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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 04-03-2010, 01:44 PM   #1
HVRibFest
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Default Ribs for Easter – 1st smoke of the year – (w/Pron)

Last Saturday we had a full house CBJ class here in Highland (85 students!) and that’s when it hit me.
…I got to get that smoker going for Easter! So, it just happened that there were two slabs St. Louis “left over” after we prepped all the meats for the class. After defrosting them over night I prepped those bad boys for tomorrow.
Trimming, membrane, spice rub and back to sleep for them in the fridge till tomorrow morning.
Now I got to get the smoker dusted of and ready for tomorrow.
Here’s some pron for you to get hungry…
To be continued.
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File Type: jpg prepp 1.jpg (76.0 KB, 248 views)
File Type: jpg prepp 2.jpg (79.5 KB, 243 views)
File Type: jpg prepp 3.jpg (68.2 KB, 243 views)
File Type: jpg prepp 4.jpg (35.0 KB, 243 views)
File Type: jpg prepp 5.jpg (108.8 KB, 243 views)
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Unread 04-03-2010, 01:58 PM   #2
JD McGee
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Lookin' good so far...
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Unread 04-03-2010, 02:22 PM   #3
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Luv them bonez!
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Unread 04-03-2010, 02:23 PM   #4
Rich Parker
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Nice ribs!
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Unread 04-03-2010, 02:29 PM   #5
HVRibFest
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Smoker is ready to go for the morning.
Bag of Stubb’s, two chucks of apple and two small chunks of mulberry.
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Unread 04-03-2010, 02:48 PM   #6
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Looking good and I like the starter on the fire box, makes since
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Unread 04-03-2010, 02:56 PM   #7
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Nice... can't wait to see the finished cook
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Unread 04-03-2010, 03:04 PM   #8
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Very nice, Me likey Me Likey
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Unread 04-03-2010, 03:05 PM   #9
HVRibFest
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...yea, I like that gas starter.

I'm still torn how I should cook the ribs.
Smoke ‘em all the way or do a 3-2-1?
I never did the 3-2-1 so I could use some ideas how to wrap them.
If I just use brown sugar and honey would they get to sweet?
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Unread 04-04-2010, 07:26 AM   #10
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Game on!
Just put the slabs on the smoker.
Temp is holding steady at around 220.
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Unread 04-04-2010, 07:31 AM   #11
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Looking good- have to do ribs again soon and I like the combo of seasonings you're using.
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Unread 04-04-2010, 08:32 AM   #12
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Looks great allready!
Can't wait to see the finished product!
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Unread 04-04-2010, 08:37 AM   #13
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Looking good cant wait to see finish product
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Unread 04-04-2010, 10:43 AM   #14
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Basted them every half hour with a mix of water, apple juice, cider vinegar and some Jim Beam. (...I thought that bottle was full yesterday? Can't remember what happened)
3 hours later they have a good bark and it's time to foil.
I used some brown sugar, honey and a little melted butter.
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File Type: jpg ribs 3hrs.jpg (95.3 KB, 169 views)
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Unread 04-04-2010, 11:19 AM   #15
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The ratio of Mister Jim compared to the other mop ingredients seem to be askew?

Nice lookin ribs too..
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