-   Q-talk (
-   -   Felt like some ribs on the WSM 22.5 (

lantern 12-03-2013 05:27 PM

Felt like some ribs on the WSM 22.5
4 Attachment(s)
Sorry for the lack of prep shots fellers. She was making bread so I was under the gun to get'em trimmed, rubbed and ready. LOL!! It had been years since I used foil so I figured...why not try a version of the Trigg method? the end I just couldn't do that to my ribs. I like my flavor and trust me they are sweet enough. If I used honey and brown sugar on top of my usual rub I'd have Wildfred Brimley beating on my door after the first bite!:bow::bow::heh:

These were done between 260-265 for about 2.5 hours. Then foil for just under an hour at 300. Back out to firm up for 15 minutes at 275. I used my favorite combo of cherry and pecan wood chunks mixed into the royal oak lump.

Well....I ain't lost my touch. they were tender but not fall off the bone soup. And more importantly I got the big thumbs up from the previously mentioned bread maker.:becky:

daninnewjersey 12-03-2013 06:09 PM


J-Rod 12-03-2013 06:27 PM


cowgirl 12-03-2013 06:35 PM

They look fantastic!

sliding_billy 12-03-2013 06:45 PM

Nice looking bones.

Stingerhook 12-03-2013 07:14 PM

Now I feel like some ribs. Nice cook.

Zin 12-03-2013 08:00 PM

En fuego!

dport7 12-03-2013 08:28 PM

I'm hungry as can be and that just made me hungrier.

peeps 12-03-2013 08:31 PM

very nice looking!

Toast 12-03-2013 08:34 PM

Mighty Fine! I like the non foil better too.

HeSmellsLikeSmoke 12-03-2013 09:11 PM

That's exactly what I'm looking for when I cook ribs :thumb:

BMCSRET 12-03-2013 09:24 PM

That is some good looking Q! Nice cook, enjoy.

Biged92 12-03-2013 09:47 PM

Great lookin' ribs! Well Done.

lantern 12-03-2013 10:32 PM

Thanks for the praise. I passed out a little bit ago and was just rustled awake. It wasn't Santa in my fridge when I went to see what was the matter. LOL!! I musta done good cause she said "What?....It's YOUR fault!" LOL!

Gasket 12-04-2013 04:45 AM

Mmmm, ribs. Them bones look deeliscious. Haven't done ribs in awhile, might just have to make me some soon.

All times are GMT -5. The time now is 06:11 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.