305Q second cook ***LIVE***

305Q · 02-02-2013, 01:29 PM

well at t his point *tape delayed* but it will catch up

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.

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.

Got temp to 225 @ 1:30 PM.

On go the ribs.

Ron_L · 02-02-2013, 01:35 PM

Quote:

Originally Posted by 305Q

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?

Good luck with the family!

Ijustwantedtolookatpics · 02-02-2013, 01:40 PM

Quote:

Originally Posted by Ron_L

Pubix, huh. What else do they sell?

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.

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.......

\

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

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

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

Ribs have been spritzed

Any words of advice...please share.

305Q · 02-02-2013, 02:45 PM

looks like I didnt trim them right....

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

Profile

02-02-2013, 01:29 PM	#1
305Q Got Wood. Join Date: 12-28-12 Location: Miami, Florida Downloads: 0 Uploads: 0	305Q second cook *LIVE* well at t his point tape delayed but it will catch up 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. 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. Got temp to 225 @ 1:30 PM. On go the ribs.

02-02-2013, 01:43 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Tuned in, beer in hand! Looking forward to it. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-02-2013, 01:45 PM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	So what are you doing different this time? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-02-2013, 01:49 PM	#6
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Pubix.............that's what get caught in my throat.......\ Good luck on round 2.......stick with it........ __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

02-02-2013, 02:05 PM	#8
MStoney72 Full Fledged Farker Join Date: 01-08-12 Location: Osceola, indiana Downloads: 0 Uploads: 0	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 __________________ Weber performer 22 1/2 WSM 1971 22 1/2 Weber Bar b Que kettle Weber genesis silver c (gasser) Weber Q Mini WSM (gold)

02-02-2013, 02:01 PM	#7
305Q Got Wood. Join Date: 12-28-12 Location: Miami, Florida Downloads: 0 Uploads: 0	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.

02-02-2013, 02:07 PM	#9
305Q Got Wood. Join Date: 12-28-12 Location: Miami, Florida Downloads: 0 Uploads: 0	I want to keep it. This is hopefully the deal breaker.

02-02-2013, 02:43 PM	#11
305Q Got Wood. Join Date: 12-28-12 Location: Miami, Florida Downloads: 0 Uploads: 0	2 hour mark Temp was brought up to 250 Ribs have been spritzed Any words of advice...please share.

02-02-2013, 02:45 PM	#12
305Q Got Wood. Join Date: 12-28-12 Location: Miami, Florida Downloads: 0 Uploads: 0	looks like I didnt trim them right.... to the left of the picture I coud've squared them off a bit better. oh well with practice comes perfection.

02-02-2013, 02:51 PM	#13
NickyG Knows what a fatty is. Join Date: 07-08-12 Location: Conway, AR Downloads: 0 Uploads: 0	Looks good to me, it's not a comp! __________________ EPIC BBQ CRU - Weber 22.5" OTS x 2, 18.5" WSM, BWS Gater

02-02-2013, 03:27 PM	#14
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	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. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-02-2013, 03:56 PM	#15
305Q Got Wood. Join Date: 12-28-12 Location: Miami, Florida Downloads: 0 Uploads: 0	3 hour mark Spritzed Profile