First cook aka....Amateur pork porn.

J_Que · November 2012

DP Dusted Baby Backs on the felt line for about 3.5 hours @ 225. Toothpick test....Bend test....Ready! The family quickly realizes the power of the egg. :-) "J" is not so crazy anymore.

dlk7 · November 2012

Look really good - What internal temp did you have when you did the bend test? At 225, mine normally take about 5 hours.

Fred19Flintstone · November 2012

There you go J! If they tasted as good as they look, your family is very fortunate. Welcome to the forum! It's good to have you here. Make yourself at home.

cazzy · November 2012

The glaze looks good. What sauce did you use?

3.5 hours @ 225...they cooked much quicker than they should have.

Oh, it's always good when they realize you're not crazy.

nolaegghead · November 2012

brownchickinbrowncow

Looks sweet. I mean that literally. Nice job.

JerkChicken · November 2012

Looking like a pro already. I too, am surprised only 3 hours at that temp. Usually takes me 5 hrs as well.

J_Que · November 2012

dlk7 said:

Look really good - What internal temp did you have when you did the bend test? At 225, mine normally take about 5 hours.

Unfortunately I didn't have a thermapen at the time, so I couldn't get a good temperature reading. Because it was my first cook I agonized over how quickly they finished. Everything I've read on this and other forums showed that they should of cooked a lot longer, but the bite test finally proved it. It wasn't until a couple weeks later that I realize why they had cooked so much faster. I was shopping at the local market for another set of BB and thought that they were much larger then the ones I had previously cooked. When I got them home and reviewed my notes I realized the original pair were only one pounders. (1.2 and 1.1 respectively) I'm assuming the weight, coupled with my inability to keep the temp at exactly 225, caused the shorter cooking time. The next set of 2 pounders took almost 5 hours.

Austin Egghead · November 2012

That is my kinda porn-a slathered porkey

J_Que · November 2012

cazzy said:

The glaze looks good. What sauce did you use? 3.5 hours @ 225...they cooked much quicker than they should have. Oh, it's always good when they realize you're not crazy.

Thanks Cazzy. I used a thin honey glaze (1 part honey, 3 parts water) Heated it up in the microwave for a minute and then dabbed the ribs. It doesn't impart much in the way of taste, but it really shines up the presentation. Makes my mouth water every time I look at them!

nolaegghead · November 2012

We're on the world wide interwebs, aren't we? say it 1337-like - Pr0n, f00[) Pr0n

cazzy · November 2012

J_Que said:

cazzy said:

The glaze looks good. What sauce did you use? 3.5 hours @ 225...they cooked much quicker than they should have. Oh, it's always good when they realize you're not crazy.
Thanks Cazzy. I used a thin honey glaze (1 part honey, 3 parts water) Heated it up in the microwave for a minute and then dabbed the ribs. It doesn't impart much in the way of taste, but it really shines up the presentation. Makes my mouth water every time I look at them!

I glaze with Bone Suckn' Sauce...you should try it as the flavor is awesome on ribs.

henapple · November 2012

It's done when it's done...cooked 4 5lb bb this weekend. 6 hrs...shorter than usual but turned out great.

JerkChicken · November 2012

+1 on the Bone Sucker sauce. Finally got a couple jars and that stuff's fantastic. Probably my favorite at the moment.

cspearce2 · November 2012

+1 on the Bone Suckin Sauce...Awesome.

Stargaze · November 2012

I may do some ribs this weekend, gonna stop by Sams Club and see what kinda deals they got going.

J_Que · November 2012

That does it. I'm going to have to pick up a jar of the Bone Suckn' Sauce and report back. Thanks for the kind words everyone. I look forward to soaking up as much knowledge as you guy's are willing to dish out! J .

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