Central Texas spares

[chingador]

Rec Tec is rolling out some post oak at 250. Got a nice rack of STL spares. Rubbed with course sea salt, coarse black pepper, little bit of paprika and garlic powder. Have a few fatties going on later with some Chapel Hill sausage links too. 2 of 3 of the Texas Trinity. Been eating brisket every day so need a break.

Hoping to use up my post oak by the end of the rib cook. Plan is to switch to Lumberjack 100% pecan. Doing an overnight pork butt which will be rubbed with coarse sea salt and black pepper only. Will toss with a modified western NC sauce.

Weekends rock.

 

[16Adams]

Awesome

 

[Eric In STL]

Finished product, please

 

[cowgirl]

Looking great so far!

 

[gtr]

Great start to what sounds like a great weekend!

You definitely have one of the better screen names around here, btw.

 

[chingador]

Thanks GTR. I owned a deep sea fishing boat on the Texas coast years ago that went by the same handle. Had hats made up and everything.

Yeah I know the flap meat is good in beans and all. But what is the point of missing out on the worlds greatest cook’s treat

 

[chingador]

Safe to say we are getting some good smoke right now. Was not really too impressed with B&B post oak at first but I might be coming around a bit

 

[ronbrad62]

I like the imprint on the pan, "Always support the bottom", which is usually what I do when a nice one walks by:thumb:
Back on topic, that cook looks legit! I am going to try the Texas flavors on a rack of ribs soon. I love the basics.

 

[chingador]

I like the imprint on the pan, "Always support the bottom", which is usually what I do when a nice one walks by:thumb:
Back on topic, that cook looks legit! I am going to try the Texas flavors on a rack of ribs soon. I love the basics.

Yeah I caught that after I posted. I am a fan of supporting the bottom.

 

[chingador]

Fattys hit with some coarse black pepper and on the grill. Will enjoy with some fried eggs next week. Pork Butt seasoned with coarse sea salt and coarse black pepper. Will throw on the RT around 10 pm. Will cook at 225 overnight. Might even crank down to 215 just to stretch it out. Plan is to be well into Lumberjack 100% pecan by the time the pork hits the grill. It will be Texas style but more coastal bend than Central. But that is more my style. Love Pecan around here.

 

[chingador]

Pics attached

 

[chingador]

These don’t look terribly bad so far

 

[gtsum]

Looks like you have some Good stuff happening!


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[chingador]

Looks like you have some Good stuff happening!


Sent from my iPhone using Tapatalk Pro

They think I am a genius in France.

 

[chingador]

done. Ok so when I pulled the rack I went for my spray bottle of rice wine vinegar + sugar + water and mistakenly grabbed the bottle of 409 instead. Ruined half of the rack before I regained my snap. Major buzzkill. Half a rack down the tubes. No leftovers but what is not ruined is really tasty.

 

[Radrob]

OH MAN, that hurts..

At least you were able to save some of it.

 

[Stingerhook]

Fine looking plate.

 

[chingador]

OH MAN, that hurts..

At least you were able to save some of it.

To quote Rick James, “ cocaine is a powerful drug”. Well, honestly, cocaine as not involved at all but, damn. What the hell?

 

[LYU370]

Ok so when I pulled the rack I went for my spray bottle of rice wine vinegar + sugar + water and mistakenly grabbed the bottle of 409 instead.

The Corona isn't that bad. Glad you were able to enjoy some of them.

 

[kevinstaggs]

Sorry to hear about your 409 ribs. But also kinda happy. Its nice to know that stuff like that happens to other people and not just me. :lol: