Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Gunslinger on March 10, 2005, 08:45:49 PM
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OK gents,
Here's the SITREP. Saturday I'm gonna attempt to smoke me two racks of ribs in my Brinkman "el cheapo" MOD V 2.1.12b
I've come to realize I don't do well with charcoal...that said I modded my brinkman to use the stand for my turkey fryer. Tonite I tested it and with very little gass it holds 225 degrees perfectly.
Another mod I did was popped out the "warm" guage on the lid and installed an oven thermometer.
In addition I got a smokers tin (wich really isnt tin...it's more like a big cast iron box) that fits perfectly on the grill for the turkey fryer.
I also got me two rib rack holders wich will hold three good size racks a piece. (plus 4 potatoes but I'm not sure they go well smoked)
OK here's were the fun starts
2 pork racks (not baby back)
Prep work:
I was thinking about marinading them in the fridge overnight but can't decide what to do. Is marinating really nescesary when your smoking?
Rub:
I'm gonna use the rubb I used last time. It was a concoction of houshold spices and prepackages. This is for the family so I can't go to spicy
Cook Time:
IIRC 225 degrees for 6 hours should work...if not correct me pls.
Here's were I need some help.....
Should I keep the water pan in there? I was thinking yes because it maintains the moisture level in the smoker
Does it do anything to add chips to the water pan?
Am I missing anything? (I know I didn't mention beer....I figure this job is about 8 beers worth of work :) )
Overall I'm pretty happy with the test run today. The mod will alow for good temperature control and ease of adding new chips.
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Yes, marinate em. It makes a difference. I like marinating them in a mix of Dr Pepper, beer, bourbon, and some of the rub you're going to use.
Keep the water pan filled up so you don't end up with pork jerky.
I don't get too worried about temperature, only use the simple POS thermometer that came with the Brinkmann. I cook em until the meat is pulled back from the end of the bone a good bit and they pull apart real easily. Most of the time that comes out to 4-5 hours.
I've been using this rub. You can leave the cayenne out if you don't want too much spice.
4 tablespoons of powdered sugar
2 tablespoons of paprika
1.5 tablespoons seasoning salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon onion powder
1.5 teaspoon chili powder
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I tend to put a can a beer or two in when smoking pork butts or shoulders..10-12 lbs @200 to 225 = 8 to 10 hours...on ribs make sure to remove membrane....its a pain in the butt ,but ribs come out tenderer.........oink!
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Originally posted by bcee
I tend to put a can a beer or two in when smoking pork butts or shoulders..10-12 lbs @200 to 225 = 8 to 10 hours...on ribs make sure to remove membrane....its a pain in the butt ,but ribs come out tenderer.........oink!
what part is the membrane?? you have to excuse my ignorance :D
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it`ll only be on one side and will be pretty obvious if you look at it closely..think its what would be the inside of ribs or the bottom if you may...use your fingers to peel off...lot a peeps cook it with it on ,i just prefer to remove it, plus rubs or marinades soak in more evenly..good luck...oink!
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Yeah, marinate them. Marinate them about 8-12 hours if you can, then dry them off with paper towel, put on the rub and let that sit on them for at least 2-3 hours to soak in.
My last marinade was some apple juice, a cheap beer, a couple of tablespoons of chopped garlic and a healthy pinch of Herbs de Provence (a combo of about 7 dried herbs, available in grocery stores).
Chips in the water pan do nothing. Delete.
I do think it helps to remove the membrane. That pretty much stops the smoke from coming through on that side.
Go here to see a picture of the membrane and find out how to prep your ribs. It won't link to the BBS; I guess the owner is funny about that.
Removing The Membrane (http://www.virtualweberbullet.com/ribselect2.html)
Start by removing the membrane from the bone side of the slab. This is sometimes referred to as "skinning the ribs". The membrane is a layer of stretchy material that makes for tough eating and inhibits the penetration of rub and smoke into the meat.
Some people (and some barbecue restaurants) skip this step altogether, while others score the membrane with a sharp knife instead of removing it. Personally, I believe removing the membrane is one of the real secrets to creating great ribs.
To remove the membrane, use a butter knife to pry up an edge of the membrane at the sternum end of the slab--the end with the longest bones. Some people find that a screwdriver or oyster knife works well for this task. Use whatever tool works best for you.
