Welcome to "Meteorological Spring"

[Chicken Dinner]

It's the 1st of March and it's in the upper 20's and they're calling for 1-2" of snow, sleet and ice. Since I can't do any spring clean up in the yard, I decided to have some fun with the BGE.

Ummm, ribs...

4403440444054406

Rocky is making sure none of those thieving cardinals get into "his" ribs.

[BarryBobPosthole]

That looks pretty damned scrumptious.

BKB

[LJ3]

Greatdayinthemornin'!!!

[BarryBobPosthole]

Great Caesar's ghost!

[Thumper]

Great balls o'fire!

[Chicken Dinner]

I may have to chip some ice to get this bad boy started.

[LJ3]

That's what all our east facing windows look like right now. 'bout 1/4 of solid ice or more.

[Chicken Dinner]

The meat is on...

[BarryBobPosthole]

Great googly moogly!

BKB

[Captain]

Damn, you making me hungry!

[Chicken Dinner]

The smoke is rolling!

[Buckrub]

Do you know you can see into your neighbors windows over the fence?

Dang.

P.S.
Meat looks good!

[Chicken Dinner]

Well, I swan! In twelve years of living in this house I never noticed that...:D

Seriously, that's the price you pay to have a 3 mile commute in these parts. The upside is that me, my next door neighbor and the guy behind him all like to run our smokers. So, on just about any given weekend you can smell something good cooking.

[Buckrub]

:)

I'm sure those fences have gates...........

[Big Skyz]

Rocky appears to be a Brittany is he?

[Chicken Dinner]

That's right, Troy.

[Chicken Dinner]

Money shot.

[Big Skyz]

You already were high on my list, but you gained another 100pts with the Britt. Love that breed!

[Thumper]

Does your neighbor have a hot wife? Is that a bathroom window? :biggrin

[Chicken Dinner]

Does your neighbor have a hot wife? Is that a bathroom window? :biggrin

Thump, she's about 70. So, probably just your speed.

Troy, that dog is a pistol and all bird dog. His official name is "Rocket" and it suits him.

[Buckrub]

We have high fancy ribs pictured here, and y'all are talking about dogs and old ladies.

GoodHunting needs more help than I can give it!

[Chicken Dinner]

I've got to say these were the best ribs I've ever done. I tried a little different method and they turned out larupin. (Or, whatever that Okie expression is.)

[Buckrub]

It ain't Okie. Almost nuthin is!

Larrupin!

Not sure the method, but I want it. My last ones were not up to my standards.

[Thumper]

SEVENTY??? :hair

Never mind ... take pics, send 'em to Bucky!

[Big Skyz]

I had BBQ pork ribs for dinner. They were good but probably not as good as CD's. What I didn't have around was my Brittany. It's been 20 years since he died and I still miss him.

[Chicken Dinner]

Bucky - Google up "Carwash Mike's baby back ribs". He's sort of a legend in the BGE crowd. But, there's no reason these wouldn't be good on any sort of smoker. I did these 2-2-1 and was a bit dubious about foiling them for the second two hours. (Previously, I only wrapped them if needed at he end.) I also don't normally do wet ribs either and did this time. However, the results were amazing. Just the right amount of smoke flavor, an amazing smoke ring and very moist and tender.

[BarryBobPosthole]

My wife is who showed me the foil deal and any time I make ribs any more, i finish them in the oven at 225 for a couple of hours wrapped in foil. They just fall apart don't they? What does the 2-2-1 stand for?

A good dry rub you should try on ribs is called John's Rub, and its from a BBQ joint in Okemah, OK, the place where they have the big rattlesnake roundup every year.

Good stuff, CD!

[Chicken Dinner]

2-2-1 is the timing of the various stages. Two hours unwrapped, two hours wrapped and than 1 hour at the end to finish them off. Some say 2-1-1 for baby backs and 2-2-1 for spares. However, I did 2-2-1 for these baby backs as I really like the bones to pull right out of the meat and thought they were perfect. I'll look for some of that rub and give it a try.

Don't tell anyone, but similar to you finishing the ribs in the oven, I'll frequently do what I call a "cheater butt" for my pulled pork. Depending on time, I'll go 6-8 hours on the smoker and finish them in the crockpot. You lose some crispiness on the bark, but it's incredibly moist and every bit as flavorable.