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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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08-27-2013, 11:29 AM | #1 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Spare Ribs (pr0n)
I cooked a couple of St. Louis cut spare rib racks on my 22 1/2" WSM.
I rubbed them with my standard rib rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper). I slathered them with Sweet Baby Ray's BBQ sauce. I cooked them at 250F unfoiled, for about 2 1/2 hours, then foiled for about 2 hours, then sauced for about 1/2 hour. They came out great! Trimmed and rubbed. On the WSM. Ready to be foiled. Glazed. Rack 1 cut up. Rack 2 cut up. Pot of ribs. Beer o' the day. Thanks for looking.
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1 members found this post helpful. |
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08-27-2013, 11:37 AM | #3 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Looking good!
What's the deal with the pot??? Good call on the beer too - you know that is the gateway beer to better beers right?
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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08-27-2013, 12:20 PM | #6 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nice looking ribs!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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08-27-2013, 12:21 PM | #7 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Darn pretty ribs.....looks like good eatin'.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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08-27-2013, 12:24 PM | #8 |
is one Smokin' Farker
Join Date: 06-21-13
Location: Avalon, NJ
Name/Nickname : Bill
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Great lookin' ribs and a great tasting beer as well!
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BGE, PBC, Weber 22 kettle, Vortex, DigiQ DX2, Inkbird IBT-6XS The secret of success is to do the common things uncommonly well. - John D. Rockefeller |
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08-27-2013, 12:28 PM | #9 |
Got Wood.
Join Date: 07-30-13
Location: Murfreesboro, TN
Name/Nickname : Alex
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Good looking cook. I have never seen someone use artificial sweeteners as a rub ingredient. Are there any differences in the way it cooks versus sugar? What I mean is: does it burn/scorch easier/harder? Do you use less since it is sweeter than sugar?
Alex |
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08-27-2013, 08:03 PM | #15 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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After seeing those ribs, I'm not going to tell you what the next Thowdown category is. Don't bother looking I think it's possom this week.
Mighty Fine Sir!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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