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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 09-19-2020, 09:49 AM   #1
Mikhail
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Default It must be rib Saturday

Everybody's doin' it. Going to throw some baby backs on the PK with hickory, Weber bricks and some SirPorkALot's Rib Rub. Pr0n to follow.
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Old 09-19-2020, 09:55 AM   #2
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Amen
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Old 09-19-2020, 10:21 AM   #3
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Started with SirPorkALot's then decided to add some Craig's Bardstown KY Apple Bourbon, which is sweeter and will give a great color. Into the fridge for a couple hours.

(Craig was my butcher for the last ten years or so. he sold out a year ago. Miss that guy.)

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Old 09-19-2020, 10:24 AM   #4
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Looking good already!
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Old 09-19-2020, 10:43 AM   #5
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I hope you are cooking enough for everyone because you are giving us too much of a head start and you will have quite a crowd by dinner time. Waiting (semi-patiently) for the finished product!
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Old 09-19-2020, 10:45 AM   #6
104timberwolf
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It is!

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Old 09-19-2020, 01:08 PM   #7
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giddyup, Mik!
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Old 09-19-2020, 02:43 PM   #8
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Ribs on, running a little hot, around 300 grate temp. Going to let them ride at that for a bit to get cooking started. Want them done by around 7-7:30.

Edit: now settled down to 280 and fine. Just added a couple more hickory chunks and turned the ribs around.

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Old 09-19-2020, 04:25 PM   #9
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Gonna lightly sauce 'em with this.

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Old 09-19-2020, 05:36 PM   #10
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A little sauce over direct, and ready to pull. Might even be a little overdone.

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Old 09-19-2020, 06:39 PM   #11
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How do you like that Blues Hog original? Been meaning to try it.
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Old 09-19-2020, 08:04 PM   #12
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Turned out good. Bit more bark than I might have liked, but the meat was perfect, just a slight tug to get it off the bone, perfectly moist. All diners loved them.




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Old 09-19-2020, 08:20 PM   #13
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Quote:
Originally Posted by Whumpa View Post
How do you like that Blues Hog original? Been meaning to try it.
I liked it a lot, and I'm not a huge sauce fan. Has a lot of sugar, honeyed even, but seems to impart more savory flavors to the ribs when cooked. I woud say right now it would be my top sauce for pork. Would likely be good on chicken too.
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Old 09-19-2020, 09:48 PM   #14
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All rib days are good days in my book.


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Old 09-19-2020, 10:18 PM   #15
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Those are some great looking ribs Mik, cooked to perfectoin. Blues Hog even though we haven't had it in a while is one of my wifes all time favorites.
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