Fort Knox
SILVER Star
I just wanna know where they find the lambs that have no bones in their legs. They must be easy to catch.
ONSC's Cookin', Grillin', and Bacon thread (1 Viewer)
- Thread starter jfz80
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afgman786
SILVER Star
Didn't get a picture of them finished since it started raining as I was finishing... but got a picture of what was left
S4Cruiser
SILVER Star
Tomorrow.
Fort Knox
SILVER Star
Tried smoking some St. Louis-style Spare Ribs for the 4th. For some reason, I worried that the 3-2-1 method at 225* was going to undercook them, so I went with 235* and extended the cook times to 3.5-2.5-1 and they were a little overcooked, so I guess 3-2-1 225* would’ve been just about perfect. Of course, the penalty in this case for overcooking them was that they were just a little “too tender” / fall off the bone. So no harm, no foul.
Rub: Rudy’s Rub, from Texas
Sauce: Sweet Baby Ray’s Sweet ‘n Spicy
Taste: Effin’ delicious!!
The only thing I cooked today. Jalapeño's that were way too large for my (still unused) vertical popper rack. Extra sharp cheddar, cream cheese, diced ham, crumbled bacon, some chili powder/cumin/garlic powder mix, and just enough bacon wrap to keep them from spreading open if they cooked to long. Missing from the pic is the dollop of @jfz80's Serranapeńo jelly I wiped across each one before serving. There were some serious pepper eaters at dinner who came back for seconds, so I'm felling pretty good about myself for a first attempt at this. Might have to try this again tomorrow at my own house, and on the smoker instead of gas.
S4Cruiser
SILVER Star
Re-upped my meats from Joyce Farms: All-Natural & Heritage Meats from Small Family Farms
Poulet rouge...oh la la. Some duck breasts, skirt steak and bone in pork butts.
Poulet rouge...oh la la. Some duck breasts, skirt steak and bone in pork butts.
Fort Knox
SILVER Star
S4Cruiser
SILVER Star
Smoked some boneless butts. Went n the smoker last night @11pm and were ready this afternoon @3pm. Was good.
Upgraded my previous setup to the new FireBoard 2 Drive on the XL BGE. Smoked ribs that turned out nice (well, one set was slightly overcooked), and then had a small accident... Was going to throw a butt on afterwards, but it will have to wait.
Since I have a butt ready to throw on the smoker I was just going to run over to the local bbq place and grab another plate setter. Amazon apparently is bringing some other things worth considering...
Chimichurri steak skewers.
Okay, the Woo appears to have my vote. It's on the way, we'll see how this thing does. XL Woo Ring - XL BGE
KC BBQ Society standards for ribs are they should stay attached to bone when lifted, but pull easily off the bone with your teeth.
FU KCBBS!! LOL I love them fall off the bone and those look really good.
No matter what you cook them at, the universal measure for ribs that are done are when the exposed bone shows 1 finger width from the meat FTW
They look like perfection to me!Edit: Anymore I like to render fat off them a lot more than eating the fat - you know? I mean im on the Keto diet, but still get tired of too much pork fat.
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