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-   -   305Q second cook ***LIVE*** (http://www.bbq-brethren.com/forum/showthread.php?t=152934)

305Q 02-02-2013 01:29 PM

305Q second cook ***LIVE***
 
well at t his point *tape delayed* but it will catch up :-D

Lets see if I can change the families mind.

our local Pubix has spare ribs on sale for $1.79. Found a mistyped sign placed for 1.25 lb and had them honor it. Ended up with 3 slabs close to 14 pounds for just over $17.00.

http://i1301.photobucket.com/albums/...ps247f45a9.jpg

Got em home, popped one slab out and trimmed St. Louis style.

Mustard slather with a light dusting of Brown sugar, White sugar, salt, pepper, paprika, garlic powder and onion powder.

http://i1301.photobucket.com/albums/...ps32ec2f36.jpg

Got temp to 225 @ 1:30 PM.

http://i1301.photobucket.com/albums/...pseb5cf18c.jpg


On go the ribs.

http://i1301.photobucket.com/albums/...ps3836a49e.jpg

Ron_L 02-02-2013 01:35 PM

Quote:

Originally Posted by 305Q (Post 2351691)
our local Pubix has spare ribs on sale for $1.79. Found a mistyped sign placed for 1.25 lb and had them honor it. Ended up with 3 slabs close to 14 pounds for just over $17.00.

Pubix, huh. What else do they sell? :rolleyes:

Good luck with the family!

Ijustwantedtolookatpics 02-02-2013 01:40 PM

Quote:

Originally Posted by Ron_L (Post 2351702)
Pubix, huh. What else do they sell? :rolleyes:

Good luck with the family!

No wonder he got them cheap!

bigabyte 02-02-2013 01:43 PM

Tuned in, beer in hand! Looking forward to it.:thumb:

HeSmellsLikeSmoke 02-02-2013 01:45 PM

So what are you doing different this time?

Bluesman 02-02-2013 01:49 PM

Pubix.............that's what get caught in my throat.......:spit:\

Good luck on round 2.......stick with it........:clap2:

305Q 02-02-2013 02:01 PM

HAHAHA PUBIX ooops should be PUB L IX

this time around using a foil wrapped pan and no water.
the rub is simple and not the one I used last which was "Meatheads Memphis Dust".
Less wood used a chunk this time instead of chips.

Also I have been brainwashing the kidletts all week as to how yummy this will be.

Hope it works.

MStoney72 02-02-2013 02:05 PM

Does this mean you decided to keep the WSM? If so, glad to hear your gonna keep it;)

Sent from my PC36100 using Tapatalk 2

305Q 02-02-2013 02:07 PM

I want to keep it. This is hopefully the deal breaker.

MStoney72 02-02-2013 02:28 PM

Quote:

Originally Posted by 305Q (Post 2351749)
I want to keep it. This is hopefully the deal breaker.

Good news, good luck:)

Sent from my PC36100 using Tapatalk 2

305Q 02-02-2013 02:43 PM

2 hour mark

Temp was brought up to 250

http://i1301.photobucket.com/albums/...psdfe39d06.jpg



Ribs have been spritzed



http://i1301.photobucket.com/albums/...psed367c8d.jpg




Any words of advice...please share.

305Q 02-02-2013 02:45 PM

looks like I didnt trim them right....:sad: to the left of the picture I coud've squared them off a bit better. oh well with practice comes perfection.

NickyG 02-02-2013 02:51 PM

Looks good to me, it's not a comp!

HeSmellsLikeSmoke 02-02-2013 03:27 PM

One small piece of advice is to remove the bottom grate when you are not using it. No use having to clean it for nothing.

305Q 02-02-2013 03:56 PM

3 hour mark

Spritzed


http://i1301.photobucket.com/albums/...ps2e60e0e1.jpg


Profile


http://i1301.photobucket.com/albums/...psab30df62.jpg


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