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Dang! That looks goo-oood. :bigthumb:

How did you get it to stick to the wall, to snap the photo. :lolol:
 

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GTT's Pilot in Command (PIC)
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I should have waited until later today to look at this thread again. Now I am hungry!
 

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Bonehead Club Lackey
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Ribs today, families over. Browned 10-15 each side @350-400f. Slow cooking now @ 350f, 1/2hr. Carol's secret BBQ sauce goes on then about an hour to an hour and a half @ 300f. Sauce gets thick the way they like it. Another picture a little later.

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Old Pa-pa
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BBQ...it's not just for breakfast any more.
That's one thing about BBQ, breakfast, dinner, supper and anything in between till it's all gone.
Than I say, going to cook more next time, didn't last long enough!:lol:

Cajun
 

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That's one thing about BBQ, breakfast, dinner, supper and anything in between till it's all gone.
Than I say, going to cook more next time, didn't last long enough!:lol:

Cajun
He speaks the truth ↑↑
 

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Old Pa-pa
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He speaks the truth ↑↑
I a 100% pure carnivore when it comes to good BBQ, wife doesn't have to cook for
as long as it lasts, cold or hot, no joke.
In fact cold from the refrigerator adds a new spin to it for me, like it like that also.:yahoo:
 

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Gizmo2, they sure look tasty.
I bbq'ed last Sunday. It didn't make it past Monday evening.
They were but I cheat. Slow cook in water and worcestershire sauce, put the ribs in a pan, add one large bottle of BBQ sauce, mix well, in the oven on broil (High) until they are black to my liking.
Some of the best ribs I've ever had doing it this way.
 

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So as the ribs slowly cook @ 350* for an hour to plus one half, we enjoy conversation and a tall cold one. :drinks:
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God bless America!:usa:usa
 

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So as the ribs slowly cook @ 350* for an hour to plus one half, we enjoy conversation and a tall cold one. :drinks:
God bless America!:usa:usa
Damn nice way to spend a Sunday afternoon.:thumbup1gif:
And then you get to eat them.:good2: A win, win!
 

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Old Pa-pa
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They were but I cheat. Slow cook in water and worcestershire sauce, put the ribs in a pan, add one large bottle of BBQ sauce, mix well, in the oven on broil (High) until they are black to my liking.
Some of the best ribs I've ever had doing it this way.
That's the way to do RIBS!!!!:thumbup1gif:
My wife always marinates them before and "Pre cooks" them in the oven, than I sling them on
the pit for the final touch up with the charcoal and heavy hickory or pecan smoke.
You just can't get them that good on the pit alone, at least I can't.
 

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With our three and their families. Doesn't get any better on a 70* clear and sunny day.


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GTT's Pilot in Command (PIC)
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See?? GTT is going to spend *YOUR* money too! :laugh:

How can you not want one, with all of the food we talk about here? :unknown:
 

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Pork Shoulder

I smoked a couple ~8 lb pork shoulders last Friday, in my modified ECB smoker.
Rub is Rudy's BBQ rub, from San Antonio.
Two charges of charcoal yielded a total of 11 hrs of smoking @ 275° - 300° over wild cherry chunks.
Finished in the oven for 1 hr at 350°.



Delicious!!
 
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