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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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03-21-2011, 02:21 PM | #1 |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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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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03-21-2011, 02:25 PM | #2 |
Full Fledged Farker
Join Date: 01-31-11
Location: thomaston ga.
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i give it a 8.5 on appearance. looks great!
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03-21-2011, 02:26 PM | #3 |
Full Fledged Farker
Join Date: 03-20-10
Location: Newark, De.
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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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03-21-2011, 02:26 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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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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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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03-21-2011, 02:30 PM | #5 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Last pic is a ThrowDown plate for sure!
Awesome job!
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03-21-2011, 02:42 PM | #6 |
Is lookin for wood to cook with.
Join Date: 03-19-11
Location: New Hope, Alabama
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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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03-21-2011, 02:44 PM | #7 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Fantastic! Wow!
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03-21-2011, 03:15 PM | #8 |
Knows what a fatty is.
Join Date: 06-12-10
Location: Bluffton, IN
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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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03-21-2011, 03:19 PM | #9 |
is One Chatty Farker
Join Date: 05-26-08
Location: Omaha, NE
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I think you did great on those spares!
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03-21-2011, 03:33 PM | #10 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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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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03-21-2011, 03:39 PM | #11 |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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I don't know what that is or how to do it? lol....but I would if I could....
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03-21-2011, 03:39 PM | #12 |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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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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03-21-2011, 03:40 PM | #13 |
On the road to being a farker
Join Date: 11-07-10
Location: erwin, TN
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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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03-21-2011, 03:42 PM | #14 | |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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Quote:
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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03-21-2011, 03:51 PM | #15 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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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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