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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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02-18-2012, 09:29 AM | #1 |
Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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BabyBack perfection
Just threw some BBacks into the cooker yesterday at 3:00. By 6:00 I had what I believe was perfection. Pecan wood and macadamia nuts SHELLS make for some smooth tasty smoke too!
Last edited by mtbchip; 03-24-2012 at 11:06 AM.. |
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02-18-2012, 09:40 AM | #4 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Yep, look perfect to me.
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02-18-2012, 09:59 AM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Yup! Outstanding!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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02-18-2012, 10:03 AM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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3 hours seems fast for baby backs. What temp were you cooking at?
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02-18-2012, 10:10 AM | #7 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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Pecan rules! Nice looking ribs brother!
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[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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02-18-2012, 11:16 AM | #8 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Looks like your ribs turned out great! What kind of rub did you use?
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02-18-2012, 11:57 AM | #9 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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I know you weren't asking me but...I've been getting BB's done in 3 hrs lately, cooking at 275* 2hrs on smoke then 1hr foiled if I want to firm them up a little bit I throw them back on for 15-20 min. Spares in 4 hrs same as BB's but 3 hrs on smoke 1hr in foil. Maybe I just have some skinny pigs around here.
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02-18-2012, 12:10 PM | #10 | |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Quote:
Those ribs would put Phil's out of business! I often thought if someone started a restaurant right next to his that actually cooked real BBQ they would thankfully put him out of business! Nice job! |
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02-18-2012, 12:17 PM | #11 |
On the road to being a farker
Join Date: 11-18-10
Location: Tiffin, IA
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They look AWESOME. I have to give that Pecan a try.
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02-18-2012, 12:30 PM | #12 |
Knows what a fatty is.
Join Date: 02-16-12
Location: Cincinnati, Ohio
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Great looking ribs! I love pecan especially with chicken. I'll have to give it a go with ribs as well. Where did you get the macadamia nut shells? That's a new one to me. Thanks!
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02-18-2012, 02:35 PM | #13 |
Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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I start cold and let the heat rise slow and let the smoke "work it" for an hour at 225° or so. Then I ramp up to 300° and hold for two hours. Since they are in a ceramic cooker, I leave them alone, no mopping or other "meat play". Only flipped them twice (start bone side down and end bone side down. We put sauce on the table, only a few reach for it. We like apple wood too! Gonna have to buy some for the next cook..... full packer cut brisket on Monday......eat Tuesday!
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02-18-2012, 02:43 PM | #14 | |
Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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Quote:
Basically speaking, we open the spice cabinet once every 3-4 months and dumped the "plausible and reasonable rub" ingredients into a bowl. This gives us an opportunity to "refresh" the spice cabinet with fresh new stuff. Makes a huge difference when cooking to use FRESH stuff! We then mix well using a coffee grinder to break into a fine powdery rub. Can't duplicate it.... maybe that's the fun of it (perhaps making some of my purest BBQ bros cringe). We love it! |
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02-18-2012, 02:48 PM | #15 | |
Full Fledged Farker
Join Date: 02-24-11
Location: San Diego, CA
Name/Nickname : Chip
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Quote:
That is VERY funny you said that about PHILS. I went on yelp and threw them a lucky ONE star review (posted 2/6/12 I think) as I trashed their convection oven cooked ribs. The owner wrote back and I wrote back to him asking if he'd be willing to do some "marketing" and have a "throw down". My BBQ vs theirs. That was 3 days ago, have not heard back. I would LOVE to build out a simple BBQ restaurant in S.D. All the folks that have sampled my Q have suggested so as well. Dreaming......... |
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