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09-03-2012, 04:48 PM | #256 | |
Kindness in words...
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But a few tips for future reference: First off, no more baby back/Danish cuts for the ribs. St. Louis cut is what you need, or you can just go full cut. The baby back/Danish cut is a complete rip off. Next, buy some paprika. Also junk the Lowry's seasoned salt. (Just reading about the three tablespoons of seasoned salt on that rack made my mouth pucker.) Start playing around with a bit of cumin, thyme, all spice, basil, mustard powder, various chili powders, etc. Your base is going to be equal parts of paprika and brown sugar. (For a large rack, 1/4 c. each will do.) From there, it's simply what you like in flavors. You'll need no more than 2 to 3 teaspoons of salt for a rack, and that's including regular salt and celery salt. Same goes for the black pepper. |
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09-03-2012, 04:58 PM | #257 | ||
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09-03-2012, 05:00 PM | #258 | |
**** you, you cretin.
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I don't know anything about cuts, especially rib cuts. The seasoning salt wasn't bad at all, as we couldn't taste it. Paprika has absolute "zero" flavor and is only used for color. I never found paprika tasteful. I will give you're ideas a try, as I keep an open mind. |
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09-03-2012, 05:01 PM | #259 | |
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Everything else, I pretty much concur. Black pepper is a matter of taste. I like it in my rubs.
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09-03-2012, 05:54 PM | #260 |
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Nice job guys. All those ribs looked real pretty. Lots of good eatin goin on everywhere!
I like a rub called "Blues Hog." I get it at Hy-Vee. It's from a guy who lives up by Mark Twain Lake between Hannibal and Moberly, MO. I usually add a few things to it, like a little brown sugar, some Old Bay seasoning and some garlic powder. But it's pretty damn good just by itself too. http://blueshog.com/website/main.html |
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09-03-2012, 06:16 PM | #261 |
Cheat Death
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BBQ is the new 75 yards in the air.
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09-03-2012, 07:15 PM | #262 | ||||
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It's all personal preference though. I just don't see the logic in paying extra for having all the meat trimmed off. However, if you are presenting for a competition, you better be serving St. Louis cut ribs. From Meathead's excellent site: Quote:
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I personally prefer the spare ribs. (See my previous photos in this thread from yesterday. That's what got smoked.) But I like a little meat on the bone. Last edited by Saccopoo; 09-03-2012 at 07:21 PM.. |
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09-03-2012, 08:25 PM | #263 |
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Here is a very informative and detailed site on BBQ. Lots of information, though, in the end, it's all about what you end up happy with:
http://www.amazingribs.com/ |
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09-03-2012, 08:49 PM | #264 | |
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Now, once you "separate" them, what do you do with the non-SLC part. They seem to be the larger part actually...
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09-03-2012, 09:00 PM | #265 | |
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I make that cut with a cleaver. The cut off section still goes on the smoker but of course doesn't cook as long. |
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09-03-2012, 09:01 PM | #266 | |
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You can use the bottom section for making rib tips. Hack through them to get 2" sections and cook them like that. (Pulling out the cleaver will make you a happy man.) Crock pot or oven cook that section/parts as a finger food thing. |
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09-03-2012, 09:11 PM | #267 | |
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09-03-2012, 09:55 PM | #268 | |
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09-03-2012, 10:22 PM | #269 |
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09-04-2012, 07:00 AM | #270 |
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Ok, so I did my cook over the Labor day weekend. A brisket, a couple of butts, all turned out fantastic. What I did for leftovers was a new experiment and I highly recommend it. I took the brisket burnt ends, chopped some up more fine, put them in a skillet with provalone cheese (think philly cheesesteak), hollowed out a sourdough roll, added bbq sauce, and placed my new creation into the bun. I present to you the Kansas City Cheesesteak sandwich. It was one of the best things I've ever eaten. It is in pic 3
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