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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 08-24-2013, 07:51 PM   #1
Oink Oink
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Join Date: 04-25-10
Location: Creston, Iowa
Default My best rib cook yet!

Set up the Kettle with Stubb's and cherry wood as a snake, a little foil over the bottom grate, and a drip pan with water (I had stopped using water but I read that it makes the smoke 'stick' to the meat so I decided to give it another try). Smoked it at 250 to 275 until it passed the bend test. No foil on the meat... Didn't have time to get prep pics just the finished product.

100_3592.jpg

Very moist, tender, and pulled clean off the bone.

100_3597.jpg

Thanks for looking!
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Old 08-24-2013, 07:55 PM   #2
1911Ron
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Good looking ribs!
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Old 08-24-2013, 08:00 PM   #3
landarc
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Glad you had a great cook, looks tasty
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Old 08-24-2013, 08:02 PM   #4
Oink Oink
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Thanks I have finely leaned to be patient and not worry about overcooking spare ribs. I use to pull them too soon thinking that I would end up with something dry and stringy. They were pretty good in the past but I let these go longer and they came out awesome!
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Old 08-24-2013, 08:03 PM   #5
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Good ribs! So kind of sauce is that, don't recognize it?
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Old 08-24-2013, 08:05 PM   #6
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I have learned a lot from you landarc as well as the other veterans on this site what a fantastic resource the brethren are! I need to at least buy a subscription this place is way worth it!
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Old 08-24-2013, 08:07 PM   #7
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The sauce is some Apple City BBQ sauce (the hotter version) that I had left over from my dad visiting.
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Old 08-24-2013, 08:14 PM   #8
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That looks good- how long was the cook?
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Old 08-24-2013, 08:14 PM   #9
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Great looking ribs mate, I would be stoked with that.
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Old 08-24-2013, 09:50 PM   #10
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Well done!
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Old 08-24-2013, 10:06 PM   #11
Oink Oink
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I wasn't really paying attention to time but I am thinking it was about 6 hours. Those temps I mentioned above are probably not very accurate because all I have is a bimetallic thermometer for the dome temps. I really should get some better equipment one of these days!
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Old 08-24-2013, 10:29 PM   #12
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Lookin' good!
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Old 08-24-2013, 11:20 PM   #13
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Nice.... anything special in the rub you used? Do you use a commercial rub or home-made?
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Old 08-24-2013, 11:44 PM   #14
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Very good looking ribs.
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Old 08-25-2013, 12:15 AM   #15
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MMMM...Ribs..now all you need is a side of ...RIBS! A complete meal : )
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