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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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08-15-2011, 10:23 AM | #1 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Dynamic Duo...of Ribs
Couldn't decide between spares or beef ribs, so I did a little of both. The spares are liberally coated with John Henry's Pecan, and I used Plowboy's Bovine Bold on the beef. Foiled for 45 minutes after 3 hrs @ around 260, opted to not sauce either rack...Served up with some corn on the cobb, they were deeelicious
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit Last edited by Groundhog66; 08-15-2011 at 11:04 AM.. |
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08-15-2011, 10:29 AM | #2 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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Nice looking MOINK ribs there
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08-15-2011, 10:39 AM | #3 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Those are beautiful Tim. Nice Job!
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08-15-2011, 10:42 AM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice work Tim, you know what thay say, beef ribs are like brisket on a stick
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08-15-2011, 10:46 AM | #5 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Great looking ribs Tim! I like not having to choose between the two...
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08-15-2011, 10:56 AM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Just cooking for yourself that night? Love the color on the pork and the pull back on the beef. They both glisten.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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08-15-2011, 11:05 AM | #7 | |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
Just cooked for my wife and I, and didn't want leftovers due to the fact I'll be doing a Chuckie for the TD today
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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08-15-2011, 11:06 AM | #8 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Oh, and I edited the OP to show I actually used Plowboy's Bovine Bold on the ribs
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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08-15-2011, 11:10 AM | #9 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Foiled for 45 minutes after 3 hrs
Very nice looking ribs! Groundhog, Question. You said you Foiled for 45 minutes after 3 hrs. I see You have foil under the grill. Is that what you mean by foil or did you wrap the ribs in foil ?
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08-15-2011, 11:20 AM | #10 | |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
The foil you see is in the pic just covering my plate setter. And yes, I did foil the ribs for 45 minutes. I had stopped foiling a while back, but for some reason I decided to yesterday. And I'm glad I did, the spares were money
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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08-15-2011, 12:47 PM | #11 |
is One Chatty Farker
Join Date: 02-06-09
Location: Orange County, CA
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Nice work! Foil is your friend!
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08-15-2011, 12:51 PM | #12 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Great job Bro!
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08-15-2011, 01:55 PM | #13 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Thanks guys
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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08-15-2011, 02:03 PM | #14 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Looks tasty
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08-15-2011, 05:28 PM | #15 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Looking great Tim. I'm doing up my 16lb brisket tomorrow. I'll put some in your mail box.....
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