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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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07-10-2011, 10:37 PM | #1 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Rib UN-Appreciation thread
I think this thread was inevitable considering recent threads.
I happen to like ribs. A lot. But I prefer brisket over ribs and I find myself to be in a minority, particularly in judging tents at KCBS events. The people sitting next to me are always like, "I'm just here for the ribs"! So naturally, I have made (and certainly have had) world class ribs, and I still prefer a well made brisket (OK, my brisket). Surely other people out there agree that ribs are not the "Be All, End All" of BBQ that the vast majority of people seem to claim. I also think bacon beats ribs every time. I can't wait to see where this thread goes!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-10-2011, 10:41 PM | #3 |
is one Smokin' Farker
Join Date: 08-15-10
Location: Phoenix, AZ
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If you really want retribution, you have to talk smack about Santa Maria grilling and tri-tip. That would probably do it.
You could also do one about eggs but then the eggheads would come beat you down. |
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07-10-2011, 10:43 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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It's not about retribution. It's just an observable pattern that we start threads about every great thing related to grilling and BBQ and start an UN-Appreciation thread for it.
So here's where you go to bash some ribs. Up next, PORK, Sucks or Not?
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-10-2011, 10:52 PM | #6 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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ribs are my favorite BBQ'ed meat, farker.
no, wait. brisket is. no, pork butt. no, maybe sausage. hold on maybe meatballs. wait, wait, maybe chicken. then again, possibly bacon is my favorite. no, wait, i really like peppers on the BBQ. hold it again, beef ribs are my favorite. no, wait, lamb is good too... i'm in a tailspin here...
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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07-10-2011, 11:14 PM | #8 |
is One Chatty Farker
Join Date: 05-17-09
Location: Summerville, SC
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Pork Ribs have been, and will continue to be my favorite thing to cook and eat!
My wife likes my Brisket, so I do a lot of those also.
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[LEFT][COLOR=black][FONT=Verdana] Yoder YS640 PitBoss Copper top series 7 [I][FONT="Arial Black"][B][I]A Pair of Pellet Poopers[/I][/B][/FONT][/I][/FONT][/COLOR] [/LEFT] [FONT=Verdana][COLOR=black][COLOR=magenta]Purple Thermapen:laugh:[/COLOR][/COLOR][/FONT] MASTER Judge, SCBA Carolina Pit Master [URL]http://patio-q.com/[/URL] |
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07-10-2011, 11:27 PM | #10 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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I vow to keep trying BBQ'd Ribs until I start liking them. So far, no luck. YUKKY YUKKY Ribs.
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A butterflies wings. About to bring down everything... |
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07-10-2011, 11:35 PM | #11 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Waiting for the Weber Kettle Un-Appreciation Society next...
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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07-10-2011, 11:41 PM | #12 |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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Oh hell yeh! What ^^^^^he^^^^^ said.
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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07-10-2011, 11:51 PM | #13 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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Hard to dispute that fact...
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-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
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07-11-2011, 12:44 AM | #14 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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I am a Brisket Lover myself, but Ribs are the most expensive item per lb of the four major Q meats. I think its because there are waaaay more people who have had great ribs than great brisket.
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07-11-2011, 01:00 AM | #15 |
is one Smokin' Farker
Join Date: 05-07-10
Location: Hamilton wa
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I cook Brisket and pulled pork a lot more that I do ribs but I really enjoy ribs my favorite has to be pulled pork you just can`t beat it
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Dave-Grill Pro,Franken-weber,Excell 20,UDS,Bandera |
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