Something a little different...

[skeeterbait8]

I am hoping that this fits in this section, it says what will not go anywhere else. hehehe Anyhow... in case you are hungry... or could get hungry.... these are for dinner tomorrow! All 33 lbs of them! Rub is ON and just waiting till time to fire up the smokers!

[tmmar]

What time should we be there??

[Iggy]

Originally Posted by tmmar

what time should we be there??

yes.... What time do yu want us over!

[skeeterbait8]

Come on over! Should be doing this again on the 5th. Cumberland Gap National Park Campgrounds! Just bring what ribs you want to eat and I'll do the rest!

I'd honestly love to meet up with some of you guys someday. Already feel like friends.

[tmmar]

Originally Posted by skeeterbait8

I'd honestly love to meet up with some of you guys someday. Already feel like friends.

x2

[EdJunior]

OH skeeter...you just ain't right! Looks like both babyback and regular. Man do those look good! I love doing babyback ribs also. Woo Hoo!

[skeeterbait8]

It is killing me knowing that they are here and NOT ready to eat. It's going to be a long time till about 2 pm tomorrow! A very long time.

[cfsoistman]

Do you smoke your ribs or direct heat? I've recently been using a rub made up of a bunch of seasonings and then wrapping them in aluminum foil but adding a little apple juice before closing them. Place them in a 300 degree oven for 3 hours. I then remove them from the foil and allow to cool, place back in the fridge for the night. Next day smoke them on the grill with hickory chips and add BBQ sauce just before their done. This takes about 45 minutes after all they're already cooked. The meat falls off the bone and the smokey flavor is through them.
I'm always interested in how others do their ribs. Yours look to be very good with the rub on them.

[skeeterbait8]

You mean that there is another way of fixen ribs other than SMOKEN' them? I'll low heat smoke them for about 6-7 hours tomorrow. I also use a pan of water. I'm going to have a harder time in the one smoker than in ours. We have a pan for water, sisters doesn't. I"ve had to add racks to both smokers to have enough room for everything. Even then I'm not to sure if all will fit tomorrow! If not then one may have to go into oven.

[EdJunior]

Okay, well, to be different, I sorta slow cook mine. Of course, my speciality is baby back. I can do these that will make people just drool. Here's some pics from a rally we had a couple of years ago in San Antonio. I use low heat, and make sure they get turned "enough" so they don't scorch one side.

The prepping is done:


The cooking:




The eating:

[yvesm]

The question is: Do vegetarians eat animal crackers

[pondlady]

LOLOL....no, we don't because they usually contain animal/dairy products.

[skeeterbait8]

It was a lot of work, long day, but worth every minute of it! I'd do it again tomorrow if needed. When I get back home I'll upload the video of a 76 year old woman riding a bicycle all over the place at the park! Go MOM! Got photo of ribs cooking too. But that will have to wait. Got a much more important job to do today. LOAD'EM UP, HEAD'EM OUT! Life is just so unfair.. See ya'll in just over a week.

[Offagain]

Gotta log off, I am hungry now!

[Mr. Black]

Fellow smoker here. My favorites are loinbacks and brisket.

Looks good and good luck.

[NWJeeper]

Originally Posted by Mr. Black

Fellow smoker here. My favorites our loinbacks and brisket.

Looks good and good luck.

Sure you can't come to Roosevelt in September? I'll fry up the fresh bass if you do the brisket

[Mr. Black]

Hahaha, I know this is gonna sound silly Ed, but I have never known anyone to eat bass before. I know I have never tried it.