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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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06-13-2011, 12:50 AM | #1 |
On the road to being a farker
Join Date: 05-08-11
Location: Kansas City (Westport)
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Friday Night Ribs and Royals Pron
Throw some ribs on Friday night and chilled in the backyard! Listen to the Royals win one!
I think I got this photobucket thing down.....
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Welcome to Kansas City Duck Mother Farker!! {Oklahoma Joe's Longhorn} |
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06-13-2011, 08:00 AM | #2 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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You certainly have ribs down, nice job!
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06-13-2011, 01:52 PM | #3 |
On the road to being a farker
Join Date: 05-08-11
Location: Kansas City (Westport)
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Thanks Norm, I've been practicing my St. Louis Spares! Thought I would share some pics.
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Welcome to Kansas City Duck Mother Farker!! {Oklahoma Joe's Longhorn} |
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06-13-2011, 07:08 PM | #4 |
is one Smokin' Farker
Join Date: 06-10-09
Location: New York, NY
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Those spares look awesome! How long did you cook them and at what temp?
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Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520 |
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06-13-2011, 09:03 PM | #5 |
Full Fledged Farker
Join Date: 05-10-07
Location: Harlan, IA
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Only one rack?
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PORK! It's what's on the smoker!!! |
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06-13-2011, 09:47 PM | #6 |
On the road to being a farker
Join Date: 05-08-11
Location: Kansas City (Westport)
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Thanks Sunra, the temp was 275 direct for 3.5 hours and in foil for 2.5
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Welcome to Kansas City Duck Mother Farker!! {Oklahoma Joe's Longhorn} |
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06-13-2011, 09:55 PM | #7 |
On the road to being a farker
Join Date: 05-08-11
Location: Kansas City (Westport)
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Yeah just a test slab, I've been Jerry-sealing my Firebox with foil. Got a nice 7 hour burn from my charcoal basket though....
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Welcome to Kansas City Duck Mother Farker!! {Oklahoma Joe's Longhorn} |
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06-13-2011, 11:49 PM | #8 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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That's a really good burn time. The ribs look real good and juicy. Have you ever tried with no foil. I used to foil all the time. I love the bark. They don't get dry (I like a fast 275-300 cook) and dang but foil sure is expensive these days.
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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06-14-2011, 12:05 AM | #9 |
Full Fledged Farker
Join Date: 06-01-11
Location: Fresno, CA
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What exactly did you do with the foil in your firebox to get a 7 hour burn? I'd sure like to get a burn for that long in my offset.
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Mike..Char-Broil Silver Smoker/OTS/WSJ |
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06-14-2011, 12:42 AM | #10 |
On the road to being a farker
Join Date: 05-08-11
Location: Kansas City (Westport)
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When I get around to it I'm going to write a thread about my ghetto off-set Mods. First of you need a charcoal basket that fits in you firebox. I had mine custom made at a Custom Smoker shop in town here. I used the foil to seal up a the air leak in my firebox, mine has three doors with the ashtray on the bottom. So there are multiple places for air to leak in and rage up the coals. Foil is just a cheap and forgiving way to seal the firebox. Thanks to BBQ brother Jorge for that tips.
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Welcome to Kansas City Duck Mother Farker!! {Oklahoma Joe's Longhorn} |
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06-14-2011, 12:49 AM | #11 | |
Full Fledged Farker
Join Date: 06-01-11
Location: Fresno, CA
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Quote:
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Mike..Char-Broil Silver Smoker/OTS/WSJ |
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06-14-2011, 12:58 AM | #12 |
On the road to being a farker
Join Date: 05-08-11
Location: Kansas City (Westport)
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Shout Que'in is expensive brother; I have tried ribs with no foil but in my opinion I like the foil. As much as people will probably hate this I like my ribs almost but not quite off the bone, and I like the way that the foil makes this happen pretty consistly. I prefer bark on my shoulders or Butts; ribs a light bark is cool for me. I'm more into tenderness and taste when it comes to my ribs. I don't compete so I don't really care about some chewy bit marks left behind and so on..... Thanks for you kind words MoJo
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Welcome to Kansas City Duck Mother Farker!! {Oklahoma Joe's Longhorn} Last edited by PaddyKC; 06-14-2011 at 01:01 AM.. Reason: Can't spell, never really could... |
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06-14-2011, 06:12 AM | #13 |
Knows what a fatty is.
Join Date: 06-06-11
Location: Netherlands, Zeeland, Terneuzen
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nice job paddy, they look awsome:D
you got the recipe also?
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Own build 55 gallon Ugly Drum Smoker |
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06-14-2011, 04:35 PM | #14 | |
On the road to being a farker
Join Date: 05-08-11
Location: Kansas City (Westport)
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Quote:
Rub with vegetable oil sprinkle with Yardbird, let sit for 30 mins. One fistful of apple wood Fire-up indirect to 225 and let raise to 275 direct smoke for 3 to 3 1/2 hours Make paste of: Margarine Brown sugar Apple juice Dash of Garlic powder Dash of yardbird Honey Table Spoon of Allegro hot and spicy marinade Slather Ribs with Paste Wrap in double foil quickly Back on for 2 to 2 1/2 hours at 275 Then check tenderness You can throwback on direct if you want for like 30 mins I'm not sure if this step is needed
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Welcome to Kansas City Duck Mother Farker!! {Oklahoma Joe's Longhorn} Last edited by PaddyKC; 06-14-2011 at 07:16 PM.. |
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06-16-2011, 07:26 AM | #15 |
Knows what a fatty is.
Join Date: 06-06-11
Location: Netherlands, Zeeland, Terneuzen
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Thnx for the recipe im gonna try them soon:)
yesterday i made my first fatty:)
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Own build 55 gallon Ugly Drum Smoker |
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