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Forum » Misc Firearms Crew LXXV: It's Not the End of the World, But You Can See it From Here
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Thread: Misc Firearms Crew LXXV: It's Not the End of the World, But You Can See it From Here

post 1581411911 06-04-2019, 08:47 AM
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#301
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Originally Posted By blumpkin415⏩
Mirin. Howmuch did the pork butt weigh? Had to be small with 6 hour smoke. What was the internal temp when you took it out?
That's what I was thinking. Looks like it might be a loin? Looks good either way.
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post 1581411941 06-04-2019, 08:47 AM
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i dont even remember exactly. i just put a little rub on them and cooked them at like 250 for 2 hours. then wrapped them with foil for an hour. apple wood. i could do better i just didnt show them any love
post 1581412511 06-04-2019, 08:53 AM
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Originally Posted By fishnbrah⏩
i dont even remember exactly. i just put a little rub on them and cooked them at like 250 for 2 hours. then wrapped them with foil for an hour. apple wood. i could do better i just didnt show them any love
Thats nowhere near enough time, especially if they were spareribs.

Baby backs are 3-4 hours at 225-250

spareribs/st. louis cut are 5-6 hours at 225-250

Ditch the foil. prevents the bark being created

The best way I have found to test whether ribs are ready is the bend test. Pick one end of the rack up with tongs and let the other end hang. If the bark/surface splits apart they are ready.

Another good indicator is the ends of the bones showing on the thin side as the meat pulls back towards the center as the cook progresses
MFC

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post 1581412771 06-04-2019, 08:55 AM
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Kill dozer shows why we need self defense rpg
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post 1581412891 06-04-2019, 08:57 AM
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You guys got to take the muscle fascia off the ribs prior to seasoning/marinating
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post 1581413071 06-04-2019, 08:59 AM
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Originally Posted By blumpkin415⏩
Thats nowhere near enough time, especially if they were spareribs.

Baby backs are 3-4 hours at 225-250

spareribs/st. louis cut are 5-6 hours at 225-250

Ditch the foil. prevents the bark being created

The best way I have found to test whether ribs are ready is the bend test. Pick one end of the rack up with tongs and let the other end hang. If the bark/surface splits apart they are ready.

Another good indicator is the ends of the bones showing on the thin side as the meat pulls back towards the center as the cook progresses
idk what they were. they were over done though. maybe it was 3 hours at first.
post 1581413141 06-04-2019, 09:00 AM
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Originally Posted By Millz⏩
You guys got to take the muscle fascia off the ribs prior to seasoning/marinating
the membrane? but i would expect it to be called muscle fascia in the mfc
post 1581413181 06-04-2019, 09:00 AM
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Originally Posted By Millz⏩
You guys got to take the muscle fascia off the ribs prior to seasoning/marinating
Removing the membrane is a given
Originally Posted By fishnbrah⏩
idk they were over done though. maybe it was 3 hours at first
How were they overdone?
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post 1581413431 06-04-2019, 09:05 AM
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#309
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Most likely going off of the in door thermometer, which is probably not an accurate reflection of the heat the meat is seeing.
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post 1581414291 06-04-2019, 09:18 AM
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Originally Posted By fishnbrah⏩
the membrane? but i would expect it to be called muscle fascia in the mfc
Originally Posted By blumpkin415⏩
Removing the membrane is a given



How were they overdone?
Lol that's pretty much all I know about smoking bbq. My uncle makes good bbq, i just pick up a little here and there from him when i help him. I should take better notes.

Fishnbrah next time my uncle makes ribs and his bbq sauce I'll message you and have you try some.

The one thing I learned to make from him, on my own, is 10/10 tst teriyaki sauce and chicken.
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post 1581415241 06-04-2019, 09:33 AM
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Originally Posted By blumpkin415⏩
Removing the membrane is a given



How were they overdone?
kinda dry
post 1581415271 06-04-2019, 09:34 AM
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Originally Posted By Millz⏩
Fishnbrah next time my uncle makes ribs and his bbq sauce I'll message you and have you try some.
recipe passed down from joseph smith himself im sure.
post 1581415871 06-04-2019, 09:41 AM
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Originally Posted By fishnbrah⏩
recipe passed down from joseph smith himself im sure.
Haha

He's palangi (white) guy married to Tongan so yeah we got that good good polynesian style bbq
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post 1581417101 06-04-2019, 09:58 AM
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#314
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Originally Posted By Wakaaa⏩
At a hotel in Ohio.. gosh I can feel the freedom here

Visiting my soon to be fiancée’s family and celebrating Eid with them
Still beyond me that you're allegedly going to have a fiancée.
Originally Posted By OfficerJimLahey⏩
smoked some pork. wrapped it and going to shred it in a few hours.
used oak, 6 hours between 225-240. killer hogs all purpose rub.
Hnnnggg
Originally Posted By Millz⏩
You guys got to take the muscle fascia off the ribs prior to seasoning/marinating
Obviously
Originally Posted By blumpkin415⏩
Removing the membrane is a given
^^^
Originally Posted By fishnbrah⏩
kinda dry
It doesn't seem like they were on long enough to get overdone.


ETA: what smoker were they done on/are you sure the temps were right?
MFC

drum, it holds fifty, uh
post 1581418141 06-04-2019, 10:14 AM
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Originally Posted By SpeedCheeser⏩
Most likely going off of the in door thermometer, which is probably not an accurate reflection of the heat the meat is seeing.
This. Door thermometers are garbage usually. Door says 225 when indoor temp is 270.

