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Community => Butchering, Cooking, Recipes => Topic started by: Blacklab on July 30, 2022, 01:07:19 PM

Title: 3.5 hrs in
Post by: Blacklab on July 30, 2022, 01:07:19 PM: The Boss just poured apple juice over then wrapped in tin foil :tup: see ya in about two hrs😉🥃🇺🇸
Title: Re: 3.5 hrs in
Post by: wadu1 on July 30, 2022, 01:36:33 PM: Quote from: Blacklab on July 30, 2022, 01:07:19 PM
The Boss just poured apple juice over then wrapped in tin foil :tup: see ya in about two hrs😉🥃🇺🇸
OK, I give? What kind of beast are you doing?
Title: Re: 3.5 hrs in
Post by: Blacklab on July 30, 2022, 02:06:31 PM: Sorry spare ribs cut to st louis. 😉
Title: Re: 3.5 hrs in
Post by: wadu1 on July 30, 2022, 02:46:51 PM: Quote from: Blacklab on July 30, 2022, 02:06:31 PM
Sorry spare ribs cut to st louis. 😉
One of my favorites to smoke that or short ribs. I use a maple bacon dry rub; apple pellets then spritz down with apple juice every 45-60 minutes. I smoke at 180 for 8 to 9 hours. The serve with a BBQ sauce on the side. I'm having leftover ribs tonight. :EAT: :brew:
Title: Re: 3.5 hrs in
Post by: Blacklab on July 30, 2022, 03:31:02 PM: Sweet!!!🤑🤑🤑

My father in law was famous for “ Amen dig in” enjoy👍

30 mins to sauce😉
Title: Re: 3.5 hrs in
Post by: Blacklab on July 30, 2022, 04:12:17 PM: Baby rays with pickled jalapeno juice 1/4 cup tops
Title: Re: 3.5 hrs in
Post by: wadu1 on July 30, 2022, 04:22:29 PM: As my father-in-law would say "Stick in until you stick out".
Title: Re: 3.5 hrs in
Post by: Blacklab on July 30, 2022, 05:19:33 PM: 🤪🤪🤪

Done 🤑😉🥃🇺🇸
Title: Re: 3.5 hrs in
Post by: rasbo on July 30, 2022, 07:17:07 PM: Yum,st Louis style is my favorite
Title: Re: 3.5 hrs in
Post by: Mech on August 02, 2022, 03:36:54 PM: Yum.
Are those pork belly burnt ends in that casserole dish?
Title: Re: 3.5 hrs in
Post by: Blacklab on August 02, 2022, 06:52:49 PM: Beans with bacon and pinneapple
Title: Re: 3.5 hrs in
Post by: pianoman9701 on August 03, 2022, 08:02:43 AM: :drool: Nice ribs, you guys. I'm waiting for the next sale on brisket. The recipe calls for 3 hours in the smoke and 62 hours at 140F sous vide. I get a small brisket - 7-8 lbs - to fit in my Weber Tallboy. And, there's only two of us.
Title: Re: 3.5 hrs in
Post by: Blacklab on August 03, 2022, 10:38:39 AM: Brisket 🤑🤑🤑