Whatchya smokin

[LPS]

That is one heck of a lot of meat Leech.  Well done sir!

[glenn57]

Pork and beef ribs. The 4ths going to be tasty up at the lake! 

Click-it! For view.

any leftovers????????

[Leech~~]

Pork and beef ribs. The 4ths going to be tasty up at the lake! 

Click-it! For view.

any leftovers????????

A few, with my name on um! 

[KEN W]

Aldi has St. Louis cut Ribs for $1.99 a lb again this week.

[KEN W]

Aldi has St. Louis cut Ribs for $1.99 a lb again this week.

[Leech~~]

Aldi has St. Louis cut Ribs for $1.99 a lb again this week.

huum, doesn't seem like any better sale, when posted 1hrs ago?   

[KEN W]

Aldi sales run from midnight this morning till midnight next Wed. Actually not starting till 9 when they opened this morning.

[glenn57]

As boar calls them .... shingles!

[LPS]

Smoked nords?  Good job.

[glenn57]

Smoked nords?  Good job.

yep. Thanks.

[Steve-o]

As boar calls them .... shingles!

In that case... pass me a shingle! 

[Leech~~]

As boar calls them .... shingles!

How many shingles can that roof have?   

Maybe you need to mount in your boat to keep track!   

[Cooperman]

2 baby backs so tender and juicy. Didn’t care for the rub I used, but otherwise great!

[mike89]

dang great lookin ribs!!!     

[LPS]

Beautiful ribs.      How long and how hot?

[Leech~~]

2 baby backs so tender and juicy. Didn’t care for the rub I used, but otherwise great!

What were your thoughts on the rub.  To sweet, to salty, to hot?  What did you use? 
A good rub can make you break a good rack.  I like more of a salty and smoking rib with a little hint of heat. 
I have never added brown sugar, but that's me.   

[Bobberineyes]

Those ribs look wonderful coop!!

[Cooperman]

Beautiful ribs.      How long and how hot?

About 4 hrs, 225-250. No wrap, no sauce.

[Cooperman]

2 baby backs so tender and juicy. Didn’t care for the rub I used, but otherwise great!

What were your thoughts on the rub.  To sweet, to salty, to hot?  What did you use? 
A good rub can make you break a good rack.  I like more of a salty and smoking rib with a little hint of heat. 
I have never added brown sugar, but that's me.   
The rub was Meatheads Memphis dust, and it does have brown sugar in it, and that is what I didn’t like. And yes, I would’ve like a little heat.

[Leech~~]

2 baby backs so tender and juicy. Didn’t care for the rub I used, but otherwise great!

What were your thoughts on the rub.  To sweet, to salty, to hot?  What did you use? 
A good rub can make you break a good rack.  I like more of a salty and smoking rib with a little hint of heat. 
I have never added brown sugar, but that's me.   
The rub was Meatheads Memphis dust, and it does have brown sugar in it, and that is what I didn’t like. And yes, I would’ve like a little heat.

It does kind of suk when you buy a big jar of rub and it's to sweet.  I've actually just thrown whole new jars out at first taste knowing I wouldn't like ribs made with it.   

[mike89]

done that too...   

[tangle tooth]

Got the turkey soaking in the brine. I know it's looking forward to spending time in the smoker tomorrow.

[LPS]

Got a chunk of beef back ribs all rubbed last night and am gonna smoke in the new Pitt Boss today.  250 till about 170 then wrap till about 200.  Then sauce for a few minutes.  Did this with pork ribs and they were the best I ever made.  Takes about 2.5 - 3 hours to get to 170.  Another 1.5 hrs to get to 200ish. 

[Bobberineyes]

Sounds great lps, we gotta drool over some pics. The only beef ribs I've seen around here are small 2 bone chunks.

[LPS]

My new grill has made my stuff much better so hope these turn out great too! I will do some pics. 

[mike89]

which pit boss did you get LPS??

[LPS]

Got it at Menards.  PB1250CS   So Pitt Boss 1250 sq in of cooking area and Competition Series.  Like I said earlier that the wifi was not a big deal to me but I love it.  Fun to look at your phone and direct things and see temps of probes.  That is big stuff to me in my IT world.  LOLOL I think it was $699.  Just got a insulated cover to cook in colder weather.  AND this is so important!!!   This model has a removable ash box underneath so you don't have to access it from inside which means taking out all of the grates and plates and stuff.  Did it for 12 years.  When I saw that feature I knew it was the one I wanted.  Temp seems accurate as heck. 

[LPS]

This is the beef ribs at 2 1/2 hours.  Never spritzed or anything.  Did when I put them on but didn't peek.  They were about 175.  Now they are wrapped and will let them sit there for an hour and check on them.  I guess you want around 200 degrees or a little more to be done.   This has really changed my game.  LOL 3-2-1 was overcooking them and watched some videos on the Tube about this. 

[fishwidow]

I have a Pit Boss Kamado. Just want to mention that they have outstanding customer service. I had two issues and neither one was their fault, but they replaced both items at no cost.

[Bobberineyes]

This is the beef ribs at 2 1/2 hours.  Never spritzed or anything.  Did when I put them on but didn't peek.  They were about 175.  Now they are wrapped and will let them sit there for an hour and check on them.  I guess you want around 200 degrees or a little more to be done.   This has really changed my game.  LOL 3-2-1 was overcooking them and watched some videos on the Tube about this.

I always chuckled over the 3 2 1 method,   good for you lps!