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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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06-27-2013, 10:53 PM
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#1 |
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On the road to being a farker
Join Date: 06-04-13
Location: Broken Arrow
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Country Style "Ribs" PR0N
The wife and I had a hog slaughtered and processed recently and these, "ribs" if you choose to call em were given to us in the mix. She loves the fark out of 'em and asked me to make some today. I set up the smoker @ 275 and decided to go the 3-2-1 route. Well, they were actually done in about 4 hours. Took some new potatoes, cut em in quarters, put some olive oil, paprika, salt and pepper on them and stuffed them in there with the CSR's for a bit. The fire flamed up a bit...for a while, actually. I didn't catch it since I was taking care of the twins, but they still turned out great considering.
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06-27-2013, 10:56 PM
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#2 |
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Found some matches.
  Join Date: 06-26-13
Location: Texas
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Nice!!
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06-27-2013, 10:59 PM
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#3 |
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Babbling Farker
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Love'em too. The wife has good taste!
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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06-27-2013, 11:56 PM
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#4 | |
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Full Fledged Farker
Join Date: 04-29-13
Location: Houston, TX
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Quote:
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LoneStar Grillz Insulated Vault w/Stoker, 18.5 Wsm, CharGriller Duo 5550 with Firebox, Weber Gold 22.5, 2x Maverick 732's |
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06-28-2013, 01:15 AM
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#6 | |
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On the road to being a farker
  Join Date: 02-27-12
Location: Orange County, California
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Quote:
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Matthew Stark Twisted Brisket BBQ Team - CBJ [B]Disposables [I]By STARK[/I] [/B]Disposable Cutting Boards on a Perforated Roll, 5 gl Bucket Liners, Steam Pan Liners, Cooler Liners, Stark Naked BBQ Pit, Probe & Grill Cleaner, Stark Kitchen Food Grade Surface Cleaner [url]www.starkboards.com[/url] |
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| Thanks from: ---> |
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06-28-2013, 01:49 AM
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#7 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nice!
__________________
-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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06-28-2013, 06:45 AM
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#8 |
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Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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I have twins myself, 5 yr old boy/girl. At that age anything that you produce that looks even remotely edible is a score. Trust me, I know!!!
Food does look good tho!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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06-28-2013, 07:53 AM
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#9 |
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Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Looks good! I love those.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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06-28-2013, 08:15 AM
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#10 |
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is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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I've done those on my gasser before. Looks good!
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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