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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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Old 07-25-2018, 11:11 PM   #16
Q_Done_Right
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Quote:
Originally Posted by marbque View Post
Just stopped in Felicia’s and picked up some plate ribs. They are huge can’t wait to try them this weekend. Thanks for the tip.
The ones I made from there were crazy good on my offset. Literally pure meat butter goodness. Remember to take pics of your finished product and post them in this thread!
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Old 07-27-2018, 08:05 PM   #17
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Quote:
Originally Posted by Q_Done_Right View Post
The ones I made from there were crazy good on my offset. Literally pure meat butter goodness. Remember to take pics of your finished product and post them in this thread!
I sure will....
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Old 07-27-2018, 10:47 PM   #18
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If any of you guys in chicagoland area are looking for the electric cambros they will be on sale this month for a few hundred bucks. Of course they are used but great condiiton. The 4 of ours have been great so far. PM me for details if interested
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Old 07-27-2018, 11:06 PM   #19
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New or forum so I apologize if I am misunderstanding. I have been getting uncut short ribs 4 to a plate at local market called Stew Lenard’s. I can get four plates of 4 each ribs 8” long in cryovac. Are these the same being mentioned?
By the way I actually cut them in single ribs before I smoke thus creating bark on all sides.
1st picture dry rub of coffee, coco and Chile
2nd picture dry rub Pepper and Salt

Both were delicious.
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Old 07-28-2018, 10:24 PM   #20
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Last edited by marbque; 07-28-2018 at 10:30 PM..
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Old 07-28-2018, 10:27 PM   #21
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Forgot this one

3ACFA0FD-181B-491C-BEAE-9C4A270D711E.jpg
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