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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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Unread 02-09-2013, 08:40 PM   #31
buccaneer
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Pork Loin!!
Bring to 135-140 and it is done.
Rouge in the middle= perfect!
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Unread 02-09-2013, 08:41 PM   #32
grantw
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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.
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Unread 02-09-2013, 10:59 PM   #33
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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"

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Unread 02-10-2013, 07:23 AM   #34
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I love ribs too but I'm cheap :). Again I'll be only one eating them. How are the "country style ribs"

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country style ribs are pork shoulder cut to whatever thickness...depending on price, you're probably just as well off picking up a shoulder

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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
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