Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Smokers => Topic started by: Sam3 on October 20, 2013, 08:34:21 AM
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Or "country ribs" depending on the market. It's basically cut pork butt cut into strips.
Wife was in NYC all day, so I made dinner for one. With leftovers for lunches.
Not a bad price.
(http://i120.photobucket.com/albums/o164/sam3_album/8798770bfe92cd1bf317398767db0bad_zpsc78a45f1.jpg)
One of the strips was actually fat cap. >:(. Well, at least the dog can have it.
CYM and some BBBR.
(http://i120.photobucket.com/albums/o164/sam3_album/18cb52562bf571aff28be31eacbaf33f_zps33516bdd.jpg)
Onto the kettle using smoke's technique. 17 unlit in a single basket with 8 lit on top. Bottom vent 50% open. Adding 8 briquettes every hour.
(http://i120.photobucket.com/albums/o164/sam3_album/06a09ef3a96a20ad0e32987f447f55e0_zpsb0858570.jpg)
(INTERMISSION) Got a package yesterday while cooking. Thanks Tee!
(http://i120.photobucket.com/albums/o164/sam3_album/f39dd7f15fc7d3d80cfa205120ede53d_zpsce7d0a33.jpg)
So after three hours, I was struggling to keep temps up. Not sure why. IT was @140+ for all meat. So I put in a 350 degree oven for 40 minutes.
Final IT temp was 185 when finished.
I made a quick side dish of Smoking Don's Spagetti Bake with a salad.
My plate.
(http://i120.photobucket.com/albums/o164/sam3_album/e57b80372558f30152e3bc1ddb238f66_zps709cdb35.jpg)
(http://i120.photobucket.com/albums/o164/sam3_album/7ac16d3812cf74b1d16abef16be129de_zps6d4f3c27.jpg)
Finally, i added the second Weber basket, opened the vent wide open on the Kettle and added a dozen briquettes to the extinguishing coals. Putting some of the lit coals in the other basket.
Got it to 300 degrees. Threw on some Poblano's and Red peppers.
These will be for today's side dish. ;D
(http://i120.photobucket.com/albums/o164/sam3_album/8d519c82a3b93270a73e2e1d7a9ce89c_zpsd646b8d9.jpg)
Thanks for looking.
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Tasty looking dinner Sam!
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Looking good.
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Wow, what a nice smoke ring on those ribs. Great looking cook.
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Nice cook.
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Way to go Sam nice cook! Ribs look perfect. And very tasty looking sides. Shoot, if I knew you were eating alone I woulda brought a case of FT and joined you for some of that grub! 8)
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looks good from here. 8)
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Looks really good sir. Fine eats
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Looks great!
Good thing you got the large size !
I also use Bad Byron's but Tee's BBQ rub is better to me.
BB is too salty & a little to hot but for my tastes Tee's is just right 8)
He needs to put the large size of this rub on the website??
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I love country ribs, and those look especially good. Nice cook!
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Looks great!
Good thing you got the large size !
I also use Bad Byron's but Tee's BBQ rub is better to me.
BB is too salty & a little to hot but for my tastes Tee's is just right 8)
He needs to put the large size of this rub on the website??
I agree about the BB, FS&B is my go to rib/butt rub.
And T even emailed me about a new replacement cap! (See above)
Now that's customer service!
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Country ribs are a really nice change-up once in a while, and those look great. I love that deep smoke ring.
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They look great!
That is not a smoke ring... There is a small meat ring in the center! 8)
Roasted poblanos.... For some salsa?
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Very nice looking ribs!
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They look great!
That is not a smoke ring... There is a small meat ring in the center! 8)
Roasted poblanos.... For some salsa?
Poblano's were for some mac & cheese. A post is coming up soon! ;D