BBQ Brethren "Smoke Ring" Throwdown!

Sometimes if you just jump in with out reading more than a couple post, it can get pretty disturbing about what your reading until you scroll up!!!! Man thank god he's talking brisket. Well I just about to throw some ribs on but after a quick look at these awesome cooks so far. I better bow out now and save face. Unless in 6 hours or so the beer says other wise.
 
Sometimes if you just jump in with out reading more than a couple post, it can get pretty disturbing about what your reading until you scroll up!!!! Man thank god he's talking brisket. Well I just about to throw some ribs on but after a quick look at these awesome cooks so far. I better bow out now and save face. Unless in 6 hours or so the beer says other wise.

Jump on in and show us your ribs. Worst case, you get a coveted goose egg out of it.
 
Sometimes if you just jump in with out reading more than a couple post, it can get pretty disturbing about what your reading until you scroll up!!!! Man thank god he's talking brisket. Well I just about to throw some ribs on but after a quick look at these awesome cooks so far. I better bow out now and save face. Unless in 6 hours or so the beer says other wise.


Yeh, show us your Ribs.:hungry:
Cheers.
Titch
 
So, I forgot to take pictures while I was prepping my ribs yesterday, and then ended up cooking them to fall off the bone ... so couldn't get a good solid cut for a good picture of the ring.

Sucks too, because it was one of the nicest rings I've ever had on ribs.
 
So, I forgot to take pictures while I was prepping my ribs yesterday, and then ended up cooking them to fall off the bone ... so couldn't get a good solid cut for a good picture of the ring.

Sucks too, because it was one of the nicest rings I've ever had on ribs.

Sounds like the perfect excuse to make ribs again next weekend, this one ends next Monday. :thumb:
 
my offical entry

Its been a while since I entered so here it goes please be gentle.

I have for your viewing pleasure a prime rib roast. I like mine more on the medium side but the family likes thiers more on the well side so I lost that battle but it still truned out great.

I seasoned it with Montreal steak seaoning the put it on the smoker at 250* until it reached 150* internal then I let it rest for a while and then sliced it up.
 

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wow I should have cooked my brisket a week later with better pics. Don't know if I have the time for another speed brisket cook
 
Been awhile since I entered one of these, so I decided to jump back on the wagon and get me a zero. Had a flat in the freezer leftover from last comp season, so I pulled it out and got it ready.

Seasoned up with some Redneck:
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Time to wrap it:
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Wasn't nearly as dark as it looks in the crappy phone picture

And sliced:
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Instagram'd!
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Let's use this one for the entry pic:
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