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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-30-2013, 08:56 PM   #1
douglaslizard
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Default Practice ribs

thought I'd have a practice cook before May when i will be doing my first comp in over a year.thinking bout doing babybacks but there's just not alot of meat on them,if i do bb im def.gonna have to do a california cut.
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Old 03-30-2013, 08:58 PM   #2
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Look GOOD!
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Old 03-30-2013, 08:59 PM   #3
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I'm up for the eatin' part of practice ribs! They look great.
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Old 03-30-2013, 09:10 PM   #4
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I'd hit that!
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Old 03-30-2013, 09:16 PM   #5
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Quote:
Originally Posted by douglaslizard View Post
thought I'd have a practice cook before May when i will be doing my first comp in over a year.thinking bout doing babybacks but there's just not alot of meat on them,if i do bb im def.gonna have to do a california cut.
What is this "California cut" of which you speak?
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Old 03-30-2013, 09:47 PM   #6
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I think its a Hollywood cut. All the meat on both sides of the bone.
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Old 03-30-2013, 09:53 PM   #7
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I think its a Hollywood cut. All the meat on both sides of the bone.
yeah thats what i meant to put ,california cut just seemed to look right.thanks
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Old 03-30-2013, 09:58 PM   #8
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Looking good!
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Old 03-30-2013, 11:05 PM   #9
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Yummy!
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Old 03-30-2013, 11:58 PM   #10
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Those look nice.
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Old 03-31-2013, 12:03 AM   #11
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Quote:
Originally Posted by douglaslizard View Post
yeah thats what i meant to put ,california cut just seemed to look right.thanks
Got it, thanks!
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Old 03-31-2013, 12:03 AM   #12
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Looks pretty good for a practice cook
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Old 03-31-2013, 12:18 AM   #13
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Quote:
Originally Posted by 93vpmod View Post
I'm up for the eatin' part of practice ribs! They look great.
Me too. Always into the eating!!!
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Old 03-31-2013, 12:19 AM   #14
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Looks great!
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Old 03-31-2013, 12:41 AM   #15
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Nice looking Cook! I wanna have some, OK?

I got a bb rib cut from my butcher that had a lot of meat left on the end. They basically looked like a lollipop lamb chop. The meat was really white and clean, like a nice pork chop. I was excited and thought "man these are going to be really good" Wrong.... It was really impossible for me to maintain the temps on the thin side and the moistness and juiciness on the thicker side. The end result was good, but not comp worthy. The whiter meat was too dry, and the thin rib meat was great. More practice needed her 4 sure!
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