Making up for four years worth of C-rats!!!

Discussion in 'Pork' started by jp61, Mar 27, 2016.

  1. jp61

    jp61 Master of the Pit SMF Premier Member

    Yeah, that's it.

    Sounds like a good excuse to me! [​IMG]  

    Two racks of spare ribs.

     
  2. one eyed jack

    one eyed jack Master of the Pit

    [​IMG]   I'm in.
     
  3. jp61

    jp61 Master of the Pit SMF Premier Member




    Man, them there ribs right there gonna be the best ever, really, really man, I'm serious. [​IMG]
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tatsy!
     
  5. jp61

    jp61 Master of the Pit SMF Premier Member

    Things could be worse.

    First rib smoke of the year is now officially canceled.

    Into the 225° oven they go.

     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Oh no Joe, say it ain't so! Light some chips off in the oven! No, No, don't do that, just joking...... Use wood splits on the bottom rack, meat on the top.

    I agree those are pretty ribs, you make me cry when you trim them....LOL

    "Stuff happens" Its how you adapt that matters.
     
  7. jp61

    jp61 Master of the Pit SMF Premier Member

    Didn't want to wake the neighbors at 2am with my smoke alarm going off. Couldn't find any liquid smoke, so I opted to rinse off the inside of my WSM lid. Mixed the runoff with some apple juice and a little rub, brought it to a boil with the lid 3/4 on 1/4 off at 22.5° angle collecting the condensate. Would've liked to run that through a coffee filter but, I have one of them fancy Kurgigs and threw out the filters years ago. I'm tired but the wheels are still meshing, so I went straight for the sock drawer. Well, the ones I was wearing were only.... anyway I injected the ribs. Still would be better than C-rats!
     
    Last edited: Mar 28, 2016
  8. tropics

    tropics Smoking Guru SMF Premier Member

    Joe any reason for trimming the ribs like that? 

    Richie
     
  9. jp61

    jp61 Master of the Pit SMF Premier Member

    [​IMG]  Just getting my money's worth out of them cheap knifes. 

    I always trim most of the fat and square them off, mainly so they cook more evenly.

    My four legged friend also eats and has one life. I wouldn't want to go through life eating nothing but croutons.

    I usually also throw some of the trimmings on for snacks during the cook. 

    Besides my camera only takes square and/or rectangular pictures.
     
    cats49er likes this.
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They look great so far!

    Are they done yet?

    Al
     
  11. jp61

    jp61 Master of the Pit SMF Premier Member

    I would have been better off freezing these ribs for another day on the WSM. 

    Can't believe how spoiled I've gotten over the past few years eating smoked ribs.



    Thanks 

     
    foamheart likes this.
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Well whatever you did, remember it! Those are some nice looking ribs!
     
  13. jp61

    jp61 Master of the Pit SMF Premier Member

    Thanks!

    Hopefully I won't be needing to bake ribs in the oven again anytime soon. Night and Day!
     
  14. cats49er

    cats49er Meat Mopper

    At least you didn't boil them . LOL
     
  15. jp61

    jp61 Master of the Pit SMF Premier Member

    [​IMG]  I did foil them, which is pretty much the same thing imo. 
     
  16. b-one

    b-one Smoking Guru OTBS Member

    Too bad you couldn't smoke them,they still look good! What was the reason to cancel your smoke?
     
  17. jp61

    jp61 Master of the Pit SMF Premier Member

    Thanks b-one!

    Weather conditions
     

Share This Page