BB ribs snack for today w-q/view

Discussion in 'Pork' started by chisoxjim, Feb 6, 2010.

  1. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    grabbed up 3 slabs of BB's weighing in at a total of a little over 9 lbs. Rinsed the ribs in water and cider vinegar, patted dry, removed the membrane, and then slathered with yellow mustard and applied my rub.

    (1) rack down low on the WSM, (2) up high, bone side up for the first hour. Coming to be time to flip them.





    more pics to follow shortly. thanks for looking
     
  2. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    1 hour flip is done. a little more rub on top. wont open the smoker for a couple hours, let the WSM do its majik.




    TBS WSM style..



    gettin hungry, and just about to pop the first beer, and shot of Jim Beam..
     
  3. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    your like the Illinois Rib master!
    as you said last night about my post
    we live also close so you better make sure you always
    have some extra and a cold one on hand!
    lookig forward to the finish [​IMG]
     
  4. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    ribs every weekend right..?

    if you want to be good, gotta practice..

    soon enough well hook up to share some bbq and a few cold ones. I guarantee it. [​IMG]
     
  5. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    sounds like a plan!
    do you Golf by any chance?
     
  6. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    i do not, you a golfer lar?
     
  7. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I golf! LOL cant really say Im a golfer
    im bout a 15 handicap. try and get in a couple rounds a week in the nice weather. My sausage making has cut into that a little but I still get out.
     
  8. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    someday maybe ill take up golf, right now its family, bbq, and work that take up my free time.
     
  9. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    took a nap after eating these..

    almost done:



    resting:



    glazed(bottom rack Open Pit, middle rack Char-siu, top rack honey):




    overall good meaty ribs from RD, liked the how my rub is coming along.

    thanks for looking.
     
  10. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    just had a few of these cold from the fridge for breakfast.. almost as good as right from the smoker.
     
  11. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    looks like they turned out really well. they look nice and meaty and not much pull back, a sign of some good quality pork.
    so whats on your menu for today?
    Im stuck working so there wont be any big smokes for superbowl at my house.
    I get home at 3 so we will most likely just be doing a few appetizers and some Bagna caulda. sp? no big bash this year
     
  12. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    thats un-american....[​IMG]


    two pork butts are finishin up now, I am also doing a pork belly that has been marinating overnight.

    Just started defrosting some 8-12 monster shrimp(not gonna smoke them, gonna do em in the broiler).

    Also doing some gumbo iusing some pulled pork from a previous smoke, kilbasa, okra, and rice.

    should be some good eats.
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man there Jim you have a full day of smoking in front of you. Tell the wife that the shrimp are better on the smoker.[​IMG]
     
  14. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    picking my battles... [​IMG]


    they will be good either way...
     

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