The pR0nfather

Swine Spectator · 06-17-2013, 05:22 AM

Its Father's Day, and what does daddy want to do? Q, of course!

I treated myself to a rack of Berkshire pork spare ribs from Chappapeela Farms .

and seasoned them...

Then I bought some Cornish hens and defrosted a pack of my Hotstack Brisket Sausage.

Oh, and how about a little Napa Cabbage?

I decided to cook these ribs hot and fast (Not my usual 225...). I started them at 300, and dropped to 275 after 30 minutes. I held them there for three hours, then wrapped. After one hour wrapped here is what they looked like:

Back on for an hour and a half to glaze. I also added the Cornish hens, brisket sausage, and Napa Cabbage at this time. Then I added some fresh-ground beef balls. (no oink in these)

....and the finished product:

Titch · 06-17-2013, 05:29 AM

Nice looking feed mate, Vegetarians Delight

Supes · 06-17-2013, 05:35 AM

Looks like there was some vegetables at one point but it got in the way of the glorious MEAT!

The hens look amazing. How long did you cook em for and at what temp?

IamMadMan · 06-17-2013, 06:14 AM

Thanks for sharing.....

code3rrt · 06-17-2013, 06:59 AM

Holy schmoly man........what a spread! All looks fabulous!

KC

SmokeDiddy · 06-17-2013, 07:09 AM

Great looking feast. Do I see meatballs in the mix as well?

Ron_L · 06-17-2013, 07:39 AM

Wow! Those are some thick ribs!

Phubar · 06-17-2013, 07:49 AM

That got me hungry!

BobM · 06-17-2013, 08:13 AM

That is a great looking cook, nice job!

angryfish01 · 06-17-2013, 09:06 AM

Beautiful!

CharredApron · 06-17-2013, 09:19 AM

Wonderful looking ribs! Awesome cook!

slow-smoker · 06-17-2013, 10:36 AM

Nice looking cook, but for a balanced diet you should throw on a vegan or two...

Swine Spectator · 06-17-2013, 10:40 AM

Thanks all. I forgot to mention that I finally tried my Blue Hog sauce. That was some good stuff!

MisterChrister · 06-17-2013, 10:43 AM

Out the park homeboy!!!

El Ropo · 06-17-2013, 10:53 AM

I bet that didn't suck! Beautiful looking ribs, and it appears you cooked them perfectly. With meaty bones like that, you really can't go by time or temp. Just cook 'em till they submit.

06-17-2013, 05:22 AM	#1
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	The pR0nfather Its Father's Day, and what does daddy want to do? Q, of course! I treated myself to a rack of Berkshire pork spare ribs from Chappapeela Farms . and seasoned them... Then I bought some Cornish hens and defrosted a pack of my Hotstack Brisket Sausage. Oh, and how about a little Napa Cabbage? I decided to cook these ribs hot and fast (Not my usual 225...). I started them at 300, and dropped to 275 after 30 minutes. I held them there for three hours, then wrapped. After one hour wrapped here is what they looked like: Back on for an hour and a half to glaze. I also added the Cornish hens, brisket sausage, and Napa Cabbage at this time. Then I added some fresh-ground beef balls. (no oink in these) ....and the finished product: __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!

06-17-2013, 05:29 AM	#2
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Nice looking feed mate, Vegetarians Delight __________________ 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:

06-17-2013, 06:59 AM	#5
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Holy schmoly man........what a spread! All looks fabulous! KC __________________ 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:

06-17-2013, 07:09 AM	#6
SmokeDiddy On the road to being a farker Join Date: 03-15-07 Location: Westminster, SC	Great looking feast. Do I see meatballs in the mix as well? __________________ [I]Apocalypse Griller - "I love the smell of Kingsford in the morning!"[/I] [B]BSKD[/B] [B]Weber 22.5" OTS[/B] [B]40" MES[/B] [B]ECB (RIP)[/B] [B]Weber Smokey Joe (RIP)[/B] [B]Maverick ET-7[/B] [COLOR="Red"]*Weber tongs and such, hd alum foil, chimneys, matches, wood and other misc doo-dads and thing-a-majigs[/COLOR]

06-17-2013, 07:39 AM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Wow! Those are some thick ribs! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

06-17-2013, 05:35 AM	#3
Supes Got Wood. Join Date: 06-04-13 Location: Reading, UK	Looks like there was some vegetables at one point but it got in the way of the glorious MEAT! The hens look amazing. How long did you cook em for and at what temp?

06-17-2013, 06:14 AM	#4
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Thanks for sharing.....

06-17-2013, 07:49 AM	#8
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	That got me hungry! __________________ -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

06-17-2013, 08:13 AM	#9
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	That is a great looking cook, nice job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

06-17-2013, 09:06 AM	#10
angryfish01 is one Smokin' Farker Join Date: 02-20-13 Location: Apopka FL	Beautiful! __________________ Vision Kamado, Webber OTG, Webber Smoky Joe. I gotta update my signature! [B][SIZE=3][COLOR=blue]Just call me "The Fish"[/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff][/COLOR][/SIZE][/B] [B][SIZE=3][COLOR=#0000ff] [SIZE=1][COLOR=darkorange]or Ken works too.[/COLOR][/SIZE][/COLOR][/SIZE][/B] Ardent fan of Chris P. Bacon

06-17-2013, 09:19 AM	#11
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Wonderful looking ribs! Awesome cook! __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

06-17-2013, 10:36 AM	#12
slow-smoker is one Smokin' Farker Join Date: 04-05-12 Location: Charlottesville, VA	Nice looking cook, but for a balanced diet you should throw on a vegan or two... __________________ __ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732

06-17-2013, 10:40 AM	#13
Swine Spectator is One Chatty Farker Join Date: 06-04-12 Location: NOVA via NOLA Name/Nickname : David	Thanks all. I forgot to mention that I finally tried my Blue Hog sauce. That was some good stuff! __________________ Shirley 24" x 60", 26" OTG, 22" WSM, (Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller!

06-17-2013, 10:43 AM	#14
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	Out the park homeboy!!! __________________ Kettleheads Anonymous Charter Member

06-17-2013, 10:53 AM	#15
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I bet that didn't suck! Beautiful looking ribs, and it appears you cooked them perfectly. With meaty bones like that, you really can't go by time or temp. Just cook 'em till they submit. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)