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Swine Spectator 06-17-2013 06:22 AM

The pR0nfather
Its Father's Day, and what does daddy want to do? Q, of course!

I treated myself to a rack of Berkshire pork spare ribs from Chappapeela Farms .

and seasoned them...

Then I bought some Cornish hens and defrosted a pack of my Hotstack Brisket Sausage.

Oh, and how about a little Napa Cabbage?

I decided to cook these ribs hot and fast (Not my usual 225...). I started them at 300, and dropped to 275 after 30 minutes. I held them there for three hours, then wrapped. After one hour wrapped here is what they looked like:

Back on for an hour and a half to glaze. I also added the Cornish hens, brisket sausage, and Napa Cabbage at this time. Then I added some fresh-ground beef balls. (no oink in these)

....and the finished product:

Titch 06-17-2013 06:29 AM

Nice looking feed mate, Vegetarians Delight :becky:

Supes 06-17-2013 06:35 AM

Looks like there was some vegetables at one point but it got in the way of the glorious MEAT!

The hens look amazing. How long did you cook em for and at what temp?

IamMadMan 06-17-2013 07:14 AM

Thanks for sharing.....

code3rrt 06-17-2013 07:59 AM

Holy schmoly man........what a spread! All looks fabulous!


SmokeDiddy 06-17-2013 08:09 AM

Great looking feast. Do I see meatballs in the mix as well?

Ron_L 06-17-2013 08:39 AM

Wow! Those are some thick ribs!

Phubar 06-17-2013 08:49 AM

That got me hungry!

BobM 06-17-2013 09:13 AM

That is a great looking cook, nice job! :clap:

angryfish01 06-17-2013 10:06 AM


CharredApron 06-17-2013 10:19 AM

Wonderful looking ribs! Awesome cook!

slow-smoker 06-17-2013 11:36 AM

Nice looking cook, but for a balanced diet you should throw on a vegan or two...

Swine Spectator 06-17-2013 11:40 AM

Thanks all. I forgot to mention that I finally tried my Blue Hog sauce. That was some good stuff!

MisterChrister 06-17-2013 11:43 AM

Out the park homeboy!!!

El Ropo 06-17-2013 11:53 AM

I bet that didn't suck! Beautiful looking ribs, and it appears you cooked them perfectly. With meaty bones like that, you really can't go by time or temp. Just cook 'em till they submit.

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