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September 17, 2012, 09:53 PM | #26 |
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Join Date: November 25, 2005
Location: Crawfordville, FL
Posts: 494
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Thats some fine looking ribs you got there! And believe me, I know ribs. Do you make your own rub or moppin sauce?
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September 17, 2012, 10:06 PM | #27 |
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Join Date: January 6, 2011
Location: Thornton, Texas
Posts: 3,995
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So dwwhite shot an interesting pig. Probably the only interesting pig in the entire world, and now he's dead. Geez, could he maybe have waited for a dull and uninteresting pig. I'm just sayin....
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September 18, 2012, 12:10 PM | #28 |
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Join Date: March 20, 2011
Location: Southern Indiana, Near Louisville.
Posts: 211
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Savage-
Those are the four racks from the hanging hogs in the earlier photo Her hog was intact due to her ear-shot. Both racks were whole. Mine had bullet damage that messed up two ribs going in and another two on the exit side. Added to two racks of store-ribs put in by my neighbor...in his wet-smoker, we had 6 large racks for a Sunday picnic lunch. He works for Brown-Foreman distillery, and uses old whiskey barrel staves for smoker fuel. Unbeliveable odor !!! and a very sweet smoke flavor. He makes his 'secret' mop and rub...but it is related to the K C sweet style would be my guess. Here's another view ribs 1 Last edited by Mayor Al; September 18, 2012 at 05:36 PM. |
September 18, 2012, 12:19 PM | #29 |
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Join Date: November 25, 2005
Location: Crawfordville, FL
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Mayor Al thats just wrong. Im sitting here eating a cold sammich and you are posting pics of ribs lol. A lot of competitions that I have been to use sweet baby rays sauce. I stick with a dry rub that I have came up with over the years. If you rub it right, no sauce needed. Thx for sharing
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September 18, 2012, 05:42 PM | #30 |
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Join Date: March 20, 2011
Location: Southern Indiana, Near Louisville.
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I like the KC style better than Texas Red or Carolina Mustard or Vinegar flavored.
I am getting ready to do the 'curing rub' on the jowl bacon tonight. About 4 lbs total. We have four 15-20 lb slabs of Pork Belly ready to start the 'Cure' cycle to become bacon in a month or so. We've Never done this before, so it is a real learning experience for both of us. |
September 18, 2012, 06:26 PM | #31 |
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Join Date: July 18, 2010
Location: Independence Missouri
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JEEZE those dudes look mighty dang tasty, is there any left Mayor?
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September 18, 2012, 08:04 PM | #32 |
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Join Date: March 20, 2011
Location: Southern Indiana, Near Louisville.
Posts: 211
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I managed to freeze frame this shot out of a video clip Jan took as I shot my hog...you can see the spent shell casing flying out of the Winchester. Sorry about the poor resolution.
I bought a new CZ Model 527 carbine in 7.62x39mm at an auction this weekend...new in the box and definitely unfired. If it works well I may use it in place of my trusty Winchester Model 100 next time. AL |
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