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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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Old 08-02-2009, 06:02 PM   #1
Norcoredneck
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Default Tale of 2 slabs

2 on, one passing bend test after 3.5 hours, nice pullback. The other still stiffer than a wedding prick. Used some cherries a little too soft to eat and attempted to make a bbq glaze. We will see.
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Old 08-02-2009, 06:04 PM   #2
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Where are the pics or are you sleep typing?
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Old 08-02-2009, 06:20 PM   #3
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Got jury duty tomorrow, no work tonight. Prepped ribs, quick nap and kick the tires and light the fires.
Ribs

Cherry ?

Norco Mom's Rice!
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Old 08-02-2009, 06:26 PM   #4
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Mom's rice looks as good as the ribs,I bet you had a great meal
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Old 08-02-2009, 06:31 PM   #5
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Redneck rice & tough ribs...

Life is good!
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Old 08-02-2009, 06:40 PM   #6
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Man! That rice looks great! What all's in it? Nice looking ribs.
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Old 08-02-2009, 06:55 PM   #7
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Quote:
Originally Posted by Bbq Bubba View Post
Redneck rice & tough ribs...
Life is good!
These ain't no Michigan Roadside ribs Homer!
Actually they were $hitty ribs. Cherry glaze was a knockout but ribs were pulled from the freezer. Last season $.99/lb. Too fatty.


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Originally Posted by Hugh Jorgan View Post
Man! That rice looks great! What all's in it? Nice looking ribs.
Thirdeye says it best....
http://playingwithfireandsmoke.blogs...moms-rice.html
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Old 08-02-2009, 07:04 PM   #8
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Daughter was hungry. Loaded up the fine china
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Old 08-02-2009, 08:37 PM   #9
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i like cherries!
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Old 08-02-2009, 09:48 PM   #10
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Nice looking ribs and rice too. What is that you're cooking on...is that a UDS? Also how do you get so much pull-back on the ribs? The bones on the one rack look like they are sticking out a full inch.

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Old 08-02-2009, 10:23 PM   #11
Norcoredneck
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Cooking on my "Outperformer". A Weber Performer modified into a UDS. The reason the ribs pulled back so much is because they are real fatty. A local store had frozen Cryos for $.99/lb. You get what you pay for.
Under construction


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Old 08-02-2009, 10:35 PM   #12
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How many drums of that Swiss Lube do you go through in a month?
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Old 08-02-2009, 10:46 PM   #13
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Quote:
Originally Posted by Thawley View Post
How many drums of that Swiss Lube do you go through in a month?
Depends on how much I use my tool!
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Old 08-02-2009, 11:34 PM   #14
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Looks good to me, the rice looks tasty. I like the mods you made to the rice as described by Thirdeye.
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Old 08-03-2009, 07:18 PM   #15
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Norco, The pic of the ugly drum smoker has given me inspiration to finish mine.

The rice looks great!!
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