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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 03-21-2011, 02:21 PM   #1
wormdrink67
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Default Spares (pron included)

This was my 3rd attempt at cooking spares. I've cooked back ribs more times than I can count, but if my scores aren't doing well with babies, then I'm switching to spares mid-season, so I want to be ready. Comment/criticize please.



















Thanks. Hope you enjoyed.
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Old 03-21-2011, 02:25 PM   #2
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i give it a 8.5 on appearance. looks great!
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Old 03-21-2011, 02:26 PM   #3
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Damn you!!! You just had to post that for me to see when I am starving and havn't had any lunch yet. They look awesome.
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Old 03-21-2011, 02:26 PM   #4
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I think they look fantastic.

You gonna enter those in the sparerib td? It closes tonight. I think you would definitely get some votes with these. The cook and photos look great - nice work! Were you happy with them?
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Old 03-21-2011, 02:30 PM   #5
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Last pic is a ThrowDown plate for sure!
Awesome job!
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Old 03-21-2011, 02:42 PM   #6
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I'm at work and just drooled a puddle on my keyboard! Hope they don't dock my pay for it!
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Old 03-21-2011, 02:44 PM   #7
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Fantastic! Wow!
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Old 03-21-2011, 03:15 PM   #8
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They look awsome! Not sure about comp score, but I know me and my family would be all over those.
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Old 03-21-2011, 03:19 PM   #9
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I think you did great on those spares!
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Old 03-21-2011, 03:33 PM   #10
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They look great I do not have much experience with trimming spares. However from what I have been told and Pics from this site they could be straighter and more even in appearance. Looks like you could have trimmed so more cartliage. Color and smoke ring look great
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Old 03-21-2011, 03:39 PM   #11
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Quote:
Originally Posted by gtr View Post
I think they look fantastic.

You gonna enter those in the sparerib td? It closes tonight. I think you would definitely get some votes with these. The cook and photos look great - nice work! Were you happy with them?
I don't know what that is or how to do it? lol....but I would if I could....
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Old 03-21-2011, 03:39 PM   #12
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Outstanding, I agree with Big George's BBQ with it being straighter, but don't mind me though I don't want to trim period, but thats another thread....
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Old 03-21-2011, 03:40 PM   #13
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Quote:
Originally Posted by gtr View Post
I think they look fantastic.

You gonna enter those in the sparerib td? It closes tonight. I think you would definitely get some votes with these. The cook and photos look great - nice work! Were you happy with them?
Yes, as far as "eating" I was happy with them. Someone mentioned my cuts were a little crooked, and they were right. I'm still new to trimming spares into st. louis, but for the most part I was happy with them. thanks.
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Old 03-21-2011, 03:42 PM   #14
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Quote:
Originally Posted by wormdrink67 View Post
I don't know what that is or how to do it? lol....but I would if I could....

Here's the link for the throwdown, ya got a contender there!!!
...http://www.bbq-brethren.com/forum/sh...66#post1584866
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Old 03-21-2011, 03:51 PM   #15
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Gotta say I agree with the trim job. If you go with spares for a comp, you'll want much straighter, more uniform bones to turn in. If your intial trim isn't straight, that will be much harder.

Other than that, they look amazing. Beautiful color, lovely sheen, perfect (or near-perfect) spice distribution... absolutely farkin' awesome looking ribs.
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