Once you get a small area pried up, grasp it with a paper towel and pull it off toward the other end of the slab, as shown in the picture. If you're careful, you can get the membrane off in a single piece, but sometimes it shreds as you pull it off. That's OK, just pry up those remaining bits with your knife and remove them.
You'll notice a thin layer of membrane-like material beneath the membrane you have just removed. This material is what holds the meat and bones together. Just leave it alone--we've removed the tough stuff we were after.
If you purchase ribs from a full-service meat department or butcher shop, ask them to remove the membranes for you.
Definitely use the water pan. Usually, I pour my marinade in the pan and then top up with plain water. Gives it a bit of aromatic goodness.
Enjoy.
By the way, that site Cooking Topics (http://www.virtualweberbullet.com/cook.html) is an excellent resource. I read it now and then. There's always something I missed and the guy knows how to turn out good BBQ. Of course, you can always improve on his stuff. ;)
When are the ribs done? What Raub said. The meat pulls back from the end of the bone and if you grab said end and give it a twist the whole rib will follow. When you bite into it, the meat will surrender and slide off the bone pretty easily. If you are gnawing the meat off the bone and it's resisting.. it's not done yet.
Heres' a Rub from that Virtual Webe site. You can always cut down on the pepper as Raub said. Rubs are personal; you'll find something you like but you'll still keep experimenting just for fun. I never use MSG btw.
Best Ribs In The Universe Rub - 1/4 Batch
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1/4 cup sugar
1/4 cup non-iodized table salt
1/8 cup brown sugar, dried
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon Accent (MSG)
1 teaspoon cayenne pepper
1 teaspoon black pepper, freshly ground
1 teaspoon granulated garlic powder
1 teaspoon onion powder
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dammit! Now I'm going to have to go get a couple of slabs tonight. :D
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Yeah, the weather is going to be nice.... and I've got nothing on the schedule..... and Guns is going to be munching down on some ribs too......
Time to go to Costco!
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Coca-Cola is a great marinade for pork. The acidity of it tenderizes the meat really well, and it gives it a nice, sweet flavor. Heard about it being used like that, but didn't believe it until I saw Iron Chef Sakai do it during the piglet battle.
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thanks toad. I re-read my last attempt at cooking ribs and plan on learning from my mistakes.
Hopfully using propane will help me out a bit so I can attend to some yardwork knowing that I have a steady temp on the meat.
Unfortunatly I hurt my tail bone today at work and it was painfull enough to drive home so I didn't go to the store I'm gonna go first thing in the morning but that means I can only marinade for 3-4 hours. I guess a little is better than nothing.
I'm actually cooking 3 racks now SO does that change the cook time? I noticed in the last thread most recommended 200 degrees for about 4 hours?????
last question....If I check them with a meat thermometer what's the cooked temp for them?
TYIA for all the ideas so far.
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A little marinade is good but I think you need a little time for the rub to "rub in" too. So, I wouldn't worry about it all that much. I've done them without marinade.
If you pack the smoker with meat it will increase a bit.
I've never checked it with a thermometer. I always use the "pull" test.
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Thermometers are just too much like work for me. Just give it 4 hours, then look at the racks. The meat should be creeping up the bone about 3/4 inch or so. Try to pull a bone out. If it slides right out, they're done.
I've done em without marinade...but been disappointed. They didn't turn out "bad", just not as good. There is no "bad" BBQ :)
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Baby back ribs (not too burnt though), um nothing more satisfying than chowing down some of those. Um Um.
:)
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Water Pan;
Fill it with sand about 3/4 cover with foil.
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Originally posted by Gunslinger
thanks toad. I re-read my last attempt at cooking ribs and plan on learning from my mistakes.
Hopfully using propane will help me out a bit so I can attend to some yardwork knowing that I have a steady temp on the meat.
Unfortunatly I hurt my tail bone today at work and it was painfull enough to drive home so I didn't go to the store I'm gonna go first thing in the morning but that means I can only marinade for 3-4 hours. I guess a little is better than nothing.
I'm actually cooking 3 racks now SO does that change the cook time? I noticed in the last thread most recommended 200 degrees for about 4 hours?????
last question....If I check them with a meat thermometer what's the cooked temp for them?
