I love this thread...

 

 

I hate you so much right now.

 

That's all the pics you got?

 

I drank to much. I remembered pics at 8am but by 3 I was a sloth. These were the first ribs I did in my smoker since I've had this one. I only ended up doing 4 racks because of few people werent able to make it. Did one bare, then put rub on the other 3. 1 of those 3 was only rub, one had honey added in the last hour while the 3rd got honey and a Jameson BBQ sauce I made. Ill take some pics of a finished rack later today. My wife made beans with root beer, powdered mustard, Tabasco, bacon and some of my Jameson BBQ sauce. There was none of that left over. All in all we had ribs, beans, pasta salad, oven fries, cole slaw, bacon wrapped creme cheese jalepenos and fried okra. Feelin mighty fat today

 

 

O..mah...gawd...

 

No rub pics, no smoker pics, no finished pics, son I am disappoint

 

Went to rib fest last night before the Pitt game, place I went to was out of brisket so I got the pulled pork and ribs combo platter, sadly my ribs are 10 times better than these were. I posted a picture on fb and even my buddy texted me saying "your ribs looked so much better than those" The pulled pork was good though

 

Im going to do some ribs while i watch the Longhorn game later. ill take proper pics this time


ps, wow my iphone pics look horrific on a comp, sorry about that

 

Pit ready. I had to pull it under the porch because it gon rain.
cover it in mustard

Rub, cracked pepper, onion pepper, brown sugar, sugar, cayenne, cumin, chili powder, sea salt

Wrap in seran wrap for 30 min, so it sticks

got it up to 260, and im gonna let it go at that since the rub is thick for an hour

 

don't come back without pics

 

theres gonna be a lot of beer drank by the time this is done


makin a quick sauce with these and some onion powder

 

 

So i pulled them off after 2 hrs. Im torn right now because i usually cook them at 220 or so for 2 and a half hours but this time i cooked them at 260 for 2 hrs and i dont see a smoke ring like i normally do which is deep, but i see just about nothing as far as a smoke ring on these so im sort of nervous about how they will turn out. Anyways, i cut the rack in half and put 1 half on a pallet of brown sugar with butter and the other with nothing but butter. Sprayed them both with 100% apple juice. Covered and back in for 2-3 hrs

 

Need more smoke, I do mine at least 4 hrs

 

A little bit of both and a baked potato with pepper, salt, bacon (not bs bacon bits) and butter

 

Going to try to hunt down some planks today and grill some salmon and pork loin this weekend

 

 

Lookin good

 

I give you, the greatest invention ever concocted by man... Garlic Bacon...

 

 

When I make BLTs I sprinkle a mix of black pepper, garlic, onion, and chili powders on the bacon as it cooks. It gives it a bit more depth.

 

^sounds good

 

Now I 'm gonna have to cook some pork tonight

 

 

I got smoked pork chops from the same place I got the garlic bacon, got my grill all warmed up, went to throw them on, and I had run out of propane

 

DOH!

Spare propane tank FTW!

Costco sells them empty (costs less than buying a full one form HD/Lowes, then just swap it) and I keep a spare next to the grill. When one runs dry, I swap out and make sure to fill the empty ASAP.

 

Yeah, I've been meaning to get a spare. This last tank lasted me like 2 years though

 

I've been waiting for these to come in



Ordered a sampler pack from gourmet outdoor for $20. Seems like a good price since I'm just experimenting with it. Also got the cedar wraps for like $8. Anyways I'm planning on doing some bone in pork chops with an apple cider vinaigrette on the red oak and some salmon with Rosemary lemon and lime on the cedar plank tomorrow night. First time planking so hopefully they don't catch fire haha

 

 

Just keep the heat low, so they don't catch

 

Just keep the heat low, so they don't catch

 

Pork chops with paprika, salt, pepper, apples and sage. Also made a apple cider and apple vinegar baste thing to keep it moist Red oak Plank.

Wife is preggo and wanted talapia instead of salmon so went with lemon pepper and lemon lime juices. Cedar Plank.

Did direct heat for about 25 min on the pork and 10 on the talapia. After i moved them off of direct heat they each went 30 more min at about 275 with indirect heat. That little guy off the plank went indirect the whole 50 min.

fried some potatoes after i boiled and smashed them and grilled some zucchini to go along



Forgot about my Bacon!!!

 

I haven't planked in a while, looks amazing

 

I really liked how it all came out. Gonna try out the alder and hickory planks this weekend

 

That looks amazing, Beezle! BTW congrats on child #2!

 

Got a center cut pork loin roast and cut it in half. Then I cut the halves in half but not the entire way. Put Dijon, maple syrup and bacon in one and bacon, cheese, paprika and onion powder in the other. Covered the maple bacon one with a maple syrup, Dijon and peppercorn mix I made and the other with Dijon and my rub with cayenne, cumin, paprika, pepper, salt, sugar, brown sugar, garlic powder and a few other things. Cooked the maple on maple plank and reused the red oak for the one with my rub. Cooked about an hour at 275-325. It kept fluctuating maybe because of the rain

 

Wow, love the total difference in approach there

 

I ate the entire maple Dijon one in like 5 min. Ridiculously good