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Ribs, rain, Stupor Bowl practice, etc.............

 
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1buckie
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Joined: 10 May 2009
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Location: Sacramento CA

PostPosted: Sat Feb 01 14 2:11 am    Post subject: Ribs, rain, Stupor Bowl practice, etc............. Reply with quote

OK...........been thinkin' about questions about ribs, postings about weather, some other postings about ribs, Stupor Bowl coming up, which indicates ribs need to be done (rain or shine)

Ribs were on sale, thought I got the three pack instead of the two pack, in the planning chess game, counting how much.....counts......turns out it was 22-1/2# .....full spares, 4 racks.....hmmmmmmmmm...................


Let's do two now, two different ways......two some other day & perhaps some backribs alongside those.......the original plan was blueberry / chipote backs for the Stupor Bowl, but the general plan seems to be expanding....... :Smile

1st, a bit of a trim..............knock off the chine bone & some of the thinner stuff from around the edges.......


A reasonable smattering of garlic powder on both......



The dry ribs get this:



A lightweight jerk rub, the garlic, Italian seasoning (ground fine) & BACON salt...................

The wet ribs get this:



BBQ sauce & bread & butter pickle juice............





3 layers of foil.............coals like so.............





Started at 350f, shut down a daisy vent after a bit to get to 300f..........

Added coals @ 2 hours & checked the packet.............





At two hours, 40 minutes, began the glazing with the sauce from the packet.....





Every 8~10 miutes, pouring a coating of juice over the flat.......yeah, it's messy......I'm a mess.......no wonder the cookers look like they do..... :Smile



Last dump:



Result:





Bite thru & gentle pull off the bone @ 3 hrs. 10 min.



Now......what about those "other ribs"?

Started in about 1/2 hour later.......trying to get the wrappers done so the wife could have dinner in some reasonable time ( 6:10 PM....ONE RIB !!!)

This set:





Let it go for a bit, then bridged the gap to the unlit coals............







Rotated the grate & added another part of a row of coals @ 3 or so hours......was this a mistake, a miscalculation, a fopaw?
Don't know......add in some coals & keep moving........



Ran @ more or less 250f for 5 hours, set the spent foil from the other ones under these to keep the bottom from getting blackened.....



Result (same bite thru & pull as the others....at 6 hours):



Bad Photo....................



However, as Elston Limehouse says:
"……but when it do……boy….it is a sweet, spicy, smokey, juicy, tender piece of heaven……if I do say so myself…….”


PS: Cloudy with semi-threat of rain all day.......................


Everybody ready for the Stupor Bowl ?
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"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
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TheShrimpPimp
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Joined: 16 Oct 2008
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Location: Treasure Coast, FL

PostPosted: Sat Feb 01 14 3:28 am    Post subject: Reply with quote

Beautiful! Just beautiful!! That second batch got my mouth watering! Laughing

Just found out I got company coming for the "Stoner Bowl"... So, I'll be doing round 2 on Sunday.

Were you using pickle juice with the sauce in the "wet ribs"? Looks good!
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empty
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Posts: 162

PostPosted: Sat Feb 01 14 4:12 am    Post subject: Reply with quote

Nice job 1Buckie Look's Good , I got a question my last cook took 6 hrs for St. Louis , Is this normal I was cooking @ 250 with a guru . I checked at 2 & 3 hrs for the pull test . Wrapped at that point ran another hr. or so checked again still tight . I opened them up at 5-51/2 hrs glazed and finally toothpick tender . It just seemed to me a long cook
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jess
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PostPosted: Sat Feb 01 14 5:49 am    Post subject: Reply with quote

Can I have the pickle? Smile Smile
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Tony
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PostPosted: Sat Feb 01 14 6:07 am    Post subject: Reply with quote

jess wrote:
Can I have the pickle? Smile Smile


Talk about leaving the Bathroom Door open! Shocked Razz
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Tony
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PostPosted: Sat Feb 01 14 6:14 am    Post subject: Reply with quote

Awesome Show, 1buckie! Cool

Hellofaway to spend the Day,I'll say! Laughing Wink

Don't even want to think about prep and clean-up time!

