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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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Unread 03-29-2014, 05:39 PM   #1
sliding_billy
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Default Fatty and Beef Ribs (w/pRoN)

Was planning on pulled pork tomorrow, but due to Sunday morning plans I decided to cook it this afternoon for leftovers tomorrow. I couldn't bring myself to fire up the offset just for a 7 pound butt, so I threw a bacon wrapped fatty and a couple of small short ribs in for tonight's dinner. For the fatty, I used Jimmy Dean PREMIUM ALL-NATURAL REGULAR PORK SAUSAGE (http://www.jimmydean.com/products/fr...r-pork-sausage). I had never used that type before, but it was the only thing in stock when I bought it a couple of weeks ago. I really liked it. It turned out moister than the normal JD, and while the flavor was different it tasted very good. Probably the best way I can explain the difference in taste is that it was milder while still be very flavorful.

Butt will be off in a few hours. No pics of it yet.









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Unread 03-29-2014, 06:08 PM   #2
capnkrusty
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Tasty!
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Unread 03-29-2014, 06:14 PM   #3
c farmer
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Great looking food right there.
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Unread 03-29-2014, 06:44 PM   #4
jpalaska
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Wow all of that looks so delicious!
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Unread 03-29-2014, 09:49 PM   #5
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Looks great, Chris!
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Unread 03-29-2014, 10:12 PM   #6
jcopple
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Oh, you're killing me. Must go cook.
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Unread 03-29-2014, 10:23 PM   #7
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Looking good.
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Unread 03-29-2014, 10:31 PM   #8
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cooked perfectly!
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Unread 03-29-2014, 10:35 PM   #9
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Delicious!! Not sure which I'd hit first, they both look mighty fine!! Well done Sir!
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Unread 04-03-2014, 01:38 AM   #10
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Quote:
Originally Posted by sliding_billy View Post
Heck ya! Sooo.. jUiCy!
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Unread 04-03-2014, 02:08 AM   #11
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Oh yes!
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Unread 04-03-2014, 04:17 AM   #12
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Wow those pics are great.
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Unread 04-03-2014, 05:10 AM   #13
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Looks good from where I'm sitting.
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Unread 04-03-2014, 05:27 AM   #14
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yeppers pass my plate please
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Unread 04-03-2014, 05:36 AM   #15
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You are the Beef Rib King. Great job!
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