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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 08-03-2020, 08:35 PM   #16
sudsandswine
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For some reason Turkey 81 is usually priced higher than Turkey 101 where I shop, so I pretty much can’t afford to not buy it.
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Old 08-03-2020, 09:44 PM   #17
Biloxidman
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Nice bones! I’ll have to try that style too!
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Old 08-04-2020, 05:54 AM   #18
TC Smoke & Que
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Them are some beautiful Ribs there brother!
I am going to try that method soon because it is always nice to change the process of adventure. What temp did you run them at in the foil? Thanks as always for the "Ride Along" and the mouth watering pics!
Dont drink, but raise my coffee cup to your cook this morning!!
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Old 08-04-2020, 07:21 AM   #19
16Adams
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Quote:
Originally Posted by TC Smoke & Que View Post
Them are some beautiful Ribs there brother!
I am going to try that method soon because it is always nice to change the process of adventure. What temp did you run them at in the foil? Thanks as always for the "Ride Along" and the mouth watering pics!
Dont drink, but raise my coffee cup to your cook this morning!!
I strive for 275* but I think I saw 325*. I’d think anything above 225* would be cooking(braising/boiling/expediting)
I’m thinking it just depends on your time frame. You’re actually cooking these in half the time-at least. I guess it’s kind of reverse sear for ribs. They’re not going to be as smokey but they are going to be delicious.

The Book Legends Of Texas Barbecue (revised & updated with 32 new recipes edition) pages 86-87.
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Old 08-04-2020, 06:01 PM   #20
Marquez
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Beautiful cook and delivery

Another to add to my 'to-do' when "time to cook ribs' comes knocking

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Old 08-04-2020, 06:47 PM   #21
TC Smoke & Que
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Quote:
Originally Posted by 16Adams View Post
I strive for 275* but I think I saw 325*. I’d think anything above 225* would be cooking(braising/boiling/expediting)
I’m thinking it just depends on your time frame. You’re actually cooking these in half the time-at least. I guess it’s kind of reverse sear for ribs. They’re not going to be as smokey but they are going to be delicious.

The Book Legends Of Texas Barbecue (revised & updated with 32 new recipes edition) pages 86-87.
Thank's for the info about the cook. I really want to try that method because sometimes I just want to do ribs for dinner but hate starting at 1 pm to eat at 6. and, I am going to find that book and get it!!

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Old 08-04-2020, 09:57 PM   #22
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Nic3 ribs! It’s 5:00 somewhere.
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