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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 07-29-2013, 03:54 AM   #1
Knows what a fatty is.
madmike's Avatar
Join Date: 06-11-13
Location: Columbia, SC
Default Chuckie and Ribs

I did the chuckie a couple of weeks ago and it came out pretty good. I pulled it a little early. It was probe tender in a few places. The places it wasn't probe tender didn't pull too well. Lesson learned wait until it probes like butta all over. This past weekend I did the beef ribs. They came out really good. I was worried at first due to the posts on here about there not being any meat on the ribs. These had a fair amount of meat. Lesson learned: due to the size and potential lack of meat I plan on sticking with the short ribs(brisket on a stick). Thanks for looking.
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File Type: jpg chuckie 2.jpg (74.9 KB, 102 views)
File Type: jpg ribs 4.jpg (43.0 KB, 101 views)
File Type: jpg ribs 5.jpg (60.5 KB, 101 views)
File Type: jpg ribs6.jpg (104.1 KB, 101 views)
File Type: jpg ribs7.jpg (80.8 KB, 101 views)
File Type: jpg ribs8.jpg (91.4 KB, 101 views)
Weber Performer, Mini-WSM w/SJG
madmike is offline   Reply With Quote

Old 07-30-2013, 07:14 PM   #2
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA

everything looks good to me!!
nice job
Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers
Tonybel is offline   Reply With Quote

Thanks from:--->

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