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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 10-18-2009, 11:03 PM   #1
HARRYSTOWN
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Default Ribs on the UDS...It's almost idiot proof (PRON)

Well bought the Hormel ,always tender,always chemical enhanced, franken ribs on the cheap. I thought they might have enough salt in them already so made some salt free rub.
4 Tbl Hungarian smoked paprika
4 Tbl Brown Sugar
2 Tbl Black Pepper
1 Tbl Mustard powder
1 Tbl Onion Powder
1 tsp Garlic powder
1 tsp cayenne pepper
Smoked with a mix of Briquette and Hasty bake lump with a nice apple log and a hickory log. Sprayed once a hour with apple juice cider vinegar mix.
No foil. Smoked 5 hours then straight to table. With enough beer even Hormel tastes good....Needed a little salt.



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Unread 10-18-2009, 11:13 PM   #2
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Nice ribs bro!
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Unread 10-18-2009, 11:18 PM   #3
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They look great. Nice color. Beer and hunger makes a lot of stuff better
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Unread 10-19-2009, 02:41 AM   #4
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Nice color on those ribs!
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Unread 10-19-2009, 04:16 AM   #5
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The UDS is a rib cooking machine. Good looking ribs. What temp are you using? Mine are usually done in about four hours.
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Unread 10-19-2009, 05:10 AM   #6
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Great looking spares! Mine usually take about 4 hours as well, but I'm normally pushing 275° on the UDS.
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Unread 10-19-2009, 07:02 AM   #7
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Tasty looking ribs there.
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Unread 10-19-2009, 07:15 AM   #8
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Great lookin ribs!

You really should look at adding some MSG. I think you'll like the outcome..
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Unread 10-19-2009, 08:15 AM   #9
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Nice looking ribs! What did you use for the glaze?
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Unread 10-19-2009, 08:20 AM   #10
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Quote:
Originally Posted by Smokin Turkey View Post
You really should look at adding some MSG.
Make sure you store the rub in galvanized containers, too!
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Unread 10-19-2009, 08:30 AM   #11
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Thats what I'm talking about. Another vote for the drum.
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Unread 10-19-2009, 08:39 AM   #12
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good looking ribs!

i made ribs for the family last weekend on my drum. 3 hours flipped once, sprayed twice with apple juice and cider vinegar mix, foil for about 90 minutes. rock solid at 240F. my daughter who is not a big bbq fan said they were the best ribs she ever had.

yep, the UDS is just about idiot proof!
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Unread 10-19-2009, 12:18 PM   #13
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I use my UDS like a RONCO Roaster, "Set it and Forget it" for the most part. Open her up till temp is about 250*. She runs with 1 and a half vents open. I glazed them with Blues Hog , makes a real pretty shine. I glazed myself with Natural Light Beer. Cheap Ribs demand cheap beer.
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Unread 10-19-2009, 12:24 PM   #14
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One foot note. As we consumed the first rack, I did throw the second rack on a cookie sheet coverd in foil in a oven at 150*. Left them there for about 2 hours while I cooked some ABTs for a after dinner dessert. The second slab tasted better to me.
I copied Tropical Rick's ABT's peppers,Gouda and apples wrapped in bacon. I must have got the wrong peppers because usually Jalepenos are not that hot. Well these brought tears to me and my wife's eyes..The rest of the family had a good laugh and refused to try them. What kind of a pepper looks like a fat jalepeno but is about 50xs hotter??
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Unread 10-19-2009, 05:32 PM   #15
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Quote:
Originally Posted by HARRYSTOWN View Post
What kind of a pepper looks like a fat jalepeno but is about 50xs hotter??
I'm guessing you just got into a really hot batch of jalapenos. They vary ALOT in heat. Also, the longer you cook them the less heat they have. If you are smoking them for a while on the smoker they mellow out nicely.
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