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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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06-22-2010, 01:20 PM | #31 |
Full Fledged Farker
Join Date: 04-06-09
Location: lafayette,oregon
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so go ahead and boil. while your at it save the water and use for a dipping sauce so you can have some pork flavor!! while your at it you might as well throw them on a gasser and get that good ol' propaine taste. just kiddin. but for real i wouldn't. hell my brother boils them and then grills and i refuse to eat them.
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JUST A LITTLE U.D.S. webber 22.5" |
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06-22-2010, 01:24 PM | #32 | |
On the road to being a farker
Join Date: 09-29-08
Location: Audubon, IA
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Quote:
Gotcha...sounds like it's just the term boil that has me confused...have you tried giving them a good spritz w/apple juice (or similar) and wrapping in foil for the last part of the cook? This would essentially braise the ribs in the apple juice and any drippings from the ribs. Maybe something you want to figure out in the oven until you get the texture and taste you are looking for (ala Funk's Night Train Brisket). Then move back to the grill.
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22" WSM, 22.5" Weber Kettle |
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06-22-2010, 01:35 PM | #33 |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
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Duh, of course I totally forgot about liquid smoke. Silly me!
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06-22-2010, 01:49 PM | #34 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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i had it backwards the whole time, i drank the liquid smoke and braised with beer.
EDIT WOOT, first time ever using emoticons on this forum.
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06-23-2010, 01:11 AM | #35 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Quote:
Bill
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A butterflies wings. About to bring down everything... |
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06-23-2010, 06:48 AM | #36 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-22-10
Location: Austin Texas
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06-23-2010, 07:05 AM | #37 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Boil them in maple syrup. You know you want to.
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06-23-2010, 09:31 AM | #38 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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Boiling ribs? It sounds so "Canadian". Up here, they like to boil everything.
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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06-23-2010, 09:38 AM | #39 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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the acid test to this would be to boil on a charcoal fire, finish on a grill with sauce and submit in competition and see how they do. i think it would be legal as long as the heat source is charcoal.
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Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe |
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06-23-2010, 04:38 PM | #40 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Hot and fast is a lot like a hot and fast scrogg with one of your sexy 16 years old 3rd cousins... the one that shows up to the family reunion in those hot sexy size 3 jeans shorts that make that nice camel toe and sort of looks at you as she drinks a Nehi and really takes the bottle kinda deep in her mouth and her good eye just kinda says..."you can't screw me cuz I am your cousin." So anyway you and her start going at it against a tree on the other side of the lake where you can peek around the trunk and see anyone coming... I mean you gonna stop to wrap it? You gonna stop to go low and slow...? NO! you gonna pop that coochie like there is no tomorrow and let all the juices kinda fall on the ground, right? Of course later, while you are eating the corn cob that your wife handed you, you look at your cousin and notice that some of her ankle looks a bit glazed. Two different things... one is definitely hotter, right?
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 06-23-2010 at 05:21 PM.. |
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Thanks from:---> |
06-23-2010, 04:41 PM | #41 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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One day you can become an expert and do excellent ribs in a myriad of styles--- then you will be a true pit master - representing many different styles.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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06-23-2010, 04:45 PM | #42 | |
Babbling Farker
Join Date: 11-11-07
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Always a new group of internees we have to teach. That's the beauty of this forum, cookers that assume because they cannot master a technique, one then must be superior. The fact is, one may simply have found the limits of their own expertise. We all learn don't we.... or are we through?
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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06-23-2010, 04:52 PM | #43 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Okay... here it is... a picture of something simmering... not my wife at the end either....
Some of the most popular ribs I ever made before the WEEP method. They were called "Break My Heart - Loinbacks" and it was a traditional low country recipe from LA that had nothing at all to do with convenience or time but superior flash on the palette. Video I am sorry I never got a picture of them cut though. Ignore the second set of rips shaped like a "P" http://www.youtube.com/user/Popdaddy...u/21/_ETt0-WT2
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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06-23-2010, 04:54 PM | #44 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Now continue the discussion for another few days LOL
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06-23-2010, 04:55 PM | #45 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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An alternate to boiling is pressure cooking. With different processing times, you can obtain different levels of tenderness as well as longer or shorter cook time once they hit your grill or smoker.
Processing times of 12 to 25 minutes are common, and I have seen some discussion on natural release (letting the PC come down on it's own) and quick release (using a release valve or water on the lid). I would start off with 12 minutes and quick release, doing a toothpick test when you open the PC. If you want to go longer, you can be back up to pressure in a few minutes, and process them 4 more minutes and check again. As with most pressure cooking recipes you do need to go heavier on the rub than normal, and then lightly re-season before they hit the grill. Use a trivet, or a couple of tin foil balls to keep the ribs out of the liquid when in the PC.
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simmering traditionally |
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