Thanks Again for another Great Post! Cool

Best Regards,

Tony Very Happy
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BUGSnBBQ
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PostPosted: Sat Feb 01 14 7:06 am    Post subject: Reply with quote

Awesome job as usual, Buskster! How did ya like the pickle juice with the sauce? I've got a half bottle of BR's left and that mixture sounds intriguing. I'm doing a couple racks on Sunday, so I might give that a try.

Tony wrote:
jess wrote:
Can I have the pickle? Smile Smile


Talk about leaving the Bathroom Door open! Shocked Razz


LMAO Laughing
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Canadian Bacon
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PostPosted: Sat Feb 01 14 7:31 am    Post subject: Reply with quote

Just beautiful Ken......I could kill for a few of those bones....and I
am not really sure which one would be my fay....I like the way you did both.. Very Happy Very Happy

Man you really know how to work those charcoal kettles Ken.
Nice job.........I got my money on the Hawks.... Very Happy Very Happy Very Happy
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1buckie
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PostPosted: Sat Feb 01 14 8:33 am    Post subject: Reply with quote

Thanks, Mr. S. Pimp.............

Yeah, pickle juice & your favorite sauce......I usually dump all the pickle juices together in a big bottle in the 'fridge as the pickles get ate up, but this time I was down to the end of the big jar of B & B's........chopped the last of 'em up for deep fried tater salad, so it was all that kinda juice.......

Only possible warning is to not use dill juice straight as it's a bit too potent...............

Thanks, Empty........

Not sure why they may have gone that long?

The ones that were wrapped from the start took 3:10 (running hotter, tho) & the open ones were about 6:20......neither was all the way pared down to St. Louis, so those will take somewhat longer, usually, anyway.......BTW, both setups produced about the same texture & tenderness.......hardly any difference there, just the taste from seasonings & smoke......the vinegar in the pickle juice tenderizes the heck out of 'em.......gotta be careful not to go too long or they will mush up...... Laughing

Some pigs are tougher than others I guess?

Y. B. C. Jess !!!!
( You Bet Cha !!!! )

Tony, thanks, man .......but the prep takes very little time thanks to a bunch of previous posts from different members here !!!!

Lite some coals, trim, juice & wrap 1st rack, maybe 12~15 minutes......

Plop 'em on & ready the second rack.....even less time......most time consuming part of the whole deal was figuring out how to store the other two flats left from the package......... Shocked

TX, Bugsey !!!!

Been doing ribs like that since the 1970's.......I know they're gonna be at least pretty good, sometimes really good......it's also a good way to do up turkey legs......

If you go to do those, take a look at some of the particulars above ^^^^^^^^

Thanks, CB !!!!

Yeah, they're both pretty good......I ate so many of the juiced ones I passed out.......woke up just in time for the coals to be winding down on the smokers........so I ate a couple of those,too !!!! Both good !!!
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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BRBBQ
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PostPosted: Sat Feb 01 14 12:54 pm    Post subject: Reply with quote

wish it'd warm up around here so I can bbq lol..Nice ribs
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1buckie
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PostPosted: Sun Feb 02 14 3:09 am    Post subject: Reply with quote

Thanks, BRBBQ !!!!

A lot of places are really cold & overwhelmed with weather......here it's not raining hardly at all......gonna be horrific wildfires & maybe water rationing thios summer !!!!!


Hope it gets just good enough to for you to fire up !!!
_________________
Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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BUGSnBBQ
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PostPosted: Sun Feb 02 14 5:54 am    Post subject: Reply with quote

1buckie wrote:
it's also a good way to do up turkey legs...


Ooohhhh...For some odd reason that sounds really good. I think I'll grab a couple of legs tomorrow and throw them on too.
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1buckie
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PostPosted: Sun Feb 02 14 10:33 am    Post subject: Reply with quote

BUGSnBBQ wrote:
1buckie wrote:
it's also a good way to do up turkey legs...


Ooohhhh...For some odd reason that sounds really good. I think I'll grab a couple of legs tomorrow and throw them on too.



Good Deal......all the turkeys must be down there ( Laughing )......I can hardly ever find T. legs anymore around here...... Crying or Very sad
_________________
Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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