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Author Topic: Whatchya smokin  (Read 132088 times)

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Online LPS

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That is one heck of a lot of meat Leech.  Well done sir! :happy1:

Offline glenn57

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  • 2015 deer contest champ!!!
Pork and beef ribs. The 4ths going to be tasty up at the lake!  :dancinred:

Click-it! For view.
:scratch: any leftovers????????
2015 deer slayer!!!!!!!!!!

Online Leech~~

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Pork and beef ribs. The 4ths going to be tasty up at the lake!  :dancinred:

Click-it! For view.
:scratch: any leftovers????????
A few, with my name on um!  ;)
Cooking over a open fire is all fun and games until someone losses a wiener!

Offline KEN W

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  • "Conservative on some things...Liberal on others."
Aldi has St. Louis cut Ribs for $1.99 a lb again this week. :happy1: :happy1:

Conservative on some things.....Liberal on others.....Sane most of the time.

Only the best Packers get to be Vikings.

Offline KEN W

  • Master Outdoorsman
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  • "Conservative on some things...Liberal on others."
Aldi has St. Louis cut Ribs for $1.99 a lb again this week. :happy1: :happy1:

Conservative on some things.....Liberal on others.....Sane most of the time.

Only the best Packers get to be Vikings.

Online Leech~~

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Aldi has St. Louis cut Ribs for $1.99 a lb again this week. :happy1: :happy1:
huum, doesn't seem like any better sale, when posted 1hrs ago?  :scratch:  :rotflmao:
« Last Edit: July 07/24/24, 08:17:00 AM by Leech~~ »
Cooking over a open fire is all fun and games until someone losses a wiener!

Offline KEN W

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  • "Conservative on some things...Liberal on others."
Aldi sales run from midnight this morning till midnight next Wed. Actually not starting till 9 when they opened this morning.
« Last Edit: July 07/24/24, 11:21:06 AM by KEN W »
Conservative on some things.....Liberal on others.....Sane most of the time.

Only the best Packers get to be Vikings.

Offline glenn57

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  • 2015 deer contest champ!!!
As boar calls them .... shingles! :surrender: :bonk: :confused:
2015 deer slayer!!!!!!!!!!

Online LPS

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Smoked nords?  Good job.

Offline glenn57

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  • 2015 deer contest champ!!!
2015 deer slayer!!!!!!!!!!

Online Steve-o

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As boar calls them .... shingles! :surrender: :bonk: :confused:
In that case... pass me a shingle!  :azn: :happy1:

Online Leech~~

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As boar calls them .... shingles! :surrender: :bonk: :confused:
How many shingles can that roof have?   :scratch:

Maybe you need to mount in your boat to keep track!   :happy1:
Cooking over a open fire is all fun and games until someone losses a wiener!

Offline Cooperman

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2 baby backs so tender and juicy. Didn’t care for the rub I used, but otherwise great!

Online mike89

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dang great lookin ribs!!!     :happy1:
a bad day of fishing is still better than a good day at work!!

Online LPS

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Beautiful ribs.   :happy1: :happy1:  How long and how hot?

Online Leech~~

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2 baby backs so tender and juicy. Didn’t care for the rub I used, but otherwise great!
What were your thoughts on the rub.  To sweet, to salty, to hot?  What did you use? 
A good rub can make you break a good rack.  I like more of a salty and smoking rib with a little hint of heat. 
I have never added brown sugar, but that's me.   :happy1:
Cooking over a open fire is all fun and games until someone losses a wiener!

Offline Bobberineyes

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Those ribs look wonderful coop!!

Offline Cooperman

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Beautiful ribs.   :happy1: :happy1:  How long and how hot?
About 4 hrs, 225-250. No wrap, no sauce.

Offline Cooperman

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2 baby backs so tender and juicy. Didn’t care for the rub I used, but otherwise great!
What were your thoughts on the rub.  To sweet, to salty, to hot?  What did you use? 
A good rub can make you break a good rack.  I like more of a salty and smoking rib with a little hint of heat. 
I have never added brown sugar, but that's me.   :happy1:
The rub was Meatheads Memphis dust, and it does have brown sugar in it, and that is what I didn’t like. And yes, I would’ve like a little heat.

Online Leech~~

  • Master Outdoorsman
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  • Karma: +25/-133
2 baby backs so tender and juicy. Didn’t care for the rub I used, but otherwise great!
What were your thoughts on the rub.  To sweet, to salty, to hot?  What did you use? 
A good rub can make you break a good rack.  I like more of a salty and smoking rib with a little hint of heat. 
I have never added brown sugar, but that's me.   :happy1:
The rub was Meatheads Memphis dust, and it does have brown sugar in it, and that is what I didn’t like. And yes, I would’ve like a little heat.
It does kind of suk when you buy a big jar of rub and it's to sweet.  I've actually just thrown whole new jars out at first taste knowing I wouldn't like ribs made with it.   :thumbs:
Cooking over a open fire is all fun and games until someone losses a wiener!

Online mike89

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done that too...   :pouty:
a bad day of fishing is still better than a good day at work!!

Offline tangle tooth

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Got the turkey soaking in the brine. I know it's looking forward to spending time in the smoker tomorrow.
I used to be cute and adorable. Then, I had my first birthday. Been downhill ever since.