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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 07-23-2017, 08:03 AM   #1
Czarbecue
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Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
Default Easy like a Sunday morning

Wife's birthday was yesterday but we all had a weekend shift. But now it's rib time. She requested only ribs, since I had brisket and pulled pork.

Salt-less version of the Killer Hog rub since I already dry brined them (and that icky 8% solution).



On at 250F over a ménage a trois of oak, hickory, and cherry.


It's Go time. Already attracting flies.
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Old 07-23-2017, 08:17 AM   #2
16Adams
somebody shut me the fark up.

 
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Nice- really nice indeed
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Old 07-23-2017, 10:13 AM   #3
mikemci
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Belated HAPPY BIRTHDAY to your wife.
Ribs are looking good.
If flies didn't have wings, would they be called"walks?"
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Old 07-23-2017, 11:27 AM   #4
lastmajordude
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Awesome!!....
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Old 07-23-2017, 01:49 PM   #5
Czarbecue
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Frustrating day. Wife didn't tell me she invited people over for a bday lunch. When I was wrapping the ribs, she asked when will those be done. Done? When they are done! I was 3 hours in and started at 8am. Had I known guests were coming i would have started well before sunrise.

I had to crank the heat up to 300 F during the wrap stage and only got 45 minutes in before people came through the door. Wife entertained the guests while I unfoiled the ribs and threw them back on the fire. These ribs are a product of a 4.5 hour cook.

3 hour mark, pre foil


45 minutes wrapped, 45 minutes unwrapped


Meat did not pull from the bone. Tasty though.
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Old 07-23-2017, 04:31 PM   #6
CeramicChef
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Oh, heck yeah! That's some good eatin' right there. Kudos!
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Old 07-23-2017, 04:43 PM   #7
mchar69
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Looks delicious. I hate a surprise rush cook as well.
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