Thread: Smoked ribs

I prepared the ribs yesterday afternoon. Started the charcoal at 6am. Added another chimney of charcoal (Ranchers) and a chunk of hickory about 6:30. Ribs went on at 7:30. Cooked low and slow at 225. Turned them at 10:30. Ate at 12:00. Mighty fine.

Man,those look good,you just dint make enough

Originally Posted by Traveller

Man,those look good,you just dint make enough

Totally agree.......

And why were we not told of this sooner?

I've got to say, ever since I gained 30lbs, and subsequently worked my bollocks off to shed 29 of it so far, I haven't been a big eater (the way I used to be that is.) I don't let my belly get carried away by temptation as frequently. But shit..I damn near licked the monitor when I saw those. Even now, ribs are something I could gorge myself on with sickly indulgence. I could have eaten the lot of those with no remorse what so ever. DIets be damned! I want my ribs!

You're a very cruel man for taunting ravenous meat eaters such as myself with highly detailed photographs of backyard culinary masterpieces of that caliber.

Now if you'll excuse me, I'm off to the kitchen for a snack.

Thank you for your kind words. Belive me, if I could host a SRP BBQ in my back yard I'd do so in a heartbeat. Plenty of ribs, beans and potato salad with cold long necks to wash it all down.

Ya know, that ain't a bad idea! I live on an 80 acre farm and I have three smokers. We do have a big bash every Labor Day Sunday. Keep it open.

Those are some tasty looking appetizers. If I had to give up 'Q to live another ten years, I'd rather have the 'Q. I'm planning on doing about thirty pounds or so of mostly country style ribs this weekend. 'Course, I'll have a few slabs of St. Louis cut spares for fun as well.

Wayne

Wayne, I'm a native Iowan. Originally from Monroe. Where are you located?

Originally Posted by Hawkeye5

Thank you for your kind words. Belive me, if I could host a SRP BBQ in my back yard I'd do so in a heartbeat. Plenty of ribs, beans and potato salad with cold long necks to wash it all down.

Hey,just host a SE SRP BBQ- If you make it they will come- There are plenty of guys in TN, ALA, & GA.

I'd be willing to do it in Chattanooga which might be a place central. If there is interest we can bring it on.

I have 4 different smokers and I am it could be done via pork buts and brisket.

I am a BBQ enthusiast and judge at profesional contests sponsered by Kansas City BBQ Society. I am judging in Cartersville Ga during the upcoming SRP weekend in Ashville (June 6) and cannot go there.
Let's see if there is interest.
Headdoc