|
|
|||||||
| 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. |
 |
|
|
Thread Tools |
10-11-2007, 11:45 AM
|
#1 |
|
On the road to being a farker
Join Date: 05-08-07
Location: Kewanee,Illinois
|
Bob Evans Ribs......
Got two cases of Ribs(50#) from a friend that works at a Bob Evans sausage plant. The ribs are larger than Baby Backs as they are usually from boars and sows.(Big hogs make great sausages.) My Question is. Has anyone tried these ribs before. I'm going to BBQ them this weekend as a end of the season thing for my friends. They were only .50 cents a pound so I'm not out a lot of money if they suck. I don't think the 3-2-1 method would apply here. Any suggestions would be appreciated.
__________________
"The truly intelligent man always fights for the lost cause,realizing that all others are mere effect." Char-griller Smokin Pro;Mutant homemade Off-set smoker;WSM;RFUDS(Real-Farking-Ugly-Drum-Smoker). "All we're really doing is making cheap meat taste expensive."-Ted, Black Kettle BBQ "Anyplace is within walking distance,if you have the time." -- Steven Wright |
|
|
|
10-11-2007, 12:55 PM
|
#2 |
|
Guest
|
Bob Evans serves ribs? I was just at the local restaurant a couple nights ago for the first time in...ages. They have quite a varied (read voluminous) menu these days, so I might have missed the ribs.
I'm interested to read your review, bigmeat. |
|
|
|
10-11-2007, 12:59 PM
|
#3 |
|
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
|
I'd go with a 2-1-1 and keep them in the foil an extra hour if they're not ready when the first hour's up.
Good luck!
__________________
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 |
|
|
|
|
10-11-2007, 01:51 PM
|
#4 |
|
On the road to being a farker
Join Date: 05-08-07
Location: Kewanee,Illinois
|
The ribs are from a Bob Evans processing plant not a restaurant. The hogs are butchered and processed into sausage and Brats.
__________________
"The truly intelligent man always fights for the lost cause,realizing that all others are mere effect." Char-griller Smokin Pro;Mutant homemade Off-set smoker;WSM;RFUDS(Real-Farking-Ugly-Drum-Smoker). "All we're really doing is making cheap meat taste expensive."-Ted, Black Kettle BBQ "Anyplace is within walking distance,if you have the time." -- Steven Wright |
|
|
|
|
10-11-2007, 01:54 PM
|
#5 |
|
Full Fledged Farker
Join Date: 09-24-06
Location: LSMO
|
something scares me about this thread.
__________________
Timmay of the TBD Brinkman Cimmaron Weber BBQ Grillware |
|
|
|
|
10-11-2007, 02:35 PM
|
#6 |
|
On the road to being a farker
Join Date: 05-08-07
Location: Kewanee,Illinois
|
I fear no pig, nor any discussion of one....lol
__________________
"The truly intelligent man always fights for the lost cause,realizing that all others are mere effect." Char-griller Smokin Pro;Mutant homemade Off-set smoker;WSM;RFUDS(Real-Farking-Ugly-Drum-Smoker). "All we're really doing is making cheap meat taste expensive."-Ted, Black Kettle BBQ "Anyplace is within walking distance,if you have the time." -- Steven Wright |
|
|
|
|
10-11-2007, 03:39 PM
|
#7 |
|
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
|
Have any crime-family members, or people related thereto gone missing recently???
Anybody remember the sausage processing scene from the movie Prime Cut with Gene Hackman and Lee Marvin??? Not that Kung Fu Q has any reason to worry about this thread or the source of the "ribs" 
__________________
if you meet the Buddha on the road, kill him Live every week like it's shark week Last edited by RichardF; 10-11-2007 at 04:23 PM.. |
|
|
|
|
10-11-2007, 04:26 PM
|
#8 | |
|
Guest
|
Quote:
|
|
|
|
|
10-11-2007, 04:32 PM
|
#9 |
|
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
You say big ribs so i'm guessing 5# racks...........10 slab's??
pretty good deal, hope they work out for ya!! P.S. big boars mean tougher meat, may have to adjust your time, just a thought. 
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
|
|
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Hey Big Bob Gibson fans! Here's the lowdown on how to do ribs! | jswordy | Q-talk | 21 | 07-02-2010 11:11 AM |
| Bob Evans Sausage Score | boatnut | Q-talk | 5 | 12-01-2008 09:15 AM |
| Thread Tools | |
|
|
