Yinz should come work with me...

borzwazie · 01-14-2014, 01:07 PM

'cause we're having this for lunch today:

That is all.

retired trucker · 01-14-2014, 01:14 PM

Do you do express overnight delivery?

Blessings,
Omar

sliding_billy · 01-14-2014, 01:21 PM

If I was still in Pittsburgh, I'd be right there (transplanted Yinzer here)... We used to have our family reunions in Ellwood city, and my office was in Cranberry.

borzwazie · 01-14-2014, 01:27 PM

Quote:

Originally Posted by sliding_billy

If I was still in Pittsburgh, I'd be right there (transplanted Yinzer here)... We used to have our family reunions in Ellwood city, and my office was in Cranberry.

small world! just moved out of ellwood towards new castle.

Offthehook · 01-14-2014, 01:41 PM

At first I thought it was 1 rack of ribs and could not believe it!

borzwazie · 01-14-2014, 01:52 PM

heh, there are three on there. did these hot-n-fast (325-ish), and only used a little sauce half an hour before they came off. I foiled for half an hour or so out of habit, but it really wasn't necessary.

Came out better than any of the 3-2-1 @225 ribs I've done so far. I think I'd do them this way from now on.

Bigr314 · 01-14-2014, 02:07 PM

I am in Uniontown, do you have any leftovers for dinner?

IlliniQ · 01-14-2014, 02:17 PM

Quote:

Originally Posted by borzwazie

heh, there are three on there. did these hot-n-fast (325-ish), and only used a little sauce half an hour before they came off. I foiled for half an hour or so out of habit, but it really wasn't necessary.

Came out better than any of the 3-2-1 @225 ribs I've done so far. I think I'd do them this way from now on.

Out of curiosity, about how long did they go for at 325? Hoping to do my first ribs sometime in the next few weeks and trying to decide how I'm going to do them. Was thinking 3-2-1 based on what I've read, but would be interested how you did yours...

borzwazie · 01-14-2014, 02:30 PM

I put them on at 7:30AM onto a preheated UDS. I pulled them at 10AM to foil, and then at 10:30, the foil came off, and I lightly sauced the tops. I pulled them at 11 and headed in to work, we ate at noon -they rested in the car ;)

I should have skipped the foil and pulled them earlier. I didn't check meat temps. They passed the bend test, so off they came.

I should mention that I put a single sheet of tinfoil on the bottom cooking rack to keep the heat indirect. The juice drips off, and while you do get flareups, the smell and taste is worth it.

dwfisk · 01-14-2014, 04:34 PM

OK, where do you get those 3 deep genetically engineered spares???

01-14-2014, 01:07 PM	#1
borzwazie Knows what a fatty is. Join Date: 04-07-11 Location: Ellwood City, PA	Yinz should come work with me... 'cause we're having this for lunch today: That is all.

01-14-2014, 01:14 PM	#2
retired trucker is One Chatty Farker Join Date: 09-28-11 Location: Dallas, Georgia	Do you do express overnight delivery? Blessings, Omar __________________ Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.

01-14-2014, 01:21 PM	#3
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	If I was still in Pittsburgh, I'd be right there (transplanted Yinzer here)... We used to have our family reunions in Ellwood city, and my office was in Cranberry. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

01-14-2014, 01:41 PM	#5
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	At first I thought it was 1 rack of ribs and could not believe it! __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken

01-14-2014, 02:07 PM	#7
Bigr314 Babbling Farker Join Date: 11-20-13 Location: Uniontown,Pa	I am in Uniontown, do you have any leftovers for dinner? __________________ Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.

01-14-2014, 01:52 PM	#6
borzwazie Knows what a fatty is. Join Date: 04-07-11 Location: Ellwood City, PA	heh, there are three on there. did these hot-n-fast (325-ish), and only used a little sauce half an hour before they came off. I foiled for half an hour or so out of habit, but it really wasn't necessary. Came out better than any of the 3-2-1 @225 ribs I've done so far. I think I'd do them this way from now on.

01-14-2014, 02:30 PM	#9
borzwazie Knows what a fatty is. Join Date: 04-07-11 Location: Ellwood City, PA	I put them on at 7:30AM onto a preheated UDS. I pulled them at 10AM to foil, and then at 10:30, the foil came off, and I lightly sauced the tops. I pulled them at 11 and headed in to work, we ate at noon -they rested in the car ;) I should have skipped the foil and pulled them earlier. I didn't check meat temps. They passed the bend test, so off they came. I should mention that I put a single sheet of tinfoil on the bottom cooking rack to keep the heat indirect. The juice drips off, and while you do get flareups, the smell and taste is worth it.

01-14-2014, 04:34 PM	#10
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	OK, where do you get those 3 deep genetically engineered spares??? __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.