1 hour with Apple smoke indirect on the 26'r, put in aboot 15 more briquettes, foiled with some juice for another hour. After 2nd round of briquettes got going, put on marinated shrimp around the Vortex for wife for aboot 3 mins per side. Pulled them and continued cooking foiled ribs until 1 hour mark in foil. Pulled the ribs and sauced with SBR's for another 30 mins or so. "Almost" fall of the bone, butt not quite. I think its the right timing for Vortex Hot n Fast Baby Backs for our liking at least.
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Originally posted by Fishawn View Post
Knocked that one oota the park, Scotty...
It deserves it's own music...
<iframe width="853" height="480" src="https://www.youtube.com/embed/nUUyFrHERpU?rel=0&showinfo=0" frameborder="0" gesture="media" allowfullscreen></iframe>.
Not to mention the occasional campfire
My --->
Paul
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Last edited by DDave; 11-20-2017, 03:57 PM.CUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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Fine looking meal there Scott. Nicely done!Smoke it.. and they will come!
Rob
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Originally posted by Fishawn View Post1 hour with Apple smoke indirect on the 26'r, put in aboot 15 more briquettes, foiled with some juice for another hour. After 2nd round of briquettes got going, put on marinated shrimp around the Vortex for wife for aboot 3 mins per side. Pulled them and continued cooking foiled ribs until 1 hour mark in foil. Pulled the ribs and sauced with SBR's for another 30 mins or so. "Almost" fall of the bone, butt not quite. I think its the right timing for Vortex Hot n Fast Baby Backs for our liking at least.
Is that all you saved for me?!?!
Thanks a lot Scott !!
The other Pics look Great !!---
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by DDave View PostRibs in 3 and 1/2 hours???
They look pretty good to me.Originally posted by Uncle-Honky View PostThey look damn fine to me. I'd hit that Nice work brotha. Thank you for sharing.
My reading your post, I have come up with 3.5 hours. Pretty quick rib burnsigpic
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Originally posted by Fishawn View PostMaybe I was confusing It was 2.5 hours total. They can be done in 2 hours also with equally good results
We'll go with what the title said.CUHS Metal Shop Reverse Flow
UDS 1.0
Afterburner
Weber Performer
Blue Thermapen
Thermoworks Smoke with Gateway
Thermoworks Chef Alarm
Auber Smoker Controller
Proud Smoked-Meat Member #88
-
"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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