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Old 07-22-2011, 07:22 PM   #31
Smiter Q
is One Chatty Farker
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Join Date: 05-05-10
Location: Austin - TX

I am cooking some ribs tonight, and thought this could be helpful to be back up front for some folks.
We had a lot of new members join up around the July 4th weekend, and they may indeed be able
to benefit from this awesome thread.

Thanks, Bob.
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11
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Thanks from: --->
Old 07-22-2011, 08:26 PM   #32
is one Smokin' Farker
Join Date: 12-03-09
Location: Long Beach, CA
Default My favorite bbq

Nothing beats a beautiful rack...
-elbows deep in someone else's misery.

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Old 07-22-2011, 09:23 PM   #33
is one Smokin' Farker
Join Date: 07-19-11
Location: Moore, Oklahoma

I smoke the brisket in exactly the same way as I do the cut STL ribs, and the EAT 'EM!!

Half the brisket is at the top of the pick, the other half is on the right side.
[B]Matt Armistead[/B]
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Old 07-23-2011, 11:17 AM   #34
Ground Pounder
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Join Date: 03-16-11
Location: Garden City, MI

My little contribution for the "resource challenged":

"Enhanced Ribs" - if you're like me, sometimes you're stuck with those supermarket slabs that are enhanced with "up to 12% solution". This solution tends make the meat pretty salty, so to combat this I tend to go with rubs that contain no salt, and cut my finishing sauces with a little citrus. This helps!

Kettle cooks, times and temps - getting a good low-and-slow in a kettle doesn't have to be hard, as long as you put some thought into it. I set my kettle up by arranging charcoal in the method in the photo, and control the temp by opening the lid vent 100%, and closing down the bottom vent while temps are on the way up. The foil ring are actually wood chip packets, which I find works better for this setup than using chunks because you don't have to worry at all about flare-ups.

With this setup, I can lock down temps of 225 for as much as 6 hours, up to 300 for as much as 4 hours, without even touching the kettle.

Good luck!
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