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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 09-22-2013, 06:40 PM   #16
castlepines
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Looks great from here!
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Old 09-22-2013, 07:36 PM   #17
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The ribs look good to me.
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Old 09-22-2013, 09:44 PM   #18
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One word......WOOF!!!!!!!!!!
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Old 09-22-2013, 09:48 PM   #19
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I've done sooooooo much...........worse. Great job!
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Old 09-22-2013, 10:42 PM   #20
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Nice job and welcome!
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Old 09-22-2013, 10:43 PM   #21
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Tasty looking ribs, congrats!
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Old 09-22-2013, 10:55 PM   #22
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Looks good from here. Nice job.
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Old 09-23-2013, 08:07 AM   #23
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a little too dark for me but i'd still eat the heck out of them
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Old 09-23-2013, 09:54 AM   #24
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Thank you for the kind words and all responses.

On the subject of rib color, do you just wrap when you get it to a color you like?
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Old 09-23-2013, 10:17 AM   #25
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<that noise Homer Simpson makes when he's drooling>
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Old 09-23-2013, 11:25 AM   #26
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Old 09-23-2013, 01:42 PM   #27
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Quote:
Originally Posted by smokejackson View Post
Thank you for the kind words and all responses.

On the subject of rib color, do you just wrap when you get it to a color you like?
Yep. It varies from cooker to cooker as well, meaning how long it takes to attain the desired color. Some cookers you don't need to wrap at all, the Q will just get a lovely mahogany color by the time it's done. Also depends on rubs- any rubs with a lot of sugar in them will burn and thus create a blackened appearance if left too long on the cooker without wrapping or spritzing. If you do use sugar, buy yourself that "sugar in the raw" stuff, also known as Turbinado sugar. It's sposta have a higher burn point. I've had pretty good luck with it thus far myself.

Most of all remember it's your Q so cook it how YOU like it. There ain't no rules!

Welcome to the forum!
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Old 09-23-2013, 02:57 PM   #28
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Nice bark!
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