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Ribs from last weekend - pictures
Posted on 7/9/14 at 9:37 pm
Posted on 7/9/14 at 9:37 pm
I used my 2 1/2 - 2 1/2 - 1 method and the rub from the virtual weber bullet's website dubbed the best ribs in the universe.
Ribs with the rub after sitting for a while getting ready to go on the smoker
Probably had 7 or 8 pieces of wood. Two pecan for every one hickory.
Just the cooking section with the ribs and Maverick smoker temperature monitor ready. No meat temp monitor for ribs.
Once the chimney is dumped, put the cooking section on the charcoal section and we are smoking ribs.
Ribs after smoking 2 1/2 hours being placed in foil getting ready for the next 2 1/2 hours.
Ribs after 2 1/2 hours of foiling.
Ribs back on the WSM uncovered for the next and final 1 hour. I leave foil under the bottom just in case they get TOO TENDER !!!
The final product before saucing with KC Masterpiece mixed with honey.
Another shot of the finished ribs.
Ribs with the rub after sitting for a while getting ready to go on the smoker
Probably had 7 or 8 pieces of wood. Two pecan for every one hickory.
Just the cooking section with the ribs and Maverick smoker temperature monitor ready. No meat temp monitor for ribs.
Once the chimney is dumped, put the cooking section on the charcoal section and we are smoking ribs.
Ribs after smoking 2 1/2 hours being placed in foil getting ready for the next 2 1/2 hours.
Ribs after 2 1/2 hours of foiling.
Ribs back on the WSM uncovered for the next and final 1 hour. I leave foil under the bottom just in case they get TOO TENDER !!!
The final product before saucing with KC Masterpiece mixed with honey.
Another shot of the finished ribs.
5
Posted on 7/9/14 at 9:43 pm to Tiger Ree
Not bad. Not bad at all. 
Posted on 7/9/14 at 9:43 pm to Tiger Ree
Looks good - what temp were you smoking at?
Posted on 7/9/14 at 9:46 pm to AlwysATgr
Smoking is bad for you.
Posted on 7/9/14 at 9:49 pm to Tiger Ree
You need to back the photos up a bit so we can judge your house/kitchen more accurately.
Posted on 7/9/14 at 9:55 pm to Gaston
quote:
You need to back the photos up a bit so we can judge your house/kitchen more accurately.
I already caught the ashtray.
I'd eat the ribs though.
Posted on 7/9/14 at 10:05 pm to AlwysATgr
quote:
Looks good - what temp were you smoking at?
After I dump the chimney on the unlit charcoal and wood I leave the vents open until 210 degrees then close all vents except the one on the lid. It slowly crawls to 225 to 235 and stays there.
The 22.5 WSM will produce heat. In Louisiana at Thanksgiving last year in 30 something degree temperature was the first time I ever cooked with one of the bottom vents open.
But I normally stay between 215 and 240. As long as I am within 20 degrees of 225 and 15 to 20 minutes everything's good.
Posted on 7/9/14 at 10:08 pm to Gaston
quote:
You need to back the photos up a bit so we can judge your house/kitchen more accurately.
Every picture was taken with that exactly in mind.
Posted on 7/9/14 at 10:18 pm to Martini
quote:
I already caught the ashtray.
I was standing on the back patio, drink in hand, put the meat on the smoker, closed the lid, and realized that there was nothing else to do. I felt naked.
I was a griller AND when you start smoking meats "if you're looking you aint cooking". I stood there for a few minutes, like WHAT THE HELL DO I DO NOW???? Luckily I had bought the Maverick monitor when I bought the smoker so I had it to carry around to feel like I was at least doing something if not much at all.
This post was edited on 10/13/14 at 1:25 pm
Posted on 7/9/14 at 10:47 pm to Tiger Ree
what's the best place to buy good ribs in Baton Rouge?
Posted on 7/10/14 at 8:39 am to drake20
quote:
what's the best place to buy good ribs in Baton Rouge?
You're definitely asking the wrong person. I live in Houston. As far as I can remember the only ribs I've ever eaten in BR were at TJ Ribs. I thought they were very good and loved the sides.
Then I discovered what I think was their pot roast with au jus and have always gotten that. I just looked at their online menu and didn't see the pot roast, now they have a brisket platter that comes with au jus. I usually only eat there once a year on the way back from Destin.
Posted on 7/10/14 at 9:24 am to Tiger Ree
Those ribs look excellent
Posted on 7/10/14 at 9:30 am to Tiger Ree
Nice ribs Clark. Real nice.
Posted on 7/10/14 at 9:45 am to LSUballs
^^^^^
Posted on 7/10/14 at 10:11 am to OTIS2
I couldn't find those little upside down vees on my eye pad,, but, what goober and gomer said.
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