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First cook aka....Amateur pork porn.

J_Que
J_Que Posts: 223
in Pork
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.         
I know all the rules, but the rules do not know me.

Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975
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Comments

  • dlk7
    dlk7 Posts: 1,053
    Look really good - What internal temp did you have when you did the bend test?  At 225, mine normally take about 5 hours. 

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    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.
    Flint, Michigan
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  • cazzy
    cazzy Posts: 9,136
    edited 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.
    Just a hack that makes some $hitty BBQ....
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  • nolaegghead
    nolaegghead Posts: 42,109
    brownchickinbrowncow

    Looks sweet.  I mean that literally.  Nice job.
    ______________________________________________
    I love lamp..
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  • JerkChicken
    JerkChicken Posts: 551
    Looking like a pro already. I too, am surprised only 3 hours at that temp. Usually takes me 5 hrs as well.
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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  • J_Que
    J_Que Posts: 223
    edited 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.
    I know all the rules, but the rules do not know me.

    Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    That is my kinda porn-a slathered porkey
    Large, small and mini now Egging in Rowlett Tx
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  • J_Que
    J_Que Posts: 223
    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 know all the rules, but the rules do not know me.

    Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975
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  • nolaegghead
    nolaegghead Posts: 42,109
    We're on the world wide interwebs, aren't we?  say it 1337-like - Pr0n, f00[) Pr0n
    ______________________________________________
    I love lamp..
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  • cazzy
    cazzy Posts: 9,136
    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.

    image
    Just a hack that makes some $hitty BBQ....
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  • henapple
    henapple Posts: 16,025
    It's done when it's done...cooked 4 5lb bb this weekend. 6 hrs...shorter than usual but turned out great.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • JerkChicken
    JerkChicken Posts: 551
    +1 on the Bone Sucker sauce. Finally got a couple jars and that stuff's fantastic. Probably my favorite at the moment.
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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  • cspearce2
    cspearce2 Posts: 107
    +1 on the Bone Suckin Sauce...Awesome.
    Kind Regards...Papa C
    Peachtree City, GA
    2-XLBG's E...Webber 22" kettle, Retired Gas Grill
    Roll Tide!!!
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  • Stargaze
    Stargaze Posts: 68
    I may do some ribs this weekend, gonna stop by Sams Club and see what kinda deals they got going.
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  • J_Que
    J_Que Posts: 223
    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 .
    I know all the rules, but the rules do not know me.

    Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975
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