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Posted: 3/31/2012 5:25:57 AM EDT
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.
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Posted: 3/31/2012 5:26:25 AM EDT
[#1]
Pics aren't loading
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Posted: 3/31/2012 5:27:08 AM EDT
[#2]
I'm in. Got pork butt going on the smoker tomorrow
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Posted: 3/31/2012 5:53:21 AM EDT
[#3]
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. |
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Posted: 3/31/2012 6:16:24 AM EDT
[#4]
Putting a 11.94 pound brisket on tonight for dinner tomorrow.
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Posted: 3/31/2012 6:21:52 AM EDT
[#5]
Quoted:
Pics aren't loading Must be Anonymous.... They took the pictures from his post. |
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Posted: 3/31/2012 6:24:41 AM EDT
[#6]
Making dry rub and putting a shitload of chicken tits on the smoker soon.
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Posted: 3/31/2012 6:26:41 AM EDT
[#7]
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 |
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Posted: 3/31/2012 6:28:07 AM EDT
[#8]
Quoted: 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. |
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Posted: 3/31/2012 6:34:20 AM EDT
[#9]
Wow that sounds seriously overcooked...
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Posted: 3/31/2012 6:36:05 AM EDT
[#10]
Take a damn pic of the grill or something !
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Posted: 3/31/2012 6:54:24 AM EDT
[#11]
Quoted:
Quoted:
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) |
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Posted: 3/31/2012 7:14:03 AM EDT
[#12]
Low and slow
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Posted: 3/31/2012 7:35:52 AM EDT
[#13]
Since the OP won't post a pic. Here is one from a few weeks ago:
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Posted: 3/31/2012 8:30:38 AM EDT
[#14]
Quoted:
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: 
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Posted: 3/31/2012 8:48:57 AM EDT
[#15]
From my first use of my WSM Wednesday.
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Posted: 3/31/2012 5:11:27 PM EDT
[#16]
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.
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Posted: 3/31/2012 5:16:15 PM EDT
[#17]
Quoted:
Quoted:
Pics aren't loading Must be Anonymous.... They took the pictures from his post. Fuckers! 
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Posted: 3/31/2012 5:22:30 PM EDT
[#18]
The pork shoulder I did today.
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Posted: 3/31/2012 5:50:08 PM EDT
[#19]
Yum. I need to shoot some new stuff. I have video now, maybe a tutorial.
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