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05-18-2008, 03:21 PM
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#1
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2 Rivet Member
1973 Argosy 22
Hendersonville
, Tennessee
Join Date: Mar 2008
Posts: 26
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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.
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05-18-2008, 03:40 PM
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#2
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Rivet Master
2007 23' International CCD
Lapeer
, Michigan
Join Date: Oct 2003
Posts: 7,082
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You're killing me! YUM. That is quite the set-up. Are you accepting internet orders and FED EXing them?!
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05-18-2008, 04:00 PM
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#3
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Rivet Master
1963 26' Overlander
Austin
, Texas
Join Date: Feb 2008
Posts: 2,640
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Looks great Hawkey! What do you like to use for a rub?
Since you're clearly a BBQ afficionado, you should check out my Texas BBQ thread that I did last week:
http://www.airforums.com/forums/f161...nty-41889.html
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05-18-2008, 05:42 PM
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#4
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Restorations done right
Commercial Member
1962 26' Overlander
1961 26' Overlander
Vintage Kin Owner
Currently Looking...
Baltimore
, Maryland
Join Date: Aug 2007
Posts: 5,545
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utee94 and hawkeye5, I am getting tired of you guys making me so hungry right after I eat dinner... stop it before I light a fire and boil some tar
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05-18-2008, 06:01 PM
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#5
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2 Rivet Member
1973 Argosy 22
Hendersonville
, Tennessee
Join Date: Mar 2008
Posts: 26
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Utee94, I use my own rub. I lightly coat the ribs with yellow mustard, then a rub made of equal parts Grub Rub, TxJoy Special, and Cholula chili roast garlic. Then add a couple tablespoons of Tony Chachere's creole seasoning.
I wrap each slab in Saran Wrap and refrigerate overnight. I take them out of the fridge at least two hours before they go in the smoker.
Here ya go 62overlander:
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05-18-2008, 06:12 PM
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#6
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Restorations done right
Commercial Member
1962 26' Overlander
1961 26' Overlander
Vintage Kin Owner
Currently Looking...
Baltimore
, Maryland
Join Date: Aug 2007
Posts: 5,545
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it, it, it is boiling and I am going to the store for goose feathers, sparing no expense on the feathers. Don't choke on one of those bones....
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05-18-2008, 06:16 PM
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#7
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Cyclist
2007 28' International CCD
Windermere
, Florida
Join Date: Feb 2007
Posts: 457
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Had fried Tofu tacos tonight.
They were pretty good actually.
Tom
__________________
2007 28' Int CCD.
2011 F 250 Big Honking Diesel
DTV 5lnb on a tripod.
Wilson wired repeater with YAG.
Two big screens
15dB Backfire WiFi antenna and WaveMagnum
Centramatics.
Hawkshead Tire Monitors.
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05-18-2008, 06:27 PM
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#8
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2 Rivet Member
1973 Argosy 22
Hendersonville
, Tennessee
Join Date: Mar 2008
Posts: 26
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Well, 62overlander, look at it this way, you have better crab in Maryland than we have in Tennessee. At one time I traveled to Baltimore frequently on business and I love those crab shacks where they dump a tray of crab on the table and you whack them with a small wooden mallet.
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05-18-2008, 06:32 PM
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#9
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Rivet Master
1963 26' Overlander
Austin
, Texas
Join Date: Feb 2008
Posts: 2,640
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Yup, when I head up to New England I make sure to pound down as much crab and lobster as possible. We just don't get it down here like you can up there. For you it's more plentiful, cheaper, fresher, and just overall better. Every region has its specialty that's for sure.
Hawkeye, your rub sounds great to me. Mustard is fantastic for all kinds of smoked and roasted meats. I do a leg of lamb in the oven with mustard as a primary ingredient in the seasoning, it turns our beautifully.
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05-18-2008, 06:34 PM
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#10
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Restorations done right
Commercial Member
1962 26' Overlander
1961 26' Overlander
Vintage Kin Owner
Currently Looking...
Baltimore
, Maryland
Join Date: Aug 2007
Posts: 5,545
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You come to my house and we will do it home style.... crabs, corn ,tater salad, mader salad, and nati bohs on ice. Our crabs all come from the gulf now, not enough in the bay to satisfy the demand. Just let me know and we will have you in. I still hope you choke on one of those bones.
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05-18-2008, 10:29 PM
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#11
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Rivet Master
1986 25' Sovereign
Southern Middle
, Tennessee
Join Date: Mar 2002
Posts: 3,319
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Quote:
Originally Posted by Hawkeye5
Utee94, I use my own rub. I lightly coat the ribs with yellow mustard, then a rub made of equal parts Grub Rub, TxJoy Special, and Cholula chili roast garlic. Then add a couple tablespoons of Tony Chachere's creole seasoning.
I wrap each slab in Saran Wrap and refrigerate overnight. I take them out of the fridge at least two hours before they go in the smoker.
Here ya go 62overlander:
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Oh I get it now. You wait until I leave Tullahoma to come to TX. and you fire up the grill. I'm gonna call my brother-in-law in Goodletsville to pay you a little visit! Just kidding. They look great.
__________________
Craig
AIR #0078
'01 2500hd ext. cab, 8.1 litre gas, 5 sp. Allison auto
3.73 rear end
Mag-Hytec rear diff cover
Amsoil Dual by-pass oil filtration system
Amsoil synthetics all around
265 watt AM Solar, Inc. system
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