Happy SMOKE DAY 16 from Raymond Wisconsin

[Jim Lampe]

Getting ready to fire up our quiet Smoke Day 2020...
No one in attendance
No newspaper people
And no hired photographers

just BBQ.
CHEERS!

 

[Rich Dahl]

Have a great quiet smoke day day Jim. Barb and I will be starting our May Thanksgiving dinner, smoking our turkey starting about 2pm MST

 

[Jim Lampe]

Barb and I will be starting our May Thanksgiving dinner, smoking our turkey starting about 2pm MST

2pm MST.... that must be about 4pm Cheeseheadtime

 

[Dwain Pannell]

Happy Smoke Day Jim. Just finished a brisket for our low key affair.

Cheers!

 

[Bob Correll]

Happy Smoke Day Jim!

 

[Larry D.]

Happy Smoke Day!

 

[Brad Olson]

I hope your quiet day stayed quiet, Jim...it looked like there could've been some weather headed your way.

 

[Jim Lampe]

it was a quiet day... kinda weird, but i got some stuff done while the WSM slaved away.

seasoned this 6 pound slab of beef ribs with salt, pepper, garlic & onion powder and added paprika + cayenne.



on the 22"WSM (meat too large for the 14"WSM) along with a snack for later
Weber briquettes supply the 225º to 250º heat with hickory wood supplying the smoke



2 hours later...



...and just before i removed them after 6 hours




opened a nice Spanish...



...then got the meat prepped for slicing.




served with roasted baby reds and broccoli with sweet peppers



Thanks for swinging by hope your Smoke Day 2020 version was enjoyable as well!

 

[Andy.Craig]

Looks amazing. What internal temp did you pull them? Did you wrap them at all?

 

[Jan M.]

Hey Jim,
Very impressive looking beef ribs.
Looks like your day was a success too.

Jan

 

[Brad Olson]

Nice slab, Jim! By any chance did it come from Held's?

 

[Rich G]

I'm just impressed you had a plate you could fit that thing on! Great looking beef ribs, Jim! Not sure when we'll see those again around here (rare as hen's teeth before all this Covid craziness!) My post-Covid cook list is getting long!

R

 

[Michael Richards]

Jim food looks great as always, what is the plan with the peppers? Do you eat them whole saving them for another cook, or where they just to add flavor to the beef rib cook?

 

[ChuckO]

Amazing as always Jim. If anyone knows how to do Smoke Day, Jim has it figured out

 

[Rich Dahl]

Glad I came by for a second look. Beautiful cook Jim.

 

[russ olin]

Well Jim, sometimes when it comes to people less is more. Like a nice quiet day grilling ribs &enjoying life.
Nice juicy meaty ribs. Fixed on the Weber by a true professional. Way to go!

 

[Jim Lampe]

Thank you all for such nice comments! You're all amazing folks and I'm honored to be among each one of you!

Looks amazing. What internal temp did you pull them? Did you wrap them at all?

Thanks Andy, I did not temp them nor did i wrap them... just left them alone for 6 hours...

Nice slab, Jim! By any chance did it come from Held's?

Thanks Brad! umm, i don't think Held's sells steaks or ribs... i believe they're basically a sausage, cheese and jerky joint.

Jim food looks great as always, what is the plan with the peppers? Do you eat them whole saving them for another cook, or where they just to add flavor to the beef rib cook?

these peppers were just for for snackin', my wife thinks i'm crazy... but i scrape out the seeds and most of the ribs... they're good, smoked or fresh.
Other times i'll roast peppers to add to other sides...