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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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Old 05-29-2020, 07:34 PM   #16
Music Junkie
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Quote:
Originally Posted by cdhbrad View Post
I use Insulated Rubberized or Silicone Gloves, cool to 400+ degrees......two hands work great. Use them to flip while cooking too.
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Old 05-29-2020, 08:43 PM   #17
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I have no idea how to describe it, but I use 16" long tongs and use them length wise. The ribs are supported inside the length of the tongs. I'd take a picture, but I don't have any ribs on hand.
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Old 05-30-2020, 05:41 AM   #18
Delbridge11l
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Thanks for the recommendations guys I have an ok set of tongs but I’m definitely on the search for some bigger ones. I’ll probably end up trying the gloves and a big spatula at some point as well. I haven’t lost any ribs yet but I know how I’ve been moving them one is bound to happen. I’ll take the advice and see what I come up with!
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Old 05-30-2020, 06:57 AM   #19
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Originally Posted by pjtexas1 View Post
My tool wasn't as big as I thought it was.

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Old 05-30-2020, 03:53 PM   #20
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Nobody in my house likes them cooked that far done. Gotta leave a bite mark but pull clean on the bone.
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Old 05-30-2020, 05:44 PM   #21
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If you want to cook them to mush just wrap in foil, no tongs needed.
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Old 05-30-2020, 07:48 PM   #22
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I use my BBQ Butula

https://www.thekansascitybbqstore.co...ts/bbq-buttula
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Old 05-30-2020, 09:28 PM   #23
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I have never cooked them fall off the bone.... This is how I pick mine up, $2.00 tongs...

[IMG][/IMG]

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Old 05-31-2020, 08:18 AM   #24
Delbridge11l
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I’ve been using the 3-2-1 method the last few cooks and that last 30 minutes to an hour is tough to move them around is why I was asking I’m not to picky about how a perfect bite or fall off the bone I like them either way
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Old 05-31-2020, 08:57 AM   #25
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Quote:
Originally Posted by Mooner View Post
Big ole long spatula, kind of like the ones sold for Blackstone griddles or you can find at any restaurant supply depot.
This!
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Old 05-31-2020, 09:26 AM   #26
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I'm surprised nobody here has said it...if they fall apart when picked up, they're way over done.

EDIT...didn't see the above responses.

Last edited by AWilliams; 05-31-2020 at 09:47 AM..
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Old 05-31-2020, 09:41 AM   #27
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Quote:
Originally Posted by AWilliams View Post
I'm surprised nobody here has said it...if they fall apart when picked up, they're way over done.
Yes. I have found the 3-2-1 method, used with a Traeger or Camp Chef pellet pooper, to be particularly effective at achieving mushy, fall-apart ribs. Five hour total at 225deg is as long as I've ever had to go to get the "clean bite"stage. As a certified judge I am not fond of most competition ribs but KCBS does get the done-ness criterion right.

As I said, I use two spatula/pancake turners. This one: https://www.amazon.com/gp/product/B00NHMQ0PW but it probably depends on the cooker. In mine, the racks are parallel to the front and there is no easy way to insert a long spatula from the end, though that would be nice. I just slide the two spatulas under the rack, each one out towards the end. The center, maybe two or three ribs, is unsupported but that has not been a problem.
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Old 05-31-2020, 10:57 AM   #28
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I agree with Pat
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Old 05-31-2020, 12:14 PM   #29
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Quote:
Originally Posted by HouseDoc View Post
Nobody in my house likes them cooked that far done. Gotta leave a bite mark but pull clean on the bone.
Sometimes the wife wants rib meat sandwiches and I'll overcook them for that. Then there's the occasional misfired cook...

Last edited by Curt.P; 05-31-2020 at 12:55 PM..
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Old 05-31-2020, 12:20 PM   #30
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2nd on the nirtile gloves over cottons
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