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Just got a smoker, now what?

Discussion in 'Wackbag's Mean Cusine' started by Bill Lehecka, Jul 13, 2017.

  1. THE FEZ MAN

    THE FEZ MAN as a matter of fact i dont have 5$

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    Interesting thing I learned about ribs babybacks don't need anywhere near 6 hours to cook, I use my dry rub wrap them in foil and throw them on the grill for an hour or two, then finished them real quick on the grill, sauce on the side
     
  2. TreeFortRichard

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    For me 50% of achieving GREAT smoked/bbq meat is the prep. When I do ribs i prefer cooking st louis cut ribs because the are not as fatty. I trim the shit out of ribs. I pull the membrane (use paper towels for gripping). I then use a boning knife to trim the fat adhering to the under side that was under the membrane. I also trim and notch out top fat. When i am finished trimming the ribs are all meat. It's to the point where my ribs are so lean and meaty that I can't enjoy ribs from restaurants. I make them for parties on request, normally 4 racks. Everyone remarks that they are the best ribs they've ever had. I would guess with the prep time and effort a restaurant would have to charge $40-50 per rack.
     
  3. THE FEZ MAN

    THE FEZ MAN as a matter of fact i dont have 5$

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    The picnic is with delco SWAT
     
  4. Creasy Bear

    Creasy Bear gorgeousness and gorgeousity made flesh

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    Professional pitmasters swear by the Kurtz.

    [​IMG]
     
  5. gleet

    gleet What's black and white and red all over?

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    Now available at Big Lots!
     
  6. Hudson

    Hudson Supreme Champion!!!!!
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    Lure a few guys to your house with the promise of a Marijuana purchase shoot them with a .22, drive over one with a backhoe, stuff bodies in the smoker, set them on fire, and bury it in a 12 foot deep hole.


    Too soon?
     
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  7. gleet

    gleet What's black and white and red all over?

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    No.
     
  8. NotSoFast

    NotSoFast Registered User

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    So you remove 90% of the flavor. Gotcha...
     
  9. TreeFortRichard

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    No. Properly cooked ribs have all the solid fat rendered out. I trim thr surface fat. There is still plenty of fat inside the meat. There is so much flavor and you don't bite through giant chunks of fatty goo.
     

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