Step by Step

Discussion in 'Pork' started by ga.roadhog, Sep 18, 2007.

  1. ga.roadhog

    ga.roadhog Fire Starter

    Okay here we go. Cooking 45 racks of baby backs this Sat. for a local comp. (Ribs only, meat purchased by sponsor) Tonight I got started. Mixed 15 batches of Jeff's rub (I now know what balance is [​IMG] ). My forearms are dead. I have ground all I care to for a while. Tomorrow I'm making 1 gallon of sauce to serve on the side if anyone wants it.

    Thursday I'll pick the meat up and ice it down (it's all fresh). Friday evening we'll strip the membrane and put the rub on while having an adult beverage or 5 or 10...

    Someone will be taking pics Sat. and Sun. I'll post the view.
     
  2. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Boy howdy! I surely look forward to those pics! Good luck on your endeavor. It'll likely be something you'll always remember.
     
  3. redbrinkman1955

    redbrinkman1955 Smoking Fanatic

    Man are you going to be busy best of luck
    Good luck and Good smoking
    Redbrinkman1955[​IMG]
     
  4. deejaydebi

    deejaydebi Smoking Guru

    45 racks! Dang how many judges are there?
     
  5. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    That is a lot of grub! Keep us posted!
     
  6. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    45 racks of baby backs, man them suckers go for about 4.00lb, average rack costs about 18.00. Dude you better win just to pay for the ribs.
    Good luck, if you have any left, just shoot up 95 and I'll meet you when you hit Philly. I'll be the big guy with droll running down his mouth.
     

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