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Our Superbowl Grub - Pron!
One rack of St Louis cut spares with Oakridge Competition Beef and Pork Rub and one rack of beef ribs with Oakridge Black Ops Rub. Pecan wood for smoke with Kingsford competition in the WSM. The juices from the foiuling seem to make a nice glaze at the end when basted on. Spritzed the Pork Ribs with an Apple Juice/Worcestershire/Rice Vinegar mix and mopped the Beef Ribs with Beef Bouillon/Worcestershire/Rub. Foiled with butter and agave and rub and the spritz for the Pork and butter, rub, and the mop for the beef. They were tasty but a tiny bit too fall off the bone. Did get clean bite throughs on the pork but I like them maybe twenty minutes less done. Used a local sweet hickory rub for the ABTs.
Just on: https://sphotos-b.xx.fbcdn.net/hphot...24583298_n.jpg Ready to wrap up: https://sphotos-b.xx.fbcdn.net/hphot...14270579_n.jpg Done, with some ABTs added for fun: https://sphotos-a.xx.fbcdn.net/hphot...26434140_n.jpg |
Looks pretty good ... and I give Kudos! for cooking the beef ribs. I'm not a huge beef ribs fan and those look pretty darn good!
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I,m getting hungry again!
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Nice Corky! Those look and sound Great!
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Looks good. Do you use a tater to hold your pit probe? I might steal that one. :razz:
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Nice!:hungry:
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Nice Bones!
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Looks like someone had a good Superbowl. :thumb:
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good stuff!
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Nice!!
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That looks great!
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Everything looks GREAT! Thanks for using Oakridge BBQ!!
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Looks delicious!
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