Author Topic: Smoked Ribs Redux (Read 1013 times)

Gunslinger · « **Reply #30 on:** March 12, 2005, 04:03:57 PM »

Quote

Originally posted by straffo
5 not 7 it's thym, romarin, basilic, marjolaine, sarriette. But I'm cheating we make our own in my familly

I was looking for that at the commisary today and they didn't carry it. I've heard of it before but oh well.

straffo · « **Reply #31 on:** March 12, 2005, 04:09:05 PM »

There is allways a solution

fdejagerREMOVE@cegetel.net

Curval · « **Reply #32 on:** March 12, 2005, 04:22:52 PM »

KC Rib Doctor rub is sent from heaven above. Or Kansas City. Whichever is closer.

Gunslinger · « **Reply #33 on:** March 12, 2005, 04:56:51 PM »

OK we are now 3 hours and 20 minutes into this venture and here's a status report.

Sorry if the files are big. I'm busy cooking

and have actually had too many beers to break out photoshop right now.

EDIT:

I've discoverd that channel locks (adjustable plyers) really help out as far as moving hot things around.

GtoRA2 · « **Reply #34 on:** March 12, 2005, 05:00:03 PM »

Looking good guns, when should I show for dinner?

Gunslinger · « **Reply #35 on:** March 12, 2005, 05:04:11 PM »

Quote

Originally posted by GtoRA2
Looking good guns, when should I show for dinner?

considering your in fremont.....We should have all the goodies consumed and packaged for lefts overs when you get here 4-5 hours from now.

I'm glad I got an 18 pack cause it goes quick when your doing this

Toad · « **Reply #36 on:** March 12, 2005, 05:05:19 PM »

Quand j'ai volé le L-1011 à Charles de Gaulle, je l'ai acheté dans le supermarché près de l'hôtel. Il était dans une fiole 120g, la marque était Beaumont.

L'étiquette indique qu'elle contient: sarriette, ramarin, thym, origan ,basilic, marjolaine.

Ainsi, mon erreur; six ingrédients.

J'ai toujours la fiole elle-même. Je mélange ma propre recette maintenant, en utilisant ces six ingrédients. Je maintiens la fiole remplie. Je l'emploie souvent.

J'aimerais avoir votre recette "secrète" pour Herbes De Provence cependant !

Gunslinger · « **Reply #37 on:** March 12, 2005, 05:05:59 PM »

Quote

Originally posted by Toad
Quand j'ai volé le L-1011 à Charles de Gaulle, je l'ai acheté dans le supermarché près de l'hôtel. Il était dans une fiole 120g, la marque était Beaumont.

L'étiquette indique qu'elle contient: sarriette, ramarin, thym, origan ,basilic, marjolaine.

Ainsi, mon erreur; six ingrédients.

J'ai toujours la fiole elle-même. Je mélange ma propre recette maintenant, en utilisant ces six ingrédients. Je maintiens la fiole remplie. Je l'emploie souvent.

J'aimerais avoir votre recette "secrète" pour Herbes De Provence cependant !

Ummm....OK sure!

Quote

When I stole L-1011 to Charles of Gaulle, I bought it in the supermarket close to the hotel. It was in a flask 120g, the mark was Beaumont. The label indicates that it contains: savory, ramarin, thyme, origan, basil, marjoram. Thus, my error; six ingredients. I always have the flask itself. I mix my own receipt now, by using these six ingredients. I maintenances the flask filled. I often employ it. I would however like to have your "secret" receipt for Herbes Of Provence!

Toad · « **Reply #38 on:** March 12, 2005, 05:08:19 PM »

Guns, it looks the ribs on the outboard edges are cooking faster.

Notice how the meat has pulled back from the bone ends on those but it's still pretty "tight" to the ends on the ones in the middle?

Might want to swap inboard/outboard positions. It looks like the outboards are getting close. The "pull-twist" test will tell you.

If you can grab and end, pull it away and give it a half-twist and it comes fairly freely... you're THERE.

Let 'em rest 10 minutes or so after them come off in a warm place out of any draft and then......... chomp 'em.

Gunslinger · « **Reply #39 on:** March 12, 2005, 05:24:39 PM »

yes I swapped them around a bit and tried the "pull & twist" test but they are still pretty tough.....no budging.

there's not much I can do on the bottom rack cause It's a little more tricky.

I've been adding chips to the tin about every 45 minutes.

Been having fun though and drinking some beer. Too bad I didn't get my yard work done though...that will have to wait till tomorrow.

Nash · « **Reply #40 on:** March 12, 2005, 05:32:58 PM »

Quote

Originally posted by Toad
It looks like the outboards are getting close. The "pull-twist" test will tell you.

Ahhh.... Just throw 'em in the microwave for a few minutes to finish the job.

SOB · « **Reply #41 on:** March 12, 2005, 05:34:24 PM »

Somebody git a rope!

GtoRA2 · « **Reply #42 on:** March 12, 2005, 05:40:28 PM »

No SOB, for this kind of justice we need a 5 gallon bucket.

Gunslinger · « **Reply #43 on:** March 12, 2005, 05:45:11 PM »

DILEMA!

OK they're done for the most part. The prolem is that we are not ready to eat. How do I keep them warm without drying them out to badly??????

SOB · « **Reply #44 on:** March 12, 2005, 05:47:01 PM »

Wait, you have ribs that are done. And you're not ready to eat. But you have ribs done. But you're not ready to eat. Ummm, ribs done, no eat. Uhh, ummm, I don't understand. So, you're saying your ribs aren't done yet, and that's why you can't eat them? Wait. Wha? I'm so confused.