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Rib Time
All done. Couldn't ask for more. Meat literally feel off the bone while eating (almost couldn't get it off the grate). Bark was still prominent (thank you smoke gods). All in all I am finally happy with the way the meat turned out. Now it's time to center in on a rub a sauce recipe for my wife... -
Rib Time
Thank you You got it! Thank you. No mods to the smoker so far. I put a thermometer that was used for frying wings in the top last week when I was smoking a Boston Butt just to get an idea of where the temps were. Obviously nothing scientific here; I just stuck it on the inside the hood... -
Sneak Peek Q view
Looks very good! Those ABT's are making my mouth water. Looks like those would be awesome with some cold beers! -
Temp and time
Impatient and just curious brought me here. In the oven for a bit (no idea how long) pulled it and laid it in more foil to "rest". Pics are straight out of the oven....... Sorrry that they are so dark. The pic code may be effed so give me minute please. -
Temp and time
QVision is coming soon.... I promise. Doesn't seem to have a large smoke ring but is pretty tender so I can forgive that. The ribs I do are "ringed" to the bone so this is something new for me. The bone just slid right out of the meat when I moved it. I really liked seeing that! I am psyched! -
Temp and time
It's in the oven. I had a helluva time getting it in the casarole dish! It was wanting to fall apart. I will give it a few and check the temp. I grabbed a small peice to taste. Even the boss said it was good. That impressed me to hear her say that! lol Oh and the fat was falling off the bottom... -
Temp and time
Sitting at about 188 now. I am warming up the oven as I type this; temps are still dropping here with a front rolling in and "humidity" to make it feel cooler than it is already (basically a wet cold). I am going to unwrap it and let it sit until I get it to a little over 200ish in the oven... -
Temp and time
That's WAAAAAAY too cold for me my friend! I like it above freezing if at all possible. -
Temp and time
hahahahaha I know what you mean.... I love the hops! Beer is the nectar of the Gods! I know what you mean about cracking the lid. I can cook a beer butt chicken without cracking the lid until it is either done or damn near done. Practice and learning..... just like everything else in life. -
Temp and time
I'm a two fisted drinker and it is working on me pretty good right now. I am going to wait another 45-60 minutes and see where it is then. If the temp has risen I will move the cars out of the garage and let it finish there. Damn, all day cooking is fun but I didn't even ride the scooter... -
Temp and time
I am trying to be patient. Just worried about the rain. Ughhhhhh After damn near 10 hours now I would hate to see the rain get in the way of finishing this on the smoker. I knew I should have started this in the garage. lol Let the cars get rained on..... but not my first Boston Butt!!!!! lol -
Temp and time
Sounds about right now that I think about it. The tube is just siting on top of the base. Makes sense now. Oh well, I will remedy that when I buy a proper smoker or mod this one enough to keep it from doing that. -
Temp and time
Still sitting at 180ish almost an hour after the last check. Should I throw it in the oven (no please please no) or just unwrap it and let it cook some more? The temps are dropping outside so I would think that is playing a part in the stagnant temp range. EDIT: Expecting rain in the next 2.5... -
Temp and time
Awesome stuff. Thank you for your time! I am off to check the butt again. I am betting around 190-193.... just a guess.
