Bones from last Friday!


 
Mike from Little Rock

Mike from Little Rock

TVWBB Super Fan
Several of my coworkers have been on me to do up some bones, so....

A quick trip to SAMs left me with these
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Mustard and some off the shelf rub...
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WSM ready to roll some hickory/apple chunks..
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REAL LOW & REAL SLOW does just right!
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Wish you could smell...
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...what the big red man is fixing!
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Here is her plate, mine was half gone before I remembered to grab the camera;)
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Once again, THANKS FOR LOOKING AT MY COOKING!

:wsm:
 
Really good looking ribs and the cooking method has me curious. I assume the tin foil is to keep the edges from burning and I was suprised to see how it is placed so much towards the middle. It's obvious this works because the ribs look great.

Could you expand a little on time with this method of using the foil. Does it take a lot longer or about the same? I so want to try this.

Great job with the pictures also.
 
Brian M. said:
Really good looking ribs and the cooking method has me curious. I assume the tin foil is to keep the edges from burning and I was suprised to see how it is placed so much towards the middle. It's obvious this works because the ribs look great.

Could you expand a little on time with this method of using the foil. Does it take a lot longer or about the same? I so want to try this.

Great job with the pictures also.
Click to expand...

Thanks Brian and everyone else! The foil is strictly to prevent the burnt ends for non hardcore folks. I like the burnt ends personally, but some don't. No change in cooking time, I let'em go 6-8 hrs @ 215-220 depending on if I want to cut them or let fall to pieces. These, OP, went just over 6 hrs and would pull apart, but were also easy to cut.

However this is a more typical cook for me:
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This cook from last year went closer to 8hrs @ 215 and you needed 3 hands to get them off in one piece, either way there doesn't ever seem to be any leftovers!

:wsm:
 
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Good Grief, those look so good i just went to the freezer and took a out a pack to thaw. What great pics, especially the one down the page, i love those dark ends to, almost like the bark on a shoulder. What a great smoke.

Joe
 
Great job, Mike!

I just finished a half pound of boiled shrimp and that picture makes me hungry.

Sides of corn and black-eyed peas! Perfection!
 
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