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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 01-17-2013, 11:10 AM   #16
Mexi "Q" Tioner
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Great looking ribs and way to break in the WSM!
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Unread 01-17-2013, 12:33 PM   #17
El Ropo
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Those are extra meaty loin backs you got there. I like how you can see cracks in the meat where all the fat rendered out. Just the way I like 'em.
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Unread 01-17-2013, 12:49 PM   #18
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Quote:
Originally Posted by Quint View Post
Now that's a good idea I have an excellent German sausage place right down the street from me that makes there own sausage. Do they take just as long to smoke as the ribs of should I add them later in the smoke?
They don't take as long. You just need to get the middle up to about 160º (no longer pink.) Too long and they will dry out. You can put them on earlier or later depending on what's convenient. I've done smokes where I had something like a butt on and rotated brats in and out for about an hour at a time.
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Unread 01-18-2013, 07:05 AM   #19
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Okay thanks, I'll give that a try, love sausage. Lots to choose from at the local B&M.
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Unread 01-18-2013, 07:18 AM   #20
Fo Sizzle My Nizzle
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She won't mind. She's a dirty girl. She'll let you do it whenever ya want. Nice lookin ribs too!
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