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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-07-2013, 07:12 PM   #31
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Quote:
Originally Posted by ChiefBrock View Post
wife bought some spare ribs for my cook....label said St Louis cut...but when I cooked them the bones were only about an inch or two long and I had a full 6 inches of cartlidge tips instead. To me it sounded like the cutter tried to cut the spares in half to get both sold as st louis spares and I got the lower half and someone else got the uppers. what do you think?
I ran into the same thing here on superbowl sunday. Got them from Food Lion.
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Old 02-15-2013, 09:42 PM   #32
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Part 2....

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Old 02-15-2013, 09:45 PM   #33
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I was waiting for part 2. Thanks
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Old 02-16-2013, 08:49 AM   #34
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Simplicity at it's best. No $1000 cooker, no tools, no duel probe thermometers. no secret 20 ingredient rub, no experimental sauce, and no bull chit. Not exactly the way I do it but his technique is good. KISS
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Old 02-16-2013, 11:44 AM   #35
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why is he using silver painted butcher paper?
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Old 02-16-2013, 11:48 AM   #36
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Originally Posted by Pitmaster T View Post
why is he using silver painted butcher paper?
I know the answer, but can't remember.
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Old 02-16-2013, 12:53 PM   #37
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He had some silver paint left over from painting the wheels on his Farmall tractor. Simplicity and thrifty.
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Old 02-16-2013, 01:09 PM   #38
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Quote:
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why is he using silver painted butcher paper?
I believe he's been hanging with Myron to long.

2 hrs. sauce and cook 30 minutes. wrap with sauce and 2 more hours?

I honestly believe this recipe was designed just for this video.

Stop wrapping and spraying your ribs.
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Old 02-16-2013, 01:56 PM   #39
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Quote:
Originally Posted by captndan View Post
Simplicity at it's best. No $1000 cooker, no tools, no duel probe thermometers. no secret 20 ingredient rub, no experimental sauce, and no bull chit. Not exactly the way I do it but his technique is good. KISS
That smoker is over $1000. I'm guessing they, Old Country, have sold a few just from his videos.
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Old 02-16-2013, 03:36 PM   #40
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Ya"ll didn't know Mr. ButcherPaper used foil with his ribs, they fall apart just like all over cooked ribs.

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Old 02-16-2013, 04:23 PM   #41
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He must have hurt his ankle and is having to use the Texas Crutch.....
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Old 02-16-2013, 04:26 PM   #42
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That smoker is over $1000. I'm guessing they, Old Country, have sold a few just from his videos.
No way in hell it's over $1K. Look at how easily he lifts the door. That's mabye $300-$400 at Academy. Their Brazo's model is $999 last I saw but it's probably 1/4 inch steel as you have the give the door a real tug to get it up.
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Old 02-16-2013, 05:00 PM   #43
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The one thing I took away from part 2. His firebox door was wide open the whole time. He controlled temp by fire size.

Ribs looked great, but I prefer a darker bark. I would of let them ride with no foil, spritz, or sauce.
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Old 02-16-2013, 06:09 PM   #44
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I agree with landarc.

I've seen that too in the one pack of SL style ribs I ever bought. Didn't want that to happen again so now I trim my own.
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