20 lbs of beef ribs and 6 lbs of wings. Wings are done.. half eaten.. ribs are at 160-170... be done for 6.
Damn Jeff, you're gonna have "Big Time" leftovers with only 5 people! Save me some! 8)Jeff_in_KC said:Two brisket flats, 6 slabs of babybacks and a few fatties. Hadn't planned on an early fatty but that's a damned fine idea! Think I might as well toss one on early too (3am). Eating dinner around 6pm. I'll only have 5 people counting myself so I'm hoping for awesome leftovers! Trouble is, I'm feeling like sh#t tonight! Hope I can actually get the fark outta bed at 3am!
Mista, 'splain to me the neckbones? Beef/Pork? Never really heard about them?Bigmista said:Just put the riblets on and sprayed the neckbones...
Bigmista said:Where the hell do tyou get beef ribs that look like that?!?!!!
jeffsasmokin said:Mista, 'splain to me the neckbones? Beef/Pork? Never really heard about them?Bigmista said:Just put the riblets on and sprayed the neckbones...
BBQchef33 said:Bigmista said:Where the hell do tyou get beef ribs that look like that?!?!!!
Uhhhhhhhhhh?? A cow??
Bigmista said:BBQchef33 said:Bigmista said:Where the hell do tyou get beef ribs that look like that?!?!!!
Uhhhhhhhhhh?? A cow??
Derrrrr...for real? Who'da thunk it?
Seriously, beef ribs out here don't have nearly as much meat on them. Barely enough meat to hold them together. THat must be why yours are more expensive.
Bigmista said:Derrrrr...for real? Who'da thunk it?
Seriously, beef ribs out here don't have nearly as much meat on them. Barely enough meat to hold them together. THat must be why yours are more expensive.
BBQchef33 said:Bigmista said:Where the hell do tyou get beef ribs that look like that?!?!!!
Uhhhhhhhhhh?? A cow??
_________________On the butt.....do any of you use multiple probes at the same time to guage temp on such a small (8 lb) piece? (I would rather not move the probe a bunch of times) I had it stuck in there at the end of the cook, and it was struggling to get to 185 (after plateuing earlier at ~160). I moved to another spot and immediately showed 190. The resulting pork was good all the way around, but excellent in some parts. There was a small section that was simply drier than the rest (more like grilled pork than barbecued pork)-Don't get me wrong, even this part was good. Temps stayed low and slow the whole time, so all I can figure is that I was probing the cold spot the whole time? Your thoughts?
On the butt.....do any of you use multiple probes at the same time to guage temp on such a small (8 lb) piece? (I would rather not move the probe a bunch of times) I had it stuck in there at the end of the cook, and it was struggling to get to 185 (after plateuing earlier at ~160). I moved to another spot and immediately showed 190. The resulting pork was good all the way around, but excellent in some parts. There was a small section that was simply drier than the rest (more like grilled pork than barbecued pork)-Don't get me wrong, even this part was good