The Firing Line Forums

Go Back   The Firing Line Forums > The Hide > The Hunt

Reply
 
Thread Tools
Old September 17, 2012, 09:53 PM   #26
SavageSniper
Senior Member
 
Join Date: November 25, 2005
Location: Crawfordville, FL
Posts: 494
Thats some fine looking ribs you got there! And believe me, I know ribs. Do you make your own rub or moppin sauce?
__________________
This posting is provided "AS IS" with no warranties, and confers no rights!
SavageSniper is offline  
Old September 17, 2012, 10:06 PM   #27
603Country
Senior Member
 
Join Date: January 6, 2011
Location: Thornton, Texas
Posts: 2,107
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....
603Country is online now  
Old September 18, 2012, 12:10 PM   #28
Mayor Al
Senior Member
 
Join Date: March 20, 2011
Location: Southern Indiana, Near Louisville.
Posts: 211
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.
Mayor Al is offline  
Old September 18, 2012, 12:19 PM   #29
SavageSniper
Senior Member
 
Join Date: November 25, 2005
Location: Crawfordville, FL
Posts: 494
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
__________________
This posting is provided "AS IS" with no warranties, and confers no rights!
SavageSniper is offline  
Old September 18, 2012, 05:42 PM   #30
Mayor Al
Senior Member
 
Join Date: March 20, 2011
Location: Southern Indiana, Near Louisville.
Posts: 211
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.
Mayor Al is offline  
Old September 18, 2012, 06:26 PM   #31
hooligan1
Senior Member
 
Join Date: July 18, 2010
Location: Independence Missouri
Posts: 3,172
JEEZE those dudes look mighty dang tasty, is there any left Mayor?
__________________
Thanks for coming!
hooligan1 is offline  
Old September 18, 2012, 08:04 PM   #32
Mayor Al
Senior Member
 
Join Date: March 20, 2011
Location: Southern Indiana, Near Louisville.
Posts: 211
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
Mayor Al is offline  
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 08:03 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
This site and contents, including all posts, Copyright © 1998-2013 S.W.A.T. Magazine
Copyright Complaints: Please direct DMCA Takedown Notices to the registered agent: thefiringline.com
Contact Us
Page generated in 0.07389 seconds with 8 queries