Tried something different

Former Member

I know it's not the manly Tim Taylor BBQ a single 1200# pound rack with super sized hooks that from the shear weight make the top of the smoker cave in a little from its weight

I cut the BB's into single ribs [ribbettes] instead of leaving it a Ho Ho jaw dropping rack of ribs when you pull it out of the smoker.

pierced all the sides of each piece tossed them in one of smokin's brines which happened to be in a vacuum canister pulled a vacuum twice let it sit for 1 hour, rinsed them placed them is a hot smoking smoker (that was a first also) cooked them at 250 90+ minutes then for grins wrapped in foil and placed in a 350 oven for 15-18 minutes.

My wife cleaned the meat to the bone. Thought I'd just try a little 360 degrees of smoke on the ribs seemed to work out okay , fast too. oh yah 4oz hickory in chips.

However the single rack is much easier to handle less man minutes involved in preparation and finish that's good and a man law if ever I heard one.

10/29/064:46 AM

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