Cave Man Dinosaur sized huge rack Beef Rib good meat yum.


Dinosaurs are a diverse group of animals of the clade Dinosauria. They first appeared during the Triassic period, 231.4 million years ago, and were the dominant terrestrial vertebrates for 135 million years, from the start of the Jurassic (about 200 million years ago) until the end of the Cretaceous (66 million years ago), when the Cretaceous–Paleogene extinction event led to the extinction of most dinosaur groups (and three-quarters of plant and animal species on Earth) ending the Mesozoic Era.............


Back to the Future brings 7 hours Ribs smoked in a turkey sized disposable alum pan. Low and slow indirect heat.

Dry Rub and water pans used during smokin' lovin'.

Baste. Foil, Crisp.


Heavy smoke Mesquite wood fresh from Texas.


heavenly bliss.


Now ya'll go away, nothing to see here, please move along.......move along now.


SmileWavy



:eek:

Pictures don't display (at least on my computer). Dang - I want me some BBQ porn! I'm a Paleo guy so I'm always lip-smacking for some good fire-blessed meat. :singing:

Drool...

You going to bring some of those to SOBB in spring?

Quote: Originally posted by hiaguy

Drool...

You're supposed to be on the beach!! :P

Hmmmm,
you guys are only a few hundred miles from me......

with posts like this I might drive to Seattle to come visit

mmmm mmmm good!

cookies too OMG

Shwing!!! :D

In the Last Money Shot photo those are not cookies, but oven biscuits covered with two types of white cheese and olives.


Hi, my name is Dave, and I'm a gasser.

My Dad was a Kingsford and Weber Grill man.

But I like the control of Propane, my soot covered nasty dirty stainless grill (never trust a clean griller) is about 4 foot long and has 6 cast iron burners for total heat control.

I use garage sale cheap aluminum or steel baking pans for my wood chip burner and water pans. These steel bread loaf pans are perfect to hold in the juices of different roasts like pulled pork shoulder too. Small round multi Cupcake tin pan for chicken thighs is wonderous.



I'm no master of ribs, but basically whether pork or beef, use a 3-2-1 technique.

depending on size of meat and heat of grill, whether gas or wood or brickets,

~3 hours dry bbq uncovered roasting in pan.
~2 hours with juice basting covered in foil so the protein chains break down for tenderness (gads why do some people BOIL ribs in water, travesty)
1 hour out-of-pan dry bbq for a crisp bark, with basting of rendered drippings left overs in pan.

Low and Slow, when the meat starts to pull up on the rib bone ends ~1/4-1/2", and when you can lift one end of the ribs and it droops down with flex bend, their done. ~250F bbq temp, meat is done at around ~180 then let it rest.

Don't Dry them Out!, use a protective water pan between heat and meat! (Daves BBQ Condom?)


Your Mileage may Vary, and as my 97 year old grandmother would say, "DONT GORP IT UP" with too many spices and marinades. Often, less is more.