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Thread: Ribs

  1. #21
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    Slim shady doesn't know who he's talking to.

  2. #22
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    anytime someone says ribs, this is all I can think about!
    I sho am hungree

  3. #23
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    Looks good to me.

    Could MacDog be the KayakSpareRibShots of smoking meats?
    Quote Originally Posted by ecu1984 View Post
    Go Tigers!

  4. #24
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    I can assure y'all that those are not from Lewis...Chances are better than average the fellas and I are going there for lunch today.

    Not only do the ribs look nothing like they do down here, as there is not a thick enough coating of rub and they don't serve them uncut, they use black trays and don't use "ruffles style" pickles out of a jar....Slim, tell the man your sorry and go enjoy your McDonalds value meal.

  5. #25
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    Quote Originally Posted by BlackTom View Post


    anytime someone says ribs, this is all I can think about!
    I sho am hungree
    "You got change for a hundred??"

  6. #26
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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.
    Get outta here! First, thank you for what I consider a compliment, John runs one hell of a ship and creates fantastic bbq. Second, if you are going to “call me out” then know your stuff. A quick google search easily reveals that John has a pretty significant difference in bark and color in comparison to these ribs. Thirdly, the butcher paper and sheet pan way of serving que has become quite the trend as craft and Texas style bbq have emerged as popular methods in recent years. Lastly, here is another one of my platters stolen from Lewis for your enjoyment
    6A8501EB-01CD-4D3B-B647-0A78459AC28D.jpg

  7. #27
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    Big oof.
    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?

  8. #28
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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
    Pickled red is the way to go.

  9. #29
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    I recognize that bread. Same kind they serve at McCabes.

  10. #30
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    Quote Originally Posted by Black Bart View Post
    Looks awesome, dude. What kinda grill you workin' with?
    I run a BGE and I have a pull behind offset pit that I use if I’m cooking for larger quantity or doing whole whole hog

  11. #31
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    Quote Originally Posted by uga_dawg View Post
    I recognize that bread. Same kind they serve at McCabes.
    And Zebs
    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?

  12. #32
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    Quote Originally Posted by uga_dawg View Post
    I recognize that bread. Same kind they serve at McCabes.

  13. #33
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    and with the corn, I like looking at that.

  14. #34
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    it's my egg salad Friday, but I would really like some of that right now

  15. #35
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    Damnit I'm hungry right now.

  16. #36
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    Ribs look great. But, I seriously can't figure out how folks cook ribs for 4-5 hours without burning them up. I have tried the 3-2-1 method several times on the BGE @225 and the ribs are WAY too done, IMO. I would love to know. I generally go about 2-30m-30m @225.
    It is worth noting that I do not like fall-off-the-bone ribs though. Maybe that's the difference.
    Crops are harvested, animals are killed.

  17. #37
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    I'm gonna load the Lang up labor day weekend.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  18. #38
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    Quote Originally Posted by MKW View Post
    Ribs look great. But, I seriously can't figure out how folks cook ribs for 4-5 hours without burning them up. I have tried the 3-2-1 method several times on the BGE @225 and the ribs are WAY too done, IMO. I would love to know. I generally go about 2-30m-30m @225.
    It is worth noting that I do not like fall-off-the-bone ribs though. Maybe that's the difference.
    Same here. Do you wrap? 3 hours is about all it takes on the BGE.

  19. #39
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    3-1-1's been my method with an offset at 225-250....gotta come original....never been burnt or dry.....thinking back, 3hr would've been more right at 275....might give it a try

  20. #40
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    Man the ribs and onions look great. I love bread and butter pickles, but those look dill to me. I like dill ( a tad) in some things,but not pickles. Just about the only thing I can’t eat.
    The corn on the other tray, what’s in that? It looks good.

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