Rib cook w/ pics


 
Rich Langer

Rich Langer

TVWBB Guru
OK, so my friend told us that Best Buy had neat-o camera on sale, and I wanted to cook some ribs.

Start at 1PM, ambient 45F, wind was starting to blow. put about a dozen brix of K into the Chimney & filled the ring with K & 2 small chicks of hickory. Cut the ribs to St. Louis & sprinkled with Head Country All Purpose.

Emptied the chimney into the center (more or less) of the ring, assembled the cooker with a foiled ceramic dish in a foiled WSM bowl.

Cooked for about 2 hours at about 250F, then painted the ribs with KC Masterpiece, cooked another 2 hours, toothpick went in EASILY between the ribs, glazed the ribs w/Danny G's rib glaze, cut them and put them in the warmer (a cooler at room temp) wrapped in towels.

YUMMY - wifey (CBJ 7162) scored them 7,9,9

Heres output of my new camera
 
As far as the camera, I feel like I am a baby who has just learned to crawl. It appears that it can do so much but I don't know how yet.

I took about 13 pics and filled the included memory card - is the resolution (size) or the pics variable? Makes me glad I bought a Megabyte memory card
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took about 13 pics and filled the included memory car
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Rich,
There should be different settings for picture quality. Something like good, better, best. Better the setting, the more room each pic will take up on your card. I think I have mine set in the middle. If I read the specs correctly, the card that came with the camera is only 32 MB, not much room. Definitely worth it to have a bigger memory card, I put in a 512MB, and it will go for a long time before filling up.

By the way, nice ribs!!


Steve
 
Hey Rich, in the end pics don't matter - you'll figure it out. Read the manual
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Most importantly those ribs look great!!!
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Don't you think a 7 for appearence is a little high, what would you of scored them. Question what kind of WSM on Crack are you using there i have never seen anything like that
 
Originally posted by paul h:
What ,no garnish?????
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The only garnish those ribs need is a knife and fork (and maybe a beer).
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On second thought, forget the knife and fork. Just a beer and plenty of napkins.
 
Jason, remember, I'm an old fart not a young pup like you. I put the WSM top and middle on an 18" kettle bottom part.

No bending over
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You gonna be at Wamac?
 
No i won't be able to be at Wamac my next one will be at Taylorville Illinois, first year contest at the fairground thought I would try it only an hour from home
 
Rich, that set up is really nice. Great idea imho..
Can I be so bold and score your ribs?
7 looks good.
4 my screen didnt taste all that great.
3 screen was tough too.
 
Dale, how can you properly judge Rich's ribs without all the tools necessary to be prepared. Were you wearing pink suspenders?How about a hat with 1000 pins in it?, lastly your little styrofoam cooler?
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I would give them a 5. Below average. THose dark spots are burnt, unappealing. Next time try using a sharp knife and not a butter knife. You'll get cleaner cuts... Wouldn't want to eat them....

I sorta like this judging a judge... ;-)
 
I agree. It's also a reason why I doubt I would ever let a judge do his Masters cook with me. For no other reason then they would really know my presentation and the way I turn in.
 
Originally posted by Scottie Johnson:
I would give them a 5. Below average. THose dark spots are burnt, unappealing. Next time try using a sharp knife and not a butter knife. You'll get cleaner cuts... Wouldn't want to eat them....

I sorta like this judging a judge... ;-)
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gotta agree with 5. They do look burned ..unappealing
 
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