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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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09-07-2009, 04:46 PM | #1 |
Knows what a fatty is.
Join Date: 08-23-09
Location: Jacksonville Beach, FL
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Last cook of vacation, with pron
You know, I think I started my vacation with ribs... guess it's only fitting that I end it with em too.
Spares were on sale, so I grabbed two packages (other up in the freezer) and I didn't even look at the poundage. Just a little bit bigger than usual for us. I think I'd have a household rebellion if I did any more "trimming" than pulling off the membrane and cutting the rack in half so it'll fit in the Med BGE. Slathered up and ready for plastic wrap and an overnight rest in the fridge. First time I went with a full out slather instead of a dry rub and there was a definite difference in flavor absorption. Slather was my "toss together" dry rub mixed with enough yellow mustard to make a goopy paste (no recipe for my rub, I just dump stuff into a container until it looks/tastes right...and since the container is constantly getting topped off....) Onto the egg, using a fist size chunk of guava wood for the smoke and a dome temp of 275. Got a fatty tucked over on the side - cause I knew I was gonna want lunch before the ribs are done. (Jimmy Dean maple - no stuffing, no rub.) Quick interruption to enjoy fatty goodness... Mmmmm.... fatty goodness..... now, back to the main cook.... Went to test the ribs about 4 1/2 - 5 hours into the cook. One of the bone ends got caught in the rack and ripped most of the way out. I figured they were done. Ribs come off... corn goes on (platesetter gets removed about 5 minutes in...) corn comes off.... and goes onto the plate along with the stars of the show and a little cucumber salad.
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Becka - proud owner of Med BGE |
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09-07-2009, 04:56 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Very nice! And thanks for supporting the Society for the Preservation of Fatty Purity!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-07-2009, 05:00 PM | #3 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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WOW!
Those are some ribs!
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09-07-2009, 05:01 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice, that is some fine looking dinner.
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09-07-2009, 05:44 PM | #5 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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Great lookin eats!!
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Thanks for noticing |
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09-07-2009, 06:01 PM | #6 |
is one Smokin' Farker
Join Date: 08-03-09
Location: Gig Harbor, WA
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Super way to end any vacation. Great pron!
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09-07-2009, 06:11 PM | #7 |
On the road to being a farker
Join Date: 08-19-09
Location: Monte Vista, Colorado
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Super looking ribs. I am going to have to try the mustard rub.
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Lang 36" Patio Hybrid Deluxe, Traeger Lil Tex Elite: |
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09-07-2009, 06:15 PM | #8 |
is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
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Very nice!
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Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] |
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09-07-2009, 06:22 PM | #9 |
is one Smokin' Farker
Join Date: 06-27-09
Location: belleville,mich.
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Great lookin dinner. Nice job!
firecrackerjack |
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09-07-2009, 06:29 PM | #10 |
Knows what a fatty is.
Join Date: 08-23-09
Location: Jacksonville Beach, FL
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Mom and hubby both winced when I added the mustard to the rub (hubby - because I was using "his" plain yellow mustard and Mom - doesn't care for mustard much, and has a pretty low opinion of the plain yellow stuff on anything other than hotdogs), but it does not have a mustard flavor when done and I think the vinegar in it helps tenderize.
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Becka - proud owner of Med BGE |
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09-07-2009, 06:33 PM | #11 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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That last picture is great. I'm hungry just sitting here. Super job.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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09-07-2009, 06:44 PM | #12 |
is one Smokin' Farker
Join Date: 07-13-09
Location: Cape Coma, Fl.
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That there is some great looking grub there, I also like a Mustard rub on my pork.
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Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction) |
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09-07-2009, 06:52 PM | #13 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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It all looks great.
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09-07-2009, 06:53 PM | #14 |
Knows what a fatty is.
Join Date: 08-23-09
Location: Jacksonville Beach, FL
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And the verdict is in... hubby said it was good, but he wasn't that hungry (he fixed himself a fatty sammich about an hour before ribs came off the egg) and Mom said best ribs yet. Don't think I'm ever going to go back to using a dry rub on em again.
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Becka - proud owner of Med BGE |
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