bigabyte
somebody shut me the fark up.
Uhhh...Groundhog? Those look a little undercooked. Even more undercooked than the ones Colonel00 posted.
BBQ Brethren "Beef Ribs" Throwdown!
- Thread starter bigabyte
- Start date
I
infernooo
Guest
Yep, if you click on the thumbnails in my post you will get the full sized images.
R2Egg2Q
is One Chatty Farker
They look tasty. Have you picked one image for the vote or are you leaving it up to Bigabyte to pick?
bigabyte
somebody shut me the fark up.
I'm a proven winner. I can pick good. I won just a couple weeks back if you don't believe me.:heh:
I
infernooo
Guest
Groundhog66
Babbling Farker
Beef Back Ribs, nice and meaty.
Suzie-Q Santa Maria & Rub Co Original.
Cooked on the Lg BGE
Since my money shot sucks :tsk:, please use the pic below for the entry.
Suzie-Q Santa Maria & Rub Co Original.
Cooked on the Lg BGE
Since my money shot sucks :tsk:, please use the pic below for the entry.
bluetang
somebody shut me the fark up.
A carniceria opened recently a few blocks from my house so I stopped in yesterday and picked up a couple of pounds of flanken beef ribs.
I mixed up a marinade out of pretty much what was on hand: Orange and key lime juice, garlic, cider vinegar, salt, pepper, Tabasco, and a bit if Worcestershire. Let them marinate for about eight hours.
Fired up Homey and grilled the ribs.
Grilled up some veggies too, Yellow squash, zucchini,mushrooms, grape tomatoes, green beans, red bell peppers, EVOO, salt, pepper, garlic, and cayenne.
All served up along with some mashed potatoes and sharp cheddar.
Although a little on the chewy side, the flavor of the ribs was outstanding. This will be done again for sure. Please use this shot and thanks for looking.
I mixed up a marinade out of pretty much what was on hand: Orange and key lime juice, garlic, cider vinegar, salt, pepper, Tabasco, and a bit if Worcestershire. Let them marinate for about eight hours.
Fired up Homey and grilled the ribs.
Grilled up some veggies too, Yellow squash, zucchini,mushrooms, grape tomatoes, green beans, red bell peppers, EVOO, salt, pepper, garlic, and cayenne.
Although a little on the chewy side, the flavor of the ribs was outstanding. This will be done again for sure. Please use this shot and thanks for looking.
bluetang
somebody shut me the fark up.
Dang Tim, I was putting my post together while you were posting yours,sorry about the bad timing on my part. BTW, you done some killer ribs there!
bigabyte
somebody shut me the fark up.
The Colonel better hope his ribs finish before midnight tonight!
Groundhog66
Babbling Farker
colonel00
Quintessential Chatty Farker
The Colonel better hope his ribs finish before midnight tonight!
It's not looking good but there is still a chance :tsk:
bigabyte
somebody shut me the fark up.
Try higher heat and maybe some foil.:thumb:
colonel00
Quintessential Chatty Farker
I have been holding steady at 150* all week but I just can't get the IT over 160*:noidea: I would use some foil but I never know which side is supposed to be up :help:
bigabyte
somebody shut me the fark up.
160? They are waaaaaay overdone. You should have pulled them somewhere between 95 and 105. The bark might be good though.
caseydog
somebody shut me the fark up.
If you run at 150 for two days, your IT should be 300. Something is wrong with your smoker.
CD
Boshizzle
somebody shut me the fark up.
Rubbed some beef ribs with a light coat of Smokin' Guns Hot and a heavy coat of salt, pepper, and garilc. Put them in the drum using regular K and white oak chunks for fuel.
This is about 2 hours into the cook.
Here is a pic for scale.
This is the entry pic.
This is about 2 hours into the cook.
Here is a pic for scale.
This is the entry pic.
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