Hmmm, nothing like a slab of ribs!

Bob in St. Louis · « **Reply #220 on:** 22 Jun 2015, 07:28 pm »

Quote from: mcgsxr on 22 Jun 2015, 06:53 pm

They built a smoke house. Brick.

Ooohhhh

Would love to see that.
There's an epic (and I mean that truly) masonry build on the BBQ site.
Just has my creative juices flowing about building something in the back yard.

mcgsxr · « **Reply #221 on:** 22 Jun 2015, 08:55 pm »

I don't get up there often, but I will ensure to snap a few shots when I do.

By memory it is roughly 10x10, separate from the house and garage, and quite capable of seasonal smoking of goods. They are into fish, so they do racks of that in there.

Bob in St. Louis · « **Reply #222 on:** 22 Jun 2015, 09:08 pm »

Not sure if you have to be a member to view this, but this is on my bucket list as far as turning my backyard into an oasis of culinary awesomeness.
>> This guy is my hero <<.

Bob in St. Louis · « **Reply #223 on:** 6 Jul 2015, 03:54 pm »

--- >> "Meatball Onion Bombs" <<

EdRo · « **Reply #224 on:** 8 Jul 2015, 01:50 am »

OK guys. I've just made it back from vacationing in beautiful Traverse City, Michigan. I took my WSM, and I smoked chicken legs and thighs, salmon, and a Boston But. I purchased some Simply Marvelous cherry rub as Bob in St.Louis suggested, (I've almost used up my first 5lb bag already!!!!) and all I can say is WOW!!! Really good smoked EVERYTHING!!! I'm gonna try chicken wings tomorrow. Is it possible to mess up anything with this amazing machine??? I wanted a Lang but I didn't have 3k for the one that I wanted, so the wife picked up this Weber 18.5" bullet smoker. What a unit!!! I can't see how a Lang is worth 12 times what I paid for my WSM!!! NO WAY!!!
I hope everyones 4th was a blast!!! Smoke 'em if ya got 'em I say!!!
Oh, and thanks for all the help, Bob!!! You, Sir, ROCK!!!

luke357sig · « **Reply #225 on:** 8 Jul 2015, 02:23 am »

These WSMs are fantastic. Set it and forget it (don't tell the wife that..."Its soooo hard to cook outside, honey"). Only thing I hate is the water clean up. But I usually just put them in the ashes. Ribs again on Saturday. Last of the chickens on the table tomorrow.

cody69 · « **Reply #226 on:** 8 Jul 2015, 02:31 am »

Quote

>> This guy is my hero <<.

Wow... mine too! Love seeing these type builds... put in a lot of sweat and perseverance and have something amazing to be proud of and useful as well!

Bob in St. Louis · « **Reply #227 on:** 8 Jul 2015, 01:40 pm »

Ed, glad I could help Sir. My pleasure!

(I did return your call the other day)

quadman · « **Reply #228 on:** 14 Mar 2016, 07:45 pm »

Did someone mention Ribs

Bob in St. Louis · « **Reply #229 on:** 14 Mar 2016, 07:47 pm »

That made my squirters squirt.

Bob in St. Louis · « **Reply #230 on:** 10 Sep 2016, 09:45 pm »

Not ribs, as the title suggests... but since we don't have a "smoker porn" thread, I thought I'd drop this here.

About 15 pounds of pork butts and around 8 pounds of chicken on my 22.5" WSM.
I've outgrown this unit. Must. Have. Bigger.

On a juvenile note, there's a joke here.
"Check out the butts on these chicks".

dflee · « **Reply #231 on:** 10 Sep 2016, 10:23 pm »

Or good lookin chicks with great butts, Would love to take a bite outa that.

Don

TrungT · « **Reply #232 on:** 10 Sep 2016, 10:55 pm »

Bob

Last week

Kenneth Patchen · « **Reply #233 on:** 10 Sep 2016, 11:14 pm »

Great smoke there Bob, Trung T and Quadman!

Dflee, you're a corndog and I love you for that.

Cheers, oh brothers of the smoke,
KP

S Clark · « **Reply #234 on:** 28 Jun 2017, 06:16 am »

Grocer had beef ribs on sale. And I've had a hankering for beef ribs for several months (local BBQ joints only have pork).
Lite up some mixed oak and mesquite, and 3 hours later, YUM.

marvda1 · « **Reply #235 on:** 28 Jun 2017, 11:16 am »

how do you get them done in 3 hours? 400 degrees

Bob in St. Louis · « **Reply #236 on:** 28 Jun 2017, 12:03 pm »

MMmm love me some beef ribs!
Yea, three hours is pretty fast indeed.

S Clark · « **Reply #237 on:** 28 Jun 2017, 12:40 pm »

Quote from: marvda1 on 28 Jun 2017, 11:16 am

how do you get them done in 3 hours? 400 degrees

I admit they weren't optimum, but I was hungry. Actually, they were at about 225-250 for most of the time and turned out reasonably tender. I usually don't cook ribs much more than that anyway. I don't aim for fall off the bone, but easy to bite. They were on smoke the whole time, so they had plenty of mesquite flavor- maybe too much.

Bob in St. Louis · « **Reply #238 on:** 28 Jun 2017, 01:05 pm »

I know what you mean about being too hungry to wait.

But yea, I don't like "fall off the bone" either. That's overcooked as far as I'm concerned.
Although... I've seen videos where a fella slipped all the bones out, then put the entire rack of ribs between two buns.
That's the only situation I would condone ribs being "that" overcooked.

mcgsxr · « **Reply #239 on:** 28 Jun 2017, 02:54 pm »

I miss beef ribs. I used to get them at a place a roommate worked in college. None around here these days.

Good idea for upcoming long weekend though - perhaps the local butcher can assist...