Watcha Smokin/Drinkin/Doin This Weekend 2/16 - 2/18

[Big Mike]

Don't have anything specific planned for this weekend.

[Gator]

BFD, Would love to see the pictures. We are pulling for you to win!

Best of luck!

[Dallas]

I'll be cooking some babyback's tomorrow!

[Burnt Food Dude]

BFD, Would love to see the pictures. We are pulling for you to win!

Best of luck!

Thanks! Just got back from the store. Bought 6 slabs of loin backs, 18 thighs and I have 12 jalapeno flavored bratwursts in the freezer. Luckily we get to prepare and season the meat today. However, all meat must be raw before we start. Meat inspection is 0645 hours and smokers / grills can be lit a 0700.

[Rich777]

Trying ribs briney style. And a butt with some home rub and a little sucklebuster on top. Both are a first for me. Low-an-slow!
Help me out on smoke time on the butt, don't know what I'm doing, just winging it!!

[Gator]

Rich - is the butt on? What temp you running and what type of smoker are you using?

[Burnt Food Dude]

I'm just back from the Winter Burnoff 2007. There were 18 teams cooking up a storm. I'm happy to report that my ribs took 3rd place and a plaque!

I was 9th overall. I was happy wiht my finish

[Gator]

Good Job, any secrets on the reebs? Pictures?

[Burnt Food Dude]

Good Job, any secrets on the reebs? Pictures?

Pictures to come later today.

Since we were allowed to prepare our meat the day before, here's how I did the loin back ribs.

I gave the ribs a thin coat of olive oil, a light dusting of Wolfe Rub Bold (out of the origional), wrapped in plastic wrap and refrigerated. About a half hour before going into the smoker I unwrapped the ribs and gave another light dusting of WRB. Put them in the smoker, meat side up, at 230 degrees for about 2 hours 15 minutes. Pulled them, applied some honey and dark brown sugar, wrapped them in foil and placed them in the smoker meat side down for about an hour. Pulled, unwrapped and placed back in the smoker meat up for about an hour and a half. When I put them back in the smoker I closed the vents and brought the temp down to 200 degrees to firm up and finish cooking.

I use a WSM so I take my smoker temps at the top grate level and didn't use any water in the pan.

[Burnt Food Dude]

Here are pictures as promised. If you belong to another board you may have seen them. There is a picture of one of Scottie Johnson's JD trophy.

Just click on the picture to get to the album.


Now, get out there and cook something!

[OSD]

Looks great. Job well done.

[Gator]

BFD,

Thats a pretty nice lookin event you guys had. Congrats on the trophy! I just cant get over how COLD it looked. You guys are cold hardy!

Thanks for sharing!