Gene Brownson
TVWBB All-Star
My first set of ribs. I had to make about a 2 hour journey to get some fruit wood and lump for my first set of ribs. I bought some cherry and apple chunks. I also bought 2 bags of Humphrey's lump. I called my butcher and requested 3-4 lbs. of some spare ribs. I didn't take many pics, it was a hustle and bustle to pull this off. I ran into dark which for a rookie like myself wasn't good.
Here's the ribs
A nice set as far as my experience tells me. My first problem aside from trying to rush to get done and park my rear, was I didn't know how to trim spares to make them St Louis style. Of course, I googled AFTER they where on the cooker, how to trim a set up, lesson 1. I got a late start and got confused on the operation of the 732, I should've read and understood before playing, lesson 2. Because of the darkness and being unfamiliar with the operation of the vent holes on the bottom, I couldn't figure why my temps were so high and chalked it up to being new, both the operator and the equipment. Only in the morning to wake and find that I had a vent wide open, lesson 3.
Here's the mess that I turned out. They were very good tasting just the bones just fell away from the meat while I was removing them from the grill.
I had fun and got an education on some things NOT to do until you get a few under your belt....wait I can't find my belt know
I was like a 16 year old with his first car, proud as a peacock
Little did I know I'd get my first speeding ticket just going around the block. Like Bob's signature says, "it's just meat"!! We ate it and enjoyed it, despite it's looks it really did taste good. I don't want to just post my version of my successes, I think I should also post my short comings. Great learning experience. Thanks for looking!
Here's the ribs
A nice set as far as my experience tells me. My first problem aside from trying to rush to get done and park my rear, was I didn't know how to trim spares to make them St Louis style. Of course, I googled AFTER they where on the cooker, how to trim a set up, lesson 1. I got a late start and got confused on the operation of the 732, I should've read and understood before playing, lesson 2. Because of the darkness and being unfamiliar with the operation of the vent holes on the bottom, I couldn't figure why my temps were so high and chalked it up to being new, both the operator and the equipment. Only in the morning to wake and find that I had a vent wide open, lesson 3.
Here's the mess that I turned out. They were very good tasting just the bones just fell away from the meat while I was removing them from the grill.
I had fun and got an education on some things NOT to do until you get a few under your belt....wait I can't find my belt know
I was like a 16 year old with his first car, proud as a peacock
Little did I know I'd get my first speeding ticket just going around the block. Like Bob's signature says, "it's just meat"!! We ate it and enjoyed it, despite it's looks it really did taste good. I don't want to just post my version of my successes, I think I should also post my short comings. Great learning experience. Thanks for looking!