TYIA for all the ideas so far.
250 - 275 or so is best pork rib temp. They are done when they are done. When you can pick up the rack and fold it over and it starts to break then its done but YMMV.
http://www.virtualweberbullet.com/cook.html
http://www.dannysbbq.com/recipes.asp
http://www.eaglequest.com/~bbq/faq2/toc.html
:D
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Yea, by all means keep the water pan.
Here is something you might wanna try. Crush a generous amount of garlic and place the cloves in the water pan. Works great with turkey, brisquet also. Gives the meat a great, but not overpowering garlic flavor
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About to embark to get the propane tank filled and pick up the ribs/fixins.
All I can say is:
GAME ON!
:aok
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You inspired me. I've got 2 slabs of baby's and a small beef eye of round smoking right now. Towards the end, I'll toss in some sausage.
RIBS ON!
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Figured I'd share this:
They soaked in marinade for a measly 2 hours. It consisted of apple juice
beer
chopped garlic
assorted crushed pepper
brown suger
I went with a store baught rub featured in picture 1
THE MEAT:
(http://host138.ipowerweb.com/~candelin/bbq/IMG_0684.JPG)
NOTE: I left 2 of them with no rub or marinade. One of our guests is pregnant and I didn't want to chance her not wanting some because of the spices and what not.
Here's my modded brinkman
(http://host138.ipowerweb.com/~candelin/bbq/IMG_0686.JPG)
Here's the oven temp mod (hey it looks cheasy but I can't weld and it WORKS!)
(http://host138.ipowerweb.com/~candelin/bbq/IMG_0687.JPG)
Here's how it looks inside the smoker with the Gas stand, smoker tin, and water pan.
(http://host138.ipowerweb.com/~candelin/bbq/IMG_0688.JPG)
Well I'm off to warm it up...wish me luck
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WOW had a huge flare up when the smoker tin completly caught fire. This didn't happen during the test run but it's under control now.
Only problem is all the chips in it burned up too quickly. OH well its a learning process. I'm officially hitting my 1 hour mark and I'm about to "reload" the tin anyways.
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Jebus is punishing you for not using charcoal!
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You are soaking the chips in water beforehand right? In this situation, you may need to soak them quite a while. You also might conside somehow blocking some of those air holes in your chip box. No big fire without oxygen; what you want is a smoldering burn in there anyway.
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Originally posted by Raubvogel
Jebus is punishing you for not using charcoal!
HA HA very funny....shut up ;)
Toad,
I soaked them for about 4 hours. The chips I'm adding to it are continuing to soak as well.
I might have to remember to cover the holes up next time because It's rather difficult to do when the thing is hot (lol).
I just reloaded it and didn't have the same problem. The ribs are juicing (wich I'm assuming is good) and I added 1 can of beer and 2 cans of water to the water pan.
Can't wait though....We are planning on a dinner time of 4ISH....the ribs are holding steady between 215 and 225 and I put them on at 1130.
will post pics of the finished product ruined or not.
OH PS. for sauce I got my favoirte (same brand as the wood chips) Jack Daniels Smokehouse grill BBQ sauce. I allways add a touch of honey and spice to it as well.
TY again for all the help
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um um, good.
(http://www.hochunkmall.com/images/business_logos/bp_ribs.jpg)
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Looking good, I will be doing this tomorow.
I am all out of the rubs Toad sent me lol and I cant find them localy.
also being me I lost the paper I had written down the ones I liked lol.
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can you imagine cooking without bbq sauce?
:D
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LOL!
I bet you liked KC Rib Doctor, you probably liked Gates or Jack's Stack.
Look for the list and send me an E-mail. I'm a kind man, willing to share the wealth.
Call me Johnny BBQseed!
;)
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lol I liked all those, I will see if I can dig the list out again!
Toad, can you email me at Gtora2@gmail.com?
I can't find your email, and am not sure if they were in my old Hotmail or my work acount lol.
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Originally posted by GtoRA2
Looking good, I will be doing this tomorow.
I am all out of the rubs Toad sent me lol and I cant find them localy.
also being me I lost the paper I had written down the ones I liked lol.
