oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 11-08-2013, 11:03 PM   #1
Theboz1419
Take a breath!

 
Theboz1419's Avatar
 
Join Date: 08-13-09
Location: Puyallup, WA
Default Baby backs and Saint Louis ribs for work

At work, I sometimes will ask people if they would like some ribs($5 per half rack), well I had a few people begging, lol. Going to be a busy weekend 9 racks of baby backs and 3 racks of Saint Louis style ribs.









Also, going to make some Apple Pie BBQ Beans
__________________
Raspberry PI Heatermeter homemade temp controller, 1 UDS. Heatermeter Customizer and the designer of the Heatermeter Adapter board
Theboz1419 is offline   Reply With Quote


Old 11-09-2013, 02:21 PM   #2
Paul B
is one Smokin' Farker
 
Join Date: 07-08-09
Location: Datyona Beach, Fl
Default

Looks good!! But down south here I'd be in the hole at $5/ 1/2 rack. A three pack from Sam's costs me right at $30.

Paul B
SS UDS
Paul B is offline   Reply With Quote


Old 11-09-2013, 02:28 PM   #3
Tonybel
Babbling Farker
 
Join Date: 02-29-12
Location: San Berdoo, CA
Default



Look forward to seeing the final result.
__________________
Lots of Weber Kettles ,2 WSM 18.5-14.5 ,Weber Genesis,Weber Q
Tonybel is offline   Reply With Quote


Old 11-09-2013, 02:42 PM   #4
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Default

Good lookin pile o' ribs there. Looking forward to the pr0n


Quote:
Apple Pie BBQ Beans
Could you post the recipe please it sounds really good
__________________
IMBAS Certified MOINK baller
WWGALD

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Part of "THE BLACKSTONE POSSE"
Diesel Dave is online now   Reply With Quote


Old 11-09-2013, 02:45 PM   #5
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

Sounds like a deal for your co-workers. So, how do you deliver them to them? And how do you suggest they reheat? Just curious.
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Old 11-09-2013, 02:55 PM   #6
T&S BBQ
is one Smokin' Farker

 
T&S BBQ's Avatar
 
Join Date: 08-28-13
Location: Matherville IL
Default

Sure like to see the bean receipt.
T&S BBQ is offline   Reply With Quote


Old 11-09-2013, 05:42 PM   #7
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Watching...
sliding_billy is online now   Reply With Quote


Old 11-09-2013, 08:45 PM   #8
jeffturnerjr
is one Smokin' Farker
 
jeffturnerjr's Avatar
 
Join Date: 08-20-13
Location: Midland, TX
Default

Looking forward to the finished product!
__________________
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.
jeffturnerjr is offline   Reply With Quote


Old 11-09-2013, 10:09 PM   #9
Theboz1419
Take a breath!

 
Theboz1419's Avatar
 
Join Date: 08-13-09
Location: Puyallup, WA
Default

well, I finished the first 6 racks. As for the price. The Saint Louis ribs were 25 bucks and the BB backs were 26.

T&S BBQ, The bean recipe is called Keri's Hog-Apple Baked Beans

And here are the pics

The BBQ sauce was a mix of apple juice, worcestershire sauce, and sweet baby rays and spice rub







Wrapped in foil and apple juice, worcestershire sauce, butter, and brown sugar.




As for at work and reheating, well lol. I don't mind cold day later ribs but microwave I guess. I did suggest to a coworker to get the Thermoformer's oven up to 170 and let them heat up
__________________
Raspberry PI Heatermeter homemade temp controller, 1 UDS. Heatermeter Customizer and the designer of the Heatermeter Adapter board
Theboz1419 is offline   Reply With Quote


Old 11-09-2013, 10:26 PM   #10
T&S BBQ
is one Smokin' Farker

 
T&S BBQ's Avatar
 
Join Date: 08-28-13
Location: Matherville IL
Default

Those ribs look amazing, and thanks for the bean recipe
T&S BBQ is offline   Reply With Quote


Thanks from:--->
Old 11-10-2013, 05:56 AM   #11
Diesel Dave
Quintessential Chatty Farker

 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Default

Great lookin bones and also thanks for the recipe
__________________
IMBAS Certified MOINK baller
WWGALD

Shirley 30x70 awesome smoker
Lang 60D
Weber Kettle
POS Offset
that still puts out some mighty fine Q
55 gal drum in the building stage

Part of "THE BLACKSTONE POSSE"
Diesel Dave is online now   Reply With Quote


Old 11-10-2013, 08:37 AM   #12
---k---
is Blowin Smoke!
 
Join Date: 09-07-10
Location: Chicago, IL - West burbs
Default

Quote:
Originally Posted by Theboz1419 View Post

As for at work and reheating, well lol. I don't mind cold day later ribs but microwave I guess. I did suggest to a coworker to get the Thermoformer's oven up to 170 and let them heat up
I agree. Cold ribs in the microwave works great. I just wasn't sure how people take to microwaving something they just paid for. And delivering hot was wold be a challenge. Sounds like you cooked these for at cost or even less considering all the spices and charcoal. You're a great co-worker.
__________________
-Ryan

Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.
---k--- is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 08:00 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts