Rubbed everything down last nit and in the smoker at 4am keeping them between 225 and 250
smokinharry Newbie Original poster Sep 3, 2013 5 10 Sep 21, 2013 #1 Rubbed everything down last nit and in the smoker at 4am 20130921_035017.jpg smokinharry Sep 21, 2013 20130921_035833.jpg smokinharry Sep 21, 2013 20130921_035838.jpg smokinharry Sep 21, 2013 keeping them between 225 and 250
Rubbed everything down last nit and in the smoker at 4am 20130921_035017.jpg smokinharry Sep 21, 2013 20130921_035833.jpg smokinharry Sep 21, 2013 20130921_035838.jpg smokinharry Sep 21, 2013 keeping them between 225 and 250
radsmoke74 Fire Starter Sep 21, 2013 44 13 Bartow Florida Sep 21, 2013 #2 image.jpg radsmoke74 Sep 21, 2013 Fresh butt off the smoker turned out amazing took 11 hours but worth the weight
image.jpg radsmoke74 Sep 21, 2013 Fresh butt off the smoker turned out amazing took 11 hours but worth the weight
chiskip Fire Starter Jul 13, 2013 46 10 Chicago, IL Sep 21, 2013 #3 That all looks good. I have several hours to go before I get to enjoy mine.
hambone1950 Master of the Pit Jul 23, 2012 1,400 46 Metrowest Boston , ma. Sep 21, 2013 #4 Looks excellent!
smokinharry Newbie Original poster Thread starter Sep 3, 2013 5 10 Sep 21, 2013 #5 Ive got the ribs in a drip pan with foil and the butt is at 167 so its on its way....
radsmoke74 Fire Starter Sep 21, 2013 44 13 Bartow Florida Sep 21, 2013 #6 Just started my ribs got 3 racks bathing in a sauna of apple juice drip pan, hickory smoke and everglades rub temp holding nice at 225. image.jpg radsmoke74 Sep 21, 2013
Just started my ribs got 3 racks bathing in a sauna of apple juice drip pan, hickory smoke and everglades rub temp holding nice at 225. image.jpg radsmoke74 Sep 21, 2013
smokinharry Newbie Original poster Thread starter Sep 3, 2013 5 10 Sep 21, 2013 #7 Put the butt in the cooler and ribs are in aluminum and sitting in the oven which is off......
disco Epic Pitmaster OTBS Member SMF Premier Member Oct 31, 2012 11,135 5,265 Canadian Rockies Sep 21, 2013 #8 Great looking pork. I could use some of that. Disco