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View Full Version : Spares Done Thursday



crewdawg52
03-13-2008, 04:35 PM
Trimmed spareribs, not Stlouy style........maybe Dawg style....had to remove part of the sternum, and make them kinda "prurdy" :chickn4:

http://i195.photobucket.com/albums/z119/crewdawg52/ribthurs002.jpg

In the smoker......Gettin exciting.....isn't it! :cheer:

http://i195.photobucket.com/albums/z119/crewdawg52/ribthurs003.jpg

Guess! :smack:

http://i195.photobucket.com/albums/z119/crewdawg52/ribthurs004.jpg

More excitment to come!!!:wings:

BA_LoKo
03-13-2008, 04:38 PM
Looking good, Geoff!! I look forward to reading your updates and seeing more pictures. :thumbs up:

TX Sandman
03-13-2008, 05:05 PM
Looks like some good bones, dawg!:woohoo:

crewdawg52
03-13-2008, 07:24 PM
Done after 5 1/2 hrs in the drum. Flipped and spritzed with apple juice every 45 min. Used a chunk of black cherry and one of peach. No foil. Au Natural!!!!
http://i195.photobucket.com/albums/z119/crewdawg52/ribsdone001.jpg

Sliced and ready to eat. Good, very good, and tasty. But not comp ready. Done better. Got to keep practicing for the season coming up! Still better than leftovers though!
http://i195.photobucket.com/albums/z119/crewdawg52/ribsdone002.jpg

BA_LoKo
03-13-2008, 07:47 PM
Nice, dawg. Very nice!!

BlazerQue
03-13-2008, 07:57 PM
Mighty tasty looking.

Bbq Bubba
03-13-2008, 09:03 PM
Lookin good bruder!! What ya trim those with, butter knife?? :misbehaving:
Why not comp ready? tenderness? Gonna have to foil those babies sooner or later!
That's how i do mine on the drum, no foil, but have skipped the flipping and spritzing lately!
BTW, i didn't get my invite :msn-wink:

peculiarmike
03-14-2008, 10:45 AM
Most FINE looking ribbies! Makes me want to pull some out to thaw and light the fire.
I prefer the "no foil" method. Gives that bit of "bite & chew" when you tear into them, and that's what you want for a comp. No "falling off the bone".
I really like the bark the drum gives when you get a good coat of rub on them and then spray with apple juice.
So, you got the "tall" BDS, how's it working for you?
How many holes in the bottom of the drum and what size? Same for the lid? Looks like you have one plug out on the bottom. Do you run with all open on the lid?

gunrunner2491
03-14-2008, 12:02 PM
Loooooooooooking gooooood

crewdawg52
03-15-2008, 06:53 AM
Most FINE looking ribbies! Makes me want to pull some out to thaw and light the fire.
I prefer the "no foil" method. Gives that bit of "bite & chew" when you tear into them, and that's what you want for a comp. No "falling off the bone".
I really like the bark the drum gives when you get a good coat of rub on them and then spray with apple juice.
So, you got the "tall" BDS, how's it working for you?
How many holes in the bottom of the drum and what size? Same for the lid? Looks like you have one plug out on the bottom. Do you run with all open on the lid?

With you on this Mike. I love the bark the drum gives meats and the "bite & chew". Tenderness was comp ready, just "something not there" feeling.

BDS does a great job on everything. Easy to use and control temps.
It had 3, 3/4" holes but I had 2 of them drilled out to 1". Screwed in a ball valve in the 2 1" holes. Easier to control airflow by just turned the handle instead of pulling out, or replacing the cap that the drum comes with. The one hole you see never geets covered. If I have to control air, now I just close or open the the ball valves. On the lid, cant remember how many holes in it (in memphis now) but I think it is either 8 or 10, 1/2" holes. I never cover them up. All stay open or unplugged.