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Posted: 8/30/2015 10:33:09 PM EDT
[#1]
Quote HistoryMan, that sammich looks delicious. |
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Posted: 8/30/2015 10:54:33 PM EDT
[#2]
My entry:
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Posted: 8/31/2015 5:21:06 AM EDT
[#3]
Quote HistoryNice bark on there! Looks perfect. |
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Posted: 8/31/2015 10:39:18 AM EDT
[#4]
No photos on my end. Everyone attacked them too fast! But I did the ribs about 7.5 hrs wrapped in foil and then threw them on the Weber gas grill to char and caramelize the sauce. Was a little over done since the were falling off the bone when unwrapping.
Did two racks of Kansas City cut ribs and two racks of Babybacks. I prefer the KC cuts. |
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Posted: 8/31/2015 11:53:57 AM EDT
[#5]
Quote HistoryQuoted:
That looks amazing. Don't trim the fat cap! That's the flavor! Skim if off after the cook with a knife. Quote HistoryQuoted:
Quoted:
Didn't turn out too bad for a first attempt. 
http://i297.photobucket.com/albums/mm214/Inverness11/B28B66F2-DAC5-4309-B93A-C64E1B5881D1_zpslqmiifuc.jpg http://i297.photobucket.com/albums/mm214/Inverness11/B0A9F015-39B5-40B7-AAC3-BF9F29E45F7C_zpsrarivibm.jpg Only took 14 hours. 
I think next time I'll get a smaller butt and trim the fat cap off. That looks amazing. Don't trim the fat cap! That's the flavor! Skim if off after the cook with a knife. Thanks I'll remember that about the fat cap. The bark looked so delicious on it that I decided to mix it in but that made it a little greasy. Having pulled pork for lunch today with no sauce. Tastes even better than yesterday. Sooo good.
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Posted: 8/31/2015 10:31:44 PM EDT
[#6]
Quote HistoryQuoted:
Thanks I'll remember that about the fat cap. The bark looked so delicious on it that I decided to mix it in but that made it a little greasy. Having pulled pork for lunch today with no sauce. Tastes even better than yesterday. Sooo good. Quote HistoryQuoted:
Quoted:
Quoted:
Didn't turn out too bad for a first attempt.
http://i297.photobucket.com/albums/mm214/Inverness11/B28B66F2-DAC5-4309-B93A-C64E1B5881D1_zpslqmiifuc.jpg http://i297.photobucket.com/albums/mm214/Inverness11/B0A9F015-39B5-40B7-AAC3-BF9F29E45F7C_zpsrarivibm.jpg Only took 14 hours.
I think next time I'll get a smaller butt and trim the fat cap off. That looks amazing. Don't trim the fat cap! That's the flavor! Skim if off after the cook with a knife. Thanks I'll remember that about the fat cap. The bark looked so delicious on it that I decided to mix it in but that made it a little greasy. Having pulled pork for lunch today with no sauce. Tastes even better than yesterday. Sooo good. I have talked to lots of old times about the fat cap an experiment quite a bit with it up, down, trimmed, etc. I prefer to cook my briskets/butts untrimmed, fat cap down. It seems to work the best allow for the best bark. |
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