First Ribs in the FEC100

Fine looking ribs. If you haven't already, you'll soon find that owning and using the FEC elimnates one of your choices on eating out.

Why pay good money for Que when you can do better at home, and believe me, you do start to compare.

quote:

Originally posted by ezgoin:
...and believe me, you do start to compare.

And after a while, the comparing becomes futile - because you know you simply will never find much better in a restaurant, and most always not even close.

Tasty looking ribs!

Those look real nice, Trucky!

I appreciate the comments.

Since I started smoking with Cookshack I haven't had Q' at any restaurant. Why would I when I can get better stuff at home? Thanks Cookshack for your great products!
Don

I use to go to different "Q" joints, but my wife always says she prefers my "Q"!! I think she is right!! Good looking ribs.

WOW !!!!!!!!!! Those look AWESOME. I had an ole hickory and was forced to sell it and I'm looking into buying a FEC100 to start my business up again and that picture just answered some of my ?'s. Those ribs look FAB. Good smoke ring and they look to be very MOIST.
Thanks for the picture.
Steve

Job well done Trucky!! The ribs look fantastic. Keep up the good work.

Yep,on the comp circuit,we like to stop at reknown joints,to see what makes them so popular.

We try to find something,from the atmosphere,the characters that hang out,the look of some different pits,maybe a great dessert for Ribdog and the wife/co-cook ,unique methods of holding/serving meals,interesting sides,etc.

It is hard for them to compete with our cooking for our self,our tastes,timing,etc.

Tom-Fl

GREAT JOB!

nice photo, i LOVE photo reports.

Excellent looking ribs Trucky! I'm a newbie CS cook - can you give us newbies a quick rundown on what you did to produce those babies? If my ribs look like that, I'll be a happy chef!

Barry

Did anyone notice the date of the original post?

quote:

Originally posted by MountainMan:
Did anyone notice the date of the original post?

Oops! Well, they still look good! Ha ha.

quote:

Originally posted by MountainMan:
Did anyone notice the date of the original post?

I'm surprised to see it resurface after 1 year. Oh well, the FEC is still cranking out great ribs!

Hey Trucky,
Now that your here......

quote:

Excellent looking ribs Trucky! I'm a newbie CS cook - can you give us newbies a quick rundown on what you did to produce those babies? If my ribs look like that, I'll be a happy chef!

Please share........
tnx

quote:

Originally posted by MountainMan:
Did anyone notice the date of the original post?

Sure happens all the time, that's the fun of a forum, what are you complaining, you don't want complements even a YEAR later

Oh, and someone above asked for your recipe.

quote:

Originally posted by MountainMan:
Hey Trucky,
Now that your here......

Please share........
tnx

I'd be glad to.

I took SmokinOkie's advice when I first started using my Cookshacks and log all my smokes and was able to find the log for those ribs.

These were BB's that I rubbed down the night before with Texas Rib Rangers Spicy rub. Although I really like that rub it's a bit too spicy for the family so I've moved on to milder rubs (Plowboys, Billy Bones XXX Cherry). I also don't rub overnight, now I usually rub about 30 minutes prior to throwing in the smoker. These were cooked at 240 for the first 2-1/2 hours and then I raised temp to 274 for the last 1-1/2 hour. I also glazed with CS Mild BBQ sauce at about the 3-1/2 hr mark.

I hope this helps you out.
Don

Thanks Don,

Great stuff!