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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 12-05-2011, 11:43 AM   #16
Ron_L
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I would gladly BobBrisket any of those ribs! The all look fantastic! Nice job!
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Old 12-05-2011, 12:48 PM   #17
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Those are beauties!
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Old 12-05-2011, 01:06 PM   #18
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I think those could help convince the wife to give Spares another chance. That is if she didn't see the BBs because both look outstanding!
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Old 12-06-2011, 09:34 PM   #19
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how ribs are supposed to look
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Old 12-06-2011, 10:44 PM   #20
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Their both great looking ribs................ nice work
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Old 12-06-2011, 10:54 PM   #21
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Great looking ribs, I would be glad to try a sample and give a second opinion!
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Old 12-06-2011, 11:10 PM   #22
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Awesome job on both!

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Old 12-06-2011, 11:17 PM   #23
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Doesn't get any better than that!

Should make this thread a sticky...the comparison question comes up so often.
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Old 12-06-2011, 11:27 PM   #24
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Another excellent job on the cooking and pron Mister Bob!
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Old 12-06-2011, 11:52 PM   #25
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Beautiful, and what was in that secret glaze recipe?
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Old 12-07-2011, 01:06 AM   #26
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I have to say both of those racks look awesome and the side by side was a great comparison. I love both but if I have a choice I do the spares over the bb's for the taste.
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Old 12-07-2011, 01:33 AM   #27
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This is a terrific post. Can't thank you enough.
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Old 12-07-2011, 06:47 AM   #28
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Wow!
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Old 12-07-2011, 07:28 AM   #29
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I bet this was a tortuous study to be a part of.

Question (could be the noob in me) why did you give the Spares a 45 min head start?

I'll hang up and listen ...
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Old 12-07-2011, 08:59 AM   #30
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Quote:
Originally Posted by Gore View Post
Beautiful, and what was in that secret glaze recipe?
It wouldn't be a secret if I told all, but I will give you some of the more unusual ingredients that I think worked out very well:

Demerara Sugar
Concentrated Pomegranate Juice
White Balsamic Vinegar
Ground Allspice

Quote:
Originally Posted by Cack View Post
I bet this was a tortuous study to be a part of.

Question (could be the noob in me) why did you give the Spares a 45 min head start?

I'll hang up and listen ...
Because they're meatier and have more fat to render, spares take more time to cook to tenderness, usually about an hour more. These were not really thick spares, and the BB's were nice and meaty, so 45 minutes felt right. In fact, the babybacks were still done about 5 or 10 minutes before the spares (as determined by the toothpick test)
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