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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 09-30-2013, 08:37 PM   #1
Damn True
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Default Hot & Fast Ribs experiment - PrOn included

The wife is at a work event and I'm on my own for dinner so I thought I'd give popdaddy's hot-fast-shutdown method a whack.

Got the Lang crankin at ~300 and popped them in.

Here they are after an hour.



No sign of weep...but I shouldn't expect it yet.

I'm whipping up some mac-cheese to go with it that I'll show off when the piggie-bits are done.



.

Last edited by Damn True; 10-01-2013 at 12:19 AM..
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Unread 09-30-2013, 08:44 PM   #2
Yellowhair42
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Wow! Those grates look so shiny and perfectly seasoned they look painted.
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Unread 09-30-2013, 08:48 PM   #3
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Quote:
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Wow! Those grates look so shiny and perfectly seasoned they look painted.
Yeah +1 on that. Would like to know how you seasoned those, I've got my Lang on order.
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Unread 09-30-2013, 08:54 PM   #4
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They should come out great! Mine go about 3 hours .


LOL, yea that grill looks to shiny and new!
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Unread 09-30-2013, 09:23 PM   #5
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Quote:
Originally Posted by J'ville Grill View Post
Yeah +1 on that. Would like to know how you seasoned those, I've got my Lang on order.
Followed Lang's instructions but did it twice.

Sorry for the lousy iPhone pics...

Starting to get the weep in the spaces between the bone.

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Unread 09-30-2013, 09:31 PM   #6
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Looking awesome! Can't wait to see the final product.
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Unread 09-30-2013, 09:54 PM   #7
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Piggy bits all drippin with the weepy goodness. Just shut 'er down......forgot to grab a pic. I'll get one in 30min.
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Unread 09-30-2013, 11:12 PM   #8
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Ok.....I already ate but I took the pics beforehand.

Bend test, not bad.




Might be a little dark for some, but with my rub, this is how they come out low & slow too.



The mac & cheese came out nicely as well



Smoke ring was pretty minimal. First smoke with 100% Apple wood as well....did that have an impact or does the hot & fast reduce the smoke ring? I dunno. At any rate, the tenderness was perfect the bite was perfect, and my rub rocks. Not the juiciest St Louis ribs I've made, (pig or process?) but damn close to it.


Last edited by Damn True; 10-01-2013 at 12:10 AM..
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Unread 09-30-2013, 11:20 PM   #9
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Looks real good from here
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Unread 09-30-2013, 11:27 PM   #10
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looks nice
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Unread 09-30-2013, 11:33 PM   #11
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looks great!
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Unread 09-30-2013, 11:48 PM   #12
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Now that's a dinner fit for a king! Ribs look fantastic.
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Unread 10-01-2013, 12:12 AM   #13
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Quote:
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Now that's a dinner fit for a king! Ribs look fantastic.
Thanks. There was a salad too but I didn't take a pic of it. Nobody farkin cares about salad......but my tomatoes....things of beauty I tell ya!
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Unread 10-01-2013, 12:24 AM   #14
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Food look great! How are you liking cooking on your new Lang?
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Unread 10-01-2013, 03:16 AM   #15
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Nice work!
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