BBQ Ribs tutorial website - Page 2

Jaberwabee · 12-09-2007, 07:43 PM

So now you know how to make some bbq ribs! ;-)

Back to my favorite Grill Recipes - ©2005 www.komar.org

I am now informed.

Mitch · 12-09-2007, 08:51 PM

Allthis time I've been doin' it wrong!

cardiac_cadet002 · 12-09-2007, 09:02 PM

never seen albino ribs before.

Porky · 12-10-2007, 10:59 AM

I've got the water boiling and I am about to put the ribs in. Can't wait to put on the BBQ sauce. Yuck!!!!!!!!!!!!!!!!!!!!!

smokeandbeer · 12-10-2007, 06:10 PM

Maybe we should see if a brethren can donate an old smoker and ship it to him with a copy of Dr. BBQ's latest book.

Norcoredneck · 12-10-2007, 06:19 PM

So now you know how to make some bbq ribs! ;-)

deez20 · 12-10-2007, 11:23 PM

Anybody else notice the link he put to this thread and the cookshack forums at the top of the page?? I thought that was funny..

CarbonToe · 12-11-2007, 05:03 AM

Quote:

Originally Posted by ZILLA

This needs to be moved to the joke section.

I really thought it was a joke....

12-11-2007, 09:01 AM

Quote:

Originally Posted by Bossmanbbq

Oven baked ribs, gees I just threw up in my mouth a little bit....

Quote:

Originally Posted by River City Smokehouse

Yeah....me too.

Won't anyone hold back my hair? Oh crap, here it comes again...

NCGrimbo · 12-11-2007, 09:06 AM

Quote:

Originally Posted by deez20

Anybody else notice the link he put to this thread and the cookshack forums at the top of the page?? I thought that was funny..

I saw that and laughed also. He must be a lurker. Maybe he'll learn the correct method of cooking ribs.

HoosierTrooper · 12-11-2007, 09:40 AM

I just rescued 2 racks from my CG in the nick of time. Got the water boiling, the oven preheating and the Liquid Smoke carefully measured. Did I forget anything? Oh yeah, a bottle of wine is chilling.

The_Kapn · 12-11-2007, 09:46 AM

Quote:

Originally Posted by HoosierTrooper

I just rescued 2 racks from my CG in the nick of time. Got the water boiling, the oven preheating and the Liquid Smoke carefully measured. Did I forget anything? Oh yeah, a bottle of wine is chilling.

He kept it a secret, but don't forget the TOFU glaze at the end!

Good Eats

TIM

HoosierTrooper · 12-11-2007, 09:51 AM

Quote:

Originally Posted by The_Kapn

He kept it a secret, but don't forget the TOFU glaze at the end!

Good Eats

TIM

Mmmmmm, thanks for the tip. The house smells wonderful. All porky and stuff.

billm · 12-11-2007, 12:07 PM

gotta love the look of pale white ribs

12-11-2007, 05:24 PM

At least do it RIGHT. Put some Liquid Smoke in that water, fool!

12-09-2007, 07:43 PM	#16
Jaberwabee is One Chatty Farker Join Date: 11-21-06 Location: Wichita, KS	So now you know how to make some bbq ribs! ;-) Back to my favorite Grill Recipes - ©2005 www.komar.org I am now informed. __________________ Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device.

12-09-2007, 08:51 PM	#17
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	Allthis time I've been doin' it wrong! __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

12-09-2007, 09:02 PM	#18
cardiac_cadet002 is one Smokin' Farker Join Date: 11-02-07 Location: Carthage, TN	never seen albino ribs before. __________________ Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen

12-10-2007, 10:59 AM	#19
Porky is One Chatty Farker Join Date: 07-16-06 Location: West Palm Beach,Fl.	I've got the water boiling and I am about to put the ribs in. Can't wait to put on the BBQ sauce. Yuck!!!!!!!!!!!!!!!!!!!!! __________________ Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like.

12-10-2007, 06:19 PM	#21
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	So now you know how to make some bbq ribs! ;-) __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

12-10-2007, 06:10 PM	#20
smokeandbeer Take a breath! Join Date: 11-30-07 Location: Dayton, OH	Maybe we should see if a brethren can donate an old smoker and ship it to him with a copy of Dr. BBQ's latest book.

12-10-2007, 11:23 PM	#22
deez20 Full Fledged Farker Join Date: 06-25-06 Location: New York Name/Nickname : Steve	Anybody else notice the link he put to this thread and the cookshack forums at the top of the page?? I thought that was funny.. __________________ Steve Chubby Hubby BBQ WSM Yoder YS640 Cookshack 008 GMG Davy Crockett Large Big Green Egg The Fastest and most accurate Thermapen, the ORANGE Thermapen. Stoker

12-11-2007, 09:40 AM	#26
HoosierTrooper Full Fledged Farker Join Date: 06-25-07 Location: Jeffersonville, Indiana	I just rescued 2 racks from my CG in the nick of time. Got the water boiling, the oven preheating and the Liquid Smoke carefully measured. Did I forget anything? Oh yeah, a bottle of wine is chilling. __________________ 18.5 and 22.5 WSM's Old Country Pecos Certified MOINK Baller 11-9-08

12-11-2007, 12:07 PM	#29
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Name/Nickname : Head	gotta love the look of pale white ribs

12-11-2007, 05:24 PM	#30
StLouQue Guest	At least do it RIGHT. Put some Liquid Smoke in that water, fool!

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