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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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01-15-2012, 10:52 PM | #1 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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First Simply Marvelous ribs on the WSM
I rubbed one rack of baby backs with a layer of Simply Marvelous Season All and topped it with a layer of SM Sweet Seduction. On another rack I went with SM Season All & SM Spicy Apple.
I decided it was time to try some ribs on my WSM so I got it fired up with a few small pecan chunks for smoke and cooking around 250-260 dome temp: I went no foil & no sauce on these as I really wanted to taste the flavor of the rubs. Here they are after a little over 3 1/2 hrs of cooking: I let them rest for a bit before slicing. The rack with Sweet Seduction: The one with Spicy Apple: Both racks were tasty and I can't say I really preferred one rub combo over the other. However, my wife liked the Spicy Apple rubbed rack just a little bit more so I guess I know which combo to use... Thanks for looking!
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-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] |
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01-15-2012, 11:13 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice cooking John, about time you did ribs on the WSM
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-15-2012, 11:22 PM | #3 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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No smoke ring?
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01-15-2012, 11:52 PM | #5 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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You nailed them, John, looks tasty!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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01-16-2012, 12:19 AM | #6 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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I didn't generate much smoke. The pecan chunks I have are really small (about 1/4 to 1/3 of the size of all of my other chunks of smoking wood) and I put them on a little early and I took longer than normal to get my ribs prepped. Shortly after I got the ribs on the smoke was gone.
Maybe subconsciously I have all of the recent "Spare the Air" days around here in my head and went light on the smoke.
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-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] |
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01-16-2012, 01:16 AM | #7 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Those look really farking good. Great job on the pix too. I love them SM rubs!
Very nicely done sir!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-16-2012, 02:17 AM | #8 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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That's how it's done!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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01-16-2012, 06:07 AM | #10 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Dang......lookin good!!!
It's 7 am here and I sure would like to have ribs for breakfast now!!!
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01-16-2012, 07:04 AM | #12 |
Full Fledged Farker
Join Date: 07-03-11
Location: Clinton, IA
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Very Nice!!
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01-16-2012, 08:52 AM | #13 |
Full Fledged Farker
Join Date: 09-15-11
Location: Nocatee, Fl
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Very nice! I gave some of the Spicy Apple to my brother-in-law and his family fell in live with it. So far I haven't found a single one of Steph's rubs that we don't really, really enjoy. We bought the SM sampler pack and I have a hard time deciding just which one to use next.
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Tim, A Big Green Egg, 1 Butt Ugly UDS, and yes, a gasser for the quick and dirty. |
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01-16-2012, 09:06 AM | #14 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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All Steph's stuff is da bomb! Ribs look great!
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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01-16-2012, 09:14 AM | #15 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Looks great! I've been meaning to try some of my SM rubs on ribs for a while, I need to give them a shot.
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