Playin' in the Smoke

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Bruce B

Master Chef
Joined
Jan 4, 2005
Messages
6,759
Location
Utica, MI
Well it's all the way up to 26 today with bright sunshine so I figured I'd fire this puppy up and do some ribs. Got three racks of loin backs, two got a little splash of worsty sauce with some Texas BBQ "Wild" rub and the other rack I used some Smokin' Guns Mild.



Wild Rub on two on the left.



WSM at 230º on the top grate and holding steady; sand in the pan. Apple and Hickory wood. Royal Oak lump.
 
Guess I should have saved you some sausage huh Bruce?
Would have been a good trade :D
 
Hey Bruce,

The way the sun is shinin today, it looks like it is almost time to get ready
for the new BBQ season!! 8)
And the way those ribs look, I would say your ready!! :LOL:



Cheers
 
Steve McMurtry said:
Hey Bruce,

The way the sun is shinin today, it looks like it is almost time to get ready
for the new BBQ season!! 8)
And the way those ribs look, I would say your ready!! :LOL:



Cheers

I have to practice or the Head Cook on the team gets pi$$ed. :LOL:
 
Ya, I hear Ya,

Just buy him new set Bass Strings, and a years subsciption to Rolling Stone.
You'll be in his good books for the season :oops:
 
Ask and you shall receive Cliff.

They were on for 4 1/2 hours and they passed the bend test when I picked them up with the tongs and when I pulled them they came apart fairly easily so I took them off. They could have used some more time though, they didn't come off the bone cleanly with the bite. Oh well they were still good and like always, we get to eat our mistakes.


 
Bruce, I have to look at a job at 17 & Mound at noon Sat.
I'll be at your house at about 1ish :D
Those bones looked great!
 
I'd eat them..looks good to me. What do you think Bruce....if you had to do it over again how much longer would you have left them on?
 
Maybe another half hour Dave. They also seemed a little on the fatty side, even though they didn't appear to be from outward appearance.
 
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