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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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07-28-2010, 03:22 PM
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#16 |
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Babbling Farker
Join Date: 11-11-07
Location: Gone
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on my videos you see several times I trim only what I call the knuckle bone. I do not square them up either... to prevent the drying out of the edges i slightly overlap... in fact, as many know, I trim mine in the shape of a "p" for popdaddy.
I committed next time that since so many over my freakish size... the ribs anyway... I am committed to even leaving the flap on as well. I trim the top of the rib square though. This leaves me with the possibility of selling my "Ribs and Mo" package. This includes sauce and beans, pickles and pickled onion thrown in with a 3rd of a link of Czech sausage, to freakishly large ribs, a bit of tips and a sizable chunk of knuckle bone they can throw in some beans... some take the trimmings though and sell them separately... which is wiser actually... But I am charging 10 for charity and have only one combination.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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07-28-2010, 03:27 PM
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#17 |
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Babbling Farker
Join Date: 11-11-07
Location: Gone
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Videos
My old way http://www.youtube.com/user/Popdaddy...40/HvElRn4Bz4E My Newer Way http://www.youtube.com/user/Popdaddy.../4/GbBFZstQRUY My Final Dust... you will see the ribs in the video http://www.youtube.com/user/Popdaddy.../0/Wzi1JvgHA2A
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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