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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 09-11-2012, 09:12 PM   #1
Full Fledged Farker

Join Date: 04-16-12
Location: Louisville, OH for now
Default Four days off, 3 out of 4 go UDS(rib pron)

As an answer to the question "How often do you smoke?" I dont have an exact number but this week has been fairly typical for UDS use.

UDS fired on Saturday for some spatchcock chicken.
UDS got the day off on Sunday when I grilled some tri-tip steaks on the COS.
UDS fired on Monday for smoked burgers in gravy with mushrooms and some lamb osso bocco(kids wont eat lamb and I really should've posted pron on those, they came out terrific)

UDS fired today around noon for some St Louies. Did my standard house rub, 3 and 1/2 hours at 265 or so, sauced em, here's the pron.

Dont always sauce my ribs but did this time with doctored remnants of a bottle of Sweet Baby Rays.

As always, kudos to all of you as my ribs have greatly improved thanks to the brethren.
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Pete-SS UDS, wifes Weber Genesis gasser,a Lightening Fast RED Thermapen, Baby Traeger, One-touch copper Kettle
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Old 09-11-2012, 09:18 PM   #2
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Join Date: 03-30-12
Location: Altoona Ia.

Dang that all sounds good.
Smoke on brethern!! / Mini OTS- 22.5 OTS-Rev Flw CB DLX-Brink Smk Kg dlx. (&2 prodj.)
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Old 09-11-2012, 09:27 PM   #3
is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL

Wow those look great. What was your total time on the ribs. I'm gonna try them tomorrow for the first time!
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