Post your Meat P0rn!!
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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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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 Good looking spread. Looks like someone has some pretty good handle on doing it right
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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 Dr_Pain Ok I am starving now. Great meals.
“A smooth sea never made a skilled sailor.”
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