I picked these up a month ago and tossed them in the freezer.
Not the meatiest ribs, that's for sure. They were $3/lb, and this pack was just more than 4 lbs.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1660.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1660.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1661.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1661.jpg.html)
Each rack got a generous slathering of Lea & Perrins.
One rack got some Montreal steak spice, and the other got another 2012 spice edition.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1662.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1662.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1672.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1672.jpg.html)
I set up the charcoal in the fuse / snake method. Counterclockwise, of course. :D ;) It's beef, right?!
I used up all of the apple wood from 2010 for this cook ... Finally, I can start using 2011 wood. :D 8)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1668.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1668.jpg.html)
I lit 20 briquettes. Then dumped them on to start the fuse.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1667.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1667.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1669.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1669.jpg.html)
I like to pre-heat for about 10 minutes with the intakes fully open. Then put the meat on.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1670.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1670.jpg.html)
After the meat goes on, I keep the intake fully open for about 15 minutes.
I then turn them down to this level, and walk away. Sort of like, "Set it 'n' forget it."
I like the results that I get from doing this. I have fiddled with temps over the years.
Now, it's just .... ef-it! I can get good results without messing with it too much.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1666.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1666.jpg.html)
This gave me time to work on my "Scorched Earth" project. :) :D ;D ;D 8)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1663.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1663.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1664.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1664.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1665.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1665.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1671.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1671.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1626-1.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1626-1.jpg.html)
I normally don't peek. Here they are after 3 hours.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1673.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1673.jpg.html)
Ready to come off after nearly 5 hours.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1677.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1677.jpg.html)
Some basmatti rice and steamed / boiled kale ... healthy eating, eh?!!! :D
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1679.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1679.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1680.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1680.jpg.html)
A bowl of bones for the neighbor. He's got a couple three dogs.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1681.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1681.jpg.html)
Thanks for looking. Hope everyone is enjoying their weekend. :D
"Counterclockwise, of course. It's beef, right?!"
If you say this ^^^^ then do this vvvvvvvvv......I get confused....
Quote from: MacEggs on May 17, 2013, 05:10:25 PM
I lit 20 briquettes. Then dumped them on to start the fuse.
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1667.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1667.jpg.html)
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1669.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1669.jpg.html)
But when they turn out like this, I don't care about all that other stuff !!!
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1680.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1680.jpg.html)
Good Show Mark !!
Not as sad as you might have thought?
PS: Beef, clockwise...Pork, counter....
So did you think they turned out ok? They looked pretty good. That seemed like a lot of wood to put in. I know you can use too much hickory, but I can say Ive never used too much apple to this point. Did it have an overly smokey taste?
Also, I was looking for "finished" pics of your yard too since you had 5 hours time to work on it! LOL
Do you notice any off-flavoring from leaving the bark on the branches? I was taught to always remove the bark and only use heartwood for smoke wood
Quote from: 1buckie on May 17, 2013, 08:09:11 PM
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_1669.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_1669.jpg.html)
1buckie: Holy sh!t, Ken! I can't believe I typed that. :-\ Of course, I meant to say clockwise. ??? Thanks for that! ;)
It was just the 2 of us, so we still had a decent feed, considering it was mostly bone. :D
Jeff: Thanks, dude! Normally I go with fist sized pieces ... 4-5 at most. These were much smaller. Wanted to use them up.
I found that it was not overly smoked. No after pics of the yard. Overseeded, some fertilizer, then the sprinkler. :D 8)
timleo: I have never had any issues with using bark. Also, wood from branches should not be a problem.
I use wood from the entire tree .... except for the real thin stuff, twigs, etc. :) :D
Quote from: MacEggs on May 17, 2013, 05:10:25 PM
Not the meatiest ribs, that's for sure.
Same issue here. I made some a couple days ago and I don't think they had as much meat as yours. I like how they taste, but when I factor the waste into the price, the meat must be pretty expensive. Looks like yours came out good as well.