided to invite them over for pool, (margaritas), and dinner. they asked for Dino ribs...aw shucks 
That just breaks my heart.
The culprit. 4 ribs weighing in at almost 6 pounds. These things are enormous.
They are about 2 1/2" thick.
Seasoned with Jeff's Texas rub. Went a bit lighter with the rub this time. Got a little heavy handed last time and they were just a tad too salty.
Onto the smoker about 8:30 or so at 250. Anticipating an 8 hour cook +/-
Close enough
Early morning TBS. This is what we live for I actually fired the smoker up about 7:30 to test a couple of mods I did over the past week.
At the 3 hour mark. Color is looking good so far.
Even though Evelyn was bringing a pasta salad, Tracy wanted me to make a Mexican street corn salad that she's fallen in love with.
At the 5 hour mark. OOPS!! They are probing tender all the way through and are done......3 hours earlier than anticipated. Shut the smoker down and just let them sit to keep warm. Nice color and got some good pull-back going
Into the house just before 5:00 to slice and get dinner going.
Sliced. Nice and juicy throughout and cut like butter.
The whole spread including the pasta salad Evelyn brought as well as some homemade hummus and fresh veggies.
My plate. A little bit of everything and the biggest rib of the bunch.
Close up to show how juicy these things are. So tender.
I'll take this for a well cooked rib
Y'all aren't going to believe this but after dinner we actually got some rain for the first time in longer than I can remember. Only lasted about 30 minutes but it was enough that I don't need to water the plants today
All in all a successful cook, even if it did wrap up sooner than I thought it would. I just let things sit and about 30 minutes before we were ready to eat I fired the smoker back up to reheat the ribs. Once again, as hot as it's been we just wanted some cool elements to go with the ribs so everything was planned that way. Lots of cool, fresh side dishes and a few happy campers. These monster ribs are just hard to beat and thankfully, I have more in the freezer, which is a good thing because these have become Tracy's most requested weekend BBQ.
Well, gotta go get breakfast going. Y'all take care and have a great Sunday.
Robert
That just breaks my heart.The culprit. 4 ribs weighing in at almost 6 pounds. These things are enormous.
They are about 2 1/2" thick.
Seasoned with Jeff's Texas rub. Went a bit lighter with the rub this time. Got a little heavy handed last time and they were just a tad too salty.
Onto the smoker about 8:30 or so at 250. Anticipating an 8 hour cook +/-
Close enough
Early morning TBS. This is what we live for
I actually fired the smoker up about 7:30 to test a couple of mods I did over the past week.
At the 3 hour mark. Color is looking good so far.
Even though Evelyn was bringing a pasta salad, Tracy wanted me to make a Mexican street corn salad that she's fallen in love with.
At the 5 hour mark. OOPS!! They are probing tender all the way through and are done......3 hours earlier than anticipated. Shut the smoker down and just let them sit to keep warm. Nice color and got some good pull-back going
Into the house just before 5:00 to slice and get dinner going.
Sliced. Nice and juicy throughout and cut like butter.
The whole spread including the pasta salad Evelyn brought as well as some homemade hummus and fresh veggies.
My plate. A little bit of everything and the biggest rib of the bunch.
Close up to show how juicy these things are. So tender.
I'll take this for a well cooked rib
Y'all aren't going to believe this but after dinner we actually got some rain for the first time in longer than I can remember. Only lasted about 30 minutes but it was enough that I don't need to water the plants today
All in all a successful cook, even if it did wrap up sooner than I thought it would. I just let things sit and about 30 minutes before we were ready to eat I fired the smoker back up to reheat the ribs. Once again, as hot as it's been we just wanted some cool elements to go with the ribs so everything was planned that way. Lots of cool, fresh side dishes and a few happy campers. These monster ribs are just hard to beat and thankfully, I have more in the freezer, which is a good thing because these have become Tracy's most requested weekend BBQ.
Well, gotta go get breakfast going. Y'all take care and have a great Sunday.
Robert
