Ribs and MOINK balls-PRON

[HoosierTrooper]

Here is my entry to be considered an official MOINK baller. I only fixed twelve because this is my first smoke ever with pecan wood so it's a learning experience in how much to use. My neighbor lost a mature pecan tree several months ago in a windstorm and he told me I could have all I wanted, so I have enough to probably last 5 years. Man I am loving the smell of it so far, I just don't know how much will be sufficient. I'm hoping I didn't use too much but this is the only way to find out.

Here's the MOINK balls with TexasBBQRUB original.
Two racks of loin back ribs. Both seasoned with TexasBBQRub, one with turbinado sugar and the other will get a glaze of Texas Pepper Jelly apple-jalapeno close to the end. Three small pieces of the pecan with GFS brand lump in the WSM.

 

[Ron_L]

So far so good. :-D

 

[JediDog]

Man those MOINK BALLS are sure popular these days. :mrgreen: Looking good bro, keep us updated.

 

[BBQ Grail]

The first requirement of being certified is spelling MOINK correctly!

Other than that they are looking good at the start...

 

[HoosierTrooper]

The first requirement of being certified is spelling MOINK correctly!

Other than that they are looking good at the start...

Oh man, I changed the spelling, I was really nervous and everything. Is this an automatic disqualification?:sad:

 

[smokerdude]

looks great so far

 

[nthole]

Holy cow, I'm literally firing the same thing up right now! Except I'm throwing on a cheese fatty as well. You HAVE to make a fatty if you're smoking...state law.

 

[HoosierTrooper]

MOINK'S are done. They aren't as dark as they appear in the picture but I got busy cutting up what's left of a brisket and getting it in a vac sealer bag for some beans I will be fixing next month and let them go a bit longer than they needed, but know I have an idea on the time required.They really are good.

Now I have to sit and await the verdict...

 

[HoosierTrooper]

Holy cow, I'm literally firing the same thing up right now! Except I'm throwing on a cheese fatty as well. You HAVE to make a fatty if you're smoking...state law.

Ran out of room on the WSM and this is a bit of experimentation with the first time use of pecan. One less thing to throw away if things don't turn out right.:redface:

 

[Trucky1008]

HoosierTrooper anxiously awaits his certification by MOINK Czar Larry. Nice balls!

 

[1_T_Scot]

Nice balls HooiserTrooper. How did the Pecan smoke turnout??

 

[HoosierTrooper]

Oh man the pecan wood is awesome. These are some of the best ribs I've done in awhile. I went light on the rub and pepper jelly so I could taste the smoke. Right at 5 hours fairly steady temps around 250 the whole time.

Still waiting for my certification. Apparently the misspelling and cooking them too long really hurt my score.

 

[Kevin]

I would say you scored top notch with those ribs. Great color.

 

[BBQ Grail]

By the power invested in me as MOINK Ball Czar I do hereby certify HoosierTrooper as an officially licensed MOINK Ball maker.

Congrats...

 

[HoosierTrooper]

Thank you Larry.

 

[Rookie'48]

You HAVE to make a fatty if you're smoking...state law.

Don't forget the Brethren edict: TWO fattie minimum :biggrin:.