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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 10-15-2012, 07:10 PM   #1
smokainmuskoka
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Default Rainy Day Rib-Fest

Monday is my day off, so in spite of rainy weather I decided to do some experimenting on my recently finished UDS. I've wanted to do some side by side comparisons of different rubs, and since one of our local supermarkets had baby-backs on special this weekend, it was agood opportunity to cook.

What I thought was a bulk pack of 3 racks turned out to be 4, so I zip-locked the 4th rack and stuck it in the freezer for later enjoyment. I did each rack with a different rub, 1 salt & pepper, 1 homemade rub, and the last rack with Club House "la Grille" Blazin' Bourbon Pepper seasoning. All 3 racks had the membrane removed and a coating of olive oil prior to applying the rub. The UDS had an almost full basket of RO lump and apple chunks, and I started it with about 12/14 Maple Leaf brand briquettes. I bulldog clip an aluminum pie tin onto my weber lid handle to shield the exhaust vent from rain.

With the wind and rain we've had here for 2 days a had about a 45 minute window of sunshine to get the chimney lit and ready. Once I got the UDS going, it came up to 250F in about 10 minutes - I think the stiff breeze we had was stoking the caols at a fierce rate, and I just caught it, capped 2 intakes and adjusted my ball valve to 1/5 open before the temp got out of hand. after that the UDS hovered between 250 and 275F for the entire 4 1/2 hr cook.

The result: the S&P ribs were really good, but I'd tone down the salt a bit next time. The flavour reminded me a bit of Underwood Devilled Ham. The homemade rub rack was tasty, and the preferred taste with the family, and the commercial rub was OK too. I served all with sauce on the side if desired, but I wanted to taste the flavour dry first myself.

I love my UDS, by the way. The temp control is great and the aroma of the drippings hitting the coals is awesome, though I am concerned I may get a curious bear wandering up to the pit.

Now to master the date settings on the camera - we didn't even have it in 2003...
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Last edited by smokainmuskoka; 10-15-2012 at 07:25 PM.. Reason: sp.
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Unread 10-15-2012, 07:13 PM   #2
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The ribs look,fantastic any recipe for the homemade rub?
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Unread 10-15-2012, 07:15 PM   #3
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Looks pretty marvelous to me!
Funny, I am sitting at the computer(obviously) and I just started playing Bob Dylons "Blonde On Blonde" album so the first track is "Rainy Day Women" and I open the BBQ Brethren and "bam", cosmic coincidence and synchronicity!
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Unread 10-15-2012, 07:19 PM   #4
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Slammed: I got the rub recipe from a book called "Texas Home Cooking". I'll PM you tomorrow with it. I have it saved on my work PC.
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Unread 10-15-2012, 07:22 PM   #5
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Mighty Fine Sir!
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Unread 10-15-2012, 08:22 PM   #6
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UDS's rule don't they? Ribs look great, and I like how you offset the ahem, "heavy" bbq food with some cold veggies on the side Btw, those S&P ribs had to be "peppered" with flavor- holy peppercorns Batman!
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Unread 10-16-2012, 09:22 AM   #7
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J-Rod,
I like the coarse ground pepper for brisket, so I thought I'd try it on the ribs. I used coarse sea salt as well, but I think I'd use fine next time, and less of it.
The veggies were my wife's suggestion - "Let's just have them like when you make wings." I was good boy, I had triple the veggies shown in the image.
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Unread 10-16-2012, 10:18 AM   #8
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Thanks for posting the results of your "experiment".....the results look real tasty.
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