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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 02-21-2010, 07:27 PM   #1
Bacchus
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Join Date: 02-10-10
Location: Atlanta Burbs, GA
Default Ribs(pics)

Ribs: 3 slabs of pork back ribs.
Rub: Turbinado Sugar, Hungarian Paprika, Salt, Pepper, Garlic Powder, & others.
Sauce: Mixture of Blues Hog, Sweet Baby Ray(chipotle), & 2001 Napa Cabernet Sauvignon.
Temp: Drfited from 220 to 260deg over the course of the 5 hour cook.(indirect)
Fuel: Wicked Good Weekend Warrior & Hickory Chunks.

Plated with Vinegar Based Slaw & Garlic Bread

Bumped the Egg up to 350ish for a small Cobbler for Dessert
Plated with Vanilla Ice Cream










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Old 02-21-2010, 07:31 PM   #2
bigabyte
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Looks great!
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Old 02-21-2010, 07:31 PM   #3
imaisufan
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Looks great!!
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Old 02-21-2010, 07:53 PM   #4
"Sparky"
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Great lookin ribs there man
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Old 02-21-2010, 07:53 PM   #5
Smoothsmoke
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Fantastic man, making me hungry again!
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Old 02-21-2010, 07:55 PM   #6
Jay Bird
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Looks like a MEAL to me.
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Old 02-21-2010, 07:58 PM   #7
EatonHoggBBQ
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Looks Deeeeeeelicious.
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Old 02-21-2010, 08:02 PM   #8
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Very nice!
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Old 02-21-2010, 09:06 PM   #9
Bacchus
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Thanks alot guys! It was a simple cook, but I was overdue for ribbies.
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Old 02-21-2010, 09:22 PM   #10
Mark Stanton
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wow that looks good!!
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Old 02-21-2010, 09:49 PM   #11
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...so full....but you are getting me hungry again...ugh...
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Old 02-21-2010, 10:45 PM   #12
Three porks
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Quote:
Originally Posted by Bacchus View Post
Sauce: Mixture of Blues Hog, Sweet Baby Ray(chipotle), & 2001 Napa Cabernet Sauvignon.
This sounds interesting.....what your proportions? I like Blues Hog but its so darn thick....this might be a good way to "cut" it some.
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Old 02-21-2010, 11:16 PM   #13
cowgirl
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Great looking feast Bacchus!
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