Oval Maiden Voyage

Cuebie

Knows what a fatty is.

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• Jul 6, 2014

• #1

After a seasoning/test run last night, here's the maiden voyage of my new Oval, I think I'm gonna call her Black Betty...
[ame="http://www.youtube.com/watch?v=ZbjyuDYtAtk"]http://www.youtube.com/watch?v=ZbjyuDYtAtk[/ame]
Extra meaty pork ribs, 225 steady as she goes... Blue smoke Ahoy!

 

Last edited: Jul 6, 2014

THoey1963

somebody shut me the fark up.

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• Jul 6, 2014

• #2

Pretty new toy and ribs. Don't be afraid to just up to 270* or so... :wink:

 

Cuebie

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• Jul 6, 2014

• #3

Pretty new toy and ribs. Don't be afraid to just up to 270* or so...

Click to expand...

Terry,
Thanks for the compliment and the advice! I've been micro-managing the temp so far, nice to know I can use a loose hand on the reins...

 

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mchar69

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• Jul 6, 2014

• #4

Ribs look nice - congrats on Black Betty.
Gonna be almost 5 hours I guess -
are you going bare, or gonna wrap?

 

Cuebie

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• Jul 6, 2014

• #5

Gonna be almost 5 hours I guess -
are you going bare, or gonna wrap?

Click to expand...

I'll go bare this time and wrap next week, which do you recommend? Any pointers?

 

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mchar69

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• Jul 6, 2014

• #6

I did bare last time, they were WAY more 'pull off" the bone than when I wrapped, which were "fall off" the bone. Both tasted great, but the bare ones sliced.
Learn about the "bend test".
If you stay at 225, you won't burn 'em; preventing burn IS a good reason to wrap.
Don't eat them all before others get a chance at 'em!

 

TheWolfePit

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• Jul 6, 2014

• #7

Nice! You're going to love 'Black Betty'!

 

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Bludawg

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• Jul 6, 2014

• #8

Very fitting thanks for the memories of my drug fueled misspent youth I still have that LP:becky:

 

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Wickedcajun

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• Jul 6, 2014

• #9

Black betty had a child.... Lol, nice pit

 

93vpmod

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• Jul 6, 2014

• #10

Damn thing gone wild...Beautiful!

 

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cheapbeer

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• Jul 6, 2014

• #11

You are going to love that cooker. Brisket comes out better in that than any of my other units, steaks are great. Congratulations!

 

Cuebie

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• Jul 6, 2014

• #12

Just pulled em' off after 5 hours and took a little snick before wrapping in foil for the journey to the in-law's and I dipped it in some Famous Dave's and it tastes better than any restaurant ribs I've ever had (I realize that's not saying much coming from So-Cal) but I'm pretty farkin' pleased...