ribs and onion rings
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Full Fledged Farker
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Full Fledged Farker
smoked the ribs at 220 for the 3-2-1 and smoked the onion for about 1 hr at 200 to 150 about to cut and eat will post pics of cut ribs i think these are going to be some of my best :icon_devil:icon_devil:icon_devil:icon_devil
jack040806
is one Smokin' Farker
Looks farking delicious. Nice job.
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Full Fledged Farker
having pic diff but none the less the ribs texture was def. the best ive ever made im very happy with them
The ribs look awesome.
I'm not sure about the mustard slather on those onion rings... :evil:
I'm not sure about the mustard slather on those onion rings... :evil:
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Full Fledged Farker
thanx
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Full Fledged Farker
the rings thats all batter i need to work on my rings man lol
C
CAustin919
Guest
Hmmm... Smoked onion rings?... That's farkin awesome. :mrgreen:
Did you smoke the onion whole and then cut and fry?
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Full Fledged Farker
they were good ill hit that again fo sho
That looks awesome
igolf2
is one Smokin' Farker
Work on your rings? They look great - what type of batter?
dbeast420
Full Fledged Farker
Nice job on the ribs and the rings.
Did yours fall off the bone with the 3-2-1???
I did my last 3-2-1's @ 225 and wasn't particularly pleased with the texture. I like a little "pull" from my ribs
Did yours fall off the bone with the 3-2-1???
I did my last 3-2-1's @ 225 and wasn't particularly pleased with the texture. I like a little "pull" from my ribs
bbq ron
is one Smokin' Farker
gotta big smoke going on saturday, and will have to try those onion rings, but could you please let us know just how you prepared them before smoking
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Full Fledged Farker
sorry man this wont take long all i did was cut the onion and left it in the slices then set the slices on the grill all the way away from fire and smoked at 200 to 150 for like 45 min to an hr i would prob leave on just a little longer next time then just battered and fried very simple and tender hope this helps sorry if i missed your party deadline:icon_devil:icon_devil:icon_devil:icon_devil:icon_devilgotta big smoke going on saturday, and will have to try those onion rings, but could you please let us know just how you prepared them before smoking
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Full Fledged Farker
man the ribs that i just did had a very small amount of pull, you could pick them up and they looked like they were going to suck at first glance but then i just pulled on one bearley and it came apart like a good piece of brisket they were the best ribs ive done with this method or any other for that matter the only thing i did was instead of the cooler i just let them run on the smoker for the last hr and let the fire go down heat fell to about 150 and then set them in the oven as i did the ring no heat in oven so the answer to your question in my opinion i think that any judge would have given a very good score for texture on that batch :icon_devil:icon_devil:icon_devil:icon_devil
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Full Fledged Farker
batter was mcormicks onion ring batter , i will prob. mod the mix to less water next time to get more of a coat but good none the less
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71-South
is Blowin Smoke!
Nice job. I'm stuffed after pigging out on Q all day and those pics still make me hungry.
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Full Fledged Farker
thanx
