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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-11-2013, 04:06 PM | #1 |
On the road to being a farker
Join Date: 11-29-12
Location: Flushing NY; New Bedford, MA
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Babyback Ribs
Starting these out at 250 for 2 hours and 225 for 2 hours or so until done. The original recipe calls for a mop every hour after 2 hours, but after reading some of the threads here I'm going to keep the lid on. Next time I'll do two and foil one for 1/2 hour or so and see which one I like better.
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"What are all these charges?" "Just things that we need for the house, dear." |
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05-11-2013, 04:57 PM | #2 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Lookin' good! And yeah, you don't need no steenking mop. ;-)
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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05-11-2013, 05:07 PM | #3 |
is one Smokin' Farker
Join Date: 07-25-10
Location: York, PA
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Looks good from here too!
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Ted -18.5" WSM -22.5" WSM - Large BGE - Primo Oval XL - Kenmore Gasser -- RIP 5/31/12 |
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05-11-2013, 05:28 PM | #4 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks good from here ,keep them close to natural
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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05-11-2013, 05:44 PM | #5 |
On the road to being a farker
Join Date: 11-29-12
Location: Flushing NY; New Bedford, MA
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__________________
"What are all these charges?" "Just things that we need for the house, dear." |
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05-11-2013, 09:50 PM | #6 |
On the road to being a farker
Join Date: 11-29-12
Location: Flushing NY; New Bedford, MA
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"What are all these charges?" "Just things that we need for the house, dear." |
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05-11-2013, 10:33 PM | #7 |
Is lookin for wood to cook with.
Join Date: 04-28-13
Location: Arkansas River Valley
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Looks great!
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"Mango"--UDS "Be quick but don't hurry." |
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05-12-2013, 07:08 AM | #8 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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What can I say, I'd hit that for sure.
btw: I love that old knife.
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05-12-2013, 08:06 AM | #9 | |
On the road to being a farker
Join Date: 11-29-12
Location: Flushing NY; New Bedford, MA
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Quote:
The ribs turned out great: soft but still al dente; great flavor. I'm still a newbie at this: I'd tried baby backs a few times before but wasn't satisfied with the results as the smaller ribs on the rack were drying out. Turns out I was using an "imported" cut. When I switched to "American" baby backs there was a lot more meat and they stayed moist over 5 hours of BBQing. Now I have a method that suits this cut of meat: Dry rub. 2 hours at 250, 2 hours at 225; no mop. Lift the cover at 4 hours to test (these took an additional hour); glaze with sauce 10 minutes before taking off the grill; extra sauce optional (I ate them without). Beer is optimal...
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"What are all these charges?" "Just things that we need for the house, dear." |
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05-14-2013, 03:54 PM | #10 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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They look great!
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