Gee, hon, would love to join you at the baby shower, but wouldn't you like me to smoke up some ribs for your friends? Yeah, that's my Saturday... and the W.C. Kansan is smokin a pig in his Bradley tomorrow. Had to smoke something, so decided to have some fun experimenting with the ribs. Went to Costco and bought 3 packages of baby backs. Thought I'd have six racks (doh!). Actually, there's 3 racks per package, so now I get to see if I can fit them all in the 6 rack DBS. Poor, poor substitute for a whole pig, but this way I can pretend I'm doing it for the ladies.
Membranes removed on all racks, and my sink looked like Owrstrich's jobsite. 4 Racks smeared with a simple beer/mustard slather recipe and then coated with a double secret rub (unless you have the Kirk book and can find page 130 and the Eddy's Catering recipe). The remaining five racks I rubbed with garlic and then sprinkled/rubbed kosher salt, fresh ground pepper and Italian seasoning. Here's the before shot:
(http://i155.photobucket.com/albums/s293/consiglieri655/Baby%20Shower%20Baby%20Backs/100_3350.jpg)
Oops. The marinade is for the chef.
I'll take a before shot of the slathers tomorrow morning. Will be smoking with apple, maple and pecan. Probably a 6 hour smoke, give or take, at 210.
Looks excellent....
Are you drinking Jack out of a wine glass? :o
Sparkler
Actually, that was a bit of brandy that my wife was kind enough to pour for me. Heck, I wouldn't have used a wine glass-- I would've poured the booze into an old STP can.
Here' the update on the project. Woke up around 7:30 and pulled the meat out of the fridge. Turned on the Bradley, set to 230. About an hour later, time to load up the box; the meat was still pretty cold, though. Once in the box the temp dropped like an anvil according to the Maverick; The magic machine knows different, however and displays a temp of 150 (maybe the Mav probe is too close to the meat). I think the cook time is going to be a lot longer than typical. If not, FTC while I watch the rest of a ball game (I mean clean up the yard).
Arcs: I've taken your advice to heart-- I make sure to go out to the box with a frown, fidget with the generator (but alter nothing), and then say something like "That ought to do."
Here's the slathers after a night in the cooler:
(http://i155.photobucket.com/albums/s293/consiglieri655/100_3351.jpg)
Here's all 6 BS racks loaded with 9 racks of ribs about to meet the smoke:
(http://i155.photobucket.com/albums/s293/consiglieri655/100_3352.jpg)
Here's the BS fully loaded-- the first time I've actually used all 6 shelves-- (I think I could fit another 9 racks of ribs on inverted BS racks, but wonder how the cooking time will be affected)
(http://i155.photobucket.com/albums/s293/consiglieri655/100_3353.jpg)
Still a poor substitute for a whole pig, but I'm having fun.
Wish I had a 6R for the whole pig. That looks great! Saving the pic to my desktop right beside a load Gizmo had in his 6R a while back... ;D ;D ;D Betting that photo goes to the Track Forum ;D
I had Micki in mind when I did that Mad Lib thing.
Looking forward to meeting Porky after his sauna.
OK - now ya got me craving ribs again.
Looking so good. I can hardly wait for the final pics. Have fun.
Piggy is out of the smoker and on the grill to finish and toast a bit. Looks good, the IT is remarkably even side to side and top to bottom. Very surprised. :) Will post pictures tonight. Piggy has a couple of hours to go. ;) Will make 13 total. :o
Can't wait WCK. :)
I bow down to those that have all the rack space in the 6 rack dbs full! I will be right over for any leftovers :P
Nice smoke Consiglieri!
BTW. Is that a brick inside your smoker under the puck feeder??
Consiglieri: Absolutely awesome! fantastic feast, and great pics! wish i was on the guest list (http://smileys.on-my-web.com/repository/Food/eating-24.gif)(http://www.emotipad.com/newemoticons/Tasty.gif)
Thanks for the encouragement, guys. The smoke actually took quite a bit of time with all that meat in the box and had to switch positions a few times. About 10 hours, I think. Lots of happy faces at meal time. Definately had left overs. Lots of leftovers (heh, heh).
SKSmoker: yep, it's a brick. I read here that the brick will help bring the temp back up in the box after the door is open (hot brick probably raises the temp back up quicker than the element).
Here's the meat:
(http://i155.photobucket.com/albums/s293/consiglieri655/Baby%20Shower%20Baby%20Backs/100_3373.jpg)
(http://i155.photobucket.com/albums/s293/consiglieri655/Baby%20Shower%20Baby%20Backs/100_3375.jpg)
Cheers
What a spread ;) Has anyone explained it is customary to post an address with photos like those ::) :D
:o Real nice! ;)
Wow.. !!
Now I have to convince my wife, that yes, we do need 6 racks of ribs for supper this Friday!
Thanks for the tip on the brick. I happen to have a few and will throw one in!
Looks absolutely delicious. I will send my address if you decide to do something like that for Christmas cards............lol. Seriously, you should be proud of that spread.
Oh my, rib slober once again takes over....
Most I done is 4 slabs (4 * 2 = 8 halfs) on three racks on the OBS. That did not affect time much at all, still was in the 6 hours tiem frame.
I use the Bricks int he smoker every time I do ribs (as I am opening it lots to spritz juice on it) and Pulled Pork (just to help out is all). Does it help, mentally sure, reality.. I don't know, its just what I do. the thermal implications make sense.
I notice the tools on the table next to the ribs. Using a hack saw and drill on them ribs to keep them form moving around as you cut the ribs up?
Great results.
Consiglieri... Ya did us proud! 8)
Nice job!
Mike
IKW, I noticed them tools as well. Looks like a Dewalt drill bit box on the table. I suspect some sort of trap was set up (like a snare) to keep unwated pests out (or to capture the next bradley meal).
Great job Consiglieri :) Quality + quanity = 8)
Coyote
Thanks for the nice comments, guys. This forum is a great community.
WCK: I can't imagine why you'd want ribs when you had that delicious looking pig, but we definately had plenty of ribs to share. I'm sure Micki has very similar pictures of her pig roast posted too. ;)
As for the tools, I'm glad the pole saw didn't make it into the picture or you might suspect the ribs were a bit tough. Actually had to do some yard work and make a few repairs. Fortunately, none involved the smoker. That said, the pool sweep did manage to squirt the machine once or twice. Don't think water combined with electricity would make for a good smoking experience.
have a great week.
I was thinking tools for membrane removal ;) The pig was novel and fun in its own way (once mounted). Man those ribs are eating they way eating is done ;D :D ;)
Looks good, and you drink good beer too. When using beer with something like pork I always use an unfiltered wheat. Something that is bottle fermented (a little yeast left in the bottom). It seems to have the same effect as vinegar when it comes to tenderizing, much more than beer with the alchol alone. Plus the wheat complements the sweet pork.