You need a maverick dual probe thermometer. One for meat and one for actual temp on rack meat is cooking on. Wireless monitor so you can keep it with you while the cook is on

Link:https://amzn.to/2ESpGtC
Originally Posted By fishnbrah⏩
kinda dry
Sounds like your temp was way high.

Did you have a water pan in? what kind of smoker? vertical or horizontal?

Maybe try spritzing them down every 45 minutes or so with a 50/50 water/apple juice mix
MFC

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post 1581418331 06-04-2019, 10:16 AM
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Got coals heating up for smoking some leg quarters. They were on sale for $0.88 a lb last week so bought about 30 lbs. Will make for good cheap proteinz for lunches during workout weeks.

seasoned with salt lick garlic rub, and some with grill your azz off's Willie Pete chicken seasoning



Will run 2-3 hours at 275
MFC

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post 1581418971 06-04-2019, 10:25 AM
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#317
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[QUOTE=blumpkin415 post_id=1581418331]Got coals heating up for smoking some leg quarters. They were on sale for $0.88 a lb last week so bought about 30 lbs. Will make for good cheap proteinz for lunches during workout weeks.

seasoned with salt lick garlic rub, and some with grill your azz off's Willie Pete chicken seasoning

[img]https://i.imgur.com/LcFpAAR.jpg[img]

Will run 2-3 hours at 275[/QUOTE]The local grocery store has quarters pre seasoned for $0.99/lb pretty much always. They're just so much more work to eat that I basically never mess with them.
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post 1581419341 06-04-2019, 10:32 AM
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#318
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Originally Posted By SpeedCheeser⏩
The local grocery store has quarters pre seasoned for $0.99/lb pretty much always. They're just so much more work to eat that I basically never mess with them.
So much more work to eat?

UWOTM8?
MFC

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post 1581419581 06-04-2019, 10:36 AM
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Originally Posted By blumpkin415⏩
So much more work to eat?

UWOTM8?
Bone to meat ratio too high. And eating with hands at work isn't ideal.
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post 1581419611 06-04-2019, 10:37 AM
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Actually, speaking of bone - meat ratio, I wonder if it comes out any better per lb of meat price to do it that way.
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post 1581420511 06-04-2019, 10:49 AM
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Bought a new 6' Land Pride box blade for the tractor. Just got the call it came in. Gotta drive the tractor over to the dealership, hook it up and bring it home.

Rocking the tractor on main roads is always a good time
MFC

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post 1581420521 06-04-2019, 10:49 AM
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Originally Posted By SpeedCheeser⏩
Actually, speaking of bone - meat ratio, I wonder if it comes out any better per lb of meat price to do it that way.
Inb4 pics of blump cutting meat
MFC
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post 1581422011 06-04-2019, 11:07 AM
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Originally Posted By hawaiifivebro⏩
^The type of dude that would stop getting a blow job from a woman because she isn't actually blowing on his dick.
Sorry, I mean...**** that killdozer guy he was a menace to society killing all those innocent kids. Ban bulldozers, and anybody who disagrees with government is bad!
post 1581422111 06-04-2019, 11:09 AM
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Originally Posted By Millz⏩
Haha

He's palangi (white) guy married to Tongan so yeah we got that good good polynesian style bbq
Hnnnnng, poly food is the best food, I may be biased.
post 1581422511 06-04-2019, 11:15 AM
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Originally Posted By Farley1324⏩
Sorry, I mean...**** that killdozer guy he was a menace to society killing all those innocent kids. Ban bulldozers, and anybody who disagrees with government is bad!
Quality material from the resident chode again. Another comprehension fail or just a misdirection to try to save face?
post 1581422911 06-04-2019, 11:21 AM
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Originally Posted By hawaiifivebro⏩
Quality material from the resident chode again. Another comprehension fail or just a misdirection to try to save face?
I'm flattered that you care so much, even if you are nonsensical

Magazine releases areserious bidnesshuh? lol
post 1581423221 06-04-2019, 11:25 AM
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Originally Posted By Farley1324⏩
I'm flattered that you care so much, even if you are nonsensical

Magazine releases areserious bidnesshuh? lol
The amount of overthinking you are trying to put into it certainly doesn't help your case, nonetheless, I'll entertain the overwhelming amount of internet knowledge you try to exude for ****s and giggles.
post 1581423561 06-04-2019, 11:31 AM
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Originally Posted By hawaiifivebro⏩
The amount of overthinking you are trying to put into it certainly doesn't help your case, nonetheless, I'll entertain the overwhelming amount of internet knowledge you try to exude for ****s and giggles.
Didn't realize you were in CO for the wrath of killdozer.

Was it scary?
post 1581423711 06-04-2019, 11:33 AM
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Originally Posted By Farley1324⏩
Didn't realize you were in CO for the wrath of killdozer.

Was it scary?
Embrace your spanking for the day and retreat, you're not getting anywhere champ.
post 1581424131 06-04-2019, 11:40 AM
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Originally Posted By hawaiifivebro⏩
Embrace your spanking for the day and retreat, you're not getting anywhere champ.
Just looking for some of that IRL knowledge, couldn't hurt to supplement my internet killdozer knowledge ya know?
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