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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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01-09-2011, 03:38 PM | #31 |
Is lookin for wood to cook with.
Join Date: 12-24-10
Location: Trinity, Alabama
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Thank you!
I never have quite figured out that process. I believe I can "git er done" now. |
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01-09-2011, 03:40 PM | #32 | |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Quote:
It might act like a dry 'brine' though, and pull the moisture out of the cells, then through osmosis and diffusion pull the moisture back in along with the other flavors. Maybe it's worth a try...
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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01-09-2011, 06:08 PM | #33 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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question: when you are slicing from the largest rib bone down, what are you removing? is that the breast bone?
question: the other 2 bones in this picture, did you just slice them off , or did you continue the cut in that direction as well? thanks. i really appreciate it
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01-09-2011, 06:26 PM | #34 | |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Quote:
. When you get to the end of the long cut, you turn around and continue the cut in the other direction. You then cut any broken bones off the ends to square the rack up.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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01-09-2011, 08:29 PM | #35 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
i need to cook some spares. i hear, if done correctly, they are just as good as baby backs. thats what i hear!
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01-09-2011, 09:02 PM | #36 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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oh, can you cut the meat out of the rib tips to grind up? what do you use rib tips for?
thanks
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01-09-2011, 09:35 PM | #37 | |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Quote:
I cook the tips along with the ribs, using the same method (a variation of 3-2-1). After they're cooked, I cut them into chunks about 2" x 2" and hit them with some extra sauce. Just eat around the cartilage. My son likes the tips even better that the ribs!
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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01-09-2011, 10:00 PM | #38 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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hmm, ok cool. i need an excuse to use my meat grinder i bought last year. haha
im gonna buy me some ribs and trim them so i can save them for summer. thanks for the awesome info.
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01-09-2011, 10:49 PM | #39 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Very nice tutorial! Thanks for sharing!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-17-2011, 12:21 PM | #40 |
is one Smokin' Farker
Join Date: 01-05-11
Location: Santa Barbara, CA
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This was a great tutorial! Thanks
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Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch *Green* - UDS - RED Thermapen |
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01-17-2011, 01:02 PM | #41 |
is One Chatty Farker
Join Date: 09-09-07
Location: Phoenix, AZ
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Well done, Bob. I agree that removing the flap meat is the best first step and from there the steps don't really need to fall in any particular order as long as all the steps are taken.
Between contests and practice sessions, I trimmed about 200 racks of ribs in 2010 and, although a simple process someone with a lot of experience, you really can forget how befuddling this practice is for someone doing it for the first few times. This tutorial will help many people.
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01-17-2011, 02:43 PM | #42 |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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I usually cook my tips and scraps as others have mentioned. When you grind them, do you throw them in cartillidge and all? I'm getting ready to make some sausage in a week or so with a couple frozen boneless butts, maybe I can stretch it a bit with some of the rib trimmings in my freezer?
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01-17-2011, 02:59 PM | #43 |
Full Fledged Farker
Join Date: 08-02-10
Location: Ronan Montana
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Thank You, I bookmarked this so now I think I'll be able to do it.
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01-17-2011, 03:21 PM | #44 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Columbia, Mississippi
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Tutorial Tutorial Tutorial!! A++++++++++ Brother Subscribed
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Getting A smoke Ring is were it's at Yall |
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01-17-2011, 03:22 PM | #45 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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thanks! that saved me from having to watch a video!
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Out. Again. |
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