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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 03-26-2013, 10:44 PM   #16
DriverWild
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As long as you keep your temp right it really doesn't matter too much.
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Unread 03-26-2013, 10:45 PM   #17
martyleach
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I have several cookers but the Egg just slays ribs.
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Unread 03-27-2013, 04:18 AM   #18
westy
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My COS turns out some great ribs. I use just wood only. A lot of work, about 10 trips out to the smoker for spares, but well worth it. Just depends on who you are, what you like and what ya got. Let's face it, they used to just dig a hole in the ground. (still do)
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Unread 03-27-2013, 05:27 AM   #19
BigBellyBBQ
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southern pride (better bark) or the backwoods
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Unread 03-27-2013, 06:58 AM   #20
smokainmuskoka
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UDS since I built it, kettle before that.
My COS was useless(though, in fairness it was more likely the cook).
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Unread 03-27-2013, 07:19 AM   #21
Texas Turtle
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I love the process of cooking ribs on the offset, but since I got my 22.5 WSM I am becoming lazy and usually do them on it. Depends on how many racks I need to do. For Easter I am probably doing four racks on the offset along with a couple of spatched chickens and some sausage, while the WSM handles the brisket.
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Unread 03-27-2013, 07:21 AM   #22
Big George's BBQ
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My Large BGE Have a Backwods Extended Party that I have to get use too
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Unread 03-27-2013, 07:24 AM   #23
smokinrack
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Lately Ive made some of the best ribs Ive ever made on my Akorn and I really enjoy using that grill. That being said you cant fit very many on it so its not good for large gatherings.
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Unread 03-27-2013, 07:33 AM   #24
John Bowen
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Interesting that this question was asked – I have been thinking about this lately.

75% of my cooks are on my Tucker Cooker and I love everything about it – I have been learning my BWS Party and I love it too. My number 1 rib fan and sample tester is my youngest daughter who can put away some ribs – she is in charge of all rib tests and BBQ places to check out.
She said the best ribs she has ever eaten was the one rack I did on my gas grill last year – I did not have enough room on my Tucker so I did it on my 3 burner gas grill with 2 burners off and a water pan over the lit one. I put one hunk of cherry wood over the heat shield.
Go figure.
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Unread 03-27-2013, 08:29 AM   #25
aawa
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If i'm doing 1 or 2 racks, I use my mini. If I'm doing 3-4 racks i'm using my kettle
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Unread 03-27-2013, 08:33 AM   #26
NazBQ
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Hard to beat a WSM for small cooks. Rib racks work well on them too.
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Unread 03-27-2013, 08:34 AM   #27
DirtyChurro
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My best ones have come from my Smoke Vault.
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Unread 03-27-2013, 10:21 AM   #28
Harbormaster
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Coz tells me that my Brinkman Cimmaron off-set is a "Rib machine", but I really like the way spares come off of my WSMs. Been a while since I cooked on my offset though, need to try it again soon.
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Unread 03-27-2013, 10:53 AM   #29
hcj3rd
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Competitions I use the Pitmaker vault. Around the house I love to use the PBC. Its just so cute and different.
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Unread 03-27-2013, 10:57 AM   #30
Lake Dogs
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I have a beautiful 24 quart stock pot that boils great!


*DOH*

I've produced wonderful ribs on many smokers and some of very different types. Knowing the cook surface temperature and understanding how each one delivers smoke was key. I didnt find one any better than the other.
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