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Unread 01-05-2013, 11:43 AM   #9
bo_b_q
Knows what a fatty is.

 
Join Date: 09-28-12
Location: Northern IN
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Quote:
Originally Posted by HankB View Post
I'm not the only one to use toothpicks to ID ribs in the smoker, huh? ;) But I break the picks in half and stick them in between and parallel to the bones.

I also tried one 'control' that had no rub save some peanut oil just to see what the actual contributions of the various rubs are. I was surprised by how good that was.
Quote:
Originally Posted by HankB View Post
I also tried one 'control' that had no rub save some peanut oil just to see what the actual contributions of the various rubs are. I was surprised by how good that was.
The wifeys wine glass charms were laying on the counter when I was prepping the ribs...I thought I need some rib charms...mine aren't as fancy as hers but they are effective.
I like the control rack..don't think I've ever had a rib straight up plain...I'll give that a try next time.

Quote:
Originally Posted by fingerlickin' View Post
Everything looks great, nice pics too!

I think you have what it takes >>> http://www.bbq-brethren.com/forum/group.php?groupid=31
I'm all for saving the Nekkid Fatty. I digress I have stuffed and covered before, but the ratio of stuffing to sausage was never right, so now I typically just keep it simple.

Quote:
Originally Posted by javahog2002 View Post
That stuffed pork loin looks awesome. I need to try that.
It's super easy and can be used as your entree or sliced thin as an appetizer. It's good warm but also very good cold.
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-Bo

Golden Dome UDS "[URL=http://www.bbq-brethren.com/forum/showthread.php?t=149301]Dorthy[/URL]" | ~22" Char-broil "[COLOR="Green"]Char-lene[/COLOR]" | iGrill | Supersonic [COLOR="Blue"]Blue [/COLOR]Thermapen
Where there is love there is barbecue. Gandhi
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