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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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10-24-2011, 07:12 PM | #106 | |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Quote:
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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11-04-2011, 02:58 PM | #107 |
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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Figured I'd bump this epic post as I'm going to use it this weekend...
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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11-04-2011, 07:40 PM | #108 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Since it hasn't been addressed so far and it is something I can pay back with: Your instinct is correct. Don't put salt on it as fat is hydroscopic and the salt will cause the meat to toughen and dry out. The fattier the meat, the more devastating the effect. I have been curving my cut and making one end narrower so I have benefited greatly by your tutorial.Thank you . Bucc.
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Hold my dang beer... |
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11-04-2011, 07:59 PM | #109 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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Consider this thread "subscribed."
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11-17-2011, 01:40 PM | #110 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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Thanks so much! This was great! After studying this, I think I'd have the nerve to try it on my own. Kudos!
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*When all else fails, just ask yourself ?Quid faceret Gore et Landarc?? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! |
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11-17-2011, 06:58 PM | #111 | |
Full Fledged Farker
Join Date: 11-07-11
Location: Richton, MS
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I grew up poor, and heck I'm still poor. I eat errything, don't nothing but the squeal or squawk go to waste and if I could figure out how to make a gravy from them, they wouldn't either. |
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11-17-2011, 10:16 PM | #112 |
is one Smokin' Farker
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
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Yes Yes ,
Thank you very much for this info ... I had asked about ribs and another forum member sent me this link and it answered all,, !!1 Thank you for taking the time to educate us !1
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[I]1-Jumbo Joe[/I] 1-Jumbo Joe Premium [I]1-Weber 26.75 otg[/I] 1- WEBER RANCH KETTLE |
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12-29-2011, 01:55 AM | #113 |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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GF just bought me some Spare ribs from Sam's. Glad I found this post or would have been lost, never trimmed or cooked ribs before :(
pwa |
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12-17-2014, 09:22 AM | #114 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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12-17-2014, 10:32 AM | #115 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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12-17-2014, 10:59 AM | #116 | |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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12-17-2014, 11:07 AM | #117 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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yes, Dadforus is correct. all ribs are created by God in the shape of a P... the surrounding meat must be removed to return it to its God given shape.
Those that do not see this as evident are obvious terrorist who hate our system of Free Enterprise and the fact our country was created as a Christian Nation.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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12-17-2014, 11:10 AM | #118 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Then call me a terrorist as I don't trim my spares at all...
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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12-17-2014, 12:24 PM | #119 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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LOL
I stopped doing it too (even the P cut) when I got to this neck of the woods. People were more impressed with the size of the ribs and the extra meat. I might cut off the joins. This is not okay of course for competition.
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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12-17-2014, 12:31 PM | #120 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Of course, but then again, they like sweet ribs in competition...
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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