Foods.

"getFuckedHerb" (goongetfuckedherb) 05/14/2019 at 14:29 • Filed to: None

3

13

CarsofFortLangley - Oppo Forever > getFuckedHerb 05/14/2019 at 14:33

11

I have 2nd hand cholesterol  

TheBloody, Oppositelock lives on in our shitposts. > getFuckedHerb 05/14/2019 at 14:39

2

Man, I really loved that salad I ate for lunch... FUCK! 

farscythe - makin da cawfee! > getFuckedHerb 05/14/2019 at 14:40

3

meat is murder! (tasty tasty murder)

i just had to say it as over here a bunch of animal rights activists invaded/took over a pig farm as a protest

ironically they may have killed all the pigs as they didnt follow health regulations when taking over the barn

good job guys

(the farms shut down for 3 weeks till they can be sure the pigs are safe)

(then we can kill em and eat em)

(im not claiming any moral high ground here)

HondoyotaE38: A Japanese and German Collab...wait a minute > getFuckedHerb 05/14/2019 at 14:44

0

Very nice. This, I need 

Hoccy > getFuckedHerb 05/14/2019 at 14:55

0

Are you sure that it’ s enough?

RamblinRover Luxury-Yacht > getFuckedHerb 05/14/2019 at 14:59

0

I endorse this message.

Highlander-Datsuns are Forever > getFuckedHerb 05/14/2019 at 15:17

2

Chariotoflove > getFuckedHerb 05/14/2019 at 15:42

0

Whelp, you win.

MasterMario - Keeper of the V8s > getFuckedHerb 05/14/2019 at 15:43

0

I’m available for taste testing, just throwing that out there

$kaycog > getFuckedHerb 05/14/2019 at 16:02

1

Ooooh...........looks amazing!

EngineerWithTools > getFuckedHerb 05/14/2019 at 16:58

0

I...I have questions.

I can get ribs to come off the BGE tasting great, but never with a  nice bark or smoke ring.

What BBQ Spot rub are you using? I’ve not tried any of their products on ribs yet, although I’ve used Touch of Cherry on other meats.

Do you cover in mustard to get that bark?

Texas c rutch?

Thus concludes my interrogation.

getFuckedHerb > EngineerWithTools 05/15/2019 at 09:13

0

Answers!

BBQ Spot Rub wise I’m using Touch of Cherry on one rack, kansas city sweet on another and then the third has memphis dust on it. For my tastes it’s memphis dust all the way but wife and her mom like the cherry/touch of sweet and this was a mothers day cook. The beef ribs were covered in big bad beef rub .

Side note on smoke ring: These were smoked with 90% cherry wood 10% pecan and I use XX large chunk/very small sticks in a smoker designed for chips . I have a solid bonfire in my wood pan if it’s fed enough oxygen. I do have and use a steam tray for pork/beef ribs.  

No mustard on my ribs, though I do use mustard on my pork shoulders. Room temperature (dry brine 4-24 hours ahead of time if using memphis dust or other non-salted rub), cover with rub pat with wet hand, let sit for 1 hour, into the smoker.

Texas Crutch: Yes on the pork ribs (I actually wrap for an hour towards the end, then open the wrap and sauce (if sauce is required/requested- my family prefers it sauced I don’t personally), let cook another 30-hour depending on situation) no on the beef ribs. Key is not to let the ribs get sloppy/mushy.

These were fantastic day 2 as well, less than a minute in the o’l soggy box and lunch is served.

Please, post up any results, looking at good BBQ is solid inspiration for making some!

EngineerWithTools > getFuckedHerb 05/15/2019 at 22:48

1

I’ve copied your answers into my cooking notes, and am about to research a smoke box for the BGE. Hardwood directly into the fire just isn’t working for me. 

Awesome work, and thanks!