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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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10-12-2009, 11:16 PM | #1 |
Knows what a fatty is.
Join Date: 08-27-09
Location: Marysville Ca
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rub on ribs last???
I was watching this guy on youtube http://www.youtube.com/watch?v=-ZSlJlyqAEU and he says to mop them first and then rub them down just before they are done. Anyone try this method?
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10-13-2009, 06:07 AM | #2 |
is one Smokin' Farker
Join Date: 01-11-09
Location: saint peters, mo
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no, i sure haven't, sorry
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10-13-2009, 06:32 AM | #3 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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nope
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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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10-13-2009, 07:03 AM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Nope. Not even interested in that technique.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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10-13-2009, 07:45 AM | #5 |
On the road to being a farker
Join Date: 03-19-09
Location: Huxley, Iowa
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That is the traditional Memphis dry style rib method. Some will rub at beging and end, some just at end.
Big Mike |
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10-13-2009, 07:54 AM | #6 |
is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
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Like Mike said all Memphis ... Charlie Vergo's!
It does take a different rub and I think very good that way. Not my favorite but I do order the dry rub when I'm in town. They cook em' in the bags you see on the top rack. Then cut and sauce them and back on the smoker closer to the fire. Pull them off and dust them with rub. http://www.hogsfly.com/Category.php?category_id=3
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Specialization in bipolar, self-injury, and OCD |
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10-13-2009, 08:50 AM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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You could also look at it as layering flavor, or even like when making chili how you add more chili powder at the end to liven up the seasonings that have dulled during the cooking process.
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10-13-2009, 09:49 AM | #8 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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Is the rub really sugar heavy? That is what I was thinking last night when I saw this.
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10-13-2009, 12:50 PM | #9 |
Knows what a fatty is.
Join Date: 08-27-09
Location: Marysville Ca
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its got no sugar in it
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10-13-2009, 05:35 PM | #10 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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For the record, Rendevous (sp?) does do dry ribs this way, but they also grill them in stead of smoke them. Several other memphis places do the same, but not all. As mentioned, it is not the same rub most ppl here use. Google recepies for Redezvous or Neely's dry ribs and that should be a good start.
dmp |
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