tony76248
is Blowin Smoke!
Great thread!
FatDaddy said:number 1 rule of the rib club.............
Dont talk about the rib club...........
On that note.
I want in lol..
My ribs come out pretty tasty, but i can never get a good glaze on them . of course i just sauce mine bout 20 min before i pull em out. they usually dont look as pretty as the ones yall posted.
should i thin out my sauce for the glaze? or do u make a glaze out of other ingreidents besides the sauce?
Wine & Swine said:I always have removed the membrane but this was a big point of contention by Jack McDavid in Will's rib demo last weekend. His two reasons against were it helps hold the rack together (not sure about that) and that it is much easiers to remove after cooking.
maybe that's why he didn't get past round 1 in the bbq championship series. :shock:Wine & Swine said:I always have removed the membrane but this was a big point of contention by Jack McDavid in Will's rib demo last weekend. His two reasons against were it helps hold the rack together (not sure about that) and that it is much easiers to remove after cooking.
ique said:Practice? :shock: :eusa_clap
YankeeBBQ said:No, yes, maybe
It's hard to say. But I do know that Candy on a bone does pretty good
2005 Jack Daniels First Place Ribs
2006 NEBS Ribs team of the year
2006 Rhode Island 1st Place Ribs
2006 Rhode Island 1st place Country Style Ribs
2006 Peter's Pond 1st Place Ribs
2006 Lake Placid 1st Place Ribs
2006 Harpoon 1st Place Ribs
2006 NKC 2nd Place Ribs
2006 Grill Kings 2nd Place Ribs
Steve
Nitrofly said:There is no way in hell you will convince me that you don't practice..
makes us pratice even harder. Better to burn a practice meat then
competition meat.
Nitrofly said:I am humble in your presence Oh rib master...
Will never even question the power of Rib Candy
never did find that winning Rib recipe in any of those
Yankee swap packages.. mmmm
That's just 'OK' with me..
ique said:Maybe I should inspect my Yankee Swap 'present' a bit closer.
ique said:Oh, I practice. I cooked white meat chicken twice a week for the month or so leading up to the Jack.
I was actually responding to Steve's comment, he has always claimed to me that he never practices.
YankeeBBQ said:As a rule I don't normally. Once in a great great while I'll try something at home. It's much more likely we'll try it at a comp first.
Sawdustguy said:Some use the meat pulled back from the bone by a 1/2" as an indication but we grab the bottom of the rack with a set of thongs and try to stand the rack up. If they bend in a V shape without breaking away from the bone they are done.