50+ thread

$400? ... I'll take 4 please.


and

 

The ribs in the picture were actually a 3 hour cook. A quicker recipe than I usually do. I had never wrapped them until recently but found it really helped makeing them even more tender, I bought a rib rack but haven't tried it yet. i'm cheating now with a traeger but used to cook them with all wood.

 

Yep ... he's grown up now and ready for adventure. Only 2 small and 1 long remained after washing. They'll come out with a waxing. But there'll be more, I guarandamntee it.

Farmer Stitch:

 

You got that backwards ... this is exactly why I have nice things ... and no longer a POS Ram.

 

Not destroyed, gentle trail ride to my friends cabin/farm. It's a scratch...get over it...Stitch and I have.

... and NO F'n WAY I'M OWNING ANYTHING OTHER THAN TOYOTA AGAIN ... except maybe a classic 1973 Ford F100 if I can find one when I fully retire.

 

A pellet pooper?! AKA Easy Bake Oven



Just kidding Chris my Automatic Temperature Controller for my Weber Smoky Mountain is not very different. At all. And love it.



Rock Steady Baby




Also agree with doing them how you want them. For years did ribs with some tug on them then both sons moved out. After they moved back they wanted them fall off the bone tender AND sauced. Too much Applebee's was my first thought... Then I started wrapping them and saucing, damn I have to admit I like it a lot.



They weren't used to the smoke ring at first, thought the red was uncooked meat. Must be their mothers influence LOL. Sure are a lot better than the ribs of the first blacktail I shot in Washington State and tried to smoke over a campfire in the 70's...

Pretty sure you have tag alders there too



Natures pinstripe at its finest. I gave up on it and call it a day. Your not driving a minivan after all It is life. At its finest.

 

Just saw that on the USGS website !!! , did you see the 2.8 in Anthony Kansas ??

 

I wish I had hours to cook the ribs.

Got home after 1700 and ate buy 1930. I used a Santa Maria rub, usually for Tri tip, then high heat to sear and then limit the air and slow cook them for 2 hours. Slather at the end. They were still really good.

I got rid of 2 smokers and a large grill during construction, they got tossed around and rained on. So I am down to my 18" Weber.

I got out of the cooking thing, used to smoke Salmon and briskets on the weekends and just BBQ every night.

Now I mainly roast or crock pot it.

Maybe when I retire

6.5 years to go.

 

Good Morning Everyone

 

Yes we do.

 

Had a ground hog diggin around the shed, shot him and he was good enough to come out and die on the edge of the patio. Just started to smell and attract flies when I disposed of the body we still got a few flies in the house but nothing like when we had horses!

Almost exactly how I do mine

Stitch is getting there Rob.

Have a good day! I'm going to go work on 7am!

 

If you are having a problem with flies like I do the best thing to keep them from entering your house is a Victor M380.



I had one last year and it worked great. I setup my second one three days ago and it has about 100 in there now. I sat down next to it before dark and watched 6 fly in and drown in about 10 minutes. I had swirled the stuff in it and the attractant caused many more to swarm around it but not go in quite yet. They are so attracted by the smell they don't go near the back door. A win just for that.

 

Good Friday morning all!

 

ITS FRIDAY,

 

It helps if the doors and windows are closed or at least have screens...
Just a thought..

 

Finally Friday