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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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04-28-2013, 10:07 PM
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#1 |
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Found some matches.
Join Date: 07-15-12
Location: Ral NC
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Jerked Baby Backs
I smoked up some jerked baby backs tonight.
Started with your generic grocers baby backs. Then a 3 hour marinade in my homemade jerk sauce:  All spice , green onions, habaneros, oil, vinegar, soy sauce, cinnamon, nutmeg, salt, pinch of garlic Rain or shine, the UDS smokes on  Solid at 230 Tuck says hi  Tuck will fight you for those babies  Great sweet and spicy taste, I am using this sauce on everything, it is awesome. |
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| Thanks from: ---> |
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04-28-2013, 10:10 PM
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#2 |
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is one Smokin' Farker
  Join Date: 02-13-13
Location: Wyoming County, N.Y.
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Nice color! They look great!
__________________
UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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04-28-2013, 10:11 PM
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#3 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice cooking, probably kill me, but, I would eat them
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-28-2013, 10:11 PM
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#4 |
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is one Smokin' Farker
Join Date: 04-16-13
Location: here
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WoW Very Nice!
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04-28-2013, 10:20 PM
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#5 |
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is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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Tuck cooks some mighty fine ribs!
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04-28-2013, 10:24 PM
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#6 |
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Found some matches.
Join Date: 07-15-12
Location: Ral NC
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WHY IS THE RUM GONE!?!?!
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04-28-2013, 10:57 PM
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#7 |
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Full Fledged Farker
Join Date: 07-10-12
Location: Olypen, Washington
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Oh man, that looks gooooooood!
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Cooking on a crazy contraption... |
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04-28-2013, 11:03 PM
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#8 |
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Full Fledged Farker
Join Date: 06-06-11
Location: Sacramento, CA
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Nice. Looks like a winner
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WSM 18, Weber Performer, Smokey Joe, 18 Kettle, Genesis EP-330 (I might have an issue.) |
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04-28-2013, 11:38 PM
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#9 |
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is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I'm gonna have to give that a try.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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04-29-2013, 01:03 AM
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#10 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Sure looks nice from here mate.
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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04-29-2013, 03:25 AM
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#11 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Great looking ribs!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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04-29-2013, 09:19 AM
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#12 |
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is one Smokin' Farker
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
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Great drool-worthy post!
What have you got on the skewers? I can't quite tell if if it's plantain, pineapple or something else entirely.
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1 x UDS, 2 x 22.5" Weber kettle, 1 x OK Joe's Highland offset, 1 x COS(for storage), 1 x Kingsford SJS knockoff, 1 x ailing 2 burner gasser. |
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04-29-2013, 09:44 AM
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#13 | |
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is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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Quote:
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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04-29-2013, 10:01 AM
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#14 |
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Got Wood.
Join Date: 04-24-13
Location: Canada
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Nice color on those ribs! Good stuff on the jerk sauce - I also make my own, nothing store bought is ever satisfying =D
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04-29-2013, 10:35 AM
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#15 |
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is one Smokin' Farker
Join Date: 08-14-11
Location: Cleveland OH.
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those look great, my chick-fil-a suddenly lost its appeal thanks.
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22.5 ots, 22.5 wsm, kingsford deluxe |
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