Bride sent me shopping for Christmas Music

[16Adams]

Hell yes. I'll go shopping. She asked for Christmas/New Years music, a wine suitable for mostly cooking but maybe a half glass apiece. And some bean meat I FARKN nailed it

[unzippy]

Fleetwood Mac :cool:

[Lordkifar]

Yes sir....i like it....that meat is music to my mouth!!

[16Adams]

Primo XL gets the call. B&B hickory lump, a beer can size amount of mesquite, spares rubbed with John Henry Mojave Garlic rub

[campdude]

Yeah, you nailed it.

[Smokin J's PIts]

Need to grab some Bob Rivers too, great X-Mas music

[deepsouth]

Great musical selections, but is any of that Christmas music?? :razz:

[16Adams]

Great musical selections, but is any of that Christmas music?? :razz:

I agree, but they didn't have any 38 Special or MTB

[pjtexas1]

nice excuse to grab some meat.:thumb: i can't remember the last time we bought a cd.

[PaSmoker]

I agree, but they didn't have any 38 Special or MTB

nice...brings back memories of mis-spent youth!...mis-spent but well-spent!....and ribs don't suck either!!

[dport7]

Good job, she will be happy.

[16Adams]

Bride was speechless. Not sure in a good way, but speechless nonetheless

[effinUker]

Great musical selections, but is any of that Christmas music?? :razz:

Stevie Ray Vaughan is music for every occasion.

[PaSmoker]

Bride was speechless. Not sure in a good way, but speechless nonetheless

a whole lotta win right there!:becky:

[16Adams]

Finished with a mix of Stubbs sweet heat and a commercial Carolina sauce glaze

[deepsouth]

She can click on my Mixlr link below for a couple nice Christmas sets (Christmas in July and A November Christmas Joint). *shameless plug*

[Randy3269]

Awesome pull back on those bones! Do you wrap? Can't beat the music either. :grin:

[16Adams]

Awesome pull back on those bones! Do you wrap? Can't beat the music either. :grin:

Thank You. Yes I wrap when using the Primo. I don't wrap when using the PBC. If they are thick I wrap a little longer. If the meat is skimpy very little. I don't trim spares, I leave the flap on and wrap the first 45-60 minutes. I capture those early juices and use in soups stews chili and BBQ sauces. Reseason and pretty much Nekkid the rest of the way. I pretty much use all my cookers and the technique is slightly different with all of them and can change depending on the meat. Kind of a feel thing.

[Bonewagon]

Nice lookin' ribs! Definitely approve of the SRV and Rush. :thumb:

[pjtexas1]

I leave the flap on and wrap the first 45-60 minutes. I capture those early juices and use in soups stews chili and BBQ sauces.

that's something i have never heard of. i learned something...i guess i can call this day a win. good looking bones:thumb:

[16Adams]

that's something i have never heard of. i learned something...i guess i can call this day a win. good looking bones:thumb:

Some folks would probably call that cheating. Fark em. We like the juices. As long as you don't go to long- so they don't get mushy

[HossIsBoss]

Yep I would say you nailed it. :mrgreen:

[pjtexas1]

Some folks would probably call that cheating. Fark em. We like the juices. As long as you don't go to long- so they don't get mushy

you should coin that "reverse-wrap" method. i agree...if it tastes good fark em. at the temps i cook at if i wrap at the end of the cook it is only for 10-15 minutes. any longer and it messes up the texture. fall of the bone is one thing but mushy isn't good.

[Smoke on Badger Mountain]

Very nicely done Adams!

[zitterich246]

Ribs look great!

[cowgirl]

Nice job Adams! :cool::thumb: