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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.|
|09-05-2010, 07:44 PM||#1|
On the road to being a farker
Join Date: 07-23-08
Location: Newnan, GA
Ribs, chicken, corn, mashed taters...PR0N...
Good evening brethren (and sisteren)...I did my first no-foil ribs on my UDS tonight and I'm a big fan...no hassle...just set it and leave 'em alone. I put them on at 2:00 PM and the temp averaged about 250* until 6:00 when I took them off (Apple juicing every hour or so). I cooler'd them for about half an hour before serving. I also threw some corn on the UDS about 4:00 and let them smoke for about 2.5 hours at 250*. The rubs were McCormick's Mesquite on one rack and McCormick's Smokehouse Maple on the other rack. I liked the Maple better...Mesquite was a little more bitter than I like. Also had mashed potatoes but the didn't make the pics (forgot to get a pic of my plate )
My wife doesn't like ribs (I didn't know until after the wedding )... so I also BBQ'd some chicken legs with the Mesquite rub and some basic BBQ sauce about half way thru...much better on the chicken I think.
Here's the PRON:
Smokehouse Maple is the yellow-ish rub up front...Mesquite in the back...
Ribs and Corn in UDS, chicken on the grill...The weather in Newnan, GA has been incredible this weekend...
Don't have a clue which rack is which rub by looking...
One ear of corn looked different for some reason..
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