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BBQ3000Spares


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
Happy Weekend Folks!
Today I lit-up the WSM and racked-up some spares at 1:30 this afternoon in a drizzle of rain.
Usually, spares take about 5 hours at 225'F... butt today, the temps were slightly higher and at the 4 hour mark, I took a peek and added a coupla Yukon taters. Then, I thought, those daggum ribbies look done!
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Only on for 4 hours!! JimineyCrickets! an' Liz ain't gonna be home for another hour... awwMan, then it REALLY hit me! She ain't gonna be home until late today (having the carpets cleaned in her store after closing)...
Well... they're done when they're done.
Guess they'll sit fer awhile and maybe i'll use that warming tray in the new oven to heatum up again later... This rack was soo long, had to cut in half to fit um on the 18"WSM.
So, i'll be eetin sometime tonight... not quite sure when... guess I'll make a martini...
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and wait...

Thank you for viewing.
 
Reheated ribs are always fine. I'm sure she won't mind. BTW is that a piece of glass on top of your wind break?
 
Man Jim,those ribs look good,and tender.You should have called me,especially after I had the toughest Tri-tips ever! I'll post them later.(my jaw bone still hurts)
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The meat is pulled back nice on the bones there Jim. Really a great job. And yep you're right. When they're done they're done. That does go to show you experience
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counts when checking your cooks. Too many new folks look forward to that magic hour and their cooks are too often overdone or underdone. Nice job. And a Martini to boot
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. Hmmmmm...... Better stay away from the ribs till Liz gets home. Bob
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Thank you guys!
...well, she rolled in 'round 715 or so... just put everything in the warmimng tray when the real master of the house alerted me she drove in...
only one 'tini... then dinner. Added #5 BBQ sauce on the side.
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Again, I thank you for viewing.
Have a good night
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Geewiz Jim, I was gonna post my rib cook tonight but now I got to re think that idea!

That looked VERY GOOD sir!
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how was the bbq3000? I tried to get some when they had the free coupon, but something went awry, maybe I couldn't figure out how to enter the coupon online or something. always wondered how it works though.
 
I received the same coupon from Penzey's and thought it was for Chili 3000. I didn't realize they had a BBQ 3000. Good thing I saw this thread.

Continuing jb's comment, how did you use the BBQ 3000? I see that it does not include any sugar, did you add sweeter to your ribs?

Jim
 
Jim,
I'd be interested in what you thought of the BBQ 3000 rub from Penzy's. I've got it too but haven't used it yet. Tried the BBQ of the Americas and wasn't happy with the end results, but when I mixed it with some more salt got something better.

Later,
Brad.
 
Again, Thank you!
next time phil, i promise
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Jeff, Jim and Brad, I love 3000, it's everything Barbecue of the Americas has but added mustard, sage, garlic powder and "natural smoke flavoring". 3000 does not have cayenne pepper that Americas does.
I use BBQ3000 really only on ribs, haven't tried it with chicken or fish or anything else.
This time, i used it alone, no sauces or other rubs, after talking with Chuck & Jeanette Dugas (they ONLY use BBQ3000). so i thought i'd try it solo. And it's good in my opinion. Never gave it a thought to add some sugar or other sweetener.
Another Penzey spice I love is Galena Street. I use this more than any other Penzey mix.
 
Jim,looking real good! How long did the taters take on the WSM? I kinda like using just one cooking device. Not that I have a problem firing up the Genesis to do some taters on. I'm just thinking a little smokey goodness might taste yummy!
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Good Mornin' Phil, I use Yukons, they get done faster than reds or russets... these were done in an hour @'bout 250'F
Thank you!
 
Great lookin' plate Jim. I'll be putting on an Angus brisket in a few hours; friends coming over for tomorrow night's dinner. I'll put on a couple racks of ribs tomorrow at noon for the dinner as well. No such thing as too much leftover bbq... Oh yeah, my Penzey's order came in not long ago -- I mixed up a new batch of rub today. So good.
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