Smokin Gator 05:37 AM 03-03-2013
Looks killer Steve. I know the girls had a large time!!
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I just put a 12 lb brisket on. Should be done in time for breakfast.
Looking forward to it.
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fxpose 01:06 PM 03-04-2013
Over the weekend I smoked 2 racks of spares and a rack of baby backs in my tall and skinny Smokey Joe UDS conversion.
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Fordman4ever 01:35 PM 03-04-2013
MarkinAZ 05:43 PM 03-04-2013
Originally Posted by fxpose:
Over the weekend I smoked 2 racks of spares and a rack of baby backs in my tall and skinny Smokey Joe UDS conversion.
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Great looking ribs brother:-)
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Originally Posted by OLS:
Smoked a rack of spare ribs for a girl at work's birthday. Trimmed em to shape and smoked all the trimmings,
plus a pack of about 8-9 western style ribs. Those damn things are tastier than freaking ribs to me. Ray's
has just been slathered on and we are about to go to the glazing operation. Put a couple of taters in there, too
Brad, looks good. what are western style ribs?
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They are called all kinds of different things....
W.S.P.R.s like I said, some call them '
pork fingers', '
country style ribs'
and more names. I THINK it's basically shoulder or loin meat cut from around the spine like baby backs, but I only
say that because of the taste and the consistency. Depending on the marbling, they can dry out easily, so they
are not always easy to cook but to ME, they are ALWAYS delish. Do a Guugle image search for country style ribs
and you will see what they look like in the pack and on the grill. Once you cook em, you will ALWAYS wnat to
cook em again, the flavors are SO great and on sale, they are a great freezer item.
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tsolomon 04:21 PM 03-08-2013
Smoked a pork shoulder on Sunday. The wife made cole slaw and a vinegar barbecue sauce.
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pnoon 05:18 PM 03-08-2013
tsolomon 05:39 AM 03-09-2013
Originally Posted by pnoon:
Looks delicious, Tom.
:-)
Peter, it was some of your posts that convinced me to buy a Traegar.
:-)
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pnoon 08:01 AM 03-09-2013
forgop 09:10 AM 03-09-2013
Not in the smoker yet, but I did just reserve a whole hog going to butcher on 3/27 and a 1/2 side of beef that will be ready for pick up 3/19. Cannot wait to put on fresh & all natural ham/brisket on the Traeger.
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tsolomon 12:18 PM 03-09-2013
Best investment ever! We look for ways to cook things on it. Bought some St. Lousis Cut ribs at Costco for Sunday's dinner.
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GTsetGO 12:25 PM 03-09-2013
nothing right now, but just brought this bad boy home.
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ucla695 07:12 AM 03-12-2013
Originally Posted by fxpose:
Over the weekend I smoked 2 racks of spares and a rack of baby backs in my tall and skinny Smokey Joe UDS conversion.
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When's the next batch George?
:-)
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fxpose 03:20 PM 03-12-2013
Originally Posted by ucla695:
When's the next batch George? :-)
Well, I'm thinking of hanging chicken halves and a tri tip this week in that little smoker. They're on sale this week Mike. No deals on ribs happening this week as far as I know...
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ucla695 06:17 AM 03-13-2013
Originally Posted by fxpose:
Well, I'm thinking of hanging chicken halves and a tri tip this week in that little smoker. They're on sale this week Mike. No deals on ribs happening this week as far as I know...
Planning on hanging those too?
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fxpose 11:54 AM 03-13-2013
Originally Posted by ucla695:
Planning on hanging those too?
I'll hang them til I get tired of hanging them in the little smoker and will go back to grates...lol....
But seriously, they cook differently when hung, kind of like using a rotisserie.
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ucla695 12:37 PM 03-13-2013
Originally Posted by fxpose:
I'll hang them til I get tired of hanging them in the little smoker and will go back to grates...lol....
But seriously, they cook differently when hung, kind of like using a rotisserie.
Interesting. Might try the hanging method in my WSM.
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Steve 01:26 PM 03-13-2013
Paul Kirk used to hank all of his meat in his big old Klose
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