The Texas BBQ Forum

Picked up a small, yet fat and meaty, rack of BBs last week and after sleeping with Honey Mustard they are dusted and on the Pit Boss. I sure like the smoke signals that it's given me for the last two hours and can't wait to polish some Bonz.

Looks like you'll be eating good "again" there Em.

Bill

Sounds good to me.

thanks, Gents, after 3 hours of smoke I'm gonna spritz and wrap for 2 at a higher temp and see what happens - - - I'm kinda trying a few different things on this one "fingers crossed"

Well, here we go again…OUP’s gonna post something awesome and make me hate my lunch.


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Close your eyes, Sooner, it's just about time to slic'em and eat'em - - - - bout 30 mins and then "Bone Apple Tight"

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I so sorry, Sooner, is this better
Dey be westing

Time to wake the Wiffy



This PIC is for Egghead

This PIC is for Me


That Egghead Pic is there because he told me if I didn't use that Cutting Block like I would any other then he was sending the Cajun Mafia after it and they were going to make knife marks - - - I assumed he meant on the Block but just in case I got it dirty and tried to scratch it as much as I could.

This has been parked at the end of my road and they said it was a Golf Cart but I'm not taking any chances.

Looks great parts.

nothin better than pork & beans...

Yummm. I'm too tired to comment further.

Nice meaty bonz emm, I'd love to chomp down on that. Fo sur, and the wife gets looked after too, priorities huh?


Russ

thanks, Y'all, dey wuz guud fo sho

spacetrucker wrote:nothin better than pork & beans...

Looking good.

Looking good indeed.

FWIW, I've tried the 3-2-1 method with both the Traeger I returned and my Rec-Tec 680. The ribs always turned out pretty good, but they were missing that little bit of bark I like from good BBQ restaurants. What I've tried since then is marinating the ribs in sauce overnight, taking them out of the sauce and dry rubbing them, then just slow cooking them at 250 straight thru. I've had great results that way.

Of course it probably also helped that I found out about that time that ribs are considered done at 195 degrees, which would be shoe leather for most other meats.


PS: I dab them with sauce while cooking also to help keep them moist