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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 04-12-2013, 12:41 PM   #1
mn_big_dog
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Talking FINALLY - Something other than butts!! (Spares w/PR0N)

Now don't get me wrong....I do like big butts and I cannot lie. But, after cooking it for all the parties and family gatherings over the last few months, it's nice to move onto something else.

Working from home today, so I figured might as well throw some spares on. Smoker is coming up to 250 as I type this, and the ribs are resting, waiting to get some smoke. Kingford comp with cherry chunks and a handful of Jack Daniels chips.

What I used for rub.......



The spares resting........



I'll throw more up later after they are done
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Unread 04-12-2013, 12:47 PM   #2
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Here we go!
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Unread 04-12-2013, 12:50 PM   #3
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Mmmm...such a beautiful sight on a Friday!
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Unread 04-12-2013, 12:53 PM   #4
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This thread shows promise. We'll be right here.
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Unread 04-12-2013, 02:26 PM   #5
mn_big_dog
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Put the meat on.........



1 Hour in.........

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Unread 04-12-2013, 02:42 PM   #6
smokeinthenoke
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Lookin' Good . Nice cuts, that's something I need to practice more. My St. Louis ribs always look crooked. Good choice on the Jack chips too, I love that stuff.

woh, I just noticed your seasonings... Molasses Bacon!? Awesome.
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Unread 04-12-2013, 04:35 PM   #7
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and the plot thickens... looking good from here..
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Unread 04-12-2013, 05:09 PM   #8
mn_big_dog
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3 Hours in.......



Prepping the foil (honey, brown sugar, parkay).......

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Unread 04-12-2013, 05:10 PM   #9
Ron_L
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Are the ribs done yet?
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Unread 04-12-2013, 05:16 PM   #10
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Looks good, let's see the finish!
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Unread 04-12-2013, 05:38 PM   #11
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Lookin' Real Good.....
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Unread 04-12-2013, 06:11 PM   #12
El Ropo
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If you are still cooking at 250, I'd cut down on the time in foil. 5 full hours, 2 in foil is past done. Maybe 3-1-1 at the most.
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Unread 04-12-2013, 06:33 PM   #13
mn_big_dog
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Quote:
Originally Posted by El Ropo View Post
If you are still cooking at 250, I'd cut down on the time in foil. 5 full hours, 2 in foil is past done. Maybe 3-1-1 at the most.
Exactly......always 3-1-1 with my spares :)

Uploading finished pics right now
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Unread 04-12-2013, 06:55 PM   #14
mn_big_dog
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Here's the rest.......

After 1 hour in foil...........


Sauced the ribs with this. Picked it up for $1.99 the other day, figured it was worth a try...


While the ribs were finishing, I whipped up some of my favorite rib sauce (Didn't use it tonight, I can it and use it after 2-3 months....much better taste).......


Ribs finished and resting........


Profile shot.......


Bite shot........


They turned out great....we finished them off pretty quick :) The Weber sauce was pretty good. Very sweet with just a small amount of spice.

As for the homemade sauce.....found the recipe on-line a while ago, would love to give props, but I don't remember where I found it.

1 cup ketchup
1/2 cup Cider Vinegar
1/4 Cup Honey
1 cup brown sugar
1 Tablespoon worcestershire sauce
1 Tablespoon of your favorite rub
1 Tablespoon red pepper flakes
1/2 Tablespoon black pepper
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Unread 04-12-2013, 07:01 PM   #15
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Gorgeous!
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