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PostPosted: Sat Jun 22, 2013 7:45 pm 
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Dry Ribs!


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PostPosted: Sat Jun 22, 2013 7:57 pm 
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Bro turn those things over. The last half hour if that go bone up for extra bark if necessary.

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PostPosted: Sat Jun 22, 2013 7:59 pm 
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pilot light wrote:
Dry Ribs!


Grill is too clean :td ...where's the black tasty bits? :dhorse :lol:

And too much bone showing on the far right...over-cooked that one, brother ;)

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PostPosted: Sat Jun 22, 2013 8:05 pm 
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That's not my grill and I am still trying to post the real pictures! Don't worry mr rabbit I have a bag of black crispies in the fridge :lol:


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PostPosted: Sat Jun 22, 2013 8:17 pm 
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pilot light wrote:
That's not my grill and I am still trying to post the real pictures! Don't worry mr rabbit I have a bag of black crispies in the fridge :lol:


I've got some kinfolk in northern Oregon. Maybe one of these days I'll actually get some vacation and be able to go up for a visit.

I'd love to drink some beers with you and Shins and show you both how I char some pork ribs Texas-style :D

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PostPosted: Sat Jun 22, 2013 8:21 pm 
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Anytime bro! Its been along time since I have been to the USA! Might come down to Austin for the F1 race in November!


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PostPosted: Sat Jun 22, 2013 8:23 pm 
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I have the charcoals lit and am preping the spacthcock chicken in a bit. Scallops and stuffed portobello shrooms for appetizers.

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PostPosted: Sat Jun 22, 2013 9:08 pm 
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johnlewismcleod wrote:
pilot light wrote:
That's not my grill and I am still trying to post the real pictures! Don't worry mr rabbit I have a bag of black crispies in the fridge :lol:


I've got some kinfolk in northern Oregon. Maybe one of these days I'll actually get some vacation and be able to go up for a visit.

I'd love to drink some beers with you and Shins and show you both how I char some pork ribs Texas-style :D

I will bring some grade A Alberta strip loins for Widder! 8-)


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PostPosted: Sat Jun 22, 2013 10:21 pm 
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Pilot Light Ribs
1. Remove the silverskin.
2. Preheat BBQ to 500 F.
3. Lightly apply fresh grounded pepper and celery salt.
4. Sear on both sides and gradually reduce heat.
5. After fully cooked allow the ribs to set up about 10 minutes.
6. Served with a side of homemade coleslaw or BBQ some corn in the husks.


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PostPosted: Sat Jun 22, 2013 10:47 pm 
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If I gave you my award winning methods I'd have to vanish ya! Try lo and slow total difference in quality!

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PostPosted: Sat Jun 22, 2013 10:51 pm 
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I'll be in Kansas City in two days for a week of excellent BBQ
Arthur Bryant's
Jacks stack
RJ'S
Oklahoma joes

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PostPosted: Sat Jun 22, 2013 11:34 pm 
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Qball415 wrote:
If I gave you my award winning methods I'd have to vanish ya! Try lo and slow total difference in quality!

Qball415 I challenge you too a cook off as a pitmaster! 8-) My envelope will be stuffed with flavor! :lol:


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PostPosted: Sun Jun 23, 2013 7:30 am 
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Should you boil ribs before grilling/smoking?

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PostPosted: Sun Jun 23, 2013 9:13 am 
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Qball415 wrote:
Try lo and slow total difference in quality!

That's the ticket right there...

I make some great ribs in my oven when the snow is too deep around my Weber...
A friend of mine turned me on to the idea years ago and I've been doing it ever since...

I start out early in the morning...
I just coat em with sauce and a little extra, wrap them in foil, and roll in the edges crimping them sealed.
Then wrap them twice more sealing them again each time.
I put them in the oven on the lowest setting and let em go all day...

That night I open the oven and the tin foil package is all puffed up like a balloon, open and serve....

The meat will be falling off the bone, tender, juicy, and full of flavor...
Lo n' Slow Rocks...

Everyone that has ever tried them has been a convert...

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PostPosted: Sun Jun 23, 2013 9:45 am 
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newyorkcity wrote:
Should you boil ribs before grilling/smoking?


Blasphemy!!!

Upon your death you will now be sent to St. Louise and have to eat sugar saturated, steamed meat for all eternity unless you say four Hail, Mary's and beg forgiveness :twisted:




Slow cooking can be good as well, but some meats are pretty damn awesome cooked fast over searing high heat IMO...pork ribs, steaks, and fish for example.

It doesn't really matter too much to me as long as you don't put any sugar on the meat.

People that put sugar on meat should be shot, is all 8-) :lol:

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