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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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11-09-2008, 12:55 PM
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#1 |
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Full Fledged Farker
Join Date: 06-25-07
Location: Jeffersonville, Indiana
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Ribs and MOINK balls-PRON
Here is my entry to be considered an official MOINK baller. I only fixed twelve because this is my first smoke ever with pecan wood so it's a learning experience in how much to use. My neighbor lost a mature pecan tree several months ago in a windstorm and he told me I could have all I wanted, so I have enough to probably last 5 years. Man I am loving the smell of it so far, I just don't know how much will be sufficient. I'm hoping I didn't use too much but this is the only way to find out.
Here's the MOINK balls with TexasBBQRUB original. Two racks of loin back ribs. Both seasoned with TexasBBQRub, one with turbinado sugar and the other will get a glaze of Texas Pepper Jelly apple-jalapeno close to the end. Three small pieces of the pecan with GFS brand lump in the WSM.
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18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08 Last edited by HoosierTrooper; 11-09-2008 at 01:54 PM.. Reason: spelling |
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11-09-2008, 01:02 PM
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#2 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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So far so good.
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"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 |
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11-09-2008, 01:31 PM
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#3 |
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is one Smokin' Farker
Join Date: 02-23-08
Location: Ventura County
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Man those MOINK BALLS are sure popular these days.
 Looking good bro, keep us updated.
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2 Jumbo Big Drum Smokers Weber One Touch Silver Tejas Pit |
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11-09-2008, 01:32 PM
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#4 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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The first requirement of being certified is spelling MOINK correctly!
Other than that they are looking good at the start...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-09-2008, 01:55 PM
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#5 | |
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Full Fledged Farker
Join Date: 06-25-07
Location: Jeffersonville, Indiana
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Quote:
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18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08 |
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11-09-2008, 02:02 PM
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#6 |
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On the road to being a farker
Join Date: 07-01-07
Location: Springfield, MO
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looks great so far
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UDS Weber 22 1/2 KCBS CBJ |
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11-09-2008, 02:16 PM
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#7 |
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Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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Holy cow, I'm literally firing the same thing up right now! Except I'm throwing on a cheese fatty as well. You HAVE to make a fatty if you're smoking...state law.
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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11-09-2008, 02:20 PM
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#8 |
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Full Fledged Farker
Join Date: 06-25-07
Location: Jeffersonville, Indiana
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MOINK'S are done. They aren't as dark as they appear in the picture but I got busy cutting up what's left of a brisket and getting it in a vac sealer bag for some beans I will be fixing next month and let them go a bit longer than they needed, but know I have an idea on the time required.They really are good.
Now I have to sit and await the verdict...
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18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08 |
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11-09-2008, 02:22 PM
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#9 | |
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Full Fledged Farker
Join Date: 06-25-07
Location: Jeffersonville, Indiana
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Quote:
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18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08 |
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11-09-2008, 02:35 PM
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#10 |
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is One Chatty Farker
  Join Date: 05-26-08
Location: Omaha, NE
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HoosierTrooper anxiously awaits his certification by MOINK Czar Larry. Nice balls!
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Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer |
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11-09-2008, 02:43 PM
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#11 |
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is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Nice balls HooiserTrooper. How did the Pecan smoke turnout??
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11-09-2008, 06:22 PM
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#12 |
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Full Fledged Farker
Join Date: 06-25-07
Location: Jeffersonville, Indiana
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Oh man the pecan wood is awesome. These are some of the best ribs I've done in awhile. I went light on the rub and pepper jelly so I could taste the smoke. Right at 5 hours fairly steady temps around 250 the whole time.
Still waiting for my certification. Apparently the misspelling and cooking them too long really hurt my score.
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18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08 |
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11-09-2008, 06:47 PM
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#13 |
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Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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I would say you scored top notch with those ribs. Great color.
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Kevin |
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11-09-2008, 06:48 PM
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#14 |
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somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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By the power invested in me as MOINK Ball Czar I do hereby certify HoosierTrooper as an officially licensed MOINK Ball maker.
Congrats...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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11-09-2008, 07:36 PM
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#15 |
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Full Fledged Farker
Join Date: 06-25-07
Location: Jeffersonville, Indiana
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Thank you Larry.
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18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08 |
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