I don't have great imagination !


 
Enrico Brandizzi

Enrico Brandizzi

TVWBB Honor Circle
I know, I know: I have not great fantasy, but I want to practice on basic BBQ.
Levelled 1 StL pork rib, washed and salted lightly and added Simply Marvelous Cherry Rub.
WSM was settled w/BBQ GURU + ONLY 1 apple log + 1/4 lt water in the drip pan that I removed after the first smoking hour.
Slab went in at 08:00 at 250F.
after 3 hours I pulled off to wrap in foil with some water. back in WSM at 250F for 40 mins.
Pulled off again and rested in foil for 20 min to let the moist back in the meat (maybe).
Again in the smoker for 1 hour nacked at 250F.
finally, pulled off, sauced and sliced.
We all enjoyed those bone.
Nice bite and great taste.


IMG_1444 by Enrico BBQness, su Flickr


IMG_1464 by Enrico BBQness, su Flickr


IMG_1478 by Enrico BBQness, su Flickr


IMG_1482 by Enrico BBQness, su Flickr


IMG_1493 by Enrico BBQness, su Flickr


IMG_1504 by Enrico BBQness, su Flickr


IMG_1538 by Enrico BBQness, su Flickr


IMG_1544 by Enrico BBQness, su Flickr


IMG_1551 by Enrico BBQness, su Flickr


IMG_1556 by Enrico BBQness, su Flickr

My cooking slideshow @ https://flic.kr/s/aHsku4LgTt

Thanks for stopping by.
Enrico
 
Enrico Brandizzi said:
after 3 hours I pulled off to wrap in foil with some water. back in WSM at 250F for 40 mins
Click to expand...
That's amazing. I cooked a bunch of ribs this weekend, also at 250 degrees. I ended up having to pull them off after 6 hours and they were not as done as I would have liked (I would have liked it if they were as done as yours is in this pictorial) By my estimate, your cook was only 5 hours total and if I had to guess, I needed another hour if not more (estimate 7+ hours)

Your ribs are amazing Enrico. Heck, everything you cook is amazing. Keep them coming, your cooks are inspiring!
 
There's no arguing that, that's a clean bone. Mine too came off clean, but not tender. I've no doubt yours were tender. One thing for sure, I'm not doing anymore high heat rib cooks. From now on, I'm cooking at 250 only I'm going to allow for 7+ hours. I wonder if it's because I cooked five slabs that took mine so much longer than yours? Yours was laying flat, that maybe had something to do with it. I'll say it again, excellent cook Enrico!
 
Another masterpiece rack, Enrico! Simple BBQ, when expertly prepared, can be quite visually appealing.
 
ChuckO said:
That's amazing. I cooked a bunch of ribs this weekend, also at 250 degrees. I ended up having to pull them off after 6 hours and they were not as done as I would have liked (I would have liked it if they were as done as yours is in this pictorial) By my estimate, your cook was only 5 hours total and if I had to guess, I needed another hour if not more (estimate 7+ hours)

Your ribs are amazing Enrico. Heck, everything you cook is amazing. Keep them coming, your cooks are inspiring!
Click to expand...
I agree with Chuck Enrico. Everyone of your cooks is a tutorial. You definitely inspire me.
 
Simply perfect!!!!!!!!!!!!!!!!!!
24889192806_bb6b38ee91_c.jpg
 
I have to click on all your posts just to see what masterpiece you cooked this time.
Ill take a plate please.
 
ChuckO said:
There's no arguing that, that's a clean bone. Mine too came off clean, but not tender. I've no doubt yours were tender. One thing for sure, I'm not doing anymore high heat rib cooks. From now on, I'm cooking at 250 only I'm going to allow for 7+ hours. I wonder if it's because I cooked five slabs that took mine so much longer than yours? Yours was laying flat, that maybe had something to do with it. I'll say it again, excellent cook Enrico!
Click to expand...

5 slabs cook is completely different regarding lenght, IMO.
Moreover, I use foil for 40 min @250F.
 
Last edited:
Enrico;
Terrific!! It's too cold and snowy for my to run my smoker right now (yeah, I'm a wuss!:rolleyes:). However, the first thing that will happen in a few days after it warms up just a bit is six half slabs of Loin Back Ribs will hit the WSM. I cook my ribs at 275 degrees and like them a bit more tender than competition ribs. I also foil my ribs.

Great Job Enrico - I wish I could have been there to help you "dispose" of them:D.

Keep on smokin',
Dale53:wsm:
 
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