$5 for some short ribs, I'll bite. Seasoned with Tatonka Dust, smoked over the vortex with some cherry
(http://images.tapatalk-cdn.com/15/10/22/35e5cca2109bf5f1f39de5b4d292f879.jpg)
(http://images.tapatalk-cdn.com/15/10/22/e3d95a467b26b5d73cbc3139d649f62d.jpg)
(http://images.tapatalk-cdn.com/15/10/22/0667998b1bc6acfbe4dd82ffb07fa030.jpg)
(http://images.tapatalk-cdn.com/15/10/22/7bcc0543cd8c4f21f7aed575eee8a921.jpg)
(http://images.tapatalk-cdn.com/15/10/22/dd319fc0fad39ad2d483ccedd885fdf0.jpg)
(http://images.tapatalk-cdn.com/15/10/22/271d2b28fb687e4aaa0b7da52d7e21d9.jpg)
(http://images.tapatalk-cdn.com/15/10/22/f9e7f233e19fab7fedd5da7cf2d72e0e.jpg)
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I love seeing amazing pictures of things I haven't tried yet! Putting this on my to do list for sure.
Those last 2 shots are more than worthy.
Quote from: MrHoss on October 22, 2015, 02:29:58 PM
Those last 2 shots are more than worthy.
Yeah, those look perfect! You can just tell how perfectly rendered those are in those last shots!
One of my favorites for sure, those look very tasty!
Ribs look great.. The question is though, where the heck did you get those for 5 bucks?
They were at the grocery store, normal price was 10.71, sale price was $5
Bigmikey, I'm cooking some of those on Sunday. Yours look damn good. How long at what temp did you cook them? Thank you.
Bill
Those things look great! Nice work. I need to use my vortex as a heat shield for indirect...
I cooked a slab of beef chuck ribs not too long ago... heavy course ground black pepper and kosher salt. Took about 6 hours on the WSM. 280 pit temp. good stuff. Apparently the chuck ribs come from right beside the brisket and has a very similar grain and taste.
(http://i822.photobucket.com/albums/zz145/tmbrookeolemiss/Smoker/E0690393-931C-4C95-B785-7361D4A47500.jpg) (http://s822.photobucket.com/user/tmbrookeolemiss/media/Smoker/E0690393-931C-4C95-B785-7361D4A47500.jpg.html)
(http://i822.photobucket.com/albums/zz145/tmbrookeolemiss/Smoker/98F90BB6-7545-4C39-98F5-DD259284C16A.jpg) (http://s822.photobucket.com/user/tmbrookeolemiss/media/Smoker/98F90BB6-7545-4C39-98F5-DD259284C16A.jpg.html)
That's a fred flintstone size bone!
(http://i822.photobucket.com/albums/zz145/tmbrookeolemiss/Smoker/56DD742A-929E-41AF-BFDA-273E0FA2D0A9_1.jpg) (http://s822.photobucket.com/user/tmbrookeolemiss/media/Smoker/56DD742A-929E-41AF-BFDA-273E0FA2D0A9_1.jpg.html)
Thanks everyone. I was around 225 for about 5 hours, wrapped in foil at 170 and took to probe tender.
great shot of those bones! i need to add that to my to-do list. it's also great to see the vortex used to cook low & slow too - they do more than crisp up chicken skin.
Amazing smoke ring. Looked so juicy. Man that's awesome
That looks good, I should try smoking with the Vortex. I usually smokenate or snakenate.
Quote from: Tommy B on October 23, 2015, 11:32:35 AM
I cooked a slab of beef chuck ribs not too long ago... heavy course ground black pepper and kosher salt. Took about 6 hours on the WSM. 280 pit temp. good stuff. Apparently the chuck ribs come from right beside the brisket and has a very similar grain and taste.
(http://i822.photobucket.com/albums/zz145/tmbrookeolemiss/Smoker/E0690393-931C-4C95-B785-7361D4A47500.jpg) (http://s822.photobucket.com/user/tmbrookeolemiss/media/Smoker/E0690393-931C-4C95-B785-7361D4A47500.jpg.html)
(http://i822.photobucket.com/albums/zz145/tmbrookeolemiss/Smoker/98F90BB6-7545-4C39-98F5-DD259284C16A.jpg) (http://s822.photobucket.com/user/tmbrookeolemiss/media/Smoker/98F90BB6-7545-4C39-98F5-DD259284C16A.jpg.html)
That's a fred flintstone size bone!
(http://i822.photobucket.com/albums/zz145/tmbrookeolemiss/Smoker/56DD742A-929E-41AF-BFDA-273E0FA2D0A9_1.jpg) (http://s822.photobucket.com/user/tmbrookeolemiss/media/Smoker/56DD742A-929E-41AF-BFDA-273E0FA2D0A9_1.jpg.html)
i see the Ole Miss signature and the Oby's cup. Where you from, fellow Miss'ippian?
@feeshrman Born and raised in Texas but am a proud Ole Miss grad! I sure miss Obys poboys. Where do you hail from?
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Louisville, MS. About 25 miles south of Starkvegas! It's a small world, lol