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Old 01-06-2005, 01:22 AM   #5
JacksonsDad
On the road to being a farker
 
Join Date: 05-28-04
Location: Plano, TX
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Well, it's 1:15 am...pulled the ribs about 11:30...meat still wasn't pulling back, I was droppping all kinds of fuel into the fire and still couldn't hold good solid 200+ temps. The brisket just went into the oven to finish...the ribs are cooling before I refridgerate them till lunch time tomorrow wiht the brisket...leftovers go into the new vacumm sealer for later use....I'll report back tomorrow with the taste tests (samples have been good so far!) I tried 2 different tastes...on with generic mesquite rub and a good mop of Woody's Sauce(ribs) and another with a slathering of mustard and Gordon's Grub Rub, a sweet, sugar based rub(ribs and brisket). I am anxiously awaiting the later of the two....
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