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09-03-2012, 05:01 PM | #1 | |
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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, 07:15 PM | #2 | ||||
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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, 08:49 PM | #3 | |
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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, 04:58 PM | #4 | ||
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09-03-2012, 05:54 PM | #5 |
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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 | #6 |
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BBQ is the new 75 yards in the air.
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09-03-2012, 08:25 PM | #7 |
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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, 09:55 PM | #8 | |
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09-03-2012, 10:22 PM | #9 |
Kindness in words...
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09-04-2012, 07:00 AM | #10 |
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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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09-04-2012, 02:33 PM | #11 |
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anyone have a recommended rib rack for a 15" bullet smoker? or are they all the same?
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09-04-2012, 09:22 PM | #12 |
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Because pork and beef aren't the only things that work on a grill.
Portabella mushrooms marinated in olive oil and balsamic vinegar, then grilled, then stuffed with peppers, onions, garlic and eggplant sauteed in a white balsamic and wine reduction. Burgundy soaked goat cheese and focasia crumbs added and topped with a square of feta. Not to toot my own horn, but HOLY SHIT!!!! this was good. |
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09-05-2012, 09:24 AM | #13 | |
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09-05-2012, 01:56 PM | #14 | |
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09-05-2012, 01:59 PM | #15 | |
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Give some step by step directions for us slow people. I'd like to try this Last edited by In58men; 09-05-2012 at 02:13 PM.. |
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