Post your Meat P0rn!!
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please post the finish pics
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craigrice here ya go, my wife likes this sauce to finish the ribs with. I prefer no sauce but this is a solid choice.
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craigrice here ya go, my wife likes this sauce to finish the ribs with. I prefer no sauce but this is a solid choice.
HerbcoFood that is a beautiful finished product
. Bet they didn’t last long. -
craigrice here ya go, my wife likes this sauce to finish the ribs with. I prefer no sauce but this is a solid choice.
HerbcoFood Might have to try that sauce, my wife likes raspberries.
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HerbcoFood that is a beautiful finished product
. Bet they didn’t last long.cdavis Truthfully, there were leftovers.
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Yesterday I also smoked some Dijon mustard brushed and seasoned with Chupacabra seasoning axis backstrap.
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craigrice here ya go, my wife likes this sauce to finish the ribs with. I prefer no sauce but this is a solid choice.
HerbcoFood looks good if my wife sees them I will be cooking them next !
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These are some spare ribs that were on sale back in August, I trimmed them down into the St. Louis cut. Yes, I will be smoking the trimmings as well.
HerbcoFood said in Post your Meat P0rn!!:
These are some spare ribs that were on sale back in August, I trimmed them down into the St. Louis cut. Yes, I will be smoking the trimmings as well.
All this talk about ribs I decided to follow in everyone’s footsteps. Normally I just keep my spareribs whole. I understand the whole St-Louis and Rib tips but I am greedy and want the whole thing as once LOL!!!
I changed my technique on this one and will NEVER go back. I dry brined my ribs, applied my homemade rub in the morning, left it in the fridge till I was ready to cook 3 hrs or so. I set the pellet grill at 225F and put a couple of probes in. I spritz it lightly as needed in the cook. When it reached 200F I applied the sauce and brought it slowly to 205F and “Bob’s your uncle!”
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HerbcoFood said in Post your Meat P0rn!!:
These are some spare ribs that were on sale back in August, I trimmed them down into the St. Louis cut. Yes, I will be smoking the trimmings as well.
All this talk about ribs I decided to follow in everyone’s footsteps. Normally I just keep my spareribs whole. I understand the whole St-Louis and Rib tips but I am greedy and want the whole thing as once LOL!!!
I changed my technique on this one and will NEVER go back. I dry brined my ribs, applied my homemade rub in the morning, left it in the fridge till I was ready to cook 3 hrs or so. I set the pellet grill at 225F and put a couple of probes in. I spritz it lightly as needed in the cook. When it reached 200F I applied the sauce and brought it slowly to 205F and “Bob’s your uncle!”
Dr_Pain said in Post your Meat P0rn!!:
I spritz it lightly as needed in the cook.
What was in the spritz? water, ACV, or other?
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Dr_Pain said in Post your Meat P0rn!!:
I spritz it lightly as needed in the cook.
What was in the spritz? water, ACV, or other?
Ridley Acres said in Post your Meat P0rn!!:
Dr_Pain said in Post your Meat P0rn!!:
I spritz it lightly as needed in the cook.
What was in the spritz? water, ACV, or other?
Man, you want all my secrets… It is actually a mix of water, ACV and Worcestershire and a dash or three of Tabasco. I normally do it to taste so I don’t have a recipe I follow.
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I also made some dove poppers yesterday, I have found par cooking the bacon and jalapenos still give you the ability to cook a medium done piece of meat. Then my daughter decided that dipping them in Chic-fil-A sauce was a move I needed to try. She was right it was a damn winner.
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I also made some dove poppers yesterday, I have found par cooking the bacon and jalapenos still give you the ability to cook a medium done piece of meat. Then my daughter decided that dipping them in Chic-fil-A sauce was a move I needed to try. She was right it was a damn winner.
HerbcoFood said in Post your Meat P0rn!!:
I also made some dove poppers yesterday, I have found par cooking the bacon and jalapenos still give you the ability to cook a medium done piece of meat. Then my daughter decided that dipping them in Chic-fil-A sauce was a move I needed to try. She was right it was a d**n winner.
INCREDIBLE!!! And to top it with some “God Sauce” is a must
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Tri-tip 
Sliced Tri-tip 
One of 3 briskets 
Sliced Brisket 
Johnny Trig style baby back ribs.
Smoked meat loaf. 
S’mores pie. -
I also made some dove poppers yesterday, I have found par cooking the bacon and jalapenos still give you the ability to cook a medium done piece of meat. Then my daughter decided that dipping them in Chic-fil-A sauce was a move I needed to try. She was right it was a damn winner.
HerbcoFood those look amazing. Dove is good.
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Tri-tip Sliced Tri-tip One of 3 briskets Sliced Brisket Johnny Trig style baby back ribs. Smoked meat loaf. S’mores pie.
Idaho Smokey Wow what army were you cooking for?
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Tri-tip Sliced Tri-tip One of 3 briskets Sliced Brisket Johnny Trig style baby back ribs. Smoked meat loaf. S’mores pie.
Idaho Smokey
Awesome. I have to try smoking a meatloaf sometime. How long to do a loaf and what temp? -
Idaho Smokey Wow what army were you cooking for?
bocephus I have been posting recipes and just discovered how to add pictures. I figured I would add them here. I didn’t do all of this at one time.
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Idaho Smokey
Awesome. I have to try smoking a meatloaf sometime. How long to do a loaf and what temp?PapaSop Look here for the recipe. https://meatgistics.waltonsinc.com/topic/4420/smoked-meat-loaf
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PapaSop Look here for the recipe. https://meatgistics.waltonsinc.com/topic/4420/smoked-meat-loaf
Idaho Smokey
Duh. Can’t believe I missed that. Thanks. -
Tri-tip Sliced Tri-tip One of 3 briskets Sliced Brisket Johnny Trig style baby back ribs. Smoked meat loaf. S’mores pie.
Idaho Smokey - It all looks amazing
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