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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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09-30-2013, 08:37 PM | #1 |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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Hot & Fast Ribs experiment - PrOn included
The wife is at a work event and I'm on my own for dinner so I thought I'd give popdaddy's hot-fast-shutdown method a whack.
Got the Lang crankin at ~300 and popped them in. Here they are after an hour. No sign of weep...but I shouldn't expect it yet. I'm whipping up some mac-cheese to go with it that I'll show off when the piggie-bits are done. . Last edited by Damn True; 10-01-2013 at 12:19 AM.. |
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09-30-2013, 08:44 PM | #2 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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Wow! Those grates look so shiny and perfectly seasoned they look painted.
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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09-30-2013, 08:48 PM | #3 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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Yeah +1 on that. Would like to know how you seasoned those, I've got my Lang on order.
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Rick |
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09-30-2013, 08:54 PM | #4 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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They should come out great! Mine go about 3 hours .
LOL, yea that grill looks to shiny and new!
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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09-30-2013, 09:23 PM | #5 |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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09-30-2013, 09:31 PM | #6 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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Looking awesome! Can't wait to see the final product.
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PBC---Weber Kettle |
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09-30-2013, 09:54 PM | #7 |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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Piggy bits all drippin with the weepy goodness. Just shut 'er down......forgot to grab a pic. I'll get one in 30min.
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09-30-2013, 11:12 PM | #8 |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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Ok.....I already ate but I took the pics beforehand.
Bend test, not bad. Might be a little dark for some, but with my rub, this is how they come out low & slow too. The mac & cheese came out nicely as well Smoke ring was pretty minimal. First smoke with 100% Apple wood as well....did that have an impact or does the hot & fast reduce the smoke ring? I dunno. At any rate, the tenderness was perfect the bite was perfect, and my rub rocks. Not the juiciest St Louis ribs I've made, (pig or process?) but damn close to it. Last edited by Damn True; 10-01-2013 at 12:10 AM.. |
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09-30-2013, 11:20 PM | #9 |
Full Fledged Farker
Join Date: 02-15-10
Location: Wylie texas
Name/Nickname : Greg
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Looks real good from here
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22.5 ots, 26.75 otg, uds, Big Joe in black, 30x84 deluxe Shirley fabrication(sold) |
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09-30-2013, 11:27 PM | #10 |
Full Fledged Farker
Join Date: 03-10-12
Location: Moore Oklahoma
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looks nice
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Party Gator |
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09-30-2013, 11:33 PM | #11 |
is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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looks great!
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Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
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09-30-2013, 11:48 PM | #12 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Now that's a dinner fit for a king! Ribs look fantastic.
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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10-01-2013, 12:12 AM | #13 |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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10-01-2013, 12:24 AM | #14 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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Food look great! How are you liking cooking on your new Lang?
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Rick |
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10-01-2013, 03:16 AM | #15 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Nice work!
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