oink
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-09-2013, 08:40 PM   #31
buccaneer
somebody shut me the fark up.

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

Pork Loin!!
Bring to 135-140 and it is done.
Rouge in the middle= perfect!
__________________
The only current member banned for life!

Smokin In The City 2015
Grand Champion
Boarshank Redemption

buccaneer is online now   Reply With Quote


Old 02-09-2013, 08:41 PM   #32
grantw
is One Chatty Farker
 
Join Date: 09-13-12
Location: canada
Default

My fav is high temp baby backs. 400 deg. 6 tbs your rub. 1/2 cup vinegar 1/2 cup water 4tbd bbq sauce. Baste every 15. Id eat the bone if i could. I use my Louisiana pellet grill on just above med for this.
__________________
Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.
grantw is online now   Reply With Quote


Old 02-09-2013, 10:59 PM   #33
pal251
Full Fledged Farker
 
Join Date: 06-07-12
Location: kansas
Default

Quote:
Originally Posted by grantw View Post
My fav is high temp baby backs. 400 deg. 6 tbs your rub. 1/2 cup vinegar 1/2 cup water 4tbd bbq sauce. Baste every 15. Id eat the bone if i could. I use my Louisiana pellet grill on just above med for this.
I love ribs too but I'm cheap :). Again I'll be only one eating them. How are the "country style ribs"

Sent from my Galaxy Nexus using Tapatalk 2
pal251 is offline   Reply With Quote


Old 02-10-2013, 07:23 AM   #34
fantomlord
is One Chatty Farker
 
Join Date: 09-24-12
Location: Sauk City, WI
Default

Quote:
Originally Posted by pal251 View Post
I love ribs too but I'm cheap :). Again I'll be only one eating them. How are the "country style ribs"

Sent from my Galaxy Nexus using Tapatalk 2
country style ribs are pork shoulder cut to whatever thickness...depending on price, you're probably just as well off picking up a shoulder

Quote:
Originally Posted by Trumpstylz View Post
I generally look at the sale page/flyer at the grocery store and base my cook off that.

Pork shoulder is .99 a lb til tomorrow, so I know what I'm smoking this wknd.
...see what I mean? and, that is a good price--I'm lucky to find it for $1.49 around here
__________________
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTG (DZ)...SJG (AD)
fantomlord is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 07:47 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.