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Back to basics

Focker
Focker Posts: 8,364
edited August 2015 in EggHead Forum


Always prefer spares(price, flavor, size)
Its been several years since babybacks were in the rotation.  Had a hankering, delegated the WSM and Digi Q for today's task.  

Ripped a couple of mulberry discs with the sawzall and got things started.


In a pinch, decided to use up the rest of the pork chop rub on hand.
http://www.savoryspiceshop.com/blends/longs.html

Set pit temp at 240, 3 hours later, foiled for an hour in a few ounces of Cherry Coke and Cider Vinegar(another technique that hasn't been done in several years), back on the grill for almost 2 hours.  Glazed last 30 min with Blues Hog Original cut with cider vinegar.  




Good thing those Yetis are easy to clean.

Was nice to rehash an overlooked cook.  

thanks 
Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."

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Comments

  • cazzy
    cazzy Posts: 9,136
    edited August 2015
    Clean plate = great meal...even for a scrub!   :tongue: 
    Just a hack that makes some $hitty BBQ....
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    Nice cook and the young fella looks like he loved 'em!
    Flint, Michigan
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  • pgprescott
    pgprescott Posts: 14,544
    Wow! Those look as good as your pies. Nice place mat! Pies never to far away, huh? The pic of the ribs on the WSM is awesome! Oh, the smiling son is also quite nice. 
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  • Focker
    Focker Posts: 8,364
    @cazzy,
    I know. lol

    Was a nice summertime cook.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • midwestsmoker
    midwestsmoker Posts: 448
    Very nice
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  • Focker
    Focker Posts: 8,364
    Fred19Flintstone said:
    Nice cook and the young fella looks like he loved 'em!
    @Fred19Flintstone,

    Thanks.  He would eat a turd glazed with Blues Hog.  =)
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited August 2015

    pgprescott said:
    Wow! Those look as good as your pies. Nice place mat! Pies never to far away, huh? The pic of the ribs on the WSM is awesome! Oh, the smiling son is also quite nice. 
    @pgprescott,
    Appreciate the kind words my friend.  Enjoying the last days of summer before its time for him to hit the books. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • WeberWho
    WeberWho Posts: 11,602
    Looks real good!  
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • SGH
    SGH Posts: 28,989
    Great looking grub brother, and on the ole Weber to boot.  Solid.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • GATraveller
    GATraveller Posts: 8,207
    Those bones looked like they've been hit by flesh eating beetles. Sign of some tasty protein. Jam up job dude. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • YukonRon
    YukonRon Posts: 17,450
    When something looks that awful, you need to send them to me. I will dispose of them personally, at no charge. Also, please send the side dishes, utensils and napkins, so I can make sure, all is taken care of properly. J/K!!! Looked killer, and honestly, I would still be gnawing on the rib bones!!!
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Focker
    Focker Posts: 8,364
    edited August 2015
    Thanks much guys.

    @YukonRon, wish I could.  Anytime you're in this neck of the woods, you're always welcome. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Legume
    Legume Posts: 15,938
    I love the color on those ribs and the expression on your son's face is priceless.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Focker
    Focker Posts: 8,364
    Thanks @Legume
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    That is a picture perfect slab o ribs.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Focker
    Focker Posts: 8,364
    Thank you @SmokeyPitt
    Love the WSM Digi Q combo......stupid easy. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SGH
    SGH Posts: 28,989
    Focker said:
    Love the WSM Digi Q combo......stupid easy. 
    The ole WSM will sure turn out some fine grub. I have never tried a controller though. I guess I'm either stuck in my ways or a glutton for punishment. Again, great looking grub my friend.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Focker
    Focker Posts: 8,364
    edited August 2015
    SGH said:
    Focker said:
    Love the WSM Digi Q combo......stupid easy. 
    The ole WSM will sure turn out some fine grub. I have never tried a controller though. I guess I'm either stuck in my ways or a glutton for punishment. Again, great looking grub my friend.  
    Thanks again Scotty.  Pound for pound, it is a phenomenal cooker.  Actually prefer Q off it, over the eggs.  Efficient, with lots of air moving through using the Piedmont Pan (waterless) mod.

    The egg comes in handy though, convenient, and gets the nod in cold and/or windy weather conditions.  Nice to have options here in the winter.  IMHO, an ATC on the egg is overkill if you build the right fire and run it 250 minimum.  Seems like my snuffed fire issues were when I tried to run overnighters at 220.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    I will be using my DigiQ2 next weekend because I'm cooking butts for 100-120 people.  I'm figuring 30 lbs.  I'm pretty confident I can go "Old School", but I'm using the DigiQ2 because I'll never hear the end of it if there's a screw-up.  
    Flint, Michigan
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  • Focker
    Focker Posts: 8,364
    edited August 2015
    Fred19Flintstone said:
    I will be using my DigiQ2 next weekend because I'm cooking butts for 100-120 people.  I'm figuring 30 lbs.  I'm pretty confident I can go "Old School", but I'm using the DigiQ2 because I'll never hear the end of it if there's a screw-up.  

    A good insurance policy Fred.  Running a little hotter on butts is too.  Had a couple of close calls myself.  Fortunately, caught them in time.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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