- Aug 27, 2008
- 5,170
- 409
Yesterday evening, I did a quick one for dinner after work. I had to take advantage of the upper 70's weather, along with being home at 4:00 pm instead of 7:00...yea, it's smokin' time!!!!!!!!!!!!
Four bone-in Rib going along with 2 T's.
I opted to not use the Citrus Grill season at all. I did the T's with crushed pepper and cajun, one for my second oldest son, one for me...we like it hot. My wife got the simple and tangy Lemon-pepper seasoned boneless Rib. The rest of the Ribs were blessed with Canadian Steak season.
Here goes:
Ready for smoke (forgot pics of pre-seasoned...man, these looked so great I couldn't wait to get 'em into the smoke):
Temp Probe crammed into the vent about 3"...bottom intake and top vent was closed as tight as possible:
And, the temp was just right for a quickie (heh, just noticed I forgot to set the time after a battery pull):
Flipped and doin' nicely after 30 minutes...notice the GOSM smoke box, and a lil' smokiness? Started the hickory chips with a couple seconds shot with my 1# bottle propane torch, heh-heh:
The T-bone Cajun & Crushed Pepper are on the top right, the Rib Lemon-Pepper on the bottom-right, and the Rib Canadian Steak stacked on the left:
That was a nice fix for my smoke addiction. My wife doesn't get along very well lately with smoke, but she said she really liked her steak..."zesty & tangy", she said...then I told her it was smoked over coals with hickory...she gave me that funny look, and I knew she was thinking "you gotta be kidding me, right?"
Thanks for peekin'
Great smokin' to ya!
Eric
Four bone-in Rib going along with 2 T's.
I opted to not use the Citrus Grill season at all. I did the T's with crushed pepper and cajun, one for my second oldest son, one for me...we like it hot. My wife got the simple and tangy Lemon-pepper seasoned boneless Rib. The rest of the Ribs were blessed with Canadian Steak season.
Here goes:
Ready for smoke (forgot pics of pre-seasoned...man, these looked so great I couldn't wait to get 'em into the smoke):
Temp Probe crammed into the vent about 3"...bottom intake and top vent was closed as tight as possible:
And, the temp was just right for a quickie (heh, just noticed I forgot to set the time after a battery pull):
Flipped and doin' nicely after 30 minutes...notice the GOSM smoke box, and a lil' smokiness? Started the hickory chips with a couple seconds shot with my 1# bottle propane torch, heh-heh:
The T-bone Cajun & Crushed Pepper are on the top right, the Rib Lemon-Pepper on the bottom-right, and the Rib Canadian Steak stacked on the left:
That was a nice fix for my smoke addiction. My wife doesn't get along very well lately with smoke, but she said she really liked her steak..."zesty & tangy", she said...then I told her it was smoked over coals with hickory...she gave me that funny look, and I knew she was thinking "you gotta be kidding me, right?"
Thanks for peekin'
Great smokin' to ya!
Eric