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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 06-01-2013, 02:32 PM   #1
Oink Oink
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Default Pre-Storm Spare Ribs

I wanted to get my bbq fix for the weekend before the storms roll in. So the wife picked up some spare ribs from Sam's Club and I cooked them hot and fast on the kettle.

Set up some 'new' Cowboy lump and Apple wood as a snake.

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Unread 06-01-2013, 02:39 PM   #2
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Oh yeah it was my first cook on the new cast iron grates for the kettle.
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Unread 06-01-2013, 02:40 PM   #3
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Those are some happy eaters right there!
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Unread 06-01-2013, 02:47 PM   #4
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They are all part of the fun!
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Unread 06-01-2013, 02:56 PM   #5
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Looks good!
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Unread 06-01-2013, 02:59 PM   #6
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Looks like the judging panel has given them the thumbs up. Congratulations.
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Unread 06-01-2013, 03:30 PM   #7
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Did you get to try them - Looks like the kids are ready to scarf them all down - Looks Great.
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Unread 06-01-2013, 03:42 PM   #8
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Quote:
Originally Posted by Mark Warren View Post
Did you get to try them - Looks like the kids are ready to scarf them all down - Looks Great.

I did get some! The boy can act like a picky eater sometimes but not when there's bbq on the table.
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Unread 06-01-2013, 06:35 PM   #9
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Rib tips, burnt ends and such. I think these were almost more popular than the ribs!
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Unread 06-01-2013, 07:20 PM   #10
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Looks good! What temp did you cook them at? And did you cook the rib tips in the foil pan?
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Unread 06-01-2013, 07:25 PM   #11
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Tasty looking ribs and it looks like they have the kids seal of approval!
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Unread 06-01-2013, 07:50 PM   #12
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Quote:
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Looks good! What temp did you cook them at? And did you cook the rib tips in the foil pan?
I don't have very accurate temps. The dome temps were about 300 to 325 according to a bimetallic thermometer. I have, in the past, observed 25 to 75 degrees difference from dome to grate. So if I had to guess it was probably around 250 to 275 for the whole cook (for the ribs). I didn't foil.

I did cook the tips in the pan, I poked some holes in the bottom so the grease could run out. I usually cook the tips whole-ish on the grate but this time I cut them up ahead of time.
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Unread 06-01-2013, 07:54 PM   #13
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Cool thanks for the info. How did you like your craycort? Mine should be getting here next wk and can't wait.
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Unread 06-01-2013, 09:13 PM   #14
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Quote:
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Cool thanks for the info. How did you like your craycort? Mine should be getting here next wk and can't wait.
You are welcome. I like it a lot. I saw it on here and told my wife about it then low and behold it was part of our anniversary present.

It made tweaking the fire easier and helped increase the thermal mass of the cooker. I imagine it will make great sear mark on steak (this was my first cook with the new grate).
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Unread 06-01-2013, 09:42 PM   #15
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When they are good you wear the taste on your face. Thanks for sharing They look mighty good
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