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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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06-10-2013, 02:32 PM | #1 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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A succesful rib class
Ello all. Last thursday, i was invited to teach how to prepare and smoke st louis style ribs for a pro kitchen and cooking school. It was AWESOME. they all loved it and the ribs i made for the demo were so perfect.
The ribs i purchased were MASSIVE and extremely meaty. When preped, they were nice and sqaure. hard to trim though cuz o so much meat and bone, but it was a great demo. Some of the others who have had comp ribs from comp cookers say i need to compete again. haha. Anyway thanks to all of you for helping me learn how to make perfect ribs. Here are the photos of the class The class was taught at a place called The Kitchen www.thekitchenclasses.com
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http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com Last edited by LT72884; 06-10-2013 at 03:10 PM.. |
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06-10-2013, 02:42 PM | #2 |
Full Fledged Farker
Join Date: 05-26-13
Location: MO
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Wish I saw this on Saturday, when I attempted my first smoke of ST Louis Ribs. I did watch the video someone posted for me, but when I got to it, my ribs seemed a little different and I was having a hard time finding the place to separate the "ribletts" from the ribs Also my ribs had some funky bones that were perpendicular to the main rib bones...whats up with that??
Yours look awesome!!! |
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06-10-2013, 02:49 PM | #3 | |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Quote:
if you look off to the side of the ribs you purchased, you will see where the knuckle seperates from the main bone. HOWEVER, i have had to cut either right threw them or leve some of them because the ribs were so massive in order to get the look. Notice on my rib pictures, they may look really nice and square like the ones in the mirrior, but when you look in the pic of the cooked rib, you can see i had to leave a we bit of the knuckles. sometimes they are just cut odd. good luck and if you have any questions feel free to ask.
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06-10-2013, 03:13 PM | #4 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks like a fun class.
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06-10-2013, 03:25 PM | #5 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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it was a fun class. way awesome. thanks for lookin
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06-10-2013, 03:30 PM | #6 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Nice job..... Thanks for sharing.
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06-10-2013, 03:46 PM | #7 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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How long did this class go on? Did everyone hang around while the ribs were cooking?
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06-10-2013, 03:48 PM | #8 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Great post LT. Thanks!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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06-10-2013, 03:49 PM | #9 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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it was a 2.5 hour class. i smoked them that day and brought them fresh. thats what made the class hard, couldnt smoke them but i showed them how and how to set the fire and get TBS. Plus once your a student of mine, you are always a student so i gave them my email
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06-10-2013, 05:40 PM | #10 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Grill Masters DO NOT wear bow ties.
Fire hazzard.
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06-11-2013, 01:34 AM | #12 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice going LT, that bow tie, even for money...
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06-11-2013, 01:41 AM | #13 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks like it was a great day mate.
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06-11-2013, 11:51 AM | #14 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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thanks guys. it was way fun. This saturday i am teaching a class on steaks. Gonna teach compound butters, sides, and how to grill as close as you can to the lump including throwing the steak on the lump. haha.
The bow tie is my signiture sorta speak. It all started when i came home from church and had to hurry and cook. Wife took a picture and people liked it. haha. thanks for all the years of knowledge you have given me. i have been a member close to 6 years now and have enjoyed everybit of it. i have referenced a ton of people here.
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06-11-2013, 12:31 PM | #15 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-08-13
Location: BRICK NJ
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Any class that helps you learn, is a good one!
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