MMMM.. BRISKET..
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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 02-26-2005, 05:26 AM   #16
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BigMista, let us know how the neckbones turn out. I am just not sure about those.....

4:30 am, the number one fatty and butt are on.
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Old 02-26-2005, 08:43 AM   #17
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Quote:
I am just not sure about those.....
They look better than I figured. Looks like decent pork
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Old 02-26-2005, 09:36 AM   #18
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12# whole brisket and 3 slabs of pork spares for me. About 10 guests including myself. Sounds like leftovers to me. Started at 3am, is now 0930 and brisket is smelling rightous! Spares on about 1130 and dinner is served at about 5:30 tonight. Rain forecasted so may make for an interesting afternoon. Happy smoking brothers!
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Old 02-26-2005, 12:43 PM   #19
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Neckbones went on at 10:00am. Riblets will probably go on about noon because they are so thin.
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Old 02-26-2005, 02:08 PM   #20
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Just put the riblets on and sprayed the neckbones...
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Old 02-26-2005, 02:54 PM   #21
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20 lbs of beef ribs and 6 lbs of wings. Wings are done.. half eaten.. ribs are at 160-170... be done for 6.
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Old 02-26-2005, 03:19 PM   #22
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Where the hell do tyou get beef ribs that look like that?!?!!!
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Old 02-26-2005, 04:04 PM   #23
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Quote:
Originally Posted by Jeff_in_KC
Two brisket flats, 6 slabs of babybacks and a few fatties. Hadn't planned on an early fatty but that's a damned fine idea! Think I might as well toss one on early too (3am). Eating dinner around 6pm. I'll only have 5 people counting myself so I'm hoping for awesome leftovers! Trouble is, I'm feeling like sh#t tonight! Hope I can actually get the fark outta bed at 3am!
Damn Jeff, you're gonna have "Big Time" leftovers with only 5 people! Save me some!
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Old 02-26-2005, 04:06 PM   #24
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Quote:
Originally Posted by Bigmista
Just put the riblets on and sprayed the neckbones...
Mista, 'splain to me the neckbones? Beef/Pork? Never really heard about them?
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Old 02-26-2005, 05:09 PM   #25
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Quote:
Originally Posted by Bigmista
Where the hell do tyou get beef ribs that look like that?!?!!!

Uhhhhhhhhhh?? A cow??
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Old 02-26-2005, 06:34 PM   #26
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Quote:
Originally Posted by jeffsasmokin
Quote:
Originally Posted by Bigmista
Just put the riblets on and sprayed the neckbones...
Mista, 'splain to me the neckbones? Beef/Pork? Never really heard about them?
Jeff, they are pork neckbones. You'll find them alot in Soul Food restaurants. Usually they are braised or occaisionally fried. (Side note: THere's a great song by Willie Bobo called Fried Neckbones and Some Home Fries). I decided it's pork so I'm gonna smoke em. Any excuse to start a fire, eh?

There is definitely some meat on these bones and it is tasty but you do have to suck on the bones to get at some of the meat. Worth the work though.

Here a few pics of the neckbones and riblets gettin sprayed and foiled...
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Old 02-26-2005, 06:40 PM   #27
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Quote:
Originally Posted by BBQchef33
Quote:
Originally Posted by Bigmista
Where the hell do tyou get beef ribs that look like that?!?!!!

Uhhhhhhhhhh?? A cow??
Derrrrr...for real? Who'da thunk it?

Seriously, beef ribs out here don't have nearly as much meat on them. Barely enough meat to hold them together. THat must be why yours are more expensive.
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Old 02-26-2005, 09:03 PM   #28
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Quote:
Originally Posted by Bigmista
Quote:
Originally Posted by BBQchef33
Quote:
Originally Posted by Bigmista
Where the hell do tyou get beef ribs that look like that?!?!!!

Uhhhhhhhhhh?? A cow??
Derrrrr...for real? Who'da thunk it?

Seriously, beef ribs out here don't have nearly as much meat on them. Barely enough meat to hold them together. THat must be why yours are more expensive.
yup.. these are meaty.. i think they were called Beef loinbacks or longribs. One rib was a good meal.
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Old 02-26-2005, 09:06 PM   #29
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Quote:
Originally Posted by Bigmista
Derrrrr...for real? Who'da thunk it?

Seriously, beef ribs out here don't have nearly as much meat on them. Barely enough meat to hold them together. THat must be why yours are more expensive.
Around here grocery store beaf ribs are almost completely stripped of meat, so it looks like a slab of fingers.

I've seen good looking ribs at costco, but haven't bought em.
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Old 02-26-2005, 09:45 PM   #30
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Got these at Restaurant Depot. 4 racks with 4 ribs in each rack( cryrovaced) 20lb total weight. 26 bucks.

Taste is allot like brisket, I stripped the membrane from the bottom before cooking, but there is still a real storng membrane around the bone. Kids chowed down on them bone in like dinosaur bones. I found it best to remove the bone and the inside membrane and then slice the long ways. Grain ran perpendicular to the bones, so sliced across the grain. Had ribs and Jambalaya.. One rack fed 5.
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