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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 07-07-2010, 11:12 AM   #1
Derek
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Default July Weekend Rib practice in Progress!

Hello everyone.

I'm busy at the grill once again, This time I',smoking Baby back rib's That's been trimmed & membrane removed!

I'm cooking Baby Back Rib's with Just Rub on them, I have Pecan wood chunks smoking in the Cajun Bandit.

I have the BBQ Guru installed in the adapter port! Here's some progress pictures, By the way I stepped away from the spritzers & sauces at least for practice!


Purchased Rib Rack's so I can add more Rib's
http://drp-photography.smugmug.com/F...76_XtKsZ-L.jpg

Placed them on the smoker at 10:30am, the cooking grate is 225.f, just the way I like it!
http://drp-photography.smugmug.com/F...61_MkC9P-L.jpg

Exhaust Port Full Open!
http://drp-photography.smugmug.com/F...51_zQeUB-L.jpg

Full view of the smoker smoking!
http://drp-photography.smugmug.com/F...10_qA53j-L.jpg


More to come after 4+ hours!
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Unread 07-07-2010, 11:41 AM   #2
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looks good so far D. Been awhile since ive seen you cook something. looking forward to the finished product
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Unread 07-07-2010, 01:01 PM   #3
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One thing missing? I don't see any cold drinks by your chairs and smoker? Looking good so far!
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Unread 07-07-2010, 01:10 PM   #4
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Prepped ribs look good but why are you using the rib racks. Looks to be more than enough room. Does the CB mod use a water pan or diffuser and have a lower grate?
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Unread 07-07-2010, 01:19 PM   #5
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Nice setup D.....can't wait!
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Unread 07-07-2010, 01:36 PM   #6
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Lookin' good!







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Unread 07-07-2010, 04:11 PM   #7
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Thank you everyone.

Took off the smoker, and they're tiny bit dry ( but not very much at all )
The sauce will take care of that!


Plated!


Spritzed & sauced!


I think I've finely nailed the bite mark in this one!
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Thanks from:--->
Unread 07-07-2010, 04:46 PM   #8
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Quote:
Originally Posted by Smokesman View Post
Prepped ribs look good but why are you using the rib racks. Looks to be more than enough room. Does the CB mod use a water pan or diffuser and have a lower grate?
It does make use of the water pan, it has a lower cooking grate!

I normally don't use the grate unless I'm doing double duty.

Chicken and ribs or ribs and brisket and so on!
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Unread 07-08-2010, 02:42 PM   #9
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Nice job Derek.
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Unread 07-08-2010, 03:04 PM   #10
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Quote:
Originally Posted by EatonHoggBBQ View Post
Nice job Derek.
Thank you EatonHogg,

I can't wait to work for you on the 24th of July.

I hope you can teach me the weeping part:)
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Unread 07-08-2010, 03:17 PM   #11
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Looking good!! Did you foil at all? Sometimes that helps with the dryness.
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Unread 07-08-2010, 03:25 PM   #12
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Quote:
Originally Posted by BlkJeep View Post
Looking good!! Did you foil at all? Sometimes that helps with the dryness.
No foill at all Blkjp,

The funny thing is the only section of ribs that were dry, was the ones that sat on top of the other ribs!

And thank's man, I got everything right this time around because I took advice from everyone!
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Unread 07-08-2010, 03:42 PM   #13
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ahh looking good D. Are you using your dr pepper sauce on those?
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Unread 07-08-2010, 04:05 PM   #14
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Quote:
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ahh looking good D. Are you using your dr pepper sauce on those?
No I'm using a tomato + Milk base sauce I've been fine tuning!

It's a little less sweet and a little more tangy!
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Unread 07-08-2010, 04:42 PM   #15
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Quote:
Originally Posted by Derek View Post
No I'm using a tomato + Milk base sauce I've been fine tuning!

It's a little less sweet and a little more tangy!

hmmm milk huh, sounds interesting
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