Lookie what I found on my last scavenger hunt.
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Used Pachanga's dry rub on most and Famous Dave's Rib rub on 2 slabs.
I will be smoking 25 pounds of spare ribs...my D6R is fully loaded.
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This will be my first time going naked....I hope I don't screw this up! :o
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Going to smoke for 3 hours using Hickory and Mesquite.
Looks good neighbor. I put Famous Dave's Rib Rub on my last batch too. I was pretty good. Haven't tried Pachanga's yet.
I've got 2 chickens in brine right now and a packer's cut brisket marinating for an overnight smoke.
Rick
That sounds good Rick!
Remember...that packers cut is going to take a long time.
I pull my brisket at 195* and FTC for 3 hours with a splash of rot gut beer.
I personally like to go naked.
Good luck and let it all hang out,
Pachanga
I had to split the packer's cut in two because it wouldn't fit. Will do the thicker slab on the bottom. Yours looks good that full. I will be putting my chicken in within the next half hour. The DBS is warming up now. Might swing by Menard's and get a couple of bricks.
Had some snow flakes earlier, so I got my redneck snow cover setup... ;D
Quote from: RickWL63 on February 13, 2010, 07:11:09 AM
I had to split the packer's cut in two because it wouldn't fit. Will do the thicker slab on the bottom. Yours looks good that full. I will be putting my chicken in within the next half hour. The DBS is warming up now. Might swing by Menard's and get a couple of bricks.
Had some snow flakes earlier, so I got my redneck snow cover setup... ;D
This snow sh*t is starting to piss me off.
The bricks really help!
Hope your smoke goes flawlessly!
Me too, thanks. And yes, I am very tired of the snow. heading out now to get bricks.
Here they are fresh out of the Bradley.
Did a 3-3-1 and mopped twice during the cooking stage.
Had some burnt ends on a couple of racks that were real good.
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Turned out great!
Meat stayed on the bone after each bite.
The Bud BBQ sauce is on the warm side.....wife said it was too spicy for her. I liked it.
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Everybody's belly's are full and it's nap time!
Good looking ribs MP. My jaunt out to buy bricks and take the kid to skating ended up with a trip to join Sams Club. Found some nice spices in there and a big jug of CYM (French's, but it was cheap!). Got home at close to 6-hours and the birds seemed to be stalled at 151* IT. Wrapped the bricks and heated them in the oven before putting them in the bradley, then added some boiling water to the cake pan. Didn't seem to help, so I moved them to the oven inorder to prepare for the prime rib. Chickens hit 170 on an analog probe, but for some reason, only the breast was done.
The prime rib is going good now. I'm doing 6-hours of mesquite smoke and have the temp on the DBS set at 210*. Off to watch some Olympics.
Quote from: RickWL63 on February 13, 2010, 05:10:31 PM
The prime rib is going good now. I'm doing 6-hours of mesquite smoke and have the temp on the DBS set at 210*. Off to watch some Olympics.
Keep an eye on that prime rib. You may find that it may reach your desired IT before the smoke is done. It is a very tender cut and if you like rare or medium rare take it out around 125F or sooner.
Thanks Rick!
Hope your Prime Rib goes better than the chicken.
Keep an eye on it, the last one I smoked only took about 4 hours to get it to rare/medium rare. (8.5 pounder)
That was during Christmas Eve snow storm we had and I smoked it in the garage with the door open.
Opps...sorry FLB I must have hit the post button right after you.
I'm with FLB...I pulled mine at 130* and FTC for about an hour.
Came out perfect!
MPTubbs,
Those look like the best looking mistreated hounds I have seen in a long time. I always feel sorry for a dawg that has it that bad. Eating ribs, reading the Cabelas catalog, then having to sleep on the couch. You may get reported for cruelty.
Nice looking ribs, Bud.
Rick,
I am with FLB and Tubbs. I pull my prime rib between 125 and 127.
Good luck and slow smoking,
Pachanga
filled to the brime, they look good did they taste good,
Thanks guys, I will keep an eye on it. Going out to put a probe in it now. I like it Medium rare to medium (still pink), however the ladies of the house do not want to even see pink. It is a constant battle to teach them the proper way to eat beef is to just knock the moo off of it and eat.
Since I had to cut it to get it to fit, I have the thicker piece on the bottom.
I'm a little confused. I have a packer's cut brisket, not prime rib. The current IT is 147 on the bigget piece. Do I pull now or where I read on other posts of folks pulling it when it reached 195 IT?
Quote from: RickWL63 on February 13, 2010, 05:10:31 PM
Good looking ribs MP. My jaunt out to buy bricks and take the kid to skating ended up with a trip to join Sams Club. Found some nice spices in there and a big jug of CYM (French's, but it was cheap!). Got home at close to 6-hours and the birds seemed to be stalled at 151* IT. Wrapped the bricks and heated them in the oven before putting them in the bradley, then added some boiling water to the cake pan. Didn't seem to help, so I moved them to the oven inorder to prepare for the prime rib. Chickens hit 170 on an analog probe, but for some reason, only the breast was done.
The prime rib is going good now. I'm doing 6-hours of mesquite smoke and have the temp on the DBS set at 210*. Off to watch some Olympics.
This one post threw me off....your right Brisket.
Well take that baby to 195* and FTC for an hour or so and you'll be good to go.
Hey Rick, I see in one of the earlier posts you mentioned a prime rib, think that's what caused some confusion.
Any way, for the brisket, take it 195 deg and you should be good.
Good luck with it!!
I see MP beat me to it. :D
Yep, my bad. All this talk of ribs and I go an throw the word "prime" in there... ::) I was almost ready to yank it and went back and searched old posts. I have cranked the smoke generator back up so I can have my 6-hours of smoke. Will definitely be taking it to 195.
Thanks guys for keeping me on my toes. I need it!
Thanks Pachanga!
I mistreat all my dogs. :D
The toughest part is learn'n them to read!
Unclefish....ribs were excellent. Cooked just right...the meat not falling off the bone.
A little dryer than I like but was a good smoke (first time naked learning curve).
4 hours after dinner and I'm still full.
I think I'm starting to get the hang of this......with the help of a few compadre's!
Them ribs look great Tubbs
How was the mop-n-sauce?
Your dogs got it as ruff as mine do.
Quote from: OU812 on February 15, 2010, 10:59:20 AM
Them ribs look great Tubbs
How was the mop-n-sauce?
Your dogs got it as ruff as mine do.
Thank OU.
The mop was great!
Wife complaned that it stunk the house up, but there was no complaining when she was eating! lol
;)
Ya any time you cook vinegar it will stink up every thing. ;D
The wife's kid took a big whiff of it while it was boiling.
Talk about cracking a nut while laughing!
The youngster allmost knocked himself out!
:D