<placeholder> while I cull through / process th pics...meantime, jus imagine my usual, borin prattle, an I'll see yall in a while lol
</placeholder>
<actual content></actual content>nuff said...lol
<prattle>
Reckon it all started out innocent enough, leastwise purty near bout as 'innocent enough' as is achievable... I ain't fessin to nuthin
Started off with some bogo "pre-seasoned" country style pork ribs, from Dillons...
Last edited by Mr. Bones; July 14, 2019, 03:03 PM.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Okay, so, cat's all outta th bag, per above... Never, previous, made me no "Country-Style Ribs", as I reckoned everything I cook will end up "Country-Style", anyhow, an who would ever buy ribs without a bone?
But, caught in a moment's whimsy, I spied some at Dillons, when I was dashin through, tickin th boxes on my Shoppin List
Bogo (allegedly) pre-seasoned??? Okay, I fell fer it...
Now, what to do with em?
Now I know, full well, that Low an Slow will take me to Pulled Pork Nirvana Land, but I was wantin some Supper, many hours previous to that projected timeframe...hmmm, what to do?
Great Idea, Brother, an th thought did, indeed, cross my mind, but a quick scan of fridge/freezer indicated that I'm down to a dangerously low ~20-25 lbs. of bacon, so I really couldn't spare any of my contingency food...
Here's 50% of where I started from, fer a reference point...bogo, like i done said, previous...
"Seasoned", by my reckonin, would constitute a gross exaggeration, an they were only lightly dusted on one surface, kinda like a Cessna flyin at 7500 feet over em carryin assorted spices mighta experienced a very slight containment issue, midflight...
Fortunately, I was able to remedy that there particular situation, as I jus (fortunately enough) keep 'a few rubs' around th FireBase...
Fer no particular reason, other than Fancy, I chose to coat all sides of these with Harry Soo's All-Purpose Championship Rub...(Thanks, Huskee !)
Nope, I ain't affiliated, jus caught my eyebulbs, when I swung open th door to my Spice Cabinet(s)
An then I thought "what if...???"
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Great Mr. Bones ! You are cooking one of my favorite Pork Cuts. I made some into Burnt Ends a couple weeks ago. You are having some wonderful fun right now!
First time this way, so considerable speculation, projection, an Learnin Curve involved...Fortunately, I tend to thrive, under pressure, historically...
Burnt ends seem like a highly desirable utilization of this cut, which hadn't occurred to me, previous like...
Reckon ya know I'm gonna steal this here ideal, huh?
Many Thanks, Brother! I will always give credit, where credit is due... It's jus how I roll...
Skip, learn me up some, as to yer way of makin Burnt Ends outta these, if ya would be so Kind, Brother!
Do ya chunk em down, first, or smoke em up whole, like I done, then break em down, an sauce, etc.
Pretend I'm a simpleton,(easy) an further, ain't never done this, afore, as of yet!
Many Thanks, in advance, amigo!
Hey brother Country Ribs are from between the loin and the butt. Some are boneless some have a small piece of bone. I treat them like a loin. I just rub them and do a short smoke on them at 275. They are to small to do much more unless you are going to do a whole bunch of them for a crowd.
Well, anyhoo, it all started out lookin kinda like this here: least wise, from my front stoop, that's what it looked like...
Bout a halfa SnS fulla used coals, gathered from th discards, in DeeDee, to line th bottom of my SnS...still a few visible/viable bourbon barrel chunk remnants visible...
Some Bourbon Barrel chunks from Fruita, that I hatcheted into smaller splits...
Before: (Note: box has smelled Heavenly, since arrival, omg!
After:
Best as I can recollect, there was some kbb goin on, as well, to kick off th whole shebang...
21 lit coals, in a Weber mini chimley, on accounta no good reason, other than I hardly never use it. 1 starter cube, couple sheets of th free weekly blab sheet, an purty soon, we'll have ourselves a fire...
Last edited by Mr. Bones; September 7, 2019, 11:06 AM.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÃœSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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