Mmmmm......Ribs!

[Texas Smokers]

Ribs were on sale today, so I decided to cook up a rack along with some chicken, beans and corn on the cobb. Here's a few pics of the mess before it's done. Rubbed the ribs down with a honey mustard slather and the original Texas BBQ Rub. Cooking them at about 235. We'll see how she goes! More pics when the food gets closer to done.

Jay

[HFD26]

Looks like you are off to a good start for the week end there Texas Smoke. Thanks for the pics.

[Texas Smokers]

Here's the finishing touches. Went over REAL well! First time I've ever run out of beans.

[Crpdeth]

My god, you're making me hungry over here! :D

Crpdeth

[Bowhnter2]

looking real good TS!

[M38A1]

Glad to see the obligator beer in a picture!

Do you just toss your corn on husk and all? Do you soak it first?'


Curious...
~m

[david brace]

Yes, it does look good. And as usual, I'm hungry.

DB

[dilley340]

Lookin' good there Texas Smokers! Welcome aboard too! :)

I really like your cooker. The flame brackets holding the counterweight are a nice touch. The rivots give it a steamer locomotive look.

Thanks for the pix.

[Texas Smokers]

I like to soak the corn in a little sugar water for about 30 minutes before I grill it. Don't know how much it helps, but it usually comes out good. I designed that grill to work kinda like one of those Weber grills that you put the meat in the middle and have baskets of coals on either side. There are air dampers on each side and the heat/smoke has to exit out of the middle passing over the meat on its way out. It works well, just can't handle larger cuts of meat because lack of room. Here's a couple of pics of it...

Jay

[ibornagain]

Nice...Nice...Real Nice...

[PitBull]

Nice looking pit and nice looking Q. On the corn, I carefully pull the husk back, de-silk it then submerse the whole thing in the water for about an hour. Then pull the husk back up, closing it as good as I can and then tying the end with some string. A little more trouble, but I think it gives a little better smoke flavor.

[Texas Smokers]

Good call on the corn! I'll have to give that a try. Probably make shucking it when it's hot easier too. You put salt or suger in the water??

Jay