Discussion Thread -> "Probe Tender" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

[Enrico Brandizzi]

Please accept this as my official entry pic to 'probe tender TD'.

Complete post here http://www.bbq-brethren.com/forum/showthread.php?t=205508


IMG_6259 di BBQness, su Flickr

 

[Enrico Brandizzi]

Please I would like to change my entry TD pic to this one (that belongs to the original thread)

IMG_6271 by BBQness, on Flickr

 

[SmokinAussie]

Hey Enrico... I'm not really interested in that being probe tender or not... I wanna eat that beef!

Cheers!

Bill

 

[Smoke Dawg]

Official Entry

Please accepth this as my official entry in the "Probe Tender" TD

It figures I would make my best Pulled pork not knowing what I was doing? Just can't second guess yourself when your running blind

The full cook is here
http://www.bbq-brethren.com/forum/showthread.php?p=3173360#post3173360

Here is how it Pulled!

View attachment 107930

And here is the Sammi with sides!

View attachment 107931

Please use the first photo for the entry.

Thanks For Lookin!
SD

 

[Moose]

And that's a wrap! Poll to follow shortly...

 

[Ron_L]

I was hoping you would post "Stick a probe in it, this one's done" :becky:

 

[Kathy's Smokin']

Those ribs are 90% smoke ring! Holy smokers, I don't remember seeing anything like that before. Well done, Dads, they look delicious, I would love to have shared in that plate. :hungry:

How was the apple pie spice on them?

 

[dadsr4]

Those ribs are 90% smoke ring! Holy smokers, I don't remember seeing anything like that before. Well done, Dads, they look delicious, I would love to have shared in that plate. :hungry:

How was the apple pie spice on them?

We like it. I usually use pumpkin pie spice made from scratch. Here is that recipe.
Pumpkin pie spice rub
For one rack of spares-
2 tsp pumpkin pie spice
OR
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
AND
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbs brown sugar
1/4 tbs kosher salt
As for the smoke ring, I think that is one of the advantages of cooking untrimmed spares. You don't have to worry about them drying out, so they can soak up more smoke.