Saturdays Canadian bacon and Sundays ribs

Discussion in 'Pork' started by saugeyejoe, Apr 11, 2011.

  1. saugeyejoe

    saugeyejoe Fire Starter

    Finally had some nice weather and did a little smoking.  Canadian bacon on Saturday and Sunday ribs.

    Out of the fridge after 7 days of curing.


    Into the smoke, apple and cherry.


    6 pounds of goodness. (just a third of it).  Usually that's beer in the background.


    All sliced up.


    Now the ribs......

    2 slabs of b backs and 1 Louis.  Covered in Bone Sucking Sauce.




    In the smoke...


    Near the plate...


    On the plate.....


    All gone.  Thanks for taking a peek.
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    It all looks very nice
  3. bearcarver

    bearcarver Smoking Guru OTBS Member


    All looks Great!

  4. jp61

    jp61 Master of the Pit SMF Premier Member

    Very nice, they look tasty!
  5. les3176

    les3176 Master of the Pit

    Only one question....did you save me any???? All looks great,nice job!
  6. billy48

    billy48 Smoke Blower

    nice job!
  7. tyotrain

    tyotrain Master of the Pit

  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent job there Joe!
  10. saugeyejoe

    saugeyejoe Fire Starter

    I saved some of the CB and took it to work.  Jeez, like opening a bag of guts in a pirrana pool..........
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Can't say I blame them !


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