Rib Pan

[Tom Doan]

New rib pan I came up with

[Dragcity]

MMMM, Ribs.

I just slow smoked some last week. 6 hours on apple wood at about 140*

Nice lookin' pan - man.

[High-C]

I can't wait to try some of them there ribs... You are the pork-master. :bows:

[Tom Doan]

I used 1/8" mild steel sheet, I wanted a pan that would hold a big rack without cutting the ribs in half but a snug fit so I do not have gallons of sauce wasted.

[Dragcity]

Tom, Looks to me you have waaaaay to much time on your hands.

[Tom Doan]

I have been obsessive about making a pan and I had to measure lots of ribs to get it right. My rib recipes are from 3 hours to 3 days depending on how much time I have to work with and yes every kid on the street shows up when they smell Mr. Pig in the smoker.

[O's Fan Rich]

I have been obsessive about making a pan and I had to measure lots of ribs to get it right. My rib recipes are from 3 hours to 3 days depending on how much time I have to work with and yes every kid on the street shows up when they smell Mr. Pig in the smoker.

That's why they don't complain about loud cars and spirited driving on your block!

[Dragcity]

Been a long time since I roasted and cut a pig. Must be three years now. Used to do 4 a year.... Guess that's what happens when you stop being a Butcher.

Tom, I once put a whole boneless pork loin in an enamaled steel roaster, coated with a home made Jerk seasoning, on the grill. Cooked most of the day. Uncovered for about 2 hours to pick up the smoke. We used it for Cubana Sangwiches. Was friggin' great.

Those Cubanas are really good, gotta build them the right way.

Guess what I'm trying to say here is, Pork is yummy on the BBQ....

[Hotrauder]

Damn, sure wish I lived in your neighborhood, Tom. I am hungry NOW. Dennis

[Tom Doan]

Joe you are the master in my book and the http://www.lacajachina.com/ really comes out perfect in just 3-4 hours instead of 12-18 hours. I have done 4 pigs so far in the "box" and I'm not going back, look at the crispy skin in the picture from the web site and that is how it exactly comes out. Last year I had enough for people to take some leftovers home but this year the word is out on "Cuban" style pig and I might have to get 2 ovens.

[O's Fan Rich]

Damn, sure wish I lived in your neighborhood, Tom. I am hungry NOW. Dennis

You and Penny come up... stay at our place and we'll cruise down.....


How u like me now?:cool::D

[vkirkend]

New rib pan I came up with

Any chance of getting a duplicate pan made for the summer for a fellow BBQ'er?

[burt ragio]

You guys are making me hungry. Man oh man do I love ribs. Just before reading this post I started cooking a piece of swordfish now I am not to sure I want it for dinner.

[Tom Doan]

I should be shot then hung, your going to hate my next post. Tom