YABBA DABBA DOOO

FlaPoolman

Fred Flintstone special. 13 1/2 pounds of pork made 6 large country ribs. Started at 275° indirect.

13 1/2 # divided by 6



the flip at 1 1/2 hrs



Vidalia onion with butter and shaken the tree.
Used all my swamp venom on the ribs :(



Foiled 2 for 1 hr. after 3 hrs total.Then finished with Rasberry chipotle sauce. Internal was 190 when pulled. The onion was great to. (Didn't use your stash Big'un).
and now coming off. Wife loves them not me :(



4 more left and temp is 170° now. Gonna foil them now for an hour and finish the same.



HAPPY 4'TH TO ALL.

"Sparky"

And a happy 4th to you buddy.That is alot of meat for a little guy like yourself :laugh: Enjoy your dinner man B)Just f'n with ya

thirdeye

Those are some great lookin' pork steaks!!!



Have a Happy July 4th

BamaFan

Man those look good. Country ribs are one thing I have not tried. Will put them on the list now. How did you do the onion?

East Cobb Eggy

Wow, I really like to blooming onion idea.

Does it come out with a bit of a crunch?

Greg

FlaPoolman

Sliced it like a bloomin onion and tucked thin butter slices in the wedges then dusted with shaken the tree (used all my swamp venom on the ribs :( ) Threw on indirect for about 1 1/2 hrs with the ribs. It is good but better if you have a large onion.

BamaFan

Thanks so much !

FlaPoolman

No but thats a thought. Might be able to pull then brown. Thanks I'll have to try that next time.

Eggtucky

I do 'em the same way Pat but I stick a beef bouillion cube down in the middle of the onion..gonna try swamp venom on mine tonight!..sounds great...

Car Wash Mike

Pat, you really have that cook down. Looks really good.

Mike

FlaPoolman

Thanks Mike, These came out better than the first one's which were pretty good. Third time's a charm?? or am I pushing it? Any way gonna order another batch custom cut like these again next week. These are really fun and easy to cook.

Beli

That Raspberry Chipotle, looks delicious on those flintstone's. Congratulations!!!!

FlaPoolman

Thank you Beli. Just pulled the other 4 and they are falling apart. Did you get the recipe from your friend? That was a great looking meal you posted earlier.

Ross in Ventura

Pat,
Good looking cook, I love those Onions too. Happy 4th.
Ross

Beli

Already asked him for it.....he is one of those busy lawyers...you know......hope to get it soon.. :unsure:

FlaPoolman

LOL hope it doesnt cost you $300 an hour. :S :(

Stanley

300 pesos/hr - such a deal!

East Cobb Eggy

So how do they turn out?

Like a side of sauteed onions or a appetizer of a blooming onion.

Greg

Big'un

Those look great! And I'm glad you used discretion when it came to the glaze. :woohoo:

FlaPoolman

More like sauteed. Have to find a way to crisp them up but they were good.