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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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Old 01-17-2019, 05:49 PM   #31
mchar69
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Those "Extra Tender" ribs are gross and mushy.
There was a huge thread in the Competition section about them.
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Old 01-17-2019, 06:21 PM   #32
dadsr4
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I guess I should consider myself blessed in what I have personally experienced.
I can remember a pickup truck pulling into my grandmother's yard with a tarp over a bed of meat to sell.
I am still at awe, after several decades, at the language she used to describe the parentage of that person. In fluent German and in English.
Ever since, I've paid attention to what I've purchased.

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Old 01-17-2019, 08:14 PM   #33
smoke ninja
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Quote:
Originally Posted by mchar69 View Post
Those "Extra Tender" ribs are gross and mushy.
There was a huge thread in the Competition section about them.
I've read that thread front to back several times and still can't tell if guys seriously compete with those or are just trolling us plebs.
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Old 01-17-2019, 08:32 PM   #34
Jason TQ
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Quote:
Originally Posted by smoke ninja View Post
I've read that thread front to back several times and still can't tell if guys seriously compete with those or are just trolling us plebs.
They are serious. We don't do it much now, but had 6 events last year and two 1st places. So 33.33333% of the time, it works every time..........

I would take that 1st place % if we did it more all day long.
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Old 01-18-2019, 06:33 PM   #35
Charny
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Stopped at Costco today. Their back ribs were the Premium Smithfields. My hankerin' is still unsatisfied, so I picked up a pack.

If I leave a comment card at Costco asking for an alternative, what should I ask for? IBP? Something else?

I don't know why I always want to smoke when the temps get down bitterly cold. This weekend will be the coldest yet this season. A low of 5F tonight, 8 at 11AM, high of 13 tomorrow. And a high of 7 on sunday. Hmpf.

A nice surprise during the visit, the prime ribeyes were on sale, $10 off a package at checkout. The price was $14.99/lbs, so that worked out to about $10/lbs for what I bought. Got a couple packages of cap/deckel.

Probably should have just made chili.

Edit to add: The ribs were $2.89/lbs. Prime packer briskets were $2.99. I need to go back for a brisket soon, maybe after it gets above single digits.

Last edited by Charny; 01-18-2019 at 08:52 PM..
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Old 01-18-2019, 06:39 PM   #36
pharp
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Quote:
Originally Posted by Charny View Post
Stopped at Costco today. Their back ribs were the Premium Smithfields. My hankerin' is still unsatisfied, so I picked up a pack.

If I leave a comment card at Costco asking for an alternative, what should I ask for? IBP? Something else?

I don't know why I always want to smoke when the temps get down bitterly cold. This weekend will be the coldest yet this season. A low of 5F tonight, 8 at 11AM, high of 13 tomorrow. And a high of 7 on sunday. Hmpf.

A nice surprise during the visit, the prime ribeyes were on sale, $10 off a package at checkout. The price was $14.99/lbs, so that worked out to about $10/lbs for what I bought. Got a couple packages of cap/deckel.

Probably should have just made chili.
I would be excited to have picked up some of those. They are great ribs.
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Old Yesterday, 02:38 PM   #37
Joe Black
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I am in Greenville, SC a Sams and Costco. I haven’t been in Sams since Costco opened. Before that, I was buying ribs at the grocery store. I now buy baby loin back ribs at Costco exclusively. They are Swift’s Premium, 3 to a Cryovac and the membrane is already removed. I have had excellent results with them and my friends really like them (I do not compeat).

I have noticed that the spare ribs at Costco are Smithfield. But, all I cook are baby backs.
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