shepp Posted August 29, 2014 Report Share Posted August 29, 2014 (edited) Marinated in anything?? My cousins bf is Central American makes some killer food with flank steaks Is that one of those inferred grills?? Edited August 29, 2014 by shepp Quote Link to comment Share on other sites More sharing options...
shibiwan Posted August 29, 2014 Report Share Posted August 29, 2014 Comes marinated and ready to grill from the mexican caniceria around the corner. Makes it easy/quick to feed everyone. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted August 30, 2014 Report Share Posted August 30, 2014 Going to try a new rub on some ribs today on the GM :)) ,and work on the deck :-[ Quote Link to comment Share on other sites More sharing options...
washguy Posted August 30, 2014 Report Share Posted August 30, 2014 Going to try a new rub on some ribs today on the GM :)) ,and work on the deck :-[ go for it Brother :) Wash Quote Link to comment Share on other sites More sharing options...
DNP Posted August 31, 2014 Report Share Posted August 31, 2014 I will try to get some pictures. 1200lbs of beef going into a 40' long brick lined pit tonight. Not really grilling....but figured it still fits. Church is having their 77th annual deep pit this weekend. They started the fire about 1 today and we will start prepping near in about an hour. Should go in the ground around 9 or so. Quote Link to comment Share on other sites More sharing options...
sketch Posted August 31, 2014 Report Share Posted August 31, 2014 That sounds like fun dnp!! Quote Link to comment Share on other sites More sharing options...
washguy Posted August 31, 2014 Report Share Posted August 31, 2014 DNP Thats Texas style grilling you got going on ! :) Wash Quote Link to comment Share on other sites More sharing options...
DNP Posted August 31, 2014 Report Share Posted August 31, 2014 I lied. 1635 pounds of meat. I hauled about 1000 pounds of ice up this morning. Meat's in the ground and cookin... Quote Link to comment Share on other sites More sharing options...
DNP Posted September 1, 2014 Report Share Posted September 1, 2014 And the reward... Quote Link to comment Share on other sites More sharing options...
shepp Posted September 1, 2014 Report Share Posted September 1, 2014 YUM!! Quote Link to comment Share on other sites More sharing options...
washguy Posted September 1, 2014 Report Share Posted September 1, 2014 Excellent ! :) Wash Quote Link to comment Share on other sites More sharing options...
unforgiven Posted September 1, 2014 Report Share Posted September 1, 2014 Don't tell us you had just one plate.......looks good. Quote Link to comment Share on other sites More sharing options...
shepp Posted September 20, 2014 Report Share Posted September 20, 2014 Spare ribs tomorrow, never done spares before they came with the 1/2 hog I got this summer should be interesting Quote Link to comment Share on other sites More sharing options...
washguy Posted September 20, 2014 Report Share Posted September 20, 2014 Shepp easy peasy post 721 :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted September 20, 2014 Report Share Posted September 20, 2014 (edited) 721?? 4-5 hours seems like a long time they aren't very think Edited September 20, 2014 by shepp Quote Link to comment Share on other sites More sharing options...
washguy Posted September 20, 2014 Report Share Posted September 20, 2014 post 721 back up to the top......yep those arnt that thick.....maybe 3 3.5 when they suck back from the bone they are getting close.....grab an end and see if the rack does the bend....you will know :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted September 20, 2014 Report Share Posted September 20, 2014 Lol ok I don't have post numbers on my phone so I was like wtf?! That's how I planned on doing them but wasnt sure with how thin they are. Rubbed them with veg oil and some chipotle cinomon rub. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted September 21, 2014 Report Share Posted September 21, 2014 (edited) This http://www.oakridgebbq.com/shop/signature-edition-habanero-death-dust/#axzz3DyEtsPp6 and this http://www.oakridgebbq.com/shop/dominator-sweet-rib-rub/#axzz3DyFOVEMk in a 3:1 ratio the 1 being the Death dust,is the winning combination here.Very gratefull to my brother from another mother for turning me on to this. :hail: Edited September 21, 2014 by unforgiven Quote Link to comment Share on other sites More sharing options...
shepp Posted September 21, 2014 Report Share Posted September 21, 2014 (edited) Rubbed the night before with veg oil and a cinomon chipotle rub I had (store bought fri was a long day at work) I shouldn't have skimped and made my own. 3.5 hours 240 smoked with Apple cherry and finished off with oak. Covered with some home made sauce last 45 min, also spritzed twice with Apple mango and had 1/3s of Apple mango water in the water pan Edited September 21, 2014 by shepp Quote Link to comment Share on other sites More sharing options...
unforgiven Posted September 21, 2014 Report Share Posted September 21, 2014 Looks tastey brother. Quote Link to comment Share on other sites More sharing options...
seasprite Posted September 21, 2014 Report Share Posted September 21, 2014 Save some for me that looks great :drool: Quote Link to comment Share on other sites More sharing options...
seasprite Posted September 21, 2014 Report Share Posted September 21, 2014 Grilled the last pound of my deer burger glad hunting season will soon be here. This is the look of depression as I eat my burgers Quote Link to comment Share on other sites More sharing options...
washguy Posted September 21, 2014 Report Share Posted September 21, 2014 Shepp did you find out that wild hog is so lean its a more difficult cook? mine was.....hardly no fat on the ribs....need fat :) Wash Quote Link to comment Share on other sites More sharing options...
shepp Posted September 21, 2014 Report Share Posted September 21, 2014 These were farm raised, I do have some wild loin and ground in the freezer tho. These had a good marbleing of fat. Never had spare ribs before I like how the thin edges get like "burnt ends" a lot more fat and connective tissue than I'm used to but they were really good Quote Link to comment Share on other sites More sharing options...
washguy Posted September 21, 2014 Report Share Posted September 21, 2014 Shepp oh great then....i thought it was wild hog....I bet the ribs were tasty ! :) Wash Quote Link to comment Share on other sites More sharing options...
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