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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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07-23-2017, 08:03 AM
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#1 |
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Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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Easy like a Sunday morning
Wife's birthday was yesterday but we all had a weekend shift. But now it's rib time. She requested only ribs, since I had brisket and pulled pork.
Salt-less version of the Killer Hog rub since I already dry brined them (and that icky 8% solution).  On at 250F over a ménage a trois of oak, hickory, and cherry.  It's Go time. Already attracting flies. 
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Boathouse Smokers Big Black Cabinet |
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07-23-2017, 08:17 AM
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#2 |
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somebody shut me the fark up.
  Join Date: 01-16-13
Location: USA
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Nice- really nice indeed
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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07-23-2017, 10:13 AM
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#3 |
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Babbling Farker
Join Date: 04-19-13
Location: Live Oak, Texas
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Belated HAPPY BIRTHDAY to your wife.
Ribs are looking good. If flies didn't have wings, would they be called"walks?"
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55 gal.UDS stick burner mini WSM red Thermapen There are two kinds of countries in the world, those that use the metric system and the one that sent men to the moon and back. |
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07-23-2017, 11:27 AM
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#4 |
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is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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Awesome!!....
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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07-23-2017, 01:49 PM
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#5 |
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Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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Frustrating day. Wife didn't tell me she invited people over for a bday lunch. When I was wrapping the ribs, she asked when will those be done. Done? When they are done! I was 3 hours in and started at 8am. Had I known guests were coming i would have started well before sunrise.
I had to crank the heat up to 300 F during the wrap stage and only got 45 minutes in before people came through the door. Wife entertained the guests while I unfoiled the ribs and threw them back on the fire. These ribs are a product of a 4.5 hour cook. 3 hour mark, pre foil  45 minutes wrapped, 45 minutes unwrapped  Meat did not pull from the bone. Tasty though.
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Boathouse Smokers Big Black Cabinet |
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