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View Full Version : Late Night Ribs and Fatties, Pron


Hugh Jorgan
09-07-2009, 10:07 PM
Cooking ribs for lunch tomorrow. Two one pound fatties as well. You know how ya like to just roll the sausage out of the wrapper for a naked fatty? Check out the square one.

The rolled fatty has three hot chili peppers chopped up and mixed in to the meat. A little garlic powder, extra red pepper flakes and black pepper as well. The naked fatty is just hot Neese's, right out of the wrapper.

The ribs are baby backs from Wally World. Generously coated with fresh ground black and white pepper, red pepper flakes, no salt seasoning and just a little sea salt.

Put everything on at 2100. Grate temp about 265 F. Going to pull the sausage now. More pron as the ribs progress.

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0402.jpg

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Hugh Jorgan
09-07-2009, 10:16 PM
2315:
Pulled the fatties off and checked temp, not even top to bottom. Put them back on top down, check again in about 30 minutes.

Flipped ribs meat down for a little while.

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0424.jpg

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HumboldtSmokeBBQ
09-07-2009, 10:24 PM
nice, I like thst square job you got going.
Nice work

Hugh Jorgan
09-07-2009, 11:51 PM
2345:
Pulled fatties. Wrapped in foil.

Flip ribs back meat up.

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0429.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0431.jpg

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Hugh Jorgan
09-07-2009, 11:56 PM
2400:
Check temp of fatties wrapped and resting on counter. Perfect. 165 F.
Slice spicy fatty and have two killer sandwiches. Watch an episode of 1000 Ways to Die.

2445:
Flip ribs meat down again. You can really start to see the definition from the ribs from the meat side now.

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0438.jpg

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Hugh Jorgan
09-08-2009, 01:03 AM
0145:
Remove from UDS, wrap in foil to rest before slicing.

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0451.jpg

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0449.jpg

Hugh Jorgan
09-08-2009, 01:41 AM
0215:
Unwrap, slice, sample, store.
Delicious, really really delicious!.
No sprays, spritzes, mops or foil wraps. Just a quick dusting of spices just before going on the UDS.
Time on UDS 4 hrs 45 min.
Temp held at right around 250 F at the grate the whole cook. No seasoning woods, (kicks self in arse), forgot.

http://i755.photobucket.com/albums/xx199/Hugh_Jorgan31/Foods/GEDC0454.jpg

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Phubar
09-08-2009, 02:40 AM
Great job Hughie!

Hugh Jorgan
09-08-2009, 08:52 AM
Woke up with the heartburn. Imagine that.

bigabyte
09-08-2009, 09:09 AM
Nice!:cool: What did you do with the onion when it was done?

Hugh Jorgan
09-08-2009, 11:34 AM
Nothing yet. I'm planning on using it in some sauce I've been wanting to make.

Phesant
09-08-2009, 11:43 AM
Nice, I could go for a plate or two......