OT: Smoked Ribs

[TechMOGogy]

Just finally getting to my Hafi clutch cable (work got in the way since it broke).
Anyways - here they are prepped and rubbed, ready for the 5 hour cook.
Will post a few as I go

[TechMOGogy]

Done

ImageUploadedByTapatalk HD1377393425.435929.jpg (34.07 KiB) Viewed 3215 times

Final mop

ImageUploadedByTapatalk HD1377393444.670440.jpg (55.57 KiB) Viewed 3215 times

Ready for freezer

ImageUploadedByTapatalk HD1377393458.853149.jpg (65.08 KiB) Viewed 3215 times

[M Wehrman]

Haflinger or Pinzgauer ribs?

[westernair]

Damn those make me hungry.
Knowing you have still has not taken possession of your Pinz yet, they must be Hafi ribs.

[TechMOGogy]

Yup Hafi ribs no Pinz yet but I was thinking that I need to make a setup so I can hoist/roll the smoker into the back of the Pinz went headed to comps or just buy a smaller one (see how I just justified buying Another smoker )

[pcolette]

Brand/model of smoker please?

I've been meaning to get one for awhile and those ribs may have convinced me.

[TechMOGogy]

Mine is a commercial/competition (= expensive) FEC100 pellet burner but if you want to product similar ribs with 4-5 rack capacity vs 40-50 I would recommend a Traeger Little Tex Elite (less than $1000) which is also a pellet burner (burns wood but is set and forget like a Ronco )
If your rely interested or want more info PM me as I can talk BBQ all day long.
Now to figure how to rig Pinz with smoker for comps!

[edzz]

Great looking ribs.
For us mere mortals I’ll second the Traeger, even works well for pizza. They really should make one with a bit of insulation for use in the winter. And how about one with a 24 volt blower rather than using the Honda 2K.

[ccalingaert]

The ribs looks mighty tasty. I've cut back to only two smokers, and the one I use the most is an off brand big green egg kamado style I found for $250 on craigslist, but my Smokin Tex is great for fish or cheese.