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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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11-17-2012, 08:43 PM
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#1 |
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is one Smokin' Farker
Join Date: 07-13-09
Location: Lilburn, GA
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Nailed it! Spare Ribs Pron
Not on purpose or for any particular reason, but did this in my drum this afternoon.
Started the drum at 250* Put the ribs on and ran them at 250* for an hour Then 275* for an hour Then 300* for just under two hours I had no plan for this, was suppose to have some guests coming over, ended up running some errands later instead, which is the cause of the changing temperatures. Had nothing to do with the ribs themselves, other than wanting them to get done before we left. Like they say, even a blind squirrel finds an acorn every now and then. Easily my best rack yet. Great smoke ring (I"m guess from the "low" starting point) and lots of pig honey at the end (can't really see it, these pics are an hour and a half off the smoker)    |
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11-17-2012, 08:59 PM
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#2 |
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is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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Looking good!
Sent from my iPhone using Tapatalk |
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11-17-2012, 09:08 PM
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#3 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Nicely done. Who says you need to keep a steady temp for good results?
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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11-17-2012, 09:11 PM
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#4 |
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On the road to being a farker
Join Date: 11-12-11
Location: Baton Rouge, LA
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Congrats on a great cook! Now you just have to do it every time!
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11-17-2012, 09:21 PM
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#5 |
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Babbling Farker
  Join Date: 08-30-09
Location: Nashville, TN
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Boom!
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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11-17-2012, 09:41 PM
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#6 |
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Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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looks like you got it !
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george spam, can't live without it |
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11-17-2012, 09:43 PM
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#7 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Rising cooking temps work for me too!
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Hold my dang beer... |
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11-17-2012, 09:49 PM
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#8 |
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is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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good looking ribs!
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[LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL] |
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11-17-2012, 11:49 PM
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#9 |
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somebody shut me the fark up.
 
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Sure does look like you nailed it!
Often it does work out like that... no expectations and taking it easy... and BAM, you turn out a winner! Cheers! Bill
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A butterflies wings. About to bring down everything... |
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11-17-2012, 11:54 PM
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#10 |
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somebody shut me the fark up.
  
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Mighty Fine!
__________________
Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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11-18-2012, 06:30 AM
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#11 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Great looking ribs!
__________________
"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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11-18-2012, 06:36 AM
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#12 |
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Babbling Farker
Join Date: 04-03-11
Location: Texas
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You are welcome. Cooking ribs this way is like when you have been tagging some girl for a while, never able to quite ring her bell, and she is about to dump you too --- then figure out by accident, all you had to do was fish hook her.
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11-18-2012, 07:17 AM
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#13 |
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Full Fledged Farker
Join Date: 11-05-11
Location: Alpharetta, GA
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You did nail it. Great job!
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OK Joe's Longhorn & Vertical Roasting Oven, Brinkmann Cimmaron,'69,'73,'84,'89 Weber Kettle |
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11-18-2012, 07:25 AM
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#14 |
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Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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You don't need consistent temp just good skills, and you obviously have the skills.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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11-18-2012, 09:09 AM
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#15 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Those Pig Pops need to come with a warning because I am sure I would hurt my self with them.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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