305Q second cook LIVE

305Q · Feb 2, 2013

well at t his point *tape delayed* but it will catch up :-D

Lets see if I can change the families mind.

our local Pubix has spare ribs on sale for $1.79. Found a mistyped sign placed for 1.25 lb and had them honor it. Ended up with 3 slabs close to 14 pounds for just over $17.00.

Got em home, popped one slab out and trimmed St. Louis style.

Mustard slather with a light dusting of Brown sugar, White sugar, salt, pepper, paprika, garlic powder and onion powder.

Got temp to 225 @ 1:30 PM.

On go the ribs.

Ron_L · Feb 2, 2013

305Q said:
our local Pubix has spare ribs on sale for $1.79. Found a mistyped sign placed for 1.25 lb and had them honor it. Ended up with 3 slabs close to 14 pounds for just over $17.00.

Pubix, huh. What else do they sell?

Good luck with the family!

Ijustwantedtolookatpics · Feb 2, 2013

Ron_L said:
Pubix, huh. What else do they sell?

Good luck with the family!

No wonder he got them cheap!

bigabyte · Feb 2, 2013

Tuned in, beer in hand! Looking forward to it.:thumb:

HeSmellsLikeSmoke · Feb 2, 2013

So what are you doing different this time?

Bluesman · Feb 2, 2013

Pubix.............that's what get caught in my throat.......:spit:\

Good luck on round 2.......stick with it........:clap2:

305Q · Feb 2, 2013

HAHAHA PUBIX ooops should be PUB L IX

this time around using a foil wrapped pan and no water.
the rub is simple and not the one I used last which was "Meatheads Memphis Dust".
Less wood used a chunk this time instead of chips.

Also I have been brainwashing the kidletts all week as to how yummy this will be.

Hope it works.

MStoney72 · Feb 2, 2013

Does this mean you decided to keep the WSM? If so, glad to hear your gonna keep it

Sent from my PC36100 using Tapatalk 2

305Q · Feb 2, 2013

I want to keep it. This is hopefully the deal breaker.

MStoney72 · Feb 2, 2013

305Q said:
I want to keep it. This is hopefully the deal breaker.

Good news, good luck

Sent from my PC36100 using Tapatalk 2

305Q · Feb 2, 2013

2 hour mark

Temp was brought up to 250

Ribs have been spritzed

Any words of advice...please share.

305Q · Feb 2, 2013

looks like I didnt trim them right....:sad: to the left of the picture I coud've squared them off a bit better. oh well with practice comes perfection.

NickyG · Feb 2, 2013

Looks good to me, it's not a comp!

HeSmellsLikeSmoke · Feb 2, 2013

One small piece of advice is to remove the bottom grate when you are not using it. No use having to clean it for nothing.

305Q · Feb 2, 2013

3 hour mark

Spritzed

Profile

305Q · Feb 2, 2013

I kinda got a little worried. I put a digital thermometer through the top air vent and it read 290 whils the temp dial read 240ish. can it be 50 off?

305Q · Feb 2, 2013

4 hour mark

Spritzed

Profile

chriscw81 · Feb 2, 2013

i'm rooting for ya bro!!!! i'd hate to see you have to put your family...i mean cooker on craigslist.

:decision::mrgreen:

chriscw81 · Feb 2, 2013

are you trying with/without smoking wood this time? was it the smoke the fam didnt like last time?

305Q · Feb 2, 2013

I got the....we dont like smoked meat. Not sure if it was the smoke or the rub. I used apple wood again but a couple chunks not chips like before.

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305Q second cook LIVE