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Posted: 3/31/2012 5:25:57 AM EDT
[Last Edit: 3/31/2012 5:09:20 PM EDT by P08]
7am I lit the charcoal in my Webber smoker, 7:45 put 13 pounds of baby back ribs on the grates (double stack) Rubbed it with paprika and Webber Kansas City rub. Will report back at 6pm or so when I take them off.


Link Posted: 3/31/2012 5:26:25 AM EDT
Pics aren't loading
Link Posted: 3/31/2012 5:27:08 AM EDT
I'm in. Got pork butt going on the smoker tomorrow
Link Posted: 3/31/2012 5:53:21 AM EDT
Got a 5 1/2 lb pork shoulder going on my WSM right now.


Planned on having it going by 0630 this morning but Mother Nature decided I needed to wait. Finally was able to get it on at 0800.
Link Posted: 3/31/2012 6:16:24 AM EDT
Putting a 11.94 pound brisket on tonight for dinner tomorrow.
Link Posted: 3/31/2012 6:21:52 AM EDT
Originally Posted By Ghetto:
Pics aren't loading


Must be Anonymous....

They took the pictures from his post.
Link Posted: 3/31/2012 6:24:41 AM EDT
Making dry rub and putting a shitload of chicken tits on the smoker soon.

Link Posted: 3/31/2012 6:26:41 AM EDT
[Last Edit: 3/31/2012 6:26:57 AM EDT by JoeMal]
10 hours is too long for ribs IMO....ribs are easily (and often) overcooked.

You want the meat to fall OFF the bone...not the bone to be pulled OUT of the meat
Link Posted: 3/31/2012 6:28:07 AM EDT

Originally Posted By JoeMal:
10 hours is too long for ribs IMO....ribs are easily (and often) overcooked.

You want the meat to pull OFF the bone...not the bone to be pulled OUT of the meat

Fixed.. if the meat is falling off the bone, it's overcooked. You want it to still be attached, but easily pulled off.

Link Posted: 3/31/2012 6:34:20 AM EDT
Wow that sounds seriously overcooked...
Link Posted: 3/31/2012 6:36:05 AM EDT
Take a damn pic of the grill or something !
Link Posted: 3/31/2012 6:54:24 AM EDT
Originally Posted By peekay:

Originally Posted By JoeMal:
10 hours is too long for ribs IMO....ribs are easily (and often) overcooked.

You want the meat to pull OFF the bone...not the bone to be pulled OUT of the meat

Fixed.. if the meat is falling off the bone, it's overcooked. You want it to still be attached, but easily pulled off.



That was my thought as well. I did a rib dinner pic last weekend and it was 2 hours on the smoker, 2 hours in a 225 deg oven tightly wrapped in foil and 1 hour resting in the oven after it was turned off (they were baby backs)

Link Posted: 3/31/2012 7:14:03 AM EDT
Low and slow
Link Posted: 3/31/2012 7:35:52 AM EDT
Since the OP won't post a pic. Here is one from a few weeks ago:


Link Posted: 3/31/2012 8:30:38 AM EDT
Originally Posted By orion251:
Since the OP won't post a pic. Here is one from a few weeks ago:

http://i103.photobucket.com/albums/m133/orion2527/426017_10150649119113826_656213825_.jpg



Here's some more to look at:

Link Posted: 3/31/2012 8:48:57 AM EDT
From my first use of my WSM Wednesday.


Link Posted: 3/31/2012 5:11:27 PM EDT
Had to run out, so I ended up taking them off the smoker at 3pm. Temp had been running about 175-215 the whole time. Stuck them in the oven for the last 2 hours at 200 degrees. Fall off the bone tender, just the way we like them.

Link Posted: 3/31/2012 5:16:15 PM EDT
Originally Posted By TheRocketmac:
Originally Posted By Ghetto:
Pics aren't loading


Must be Anonymous....

They took the pictures from his post.


Fuckers!
Link Posted: 3/31/2012 5:22:30 PM EDT
The pork shoulder I did today.



Link Posted: 3/31/2012 5:50:08 PM EDT
Yum. I need to shoot some new stuff. I have video now, maybe a tutorial.
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