I’m a Believer In Baby Backs - Page 4

Chett. L · 08-05-2020, 07:45 PM

Quote:

Originally Posted by bitjglr

As far as removing the membrane. Use a paper towel, it will give you lots of extra grip on the membrane and it will come right off.

Thank you!

Chett. L · 08-05-2020, 07:45 PM

Quote:

Originally Posted by Learning to BBQ

Great job Chett! Those ribs look mighty fine.

Hi George,

Thank you!

Chett. L · 08-05-2020, 07:47 PM

Quote:

Originally Posted by Mike Twangzer

Sometimes I just can't get that darned membrane no matter what I do . So... I just score it it a lot and cook. Never know it's there ......

Hi Mike,

That's a good plan (B).

Thank you!

Chett. L · 08-05-2020, 07:48 PM

Quote:

Originally Posted by AWilliams

RecTec cookers and ribs=match made in heaven. I love my 590.

Thank you!

I have jzadski - Joe to thank, he turned me on to Rec TEK.

BillN · 08-05-2020, 07:50 PM

Job well done.

jermoQ · 08-05-2020, 08:32 PM

Those look really good! Nice job!

Chett. L · 08-05-2020, 10:14 PM

Quote:

Originally Posted by BillN

Job well done.

Hi Bill,

Thank you!

Chett. L · 08-05-2020, 10:14 PM

Quote:

Originally Posted by jermoQ

Those look really good! Nice job!

Hi Jeremy,

Thank you.

4ever3 · 08-06-2020, 04:44 AM

Quote:

Originally Posted by chett.l

Hi Jeremy,

Thank you for all your help. I'm having fun with it.

That’s the main thing chett!

TC Smoke & Que · 08-06-2020, 05:41 AM

Chett, as time goes along and you get comfortable with the process, you will experiment, and that is the fun of the Art of The Q. There are so many great rubs and sauces, and different meats.
Being at this site, and the way that the Brethren help and guide each other will make the learning process easier and make you more adventerous in you cooks.
Just a suggestion, keep a Log Book of each of your cooks, it will help you remember what went right, and what didnt, and help you grow in the Art.
From what I saw, you are well on your way!!

chingador · 08-06-2020, 05:49 AM

Looks good. Pretty soon you will be giving new guys advice on how to get things done.

One rub suggestion for you: Try Killer Hogs, The BBQ Rub. It is a heavy paprika rub that is not too spicy. Great color and flavor. Sounds like it might be up your alley.

Chett. L · 08-06-2020, 08:16 PM

Quote:

Originally Posted by TC Smoke & Que

Chett, as time goes along and you get comfortable with the process, you will experiment, and that is the fun of the Art of The Q. There are so many great rubs and sauces, and different meats.
Being at this site, and the way that the Brethren help and guide each other will make the learning process easier and make you more adventerous in you cooks.
Just a suggestion, keep a Log Book of each of your cooks, it will help you remember what went right, and what didnt, and help you grow in the Art.
From what I saw, you are well on your way!!

Great Idea! Thank you!

Chett. L · 08-06-2020, 08:18 PM

Quote:

Originally Posted by chingador

Looks good. Pretty soon you will be giving new guys advice on how to get things done.

One rub suggestion for you: Try Killer Hogs, The BBQ Rub. It is a heavy paprika rub that is not too spicy. Great color and flavor. Sounds like it might be up your alley.

Ha- That's hard to grasp, me give advice.

I going to check out Killer Hogs.

Biloxidman · 08-06-2020, 08:19 PM

If you like wine trying wrapping g them with 1/2 cup of red wine of your choice. I like Merlot and Cabernet for the flavor profile.

Chett. L · 08-07-2020, 01:35 PM

Quote:

Originally Posted by Biloxidman

If you like wine trying wrapping g them with 1/2 cup of red wine of your choice. I like Merlot and Cabernet for the flavor profile.

Thank you. I want to try it.

08-05-2020, 07:50 PM	#50
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Job well done. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

08-05-2020, 08:32 PM	#51
jermoQ Babbling Farker Join Date: 10-28-14 Location: Mizzory Name/Nickname : Jeremy	Those look really good! Nice job! __________________ 9 out of 10 cannibals agree...vegetarians taste better!

08-06-2020, 05:41 AM	#55
TC Smoke & Que is One Chatty Farker Join Date: 05-22-18 Location: Port Saint Lucie Florida Name/Nickname : Rick	Chett, as time goes along and you get comfortable with the process, you will experiment, and that is the fun of the Art of The Q. There are so many great rubs and sauces, and different meats. Being at this site, and the way that the Brethren help and guide each other will make the learning process easier and make you more adventerous in you cooks. Just a suggestion, keep a Log Book of each of your cooks, it will help you remember what went right, and what didnt, and help you grow in the Art. From what I saw, you are well on your way!!
	1 members found this post helpful.

08-06-2020, 05:49 AM	#56
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	Looks good. Pretty soon you will be giving new guys advice on how to get things done. One rub suggestion for you: Try Killer Hogs, The BBQ Rub. It is a heavy paprika rub that is not too spicy. Great color and flavor. Sounds like it might be up your alley. __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order. Last edited by chingador; 08-06-2020 at 07:03 AM..

08-06-2020, 08:19 PM	#59
Biloxidman is Blowin Smoke! Join Date: 11-01-13 Location: Biloxi, MS	If you like wine trying wrapping g them with 1/2 cup of red wine of your choice. I like Merlot and Cabernet for the flavor profile.