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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 12-22-2009, 09:47 AM   #16
MemphisQ
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Damn, looks like I am going to have to do ribs sat or sunday after xmas. Those ribs made my mouth water.

Also was just told I had a Turkey to do Saturday or Sunday. I guess I'll just fill up the smoker with everything in the freezer.
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Unread 12-22-2009, 09:50 AM   #17
planoguy
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Looks mighty tasty
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Unread 12-22-2009, 09:55 AM   #18
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MMM, great rack
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Unread 12-22-2009, 10:00 AM   #19
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Looks to me like you nailed it!
Those look great and bet they tasted even better.
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Unread 12-22-2009, 10:01 AM   #20
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All I can say is WOW. Nice looking Ribs and pron. MERRY CHRISTMAS
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Unread 12-22-2009, 10:25 AM   #21
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Ribs look outstanding, as I am a no sauce person other than maybe dipping. Along with papa payne, is that a potato salad in the center of the plate and if so, would you post the recipe?
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Unread 12-22-2009, 10:30 AM   #22
Burk504
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I am with you guys....no sauce is best!
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Unread 12-22-2009, 10:35 AM   #23
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Wow ... what smoke penetration!
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Unread 12-22-2009, 12:47 PM   #24
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Quote:
Originally Posted by redy2smoke View Post
Ribs look outstanding, as I am a no sauce person other than maybe dipping. Along with papa payne, is that a potato salad in the center of the plate and if so, would you post the recipe?
That's Mrs Leanza's salad with some of Plowboy's Yardbird sprinkled on it. I will ask her to devulge the recipe and will post it.
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Unread 12-22-2009, 02:21 PM   #25
BRBBQ
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I like the look also, good job.
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Unread 12-22-2009, 02:28 PM   #26
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Quote:
Originally Posted by deguerre View Post
Beautiful. I also like no sauce.
I Agree!
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Unread 12-22-2009, 04:13 PM   #27
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Quote:
Originally Posted by BobBrisket View Post
How was the heat in the peppers? I'd hit that plate for sure.
Those jalapeno's are from my back yard bush. Small and hot! Lots of seeds. This winter weather is killing the bush.
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Unread 12-22-2009, 10:08 PM   #28
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Quote:
Originally Posted by leanza View Post
First time trying Barbefunkoramaque's Hot an Fast Weep and Pig Honey Ribs. There's a lot to be said about this high heat approach. I'm thinking Funk was trying to send the traditional Texas message here and what you get is a great rib as compared to the foiled 3-2-1 rib that you smother in sauce.

Pulled out the offset and went at it. The taste and texture is wonderful when you follow the Funks layered spice approach. I went with Hit Me Fred, Atomic Dog Sprinkle and Butt Glitter.

This rib was amazing. Any sauce would have destroyed the texture (bark) and taste that you get when you combine those spices and that heat level.

This was my first attempt and I'm going back. I really enjoyed NO SAUCE!
These look like Angelos (Ft Worth) Ribs! What equipment did you use?

The one thing I often hate about these ribs is when I cook a lot and for whatever reason no one is around when I pull them off. They are always best right off the smoker.
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Unread 12-22-2009, 10:10 PM   #29
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another question - were they easy? Did you liek the affect fo shutting them down right after they weep (this depends on your equipment whether you can do this or not)
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