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Thread: Ribs

  1. #1
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    Nov 2015
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    Default Ribs

    Ribs for us tonight. I like spares at 275 over pecan or cherry, wrapped around the 3 hour mark, and just a dash of vinegar sauce splashed over them before I eat them. What says y’all!
    B9E8DC28-B9BD-426F-87E2-0CF6BDAADB69.jpg

  2. #2
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    How do I become part of us? Those onions quick-pickled?

  3. #3
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    Damn

  4. #4
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    Look damn good for sure.

  5. #5
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    Looks mighty fine!
    U serious Clark?

  6. #6
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    You GET IT. Wood is for Cooking. Looks right to me
    Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
    "Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"

  7. #7
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    Quote Originally Posted by wskinner View Post
    How do I become part of us? Those onions quick-pickled?
    Yep

  8. #8
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    Nov 2010
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    Tell me more about this "quick pickled"....


    Ribs look great.
    Last edited by Quack07; 08-23-2019 at 07:07 AM.

  9. #9
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    I like ribs, pickles, but I really like red pickled onions. A place right near me does some, but I tell you what.. a kinda nicer Mexican dining place here in down has the best. palate cleanser.. that feels kinda gay to type

  10. #10
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    Quote Originally Posted by Highstrung View Post
    I like ribs, pickles, but I really like red pickled onions. A place right near me does some, but I tell you what.. a kinda nicer Mexican dining place here in down has the best. palate cleanser.. that feels kinda gay to type
    Better than saying Amuse Bouche...

  11. #11
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    Quote Originally Posted by MacDog View Post
    Ribs for us tonight. I like spares at 275 over pecan or cherry, wrapped around the 3 hour mark, and just a dash of vinegar sauce splashed over them before I eat them. What says y’all!
    Wouldn't change a thang!! (except dem nasty onions)

  12. #12
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    Default

    Looks awesome, dude. What kinda grill you workin' with?

  13. #13
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    Calling you out as it looks to me as if that tray and the paper are from Lewis' barebeque in Charleston. It is good but mighty damn expensive.

  14. #14
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    You know butcher paper and baking sheets are fairly common, right?

  15. #15
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    Quote Originally Posted by sc_slim View Post
    Sent from my iPhone using Tapatalk
    But identical pickles and color of paper are not!


    Sent from my iPhone using Tapatalk

  16. #16
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    Jun 2008
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    'cept lewis' uses black plastic trays.....looks mighty fine MD....at 275 though?....are you done at hour 4-5?

    wife cans pickled anything and the onions are my favorite complement to a bbq meal and tacos

  17. #17
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    Quote Originally Posted by sc_slim View Post
    Calling you out as it looks to me as if that tray and the paper are from Lewis' barebeque in Charleston. It is good but mighty damn expensive.
    Daaaaaang....


  18. #18
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    [QUOTE=sc_slim;2650104]But identical pickles and color of paper are not!



    Seriously...? That's the same color Butcher paper I use. Hell one of the only ones I've ever seen. Lewis has used Black trays anytime I've been there.

  19. #19
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    I seriously doubt MD drove 3.5 hours to take a picture of someone elses ribs to claim as his own. The dude is cooking 24/7.
    Quote Originally Posted by cajunwannabe View Post
    Man is merely a two legged locust, devouring wild lands, developing and prostituting wildlife and fisheries under the guise of "use of the resource" for tremendous profit and moving on. Will it ever end?

  20. #20
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    How much for just one ?
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    Although it is natural for you and seems to be out of your hands, try to suppress your natural inclination towards dumbassedness and do some research of your own.I wish you luck.
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