Ribs are on...

[Larry D.]

Three racks, cooking over lump with a few chunks of maple wood mixed in. I'll try to get some pics of the finished product before they're devoured.

The Stoker is holding the temperature at 225 +/- about 1 degree, based on my occasional observations. Not bad, considering that it's pretty breezy (though not cold at all) today.

 

[Bruce B]

I'm sure your ribs will be great, but I'll take some of that "...not cold at all today."

Coming to you live from ice covered and now starting to snow, Metropolitan Detroit.

 

[Finney]

I'm sure your ribs will be great also.

Coming from "warm enough to walk a mile in my short sleeve shirt at lunch" Charleston, SC.
p.s. It would have been hot if it wasn't breezy.

 

[Larry D.]

It's supposed to be cool again by mid-week (40's, which I realize would qualify as a heat wave to some parts of the country). But I'm enjoying it today!

 

[Bill The Grill Guy]

Go Larry, cant wait to see the pics.

 

[Puff1]

Need picy of riby

 

[john a]

Been about four hours now, we're probably going to see pic's of the bones.

 

[gator1]

ribs = gators favorite.

Its too cold to 'que here, need pictures, want pictures, must have...

Gator

 

[Puff1]

ribs = gators favorite.

Its too cold to 'que here, need pictures, want pictures, must have...

Gator

Too cold!! :roll:

 

[gator1]

Man I know, but it is dang cold out there! Us poor texas folks cant take no cold!

 

[Puff1]

Man I know, but it is dang cold out there! Us poor texas folks cant take no cold!

Hey Griff what do you think

Just kidding Gator

 

[gator1]

Im having me a beer and staying inside tonight!

Larry D, more power to ya!

 

[Nick Prochilo]

Man I know, but it is dang cold out there! Us poor texas folks cant take no cold!

Hey Griff what do you think

Just kidding Gator

It was colder in Texas this past weekend than in lower NY!

 

[john a]

Where's the pics?

 

[Larry D.]

Patience, patience! The ribs were okay; not as tender as I had hoped. I think I should have left them on a while longer. They were served along with roasted potatoes and whole-kernel corn, with peach cobbler (and ice cream) for dessert. Unfortunately, once the food was ready I stopped taking pics, so I can't show you what the plate looked like.

Rubbed and ready to go. (The lemons came off our lemon plant; no lemons were harmed during the production of these ribs.)

At 3 hours

Temperature is under control!

4.5 hours

More sauce than I usually use, but the family likes them sticky and gooey.

 

[Bill The Grill Guy]

Holy cow Batman, those are some terrific looking ribs.

 

[Puff1]

Worth the wait for the pics!
Those are some awesome looking bones

 

[Finney]

I want (this)Larry on our team.

 

[Nick Prochilo]

I'd eat those!

 

[Larry D.]

Thank you! [smilie=vibes.gif]