Rib cook pictures if your interested
- Thread starter Rick Soliman
- Start date
Looks great,
I did 4 racks of baby back ribs for the big game. It was the first time I wrapped my ribs with foil for the cook. When I took off the foil and let them sit for another 45 min. They fell apart in a few places, and the pork pulled at least a 1/2 inch off the bone. Give it a try sometime.
Also thanks for the pictures!
I did 4 racks of baby back ribs for the big game. It was the first time I wrapped my ribs with foil for the cook. When I took off the foil and let them sit for another 45 min. They fell apart in a few places, and the pork pulled at least a 1/2 inch off the bone. Give it a try sometime.
Also thanks for the pictures!
Rick Soliman
TVWBB Pro
A. I did foil these for 1hr 15 mins then put them back on the cooker for an hour.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Soli:
5 Slabs of Baby Backs and some sausage I did during the superbowl. Ribs were excellent I had a great smoke ring and moisture content. </div></BLOCKQUOTE>
Rick,
Thanks for sharing.
What rib recipe and smoke wood were used?
Did you do anyting special with those sausage? How long did you smoke them? I plan to throw a 3 pound package of Johnsonville's on the next time I light my WSM.
Jim
5 Slabs of Baby Backs and some sausage I did during the superbowl. Ribs were excellent I had a great smoke ring and moisture content. </div></BLOCKQUOTE>
Rick,
Thanks for sharing.
What rib recipe and smoke wood were used?
Did you do anyting special with those sausage? How long did you smoke them? I plan to throw a 3 pound package of Johnsonville's on the next time I light my WSM.
Jim
Bob Hunter
TVWBB Pro
They look great!
I'm hungry now
I'm hungry now
Rick Soliman
TVWBB Pro
Greg/Jeff
My company makes packaing and one of the High Density products we use is basically cutting board material. I purchase in 4ft by 9ft sheets and cut it down. I was planning on offering it on the board but it beacame to much of a hassle. Cleaning is not a problem I use either hot water and bleach. Or a lysol spray then rinse with the hose or hot water in a wash tub.
As for the sausage I plan for 2hours on the bottom grate. I did nothing to them. I cooked some fresh mild italians, and then I had some of my goose meat processed into italians. I love sausage on the WSM.
Ribs
I used my rub with 1 chunk Guava, and 3 Chunks Hickory. I usually do a Hickory Cherry combo.
I cooked for 3.5 hours fliping one time then foiled with a special mixture of three ingredients for 1hr 15 min then put back on the cooker for another hour. I used stick fingers Memphis style BBQ sauce at the end for 15 min. I know you cant see much bone exposed but the ribs were very meaty.
Thanks
My company makes packaing and one of the High Density products we use is basically cutting board material. I purchase in 4ft by 9ft sheets and cut it down. I was planning on offering it on the board but it beacame to much of a hassle. Cleaning is not a problem I use either hot water and bleach. Or a lysol spray then rinse with the hose or hot water in a wash tub.
As for the sausage I plan for 2hours on the bottom grate. I did nothing to them. I cooked some fresh mild italians, and then I had some of my goose meat processed into italians. I love sausage on the WSM.
Ribs
I used my rub with 1 chunk Guava, and 3 Chunks Hickory. I usually do a Hickory Cherry combo.
I cooked for 3.5 hours fliping one time then foiled with a special mixture of three ingredients for 1hr 15 min then put back on the cooker for another hour. I used stick fingers Memphis style BBQ sauce at the end for 15 min. I know you cant see much bone exposed but the ribs were very meaty.
Thanks