IHADAV8.com - Turbo Buick Tech, and Nonsense
General => IHADAV8 Playground => Topic started by: Scoobum on April 22 2014, 06:54:37 PM
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Now get back out to the garage and get that car runnin'...or we're gonna start callin' ya' Norbs.
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Hale to the Chief!
( enjoy the once a year suckup )
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Happy Birthday!!!!! :cheers: :cheers:
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HB old man. :atbeer:
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Norbs? Hmmm..
:D
Thanks all!
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Hope it was a good one!
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It was great!
Got a propane smoker and accessories, I am seasoning it now. Hope to have a rack of ribs in there in the next day or so.
(http://images.lowes.com/product/converted/094428/094428269415.jpg)
http://www.lowes.com/pd_516432-58355-20050214_0__?productId=50113702 (http://www.lowes.com/pd_516432-58355-20050214_0__?productId=50113702)
Great book too, includes some really tasty-looking recipes - entrees , sauces and rubs too.
http://www.amazon.com/Smoking-Meat-Essential-Guide-Barbecue/dp/1770500383 (http://www.amazon.com/Smoking-Meat-Essential-Guide-Barbecue/dp/1770500383)
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happy birthday! and it looks like that will handle more than a rack!
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Happy bday! Wish I could find a smoker like that that's charcoal. Nice box!
Steve if I'm not mistaken there's 5 or 6 shelfs in there.
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And watch the BBQ pit guys on YouTube.
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It starts...
Thin coating of yellow mustard, followed by a killer rub. Spritz every hour or so with apple juice - in 6 hrs we will dine. unless I screw it up, then we are going out to dinner.
(http://i1184.photobucket.com/albums/z337/Supersix231/CAM00497.jpg)
(http://i1184.photobucket.com/albums/z337/Supersix231/CAM00498.jpg)
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Two hours in - just spritzed them with apple juice..
(http://i1184.photobucket.com/albums/z337/Supersix231/CAM00499.jpg)
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I guess fast food is out of the question.
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Here's the end result. The rub is a bit too spicy, I need to cut it...
Overall, very tasty..
Smoked for about 6.5 hours @ ~225.
I am pretty sure I smoked them upside down, if that matters..
(http://i1184.photobucket.com/albums/z337/Supersix231/CAM00500.jpg)
(http://i1184.photobucket.com/albums/z337/Supersix231/CAM00502.jpg)
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Fat up is the right way Mark. It keeps it more moist and if you season it right it will be absorbed into the meat better. :rock: Next time try heavy smoke for between 2 and 3 hours then wrap them with extra seasoning. :cheers: You can cook in the oven or smoker after wrapping. :atbeer:
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Excellent advice!
Thanks
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Instead of spritsing I wrap and put apple juice in there. But I do the 2-2-1 method for ribs. Smoke for the first 2 hours wrap them with foil and apple juice flip them 2 hours like that. Last hour flip them unwrap and glaze
(http://img.tapatalk.com/d/14/04/26/ery2unav.jpg)
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Very nice!
I read about that method recently - I will have to try that.
Thanks