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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 01-19-2013, 08:36 PM   #31
DubfromGA
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Outstanding !!!!
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Unread 01-19-2013, 08:43 PM   #32
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mmmm...they look awesome.

With beef ribs is it better to cook them individually as opposed to keeping the rack together?
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Unread 01-19-2013, 09:13 PM   #33
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Quote:
Originally Posted by Mason Dixon Bowhunta View Post
mmmm...they look awesome.

With beef ribs is it better to cook them individually as opposed to keeping the rack together?
I would have preferred the whole rack but they came precut....
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Unread 01-19-2013, 09:20 PM   #34
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Great looking ribs Marty!
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Unread 01-19-2013, 09:48 PM   #35
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Marty down here pork ribs rule but I have to say since I tried some dino bones I am hooked.....Hope one day I can find some "shorts" like those.....beautiful job dude!!1
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Unread 01-19-2013, 09:56 PM   #36
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Quote:
Originally Posted by martyleach View Post
I would have preferred the whole rack but they came precut....
I've done them whole, split into sets of 3 or 4 to put in a vertical rib rack and pre-cut like yours were.

So far, I find that I get the best results pre-cut. I know that's like heresy among purists, but hear me out... I only have a 22" Weber kettle & I find that I can get 7 good size back ribs placed away from the heat better that way. I can then move them around once or twice to even out the cooking. 1st time I did it and I didn't move 'em, the ones closest to the fire were overdone, dry and crispy.
I also like the fact my rub gets on all the sides.

One of these days when I graduate to a larger smoker, I'll keep 'em in tact. :)
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Unread 01-20-2013, 12:03 AM   #37
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Thanks Marty, I will see if I can get down there tomorrow and get some for the wife. If I can do even half as well as you did she will be extremely happy.

Oh, and for the post "boneless skinless chicken", I had meant to be in the google search on the bottom, but mistakenly was in the quick post here, I do apologize for that.
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Unread 01-20-2013, 12:53 AM   #38
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Thanks for showing us yer meat and yer wood!

Nice work as always!
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Unread 01-20-2013, 02:12 AM   #39
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Nice looking ribs Marty.
I am ready to eat now and I just had a Hotdog.
cheers.
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Unread 01-20-2013, 09:13 AM   #40
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You still rock!
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Unread 01-20-2013, 10:24 AM   #41
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Looks good Marty..... I did some last night on my SFB and they turned out great also. I got my Meaty Ribs at FoodCo, which is a chain outfit here in Central Cal... cost was about $2.55 a pound. 2 Slabs of 8 bones each fed 5 adults and 2 kids, along with the side dishes of course.. I tried something different in my rub this time, and that was to add a pinch of Red Pepper Flakes, like seen at the Pizza joints, and it gave it just abit more snap, as the wife doesnt like Cayenne. She didnt complain this time..
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Unread 01-25-2013, 04:15 PM   #42
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Marty,

You served as the source of my inspiration this noon. I was at the butcher putzn' around thinking what to cook and I remembered this post. So...I bought two racks and will be cooking them Sunday. Once again, your product looks outstanding! Oh, and thanks for the instructions too!
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Unread 01-25-2013, 04:22 PM   #43
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WOW Marty, those look awesome!
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Unread 01-25-2013, 04:50 PM   #44
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Great job Marty! I'm salivating over my keyboard!
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Unread 01-25-2013, 05:11 PM   #45
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Those look awesome Marty, love your tables and handle too.
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