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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-18-2020, 04:01 PM
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#1 |
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somebody shut me the fark up.
  
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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A Good Day for Ribs
It's a nice cool day here in NJ, and time to get the Assassin going and smoke some ribs.
 Rubbed in Suckle Buster's Hog Waller and cooked unwrapped at 275 for 3 and a half hours with a healthy load of hickory chunks. Sauced and cooked another half hour longer:  They were on time!  
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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09-18-2020, 04:09 PM
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#2 |
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is Blowin Smoke!
Join Date: 06-20-14
Location: Driftwood, Texas
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Perfect !!!!
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09-18-2020, 04:35 PM
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#3 |
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somebody shut me the fark up.
 
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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And you did them right John.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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09-18-2020, 04:49 PM
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#4 |
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somebody shut me the fark up.
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Name/Nickname : John
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Thanks, Marty!
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John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS |
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09-18-2020, 05:44 PM
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#5 |
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somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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Looks fantastic, John!
Hope you have a relaxing weekend.
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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09-18-2020, 05:50 PM
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#6 |
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is Blowin Smoke!
Join Date: 05-12-10
Location: Massachusetts
Name/Nickname : Dom
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Superb looking ribs!
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Goldens' Cast Iron Cooker, Weber 18" Kettle, 36" Blackstone |
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09-18-2020, 05:53 PM
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#7 |
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is one Smokin' Farker
Join Date: 03-22-20
Location: Pembroke,MA
Name/Nickname : Don
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Yyyyuuuummmmyyyy !!!!!!
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09-18-2020, 08:47 PM
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#8 |
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Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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Any day ribs come out like that is a good day
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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09-18-2020, 08:53 PM
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#9 |
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Full Fledged Farker
Join Date: 11-02-13
Location: Montgomery, Alabama
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Those look great!
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09-18-2020, 11:58 PM
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#10 |
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is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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perfect
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Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
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09-19-2020, 12:00 AM
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#11 |
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Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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They look beautiful!
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9 out of 10 cannibals agree...vegetarians taste better! |
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09-19-2020, 09:11 AM
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#12 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great looking ribs John!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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09-19-2020, 09:19 AM
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#13 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks amazing
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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09-19-2020, 10:46 AM
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#14 |
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somebody shut me the fark up.
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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Yeah, you could talk me into eating those. Charlie Chaplin could talk me into that
 Nice looking cook!
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Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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09-19-2020, 11:03 AM
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#15 |
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Babbling Farker
Join Date: 08-18-13
Location: Texas
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Those look great!
Ribs kick my butt. I've made some that were ok- but I've never had a cook that made me kick my heels and grab the Polaroid. I think I'm guilty of being unhappy and trying to change too many variables at once. I'm going to try again today... salt /pepper- unwrapped -no spritz - 250/275. back to basics
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I started out with nothing and I got most of it left. |
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