Curly

Curly it depends on the animal what the ribs will look like. Take the ribs you have there and compare them to the ribs of an Elephant and your ribs will look like they have no meat on them. Pig? Yep I have tried it. I like wild pig it is really good. Next time I see one running around I'll break it's neck. Here is a picture of one we got a while back. If you break a wild pig's neck that big, you are one bad dude. . When was that pic taken, 30-40 years ago?

Re: Arrrgggh!! EZQue doesn't fit!!!! Man, what better excuse to run out and buy that grinder and start your collection of tools. These are the opportunities I love, it's so easy to look at the wife like you are disappointed and say, "Dang, now I gotta go spend moeny on yet another tool"

Here they are after rubbing them with some 2 brothers rub as a base and then Dizzy Pigs Cowlick. Then I put some brown sugar on. I didn't cover them like the pics I saw of someone elses cause I wasn't sure I'd like that much...baby steps LeadDog, this is what ribs look like with meat on them . You should try them, they go for about 6 hrs or so at 250 or less. They are great...I know it's also great to knaw on the bones...and I do a bit of that myself, but mostly the dogs get the bones. Those water bombs (400 of them) are for me and Katie in a week or 2 when it really warms up. We're gonna have a massive water baloon war. Her mommy is too skerd to join us...we pleaded. Better pic of the rubs (hopefully) Here they are after about 2 hours of cooking. I tore a little scraggling piece off and gave it to Chubby...so he's out there laying by the cooker. Here's a loaf of French breach that comes in a buiscuit like container that I put on the KK...just sliced it upped, melted some butter and honey together and it was good stuff. I did an egg wash on it and it got a nice little crust. Here's a plater of the 3 racks cut in half...no, we didn't eat them all. Apparently, one of our church friends had a baby and we are taking 2 of the 1/2 slabs (someone else is soing some other fixings) to her house as a meal. Hey, I'm all for Christian charity but does God expect THIS MUCH from us? I know, I know, He expects all we have. . Well, I have been blessed Here's a plate with some ribs, slaw, beans, and bread...yeah, we are blessed indeed

He get's up early today cause he knows I'm doing ribs. He's very proud of his new scar.

Re: Cutting Bait... I saw some rib pics on another site yesterday that had a huge pile of brown sugar mixed with rubs on them. The guy said the brown sugar melted and got into the ribs...and was loved by all. I'm gonna do that (sorta) today on the babybacks I'm smoking. I'm gonna rub them normally and them put a layer (not a pile) of brown sugar on meat side and see if it melts into the meat. I'm not opposed to trying new things...especially when people talk about their families licking the plates and such.

Re: Well.... Are you that skinny Indian dude?

I'm gonna cook some ribs tomorrow. Will follow up on the pics.

I never thought I'd be saying this cause Little Ma (my granma) was the best cook for several counties up in her neck of the woods in South Carolina...everybody knew who Little Ma was cause of her cooking. But I gotta tell ya, my purdy thang has done learnt how to make them chicken and dumplings about as good as Little Ma's was. Doggit they was good.

No, he was on the back porch during the meal...as usual...looking through the glass with those pleading eyes. He jumps up in the truck on his own just in case there's a ride gonna soon happen , but never during meal time Yeah, you really can't mess up a pork tenderloin, unless you burn it to a crisp I guess. And broc and squash cooked in chicken broth is always great . I can't wait to get into some of those leftovers at lunch, but today I'm having some more of that wonderful chicken and dumplings my purdy thang made for us on Monday...ummmm-ummm.

I can almost smell em. I'll bet they work fantastic...wish I lived near

I was home a little early today so I had time to cook. Cut up a pork loin and wrapped the pieces with bacon and slide a little skewer through them to hold them together. I shook a little Dizzy Pig's raging river on them and threw them on the KK at 350 for about 25 minutes or so...and that's about all. (1 turn somewhere in the middle I guess) Aside from that, we had brocolli and squash. It was a dang good quick meal...and there was plenty left for me to take to lunch several times. Now we're gonna go for a little walk in the woods to enjoy God's handiwork. Here's the meat before it went on. Here's my plate...I had good intentions of taking a pic of the full plate, but...well, you know Here's the rest that we put away And here's the Chubby one wanting me to take him for a ride

I'll bet he knows what OC stands for

I've got some emails out to people I know have done successful beef jerky cooks on ceramic cookers...and the meat looks like beef jerky, not red ham I'm just doing something wrong, but I would like to perfect this way! Although I've never had any complaints on my dehydrated beef jerky (after 20 years I've got it down pretty good), this way just seems right I may not have 20 years LEFT to perfect this method, but maybe with the internet and all of these great forums I can do it in a little less time

Re: Deeeeeeeeeelicious!!! How did the jerky go, Curly? Tasty treats? I promised pics but took none The jerky tastes great with the real hickory smoke on it vs the dehydrator that I've used forever. But I had a lot of technical difficulties. I didn't put large enough spacers to hold the trays apart. But I went to walmart and bought a bunch more of the 1 1/2 inch flower pots...they had them on sell from .38 cents to .10 cents. So next time I'll have even spaces everywhere and larger spaces. I also tried with indirect and it just never seemed to get the meat to darken, so I went direct and the bottom was getting burnt...but no where else. And I couldn't get my trays swapped, just to unstable a setup to get that going. I could put the ss nuts and bolts as spacers though. I was taking pieces off and sampling and they were incredibly tasty and tender. The dehdrator motor pushes warm air over the meat to dry it, the KK at almost closed seems to push NO AIR through...or not enough to dry it, thus it stays moist and doesn't get dark on the outside. Let's face it, the machine does not want to dry meat I left it for 6 hours...still as tender as could be...but never seemed to dry the outside. I ended up putting the meat in the dehydrator for a couple of hours to get the outside dried.

Re: Deeeeeeeeeelicious!!! Go skinny-boy, you're cooking it up I'm gonna do some beef-jerky today on the KK for the first time, I'll take some pics of the process. I bgt a bunch of ss racks off ebay from some restaurant going outta bidnez sales kinda company. I'm hoping they will do the trick. If I can just keep the temp down I may be ok

Yea its that or getting fixed up with your cousin when he gets out! That is of course if Sanny decides to pass on the cousin. I believe she has first right of refusal. Right now, she's stuck with that other loser , he's probly never even done time...what a wimp

40-50 lb bags are fine.

Re: Temporary Incompetence? At this point, the one you destroyed with the sledge hammer is better than DJ's

Re: Hair dryer I tink you may be just ready to meet my cousin...soon as he gets out

Re: Hair dryer Shoot man, DJ had onea them things welded up years ago on his Smokey Joe

Re: How's Chubby? You gonna let him wear a Blue's Clues' date=' or Snoopy bandaid? A kid's gotta wear a cool bandaid on an owie. Helps the healing process, ya know. [/quote']

Re: How's Chubby? Yeah, still running around as if nothing ever happened. He's got doggie training tomorrow so he'll get to show off his stitches to the other boys and girls.

At lunch we had leftover hash and rice, with KK bread from last night. Field peas amd cream styled corn. Before church we put a pound of northern white beans in the crock pot with a couple bags of pulled pork and a gererous amount of Dizzy pigs Cowlick rub. Also a couple tables spoons or so of salt. We had that and cornbread for supper...man, I love leftovers.