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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 08-05-2020, 07:19 PM   #31
Chett. L
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Join Date: 06-30-14
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Nicely done
Thank you.
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Old 08-05-2020, 07:20 PM   #32
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Nicely done
Thank you!
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Old 08-05-2020, 07:21 PM   #33
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Originally Posted by Mike Twangzer View Post
Chett ... been following your cooks .... you are no beginner ... everything has looked great ....

Thank you! Each time I am leaning more and more.
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Old 08-05-2020, 07:22 PM   #34
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Originally Posted by SmokeRingsMatter View Post
If you like the paprika flavor, you might want to try meathead's memphis rub recipe. I don't know how much sweet you like but you can always adjust his recipe to suit your liking.
I want to thank you so much! This is the flavor that I after. Thanks again!
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Old 08-05-2020, 07:23 PM   #35
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Originally Posted by Kanco Connection View Post
nice job

Thank you!
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Old 08-05-2020, 07:24 PM   #36
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Originally Posted by LordRiffenstein View Post
Nice bones!

Thank you!
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Old 08-05-2020, 07:26 PM   #37
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Originally Posted by jzadski View Post
Hey Chett, looks like you found your way just fine. Those look mighty tasty
Hi Joe,

I having a lot of fun! I have you to thank YOU for turning me on to the REC TEK!

THANKS!
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Old 08-05-2020, 07:32 PM   #38
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Originally Posted by Biloxidman View Post
Good looking ribs! It’s easy to remove the membrane by sliding the tip of a butter knife under an edge on a bone near the thin end of the rack. Once you get it pulled up a little you ca usually slide your finger under it or hold it between the knife and your thumb to pull most of the membrane off. Otherwise you can leave it on and score it all over with a sharp knife.

Thank you! Next time I'll try it hopefully with better luck.
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Old 08-05-2020, 07:33 PM   #39
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Originally Posted by 4ever3 View Post
Nice ribs chett!
Hi Jeremy,

Thank you for all your help. I'm having fun with it.
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Old 08-05-2020, 07:37 PM   #40
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Originally Posted by 1MoreFord View Post
Good looking ribs. Great first run.

As Biloxi said, slip a butter knife under the membrane and pull. Once you have a corner pulled up I like to use catfish skinning pliers to finish.
Thank you. This what I love about this forum. Good People helping each other, one day hopefully I will be able to help someone else.
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Old 08-05-2020, 07:38 PM   #41
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Originally Posted by ichbin73 View Post
Nice Ribs!
A rag or cloth of some kind really helps get a grip on the membrane, get a corner started and grab it with a cloth (or brown jersey type glove).
Thank you. Next time I will try this.
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Old 08-05-2020, 07:39 PM   #42
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Originally Posted by CivilTrojan View Post
Looks great!! Glad you enjoyed it!
Hi Chad,

Thank you! Maybe we can talk sometime when you have a moment.
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Old 08-05-2020, 07:41 PM   #43
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Originally Posted by Stingerhook View Post
I believe, I believe
Hi Marty,

I believe you make some kick ass BBQ! I seen it!
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Old 08-05-2020, 07:43 PM   #44
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Originally Posted by darita View Post
Nice. 3-2-1 is a good place to start. Soon you'll find that 3-2-1 is just a loose guide and you'll cook ribs by sight and touch, if you don't already.
My wife doesn't like spicy either, so I look for rubs with little or no heat. Plowboys Bovine Bold has just a little heat, is savory, salty and has a mild sweetness...it's one of my favorites. For a nice sweet-savory flavor, with no heat, try Simply Marvelous Sweet Surrender...great on pork and fish and can really be piled on, cuz it has little salt. It never seems to overpower meat or fish.
Thank you! I keep seeing the name Plowboys come up over and over. I will look them up. Thanks again.
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Old 08-05-2020, 07:44 PM   #45
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Originally Posted by scp View Post
This made me go take a slab out of the freezer...yours look awesome.
Hi Barry,

I am sure they will turn out great!

Thank you!
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