Gto,
I bought a premix from McCormicks Grill Mates. It was called Pork Rub. It's really tastey with a slight zip to it. You can spice it up a bit more but I thaught it was just fine.
Here's the chips I'm using
(http://www.jackdanielsgoods.com/shop/assets/product_images/2070_lg.jpg)
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Originally posted by Toad
...
My last marinade was some apple juice, a cheap beer, a couple of tablespoons of chopped garlic and a healthy pinch of Herbs de Provence (a combo of about 7 dried herbs, available in grocery stores).
5 not 7 :) it's thym, romarin, basilic, marjolaine, sarriette. But I'm cheating we make our own in my familly :)
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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.
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There is allways a solution ;)
fdejagerREMOVE@cegetel.net
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KC Rib Doctor rub is sent from heaven above. Or Kansas City. Whichever is closer.
;)
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OK we are now 3 hours and 20 minutes into this venture and here's a status report.
(http://host138.ipowerweb.com/~candelin/bbq/IMG_0689.JPG)
(http://host138.ipowerweb.com/~candelin/bbq/IMG_0690.JPG)
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.
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Looking good guns, when should I show for dinner? :D
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Originally posted by GtoRA2
Looking good guns, when should I show for dinner? :D
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 :D
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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 !
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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!
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!
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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.
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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.
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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.
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Somebody git a rope!
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No SOB, for this kind of justice we need a 5 gallon bucket.
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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??????
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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. :confused:
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Originally posted by SOB
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. :confused:
The plans changed we are now going over to our neighbor's house instead of here and the just got home.
I moved the bigger ribs to the bottom and the smaller more done ones to the top. I turned the temp down to about 180 and added some more chips for extra flavor.
I still have about 30 minutes befor we go over there. I'm hopeing that they're going to be ok cause they look mouthwatering about now.
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OK here's the final product. I havn't tasted them yet ( crossing fingers )
Taking them over to the neighbors house now.
TY for all the help. hope your's turned out good as well.
(http://host138.ipowerweb.com/~candelin/bbq/IMG_0693.JPG)
(http://host138.ipowerweb.com/~candelin/bbq/IMG_0692.JPG)
when these got taken I just got done with their final mop
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The foil isn't going to keep them hot enough after the trip over there and all the BS before actually getting down to dinner.
Whaddyagona do?
I'm telling you man.. these things were destined for the microwave from the word go.
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My last and final update for the night on this thread.
I brought the leftovers home (after leaving my neighbor some for lunch on monday)
OMG! they were awsome. I completly vindicated myself from the previous attempt at smoking ribs. They could have marinaded a little longer.....they could have had a little more smokey flavor....but for the most part they were juicy..tender...and for lack of better words....ZESTY.
Special thanks to Toad and everyone else that helped make this happen. I'm gonna take a crap...grab a sweater....and head back over there to finish getting drunk!
:aok
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There just ain't no bad BBQ if you make any sort of effort.
Glad it turned out.
We ended up with 2 slabs of babys, an eye of the round and two pounds of sausage. Fed 5 (including lonesome polecate Rude that happened by) and have a pile of leftovers.
Thanks for getting me interested in smoking this weekend Guns. It was a perfect day for it.
Next time, I'll have to take some pics.
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Heh "happened by", eh? That sly bastard read this thread, and knew that you'd have smoked meats, and then found a reason to be in the neighborhood. Well, at least that's what I woulda done! ;)
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I will take my cam with me when I do mine tommorow.
Can't wait. All the meat is already marinating.
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mmm....ribs.....
My wife actually BBQ blocked me today. She had started marinating sauerbraten on Monday and cooked it today. If you have never had the pleasure of tasting a good sauerbraten it is a beef roast marinated for 5 days, browned really quick, then simmered for a couple of hours...good chit.
No worries...the ribs will get to marinate for a few more hours before being cooked tomorrowW :aok
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MMM..very nice guns........
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Mine was good as well, 5 hours at 200, made for some very nice ribs and tritip.
I would post pics but I cant find the damn cable for my digital.
the meat was not falling of the bones yet but still tender and tasty. Prolly another hour would have made them perfect.
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Can we plz get a BBQ sticky thread, is that so wrong?
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This company is based in Texas, there has to be a BBQ sticky if not a forum