Post your Meat P0rn!!
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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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Idaho Smokey Dr_Pain Ok I am starving now. Great meals.
Surg said in Post your Meat P0rn!!:
Idaho Smokey Dr_Pain Ok I am starving now. Great meals.
You and me both buddy!!! That meatloaf that Idaho Smokey posted is calling my name
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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.
-
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 those ribs
look great. -
Grimpuppy Absolute works of art.
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I am about to fire of the pit for the Thanksgiving meal with my parents, bird is about to be pulled out of the brine and seasoned with just salt and pepper. I think I am going to spatchcock it.
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