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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-03-2010, 01:44 PM
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#1 |
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On the road to being a farker
Join Date: 08-21-08
Location: Highland, NY
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Ribs for Easter – 1st smoke of the year – (w/Pron)
Last Saturday we had a full house CBJ class here in Highland (85 students!) and that’s when it hit me.
…I got to get that smoker going for Easter! So, it just happened that there were two slabs St. Louis “left over” after we prepped all the meats for the class. After defrosting them over night I prepped those bad boys for tomorrow. Trimming, membrane, spice rub and back to sleep for them in the fridge till tomorrow morning. Now I got to get the smoker dusted of and ready for tomorrow. Here’s some pron for you to get hungry… To be continued. |
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04-03-2010, 01:58 PM
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#2 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Lookin' good so far...
__________________
"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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04-03-2010, 02:22 PM
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#3 |
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is one Smokin' Farker
Join Date: 12-03-09
Location: Long Beach, CA
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Luv them bonez!
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-elbows deep in someone else's misery. |
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04-03-2010, 02:23 PM
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#4 |
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Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Nice ribs!
__________________
Outlaw BBQ Smoker - TheBBQSuperstore.com |
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04-03-2010, 02:29 PM
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#5 |
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On the road to being a farker
Join Date: 08-21-08
Location: Highland, NY
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Smoker is ready to go for the morning.
Bag of Stubb’s, two chucks of apple and two small chunks of mulberry. |
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04-03-2010, 02:48 PM
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#6 |
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Babbling Farker
Join Date: 06-05-08
Location: Council Bluffs, Iowa
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Looking good and I like the starter on the fire box, makes since
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04-03-2010, 02:56 PM
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#7 |
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Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Nice... can't wait to see the finished cook
__________________
Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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04-03-2010, 03:04 PM
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#8 |
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is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Very nice, Me likey Me Likey
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04-03-2010, 03:05 PM
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#9 |
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On the road to being a farker
Join Date: 08-21-08
Location: Highland, NY
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...yea, I like that gas starter.
I'm still torn how I should cook the ribs. Smoke ‘em all the way or do a 3-2-1? I never did the 3-2-1 so I could use some ideas how to wrap them. If I just use brown sugar and honey would they get to sweet? |
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04-04-2010, 07:26 AM
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#10 |
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On the road to being a farker
Join Date: 08-21-08
Location: Highland, NY
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Game on!
Just put the slabs on the smoker. Temp is holding steady at around 220. |
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04-04-2010, 07:31 AM
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#11 |
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is One Chatty Farker
  Join Date: 11-13-08
Location: Islip, NY
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Looking good- have to do ribs again soon and I like the combo of seasonings you're using.
__________________
"People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR] |
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04-04-2010, 08:32 AM
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#12 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looks great allready!
Can't wait to see the finished product!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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04-04-2010, 08:37 AM
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#13 |
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is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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Looking good cant wait to see finish product
__________________
NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
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04-04-2010, 10:43 AM
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#14 |
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On the road to being a farker
Join Date: 08-21-08
Location: Highland, NY
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Basted them every half hour with a mix of water, apple juice, cider vinegar and some Jim Beam. (...I thought that bottle was full yesterday? Can't remember what happened)
3 hours later they have a good bark and it's time to foil. I used some brown sugar, honey and a little melted butter. |
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04-04-2010, 11:19 AM
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#15 |
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is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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The ratio of Mister Jim compared to the other mop ingredients seem to be askew?
 Nice lookin ribs too..
__________________
Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
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