Charlotte, NC area: hate on OP, houses, boats & hoes

@SearArtist
So I looked at that, and I think I would have had the same issues with the bolt going back towards the rear.

Also, the price of bolts these days.. amirite? lol

 

@SearArtist was just kidding, If you put the bolt in backwards and the nut rattles off one day you're in for a world of hurt. Toyota puts them at a slight incline for a reason.

 

Oh, haha. I had seen people mentioning it, in what I thought were informative videos/forum posts.

Now you're telling me yootubz and TW isn't a bona fide resource. Today hurts..

 

You get that sleeve separated @Bannerman ?

 

3-2-1 Ribs.

 

You’re doing it wrong!

 

K. None for you then.

 

That's fine! I've got 3 slabs to cook tonight! I got to stop buying in bulk! Forgot to get them in the freezer!

 

These were on sale at HT so I grabbed them on a whim. First rib smoke though.

 

When I did my lift I took a week off work and spent about 4 hours a day putting it in. Started Sunday finished Wednesday. I must be slow, but it was my first install. It was aligned and had new tires and wheels put on Friday.

Leaf springs, shackles, rear shocks, rear BPV, coilovers and UCAs were replaced/installed.

Plus I get something called gram points for the coilovers being blue so that’s cool. Still haven’t figured out where to redeem them...

 

THIS.


2-2.5hrs @ 275 uncovered
~1hr wrapped with whatever you want inside the foil or until internal hits 204-208F
15-20mins uncovered and coated with your bbq sauce of choice

Two fat men can't be wrong.

 

Haha. Watched that one last night and that was the plan for these but the 3-2-1 required a little less attention and it’s still a work day. I’ll try those on a Saturday next time.

 

Sliced open the rib packaging... stank as fuck!


Ya know, that smell in between Johnson’s moms legs! Yea... but not as bad!!

Which would lead one to believe I’d still cook and eat these! However; I’m not THAT drunk yet!

 

Should be just to your liking, I don't see the problem....

 

IM NOT THAT DRUNK yet....

 

2 trash bags and $50 in rib meat! It was dated sell by feb 5th! Fml! Packaging must not of been sealed enough. Although the stench didn’t leak into the fridge, maybe just too much air in it.. I dunno! Kinda pissed!

 

When I first starting smoking my meats , it was at 225. Well that took forever and realized I could produce the same result in much less time at around 300. So that's what I do now.

 

Call the store, last time that happen to me, I went in and the butcher have me a ticket for that amount of meat for free. I had bought a whole bunch of rank chicken at Fresh Market.

 

Same results? Or good enough results?! You’re doing it wrong!

 

The angle is for anti-dive the bolt put in that direction is for the said reason to not fall out if the nut comes off.