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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-01-2013, 08:05 PM | #1 |
On the road to being a farker
Join Date: 07-28-11
Location: Westminster, MD
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Holiday Ribs with a new Rub
I decided to change up my rib rub for the holiday weekend. Instead of regular paprika, I used Hungarian half-sharp paprika. And I also added a healthy dose of some ancho-coffee rub. The results didn't last long
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09-01-2013, 08:51 PM | #7 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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That's some Mighty Fine Bones!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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09-01-2013, 08:59 PM | #8 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Nice job!
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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09-01-2013, 10:59 PM | #11 |
On the road to being a farker
Join Date: 07-28-11
Location: Westminster, MD
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Definitely had a kick to it. I didn't put any cayenne in the rub, but if you didn't know any better, you would have thought I did.
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[COLOR="DarkOrange"][B][SIZE="3"]Astro Pigs BBQ[/SIZE][/COLOR][/B] [FONT="Book Antiqua"][COLOR="YellowGreen"]Our mission on Earth is to make BBQ that's out of this world [/COLOR][/FONT] [COLOR="black"][COLOR="Blue"][URL="http://www.facebook.com/AstroPigs"]http://www.facebook.com/AstroPigs[/COLOR][/COLOR][/URL] [COLOR="LightBlue"]KCBS MABA[/COLOR] [COLOR="DeepSkyBlue"][B][I][U]Proudly Sponsored By:[/U][/I][/B][/COLOR] The BBQ Equipment Store [URL="http://http://www.bbqequipmentstore.com/"]http://http://www.bbqequipmentstore.com/[/URL] K-Coast Surf Shop [URL="http://www.kcoast.com/"]http://www.kcoast.com/[/URL] J.O. Spice Company Inc. [URL="http://www.jospices.com/"]http://www.jospices.com/[/URL] |
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09-01-2013, 11:48 PM | #12 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Wowsers! I wish I had one or ten of those bones!
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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09-02-2013, 01:09 AM | #14 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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Holy mother of ribs...those look damn fine.
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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Tags |
ancho, paprika, recipe, ribs, rub, uds |
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