Labor Day BBQ!! These are the ribs I am slow-smoking today for a big BBQ at my house tomorrow. If you find yourself in SF, please drop by! I just wanted you all to know I have talents...

PaulPisces Loc: San Francisco

These are the ribs I am slow-smoking today for a big BBQ at my house tomorrow. If you find yourself in SF, please drop by!

I just wanted you all to know I have talents other than ironing fancy napkins!

(Can you smell the smoke?)

Wolf counselor Loc: Heart of Texas

PaulPisces wrote:

These are the ribs I am slow-smoking today for a b... (show quote)

Tempting people with pork products is a sin.

You are therefore guilty as charged.

If I were in San Francisco today. I would head north, cross the bridge and take Pacific coast hiway 1.

And I would cruise until the sun touched on golden waves.

I love California, and miss it every day.

PaulPisces Loc: San Francisco

Wolf counselor wrote:

Tempting people with pork products is a sin.

You are therefore guilty as charged.

If I were in San Francisco today. I would head north, cross the bridge and take Pacific coast hiway 1.

And I would cruise until the sun touched on golden waves.

I love California, and miss it every day.

While I am leery that you might be toting a gun to use on me, Wolfie, you know you would be welcome at any BBQ I throw. We would have to sign a temporary truce treaty for the duration, I think

If you are forbidden the pork ribs I will have some grilled tofu for you tomorrow.

Wolf counselor Loc: Heart of Texas

PaulPisces wrote:

While I am leery that you might be toting a gun to use on me, Wolfie, you know you would be welcome at any BBQ I throw. We would have to sign a temporary truce treaty for the duration, I think

If you are forbidden the pork ribs I will have some grilled tofu for you tomorrow.

When I eat ribs, safety precautions must be implemented.

I have a tendency to devour them rather violently.

Especially the baby backs.

Weewillynobeerspilly Loc: North central Texas

PaulPisces wrote:

These are the ribs I am slow-smoking today for a b... (show quote)

Mesquite or Hickory?

Shot a couple hogs yesterday fat from the bountiful acorns this yr, took a small sow hind quarter to toss on the pit tomorrow, rest to the gators..going with the 12 hr hickory smoke on that one on the hog pit.......ill mail ya 10 lbs or so...be looking for it

PaulPisces Loc: San Francisco

Weewillynobeerspilly wrote:

Mesquite or Hickory?

Shot a couple hogs yesterday fat from the bountiful acorns this yr, took a small sow hind quarter to toss on the pit tomorrow, rest to the gators..going with the 12 hr hickory smoke on that one on the hog pit.......ill mail ya 10 lbs or so...be looking for it

Mmmmmmmmmm! At least part of acorn-fed pigs really need to become Jamon Iberico!

I'm starting with apple wood, but since this is a longer smoke than I usually do I will probably have to finish off with mesquite.

reconreb Loc: America / Inglis Fla.

PaulPisces wrote:

These are the ribs I am slow-smoking today for a b... (show quote)

This is a very kind offer , did not know Unicorn ribs could be bbq'd , what else ya got to smoke ?

thanks anyway .

PaulPisces Loc: San Francisco

reconreb wrote:

This is a very kind offer , did not know Unicorn ribs could be bbq'd , what else ya got to smoke ?

thanks anyway .

Being California, and SF specifically, there is ALWAYS something to smoke. And if we run out, we order online and they deliver.

Weewillynobeerspilly Loc: North central Texas

PaulPisces wrote:

Mmmmmmmmmm! At least part of acorn-fed pigs really need to become Jamon Iberico!

I'm starting with apple wood, but since this is a longer smoke than I usually do I will probably have to finish off with mesquite.

Applewood and a mesquite finish......nice Paul, i usually start out with a milder wood on a long smoke, then mesuite......

Keep em' moist by spraying with apple juice....slowly carmelize with the natural sugars......you will be pleased with the result.

PaulPisces Loc: San Francisco

Weewillynobeerspilly wrote:

Applewood and a mesquite finish......nice Paul, i usually start out with a milder wood on a long smoke, then mesuite......

Keep em' moist by spraying with apple juice....slowly carmelize with the natural sugars......you will be pleased with the result.

Thanks for the tip!

padremike Loc: Phenix City, Al

Weewillynobeerspilly wrote:

Mesquite or Hickory?

Shot a couple hogs yesterday fat from the bountiful acorns this yr, took a small sow hind quarter to toss on the pit tomorrow, rest to the gators..going with the 12 hr hickory smoke on that one on the hog pit.......ill mail ya 10 lbs or so...be looking for it

Sounds so good it makes my tongue want to slap my brains out.

PoppaGringo Loc: Muslim City, Mexifornia, B.R.

PaulPisces wrote:

These are the ribs I am slow-smoking today for a b... (show quote)

How about beef ribs?

lpnmajor Loc: Arkansas

PaulPisces wrote:

These are the ribs I am slow-smoking today for a b... (show quote)

Um, that's not long pork is it? Those remind me of my missing Grandpa.

PaulPisces Loc: San Francisco

lpnmajor wrote:

Um, that's not long pork is it? Those remind me of my missing Grandpa.

They were labelled 'spare ribs' (pork) in the market. Not being a butcher I just took what looked good to me. I had to hack off a short bone that connected to about 4 or 5 of the ribs at the shortest end.
My guess is everyone's Grandpa made better ribs that I do.

archie bunker Loc: Texas

PaulPisces wrote:

These are the ribs I am slow-smoking today for a b... (show quote)

Looks like your time in Texas paid off Paul!👍

We have 2 racks of spare ribs, and 2 racks of baby backs going on the smoker at about 4 am. We also have a ton of Hatch green chili sausage going on later.
I am c***ting, and using the Treager pellet grill. I thought I would start with apple, and finish with misquite myself.
My son is crippled after knee surgury, so he is in charge of the fryer for the onion rings.