THE THIN BLUE SMOKE THREAD XI

[TexLaw]

Rib Day!

 

[DoctorShavegood]

Doesn’t get any better!!

Yes it does.....burnt ends.

 

[martym]

Oh my!!
Yummy!!
Perfect for watching the Daytona 500

 

[Jim]

Good eats!

 

[DoctorShavegood]

Sliced flat.

 

[martym]

Perfection

 

[Acmemfg]

Cold and rainy STILL. This has to end soon. Maybe some pulled pork on the KJ will help blue skies to return. 6.5 pounder, bone in, 48 hours in the brine,

rubbed down with Habanero-orange and honey. Figure 12-14 hours.

 

[Acmemfg]

And we’re off ......

 

[TexLaw]

I'm stuffed.

 

[martym]

Another perfect Q

 

[Acmemfg]

Legit ribs. Looking right tasty.

 

[Acmemfg]

13 hours later.....

 

[Acmemfg]

Mission accomplished
From 6lb 9oz to 2lb 5oz after cooking

 

[Tannhauser]

I did it.
Back on page one I announced The Plan. Today, I have enacted The Plan. I just ordered a Lone Star Grillz 20"x42" offset smoker.

 

[TexLaw]

Hey, hey, @Tannhauser! Congratulations on the new rig!

 

[simon1]

I did it.
Back on page one I announced The Plan. Today, I have enacted The Plan. I just ordered a Lone Star Grillz 20"x42" offset smoker.

Wow...you don't mess around, do you.

 

[eightysixCJ]

Venison/beef hot links and venison w/bay and garlic, cherry wood fire.

Tom

 

[kelbro]

Tom, please post the address and keep those warm for us. I'll bring some sauerkraut.

 

[Jim]

Awesome in a casing!

 

[EL SOFA]

Tom, please post the address and keep those warm for us. I'll bring some sauerkraut.

Yeah. I'll bring some sauerkraut too. I'm in!