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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 07-22-2011, 07:22 PM   #31
Smiter Q
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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.
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Old 07-22-2011, 08:26 PM   #32
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Nothing beats a beautiful rack...
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Old 07-22-2011, 09:23 PM   #33
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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.
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Old 07-23-2011, 11:17 AM   #34
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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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