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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 06-17-2013, 05:22 AM   #1
Swine Spectator
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Default The pR0nfather

Its Father's Day, and what does daddy want to do? Q, of course!

I treated myself to a rack of Berkshire pork spare ribs from Chappapeela Farms .



and seasoned them...



Then I bought some Cornish hens and defrosted a pack of my Hotstack Brisket Sausage.




Oh, and how about a little Napa Cabbage?



I decided to cook these ribs hot and fast (Not my usual 225...). I started them at 300, and dropped to 275 after 30 minutes. I held them there for three hours, then wrapped. After one hour wrapped here is what they looked like:



Back on for an hour and a half to glaze. I also added the Cornish hens, brisket sausage, and Napa Cabbage at this time. Then I added some fresh-ground beef balls. (no oink in these)



....and the finished product:



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Unread 06-17-2013, 05:29 AM   #2
AussieTitch
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Nice looking feed mate, Vegetarians Delight
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Unread 06-17-2013, 05:35 AM   #3
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Looks like there was some vegetables at one point but it got in the way of the glorious MEAT!

The hens look amazing. How long did you cook em for and at what temp?
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Unread 06-17-2013, 06:14 AM   #4
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Thanks for sharing.....
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Unread 06-17-2013, 06:59 AM   #5
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Holy schmoly man........what a spread! All looks fabulous!

KC
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Unread 06-17-2013, 07:09 AM   #6
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Great looking feast. Do I see meatballs in the mix as well?
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Unread 06-17-2013, 07:39 AM   #7
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Wow! Those are some thick ribs!
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Unread 06-17-2013, 07:49 AM   #8
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That got me hungry!
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Unread 06-17-2013, 08:13 AM   #9
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That is a great looking cook, nice job!
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Unread 06-17-2013, 09:06 AM   #10
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Beautiful!
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Unread 06-17-2013, 09:19 AM   #11
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Wonderful looking ribs! Awesome cook!
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Unread 06-17-2013, 10:36 AM   #12
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Nice looking cook, but for a balanced diet you should throw on a vegan or two...
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Unread 06-17-2013, 10:40 AM   #13
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Thanks all. I forgot to mention that I finally tried my Blue Hog sauce. That was some good stuff!
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Unread 06-17-2013, 10:43 AM   #14
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Out the park homeboy!!!
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Unread 06-17-2013, 10:53 AM   #15
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I bet that didn't suck! Beautiful looking ribs, and it appears you cooked them perfectly. With meaty bones like that, you really can't go by time or temp. Just cook 'em till they submit.
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