A day in the life part II

[smokeasaurus]

Another great installment 

We like our ribs fall off the bone..................but I do not soak my wood in water anymore 

There is still hope for The Smoke

Now if we can get your off that horse urine, and convince you that there are other real beers.....

Ouch   My Mothers side of the family lived in Golden Colorado and worked at Coors through the 50's and 60's. Mom had all kinds of neat glass and plate sets and other goodies they would bring to her from the factory. House was full of memorabilia and of course Pops had plenty of Colorado Kool-Aid in the fridge. When we would go up to my Uncles in the National Angeles Forest to get fire-wood for winter. My cousins would have a stash of coors propped up by rocks in cool running streams. We would sneak over and lay by the banks sipping our cold coors while listening to the Stones blaring from little cabins that hippies lived in.

Yup, love my Rocky Mountain Spring Water       it was a major part of my youth and brings me fond memories.........

[stalag]

Tim there have always been two kinds of beer.  Budweiser and Bud Light

Kimmie will agree with you on that

She is ready for another round of Beer Pong 

For real beer.......
http://www.schlenkerla.de/rauchbier/sorten/sortene.html

[TMB]

Tim there have always been two kinds of beer.  Budweiser and Bud Light

Kimmie will agree with you on that

She is ready for another round of Beer Pong 

For real beer.......
http://www.schlenkerla.de/rauchbier/sorten/sortene.html

No way Gods green earth would she drink any of those.  They are to dark and don't say "Bud Light"

[teesquare]

Tim there have always been two kinds of beer.  Budweiser and Bud Light

We GOTTA get you guys out more....

[muebe]

Tim there have always been two kinds of beer.  Budweiser and Bud Light

[BAM1]

Hey Tommy after we got back from Georgia that spring I built us our own BP table so one of these years you and Kimmy get up to Iowa we'll bust it out

[TMB]

Hey Tommy after we got back from Georgia that spring I built us our own BP table so one of these years you and Kimmy get up to Iowa we'll bust it out

OH I love IT!!   Except it should be crimson and white    Roll Tide

[BAM1]

Very cool post.

Thanks for sharing how the "operation" works.

Now you say you do your ribs in the smoker for how long and what temp?

Until there done

Tim are you making ribs or doing yoga.  I don't know about lifting, bending, cracking in the middle, 30 45%.   

Funny ...but I think the intent was to seek your advice - not to compete - but to get a better feel for how to do "completion style ribs" at home. SO - I will answer that for you :

muebe - You can cook ribs @20-275F depending on how you want to do them - and time allowed. Most comp. guys are now cooking at 275F - some even higher to compress the time in order to make their turn in time. Doneness is a feel. Usually the toothpick probing for tenderness - but not "like butter"..... And when you lift the ribs in the center with a pair of tongs - they will surface crack, and flex at between 30-45 degrees to the grill grate.

Over done ribs will bend further - and not have the decide texture and "bite" - that is - the idea is to have the meat done to the point that one bite onto, and with a gentle tug, the meat comes off the bone cleanly. Not too much pull - but not done tot eh point of being "meat mush". "Fall off the bone" ribs are NOT what competition style ribs are.