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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 02-10-2013, 05:05 PM   #1
1911Ron
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Default Naked ribs and chicken

I have done ribs several times, i have done 3-2-1,i have done no wrap but spritzed with apple juice and water but with a deflector in my drum. This time i did naked ribs with no deflector at around 280deg. Lessons learned: i put to much rub on causing it to burn (crispy bark) i also used lump for the second time and used less smoking wood (apple/hickory) as the first time using lump it was way powerful smoke, this time i had good flavor, but as mentioned earlier they had a crispy bark (ok burnt) but juicey inside.
Also did 3 spatchcocked chickens that turned out great

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Unread 02-10-2013, 05:13 PM   #2
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Use the Rub Sparingly and cut way back on the sugar content in it and try it again. When I apply my rub you really have to look to see it on the surface. Less is SOOOO much more. Birds have a nice color.
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Unread 02-10-2013, 05:21 PM   #3
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Quote:
Originally Posted by Bludawg View Post
Use the Rub Sparingly and cut way back on the sugar content in it and try it again. When I apply my rub you really have to look to see it on the surface. Less is SOOOO much more. Birds have a nice color.
I will try that next time with my ribs and thanks for the comment on the birds, was really happy with how they turned out.
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Unread 02-10-2013, 05:25 PM   #4
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Looks tasty!
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