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Old 05-18-2008, 04:21 PM   #1
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Smoked ribs

I prepared the ribs yesterday afternoon. Started the charcoal at 6am. Added another chimney of charcoal (Ranchers) and a chunk of hickory about 6:30. Ribs went on at 7:30. Cooked low and slow at 225. Turned them at 10:30. Ate at 12:00. Mighty fine.
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Old 05-18-2008, 04:40 PM   #2
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You're killing me! YUM. That is quite the set-up. Are you accepting internet orders and FED EXing them?!
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Old 05-18-2008, 05:00 PM   #3
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Looks great Hawkey! What do you like to use for a rub?

Since you're clearly a BBQ afficionado, you should check out my Texas BBQ thread that I did last week:

http://www.airforums.com/forums/f161...nty-41889.html
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Old 05-18-2008, 06:42 PM   #4
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utee94 and hawkeye5, I am getting tired of you guys making me so hungry right after I eat dinner... stop it before I light a fire and boil some tar
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Old 05-18-2008, 07:01 PM   #5
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Utee94, I use my own rub. I lightly coat the ribs with yellow mustard, then a rub made of equal parts Grub Rub, TxJoy Special, and Cholula chili roast garlic. Then add a couple tablespoons of Tony Chachere's creole seasoning.
I wrap each slab in Saran Wrap and refrigerate overnight. I take them out of the fridge at least two hours before they go in the smoker.
Here ya go 62overlander:
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Old 05-18-2008, 07:12 PM   #6
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it, it, it is boiling and I am going to the store for goose feathers, sparing no expense on the feathers. Don't choke on one of those bones....
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Old 05-18-2008, 07:16 PM   #7
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Had fried Tofu tacos tonight.
They were pretty good actually.

Tom
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Old 05-18-2008, 07:27 PM   #8
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Well, 62overlander, look at it this way, you have better crab in Maryland than we have in Tennessee. At one time I traveled to Baltimore frequently on business and I love those crab shacks where they dump a tray of crab on the table and you whack them with a small wooden mallet.
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Old 05-18-2008, 07:32 PM   #9
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Yup, when I head up to New England I make sure to pound down as much crab and lobster as possible. We just don't get it down here like you can up there. For you it's more plentiful, cheaper, fresher, and just overall better. Every region has its specialty that's for sure.

Hawkeye, your rub sounds great to me. Mustard is fantastic for all kinds of smoked and roasted meats. I do a leg of lamb in the oven with mustard as a primary ingredient in the seasoning, it turns our beautifully.
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Old 05-18-2008, 07:34 PM   #10
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You come to my house and we will do it home style.... crabs, corn ,tater salad, mader salad, and nati bohs on ice. Our crabs all come from the gulf now, not enough in the bay to satisfy the demand. Just let me know and we will have you in. I still hope you choke on one of those bones.
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Old 05-18-2008, 11:29 PM   #11
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Quote:
Originally Posted by Hawkeye5
Utee94, I use my own rub. I lightly coat the ribs with yellow mustard, then a rub made of equal parts Grub Rub, TxJoy Special, and Cholula chili roast garlic. Then add a couple tablespoons of Tony Chachere's creole seasoning.
I wrap each slab in Saran Wrap and refrigerate overnight. I take them out of the fridge at least two hours before they go in the smoker.
Here ya go 62overlander:
Oh I get it now. You wait until I leave Tullahoma to come to TX. and you fire up the grill. I'm gonna call my brother-in-law in Goodletsville to pay you a little visit! Just kidding. They look great.
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