Mordechai Striks
TVWBB Pro
Ok, folks i guess its been almost 5 cooks without pics ...so i went to rite aid and bought a disposable camera took some pics and had them make me a CD so i could upload the pics and share with you
Well last week i made monster ribs, however the only complaint was to salty and to lil meat...so i figured this time.. no salt and.....i spoke to my butcher, actually pops did and got FLANKEN style ribs.....meat chart check out here if you dont know what im talking about...these "ribs" are usually cut width wise (against the bone, not up and down , with the bone) so you only get a row of one inch ribs with meat around it....so we told the butcher not to cut at all...hence you see in pics the slabs of ribs with tons of meat......
from the pics you will see 4 slabs of ribs with meat on them...you will see my WSM mods made, with the help of you guys, cotton towels to stop the leaking as well as a towel rack i found to lay the guru on so it dont get dirty...my mom is remodeling our kitchen and extending so our backyard is just dirt now and rocks.....oh i also had to put towels around the lid as well....then it held its temp for a good six hours no prob....
i rubbed with yum yum......put them in for 6 hours at 225..stable to entire way....i prob should haved cookd them for another hour or so...the meat was at 140-145-150.. i like it that way but for the mass it could have used another hour .. here are the links of the pics.....enjoy them...and oh ya ...theres my youngest getting a bath in the sink after she chowed down some ribs.......
MOrds Pics
let me know what ya think...this is my first time posting pics.. hope this works....(oh ya dont even thinking about asking the price-hehe)
almost forgot.. i used four nice size chunks of cherry wood......
Well last week i made monster ribs, however the only complaint was to salty and to lil meat...so i figured this time.. no salt and.....i spoke to my butcher, actually pops did and got FLANKEN style ribs.....meat chart check out here if you dont know what im talking about...these "ribs" are usually cut width wise (against the bone, not up and down , with the bone) so you only get a row of one inch ribs with meat around it....so we told the butcher not to cut at all...hence you see in pics the slabs of ribs with tons of meat......
from the pics you will see 4 slabs of ribs with meat on them...you will see my WSM mods made, with the help of you guys, cotton towels to stop the leaking as well as a towel rack i found to lay the guru on so it dont get dirty...my mom is remodeling our kitchen and extending so our backyard is just dirt now and rocks.....oh i also had to put towels around the lid as well....then it held its temp for a good six hours no prob....
i rubbed with yum yum......put them in for 6 hours at 225..stable to entire way....i prob should haved cookd them for another hour or so...the meat was at 140-145-150.. i like it that way but for the mass it could have used another hour .. here are the links of the pics.....enjoy them...and oh ya ...theres my youngest getting a bath in the sink after she chowed down some ribs.......
MOrds Pics
let me know what ya think...this is my first time posting pics.. hope this works....(oh ya dont even thinking about asking the price-hehe)
almost forgot.. i used four nice size chunks of cherry wood......
