Digi-ribs

Ooooooops. It's pic-less. Hmmmmm. acarriii

Acarriii-

I'm using a Canon G1 digital camera. If you followed my attempts at putting picties on this forum, you noted the initial failure, then success when Smokin pulled my first pictures address and put it in his "gallery" and then my remarkable success when Photopoint (my primary personal gallery) came back up after being down a few days.

I was trying to post by using Kodaks photo site, Ofoto. This is like a dead end because Ofoto does not allow posting to other websites from their site because of supposed copyright infringement policies. Only, they do not tell you about this unless you write them. I do not advise anyone using Ofoto if they want to post pictures here. and who would want to steal a picture of a naked brisket to get around copyright laws anyhow!!!

I tried to get your picture, Acarrii, by right-clicking on it's little red boc, copying the address and going to it in my browser. No luck! It seems like Smokin gave you an address in his "gallery" So, it might be an UBB code problem?

What are you using for a camera?

Just for kicks, I placed your picture's address here using the image UBB code to see if it would display.

Acarriii-
Just noted that you said it was a scan of a color photo. Note that it did not display when I tried to post it.

Did you send it to Smokin?

I have not worked with scanned photos. Could be that something got messed up in the process of changing it from a .tif or .gif to a it's present form as a .jpg? Do we have a scanner expert kicking around?

Wow- as I was reading through the posts again, the pictures miraculously appeared!!

Is this some of Smokin's magic???

yup, it's Smokin' and Magic or is that Smokin' and Mirrors....

I went in and fixed both of the posts.

Here's a way to test:

I copied the URL and put it in a new browser window and the image didn't come up. If you manually put the address in a browser it should come up. If it doesn't....it won't show up in the posts

Went out, found it manually (hey, I put them out there so I can find them) and got the page to come up.

Looked at it and it looked fine, but when I cut and replaced it worked...hmm????

Oh well, it's working now

Great! In fact, the ribs are up there twice. Double great. And I ate about 23 of them. Talk about great,..........great.
So, Smokin, are you saying you tweaked something and it worked? Or did it just do it on its own.
When I entered the URL I did not underline it. Surely that wasn't the problem, no? Incidentally, in the message you sent, the URL is all underlined, and buried in the blue ink is an "underscore" between "barbeque" and "guide". Easy to miss.

the way I check images is I copy the URL (like the one you used the first time) into a new browser page.

Whatever you had in there, didn't work.

soooo, I just went to the URL, found your photo and put the right one in.

Every underline, capital letter, space, etc does matter.

now back to enjoying your Digi-Ribs....

Wow acarriii those ribs look GREAT!!!

How did ya get 'em so dark on the outside? Did you finish them in the cs with sauce?
They just look so darn good.

Now I'm hungary for ribs

Many thanks, Topchef. Those are encouraging words. I think it was you or someone in the Professionals Only section, talking about BBQ restaurants, who used the phrase "...ribs are our signature dish..." I think that's dead on. Can't get around it. Brisket and Boston butt cannot quite compare to the decadent, dripping down your chin good of BBQ ribs. But, that may be just IMHO.
I have been trying to sneak around here in the CS Nation while using a great iron horse of a Brinkman Professional, offset, wood-eating, erratic smoker my wife got me for Christmas. So, I am revealed...But Smokin said said it was ok.
With this batch of ribs, it was especially challenging, because I had 9 slabs to cook for an "office party" of sorts. Whew! But, by that time I had learned a thing or two from this forum, and it worked out.
They were St. Louis cuts. They would not have fit into the machine as whole spares. I rubbed them overnight with a basic Wild Willey sort of paprika rub. I had to use rib racks and stand the slabs side by side. I used oak and hickory, plus charcoal in the fire box. I sprayed on a mop once they were an hour or so into the cook. The mop was a apple juice and vinagar.
The crazy thing, the dynamic unique to the Brinkman, is the heat distribution. It is so quirky (and I'm glad to hear Tom and Smokin and others confirm this) that I had to move the rib slabs around in the cooking chamber to get them cooked right.
They were all done in 3 hrs. Boom.
I double wrapped the slabs and stored them in the kitchen oven until party time. Did that just to keep them warm, but am wondering now, after seeing all the chat about foil for briskets, if the long wait in the foil actually "helped" the ribs.
And they were good. I bit the bullet and kept cooking until they were very tender, shrunk back from the end of the bone.
Mike Rochman says not to open the oven so much (CS oven), and with good reason, but with this El Cheapo Brinkman, there ain't no choice. Hands on Quing. There is a thermocline in there like Pike's Peak.
Have a good weekend at Q. acarriii

quote:

Originally posted by acarriii:
[qb]I have been trying to sneak around here in the CS Nation while using a great iron horse of a Brinkman Professional, offset, wood-eating, erratic smoker my wife got me for Christmas. acarriii[/qb]

AHA!!!

I also have an iron horse and know of which you speak. When I was drooling over your photos, I couldn't help but notice the color of the rib meat - that bright rusty red which an offset produces. Then I says to myself, "Self, how's acarriii getting them ribs so dark on the outside, and so red on the inside?"

The TRUTH comes out.

DROP DEAD GORGEOUS RIBS !!!

Topchef, you can get them dark in a number of ways...easiest is to use a sizeable amount of paprika in your rub. Brown sugar works, too...but it's a carmelizing process.
A third way would be to make a sauce of equal parts apple cider vinegar, yellow mustard and brown sugar. Simmer for 15 mins or so. Baste the ribs right after you take them off the pit.

Regards, Mike

hey, I didn't reveal that you're not using a CS...nope, not me.

All are welcome!