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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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07-04-2013, 05:41 PM | #1 |
On the road to being a farker
Join Date: 05-27-13
Location: Brunswick, Ohio
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4th of July pRon
Prepped spare rack last night, cut off tips and extra's and hit them with some Memphis rub, foiled and reefered until the morn:
[IMG][/IMG] Early today, laid out on the rack with a hit of dust, brown sugar and spritzed with apple sauce until wet: [IMG][/IMG] Set the UDS to cruise at 250: [IMG][/IMG] 2 hours and the ribs are ready for foil and the trimmings are ready to be foiled and put into a cooler: [IMG][/IMG]
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The early bird may get the worm, but the second mouse gets the cheese. |
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07-04-2013, 05:42 PM | #2 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Nice looking ribs!
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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07-04-2013, 05:48 PM | #3 |
On the road to being a farker
Join Date: 05-27-13
Location: Brunswick, Ohio
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Sprayed ribs with apple juice and foiled them for the next 90 mins:
[IMG][/IMG] Foiled ribs, wings and abt's looking to get happy: [IMG][/IMG] 90 minutes later and everyone into the pan: Dinner bell time: [IMG][/IMG] The Boss decided that shrimp would benefit the whole meal. Didn't take pix but simply shelled and deveined them. A little salt, pepper and garlic powder and about 20 mins in the smoker. Happy 4th all! spinner
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The early bird may get the worm, but the second mouse gets the cheese. |
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07-04-2013, 05:57 PM | #4 |
Got Wood.
Join Date: 06-10-13
Location: China Grove, NC
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looks AWESOME!!!!
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07-06-2013, 09:59 AM | #5 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Nice, it all looks great!
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