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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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02-16-2013, 02:29 PM
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#1 |
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On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
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Wasn't pretty but Spares and BB ribs are done (pr0n)
Had some trouble with minion method and controlling remps but ribs are off the cooker and resting ready to be eaten :D
After 3 hours (2 for baby backs)  After the 2 hrs in the foil  After a light sauce 15 min before removing from cooker  Spares resting  Baby backs resting....fall off bone tender as requested by family 
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NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
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02-16-2013, 02:35 PM
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#2 |
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Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
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Looks pretty to me. Good job.
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02-16-2013, 02:37 PM
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#3 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Wow those look great!!!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-16-2013, 03:05 PM
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#4 |
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is one Smokin' Farker
  Join Date: 12-24-12
Location: Up a tree somewhere in MD
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Good stuff!
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[I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14 |
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02-16-2013, 03:12 PM
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#5 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Look real good nice color, & not over sauced I'd eat 'em!
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-16-2013, 03:14 PM
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#6 |
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On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
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The spare rack that is on the left side came out very tough. Very weird because it was super juice and very tasty but when we bite we had to use effort. However the other rack whose bones did poke out came out great!
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NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
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02-16-2013, 03:15 PM
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#7 |
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Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Looks like a Silver Smoker! That's why you had problems with temps. Those thing are wiley. Your ribs look really good though.
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Tom |
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02-16-2013, 03:17 PM
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#8 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Looks good to me man!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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02-16-2013, 03:18 PM
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#9 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Nice batch of ribs, thanks for sharing...
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02-16-2013, 03:21 PM
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#10 | |
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Full Fledged Farker
Join Date: 04-01-12
Location: Marietta, GA
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Quote:
Great cook!
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LBGE Weber 26" Jumbo Joe Smokey Joe Silver RecTec |
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02-16-2013, 03:31 PM
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#11 |
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Babbling Farker
Join Date: 05-26-07
Location: Southern California
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I concluded a while back to go 2-1-1 when cooking spares. I try to keep them between 230* -250*. Thats my zone and have good results. The uniform thickness of the rack of ribs always makes a difference. I have found that Swift brand are the thickest with that consistency, around here.
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Tom |
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02-16-2013, 03:37 PM
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#12 |
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On the road to being a farker
Join Date: 02-08-13
Location: San Benito, TX
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I am gonna retire from spare ribs. Baby backs came out amazing!
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NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket |
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02-16-2013, 03:38 PM
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#13 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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They look really good!
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"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] | |
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02-16-2013, 04:18 PM
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#14 | |
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Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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Quote:
Don't retire, just cook them longer. As stated before cook until they pass the bend or tooth pick test.
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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02-16-2013, 04:19 PM
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#15 | |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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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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