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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 08-12-2014, 10:18 PM   #16
Tricky
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Quote:
Originally Posted by Fwismoker View Post
Spares and BB in 90 minutes or less....and best i've had.
were these on your rotisserie drum?
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Old 08-12-2014, 10:54 PM   #17
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Two hours in and they're looking good. Just wrapped them in some foil for the home stretch. I pulled a corner off the rack and the flavor is great, just need a bit more time to get tender.
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Old 08-12-2014, 11:49 PM   #18
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Just need Tenda Rub...1 hour ribs!

http://www.youtube.com/watch?v=iI2Dgx3kx9E
We're do they sell tender rub ?
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Old 08-13-2014, 12:43 AM   #19
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Originally Posted by RAIDERKEVINBBQ View Post
We're do they sell tender rub ?
Just did a google search and found this. How To Tenderize Ribs . The guy is a New Orleans native, and sells from his web site, and some Kroger stores in Ga. Sounds interesting, and may get some and try it out.

Have a Blessed day!

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Old 08-13-2014, 04:48 AM   #20
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I can do spare ribs in 2 and half hours.

Jeff
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I feel like I'm on a game show...

Cook those ribs!



OMG... Name that tune.
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Old 08-13-2014, 08:30 AM   #21
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I know the Rendezvous in Memphis does (I think BB's) in 60-90 minutes.

Yeah, I know they aren't the best ribs, but ribs are like sex and pizza, it's all different degrees of good.
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Old 08-13-2014, 07:12 PM   #22
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BB ribs in a hot pit barrel cooker could be done in 2.5.
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Old 08-13-2014, 08:00 PM   #23
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Quote:
Originally Posted by peeps View Post
Just need Tenda Rub...1 hour ribs!

http://www.youtube.com/watch?v=iI2Dgx3kx9E

Now that's funny !
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Old 08-13-2014, 08:28 PM   #24
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I typically do BB ribs in my Kamado @ 275 degrees.

A few months back, I got distracted after I put them on and the the temp ran away from me and was up to over 350. Getting a Kamado to cool down quickly is pretty much impossible, so I just shut the vents down altogether. The Ribs were done in 1.5 hours! My biggest concern was fat not rendering completely, yet I couldn't tell the difference from how they turned out at that heat vs my usual 275. Would I intentionally attempt this again? Sure, if there were a time crunch I was dealing with...
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Old 08-13-2014, 08:32 PM   #25
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My nephew cooked spare ribs in a La Caja China in about 2.5 hours and hey were tender. He raved about them. I didn't taste them, so I have to take his word for it.
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