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Joined: Jan 2002
Posts: 1,657
Campfire Regular
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Campfire Regular
Joined: Jan 2002
Posts: 1,657 |
A HAPPY CHICKENBUCK FOURTH OF JULY to you all!!!
Stan in SC
Last edited by Stan_in_SC; 07/03/16.
The more I listen,the more I hear....and vice versa.
45/70,it's almost a religion.
If you have to take a second shot then you probably shouldn't have taken the first shot.
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Joined: Oct 2015
Posts: 128
Campfire Member
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Campfire Member
Joined: Oct 2015
Posts: 128 |
The old Jurassic park is very violent
Hi, I'm northerndave's youngest boy.
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Joined: Oct 2015
Posts: 128
Campfire Member
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Campfire Member
Joined: Oct 2015
Posts: 128 |
Hi, I'm northerndave's youngest boy.
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Joined: Jul 2008
Posts: 2,961
Campfire Regular
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Campfire Regular
Joined: Jul 2008
Posts: 2,961 |
You and everyone else Joey!!
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Joined: Jun 2013
Posts: 4,828
Campfire Tracker
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Campfire Tracker
Joined: Jun 2013
Posts: 4,828 |
Pork ribs. There a few different cuts you can end up with. Baby backs are probably the most presentable if it's a visual thing, because they are the most semetrical with a nice little bone from one end of the rack to the other, no cross grain junk. Spare ribs can be a better value I think. Price per pound is usually better and the racks are bigger. But you have to inspect your "spare" cuts at the store, feel the package, feel for bone etc. Spares can sometimes be rib tips and kind of a belly cut. That's ok if that's what you are looking for, you can cook them the same and they taste good, it's just not as clean and predictable as a higher cut (closer to the spine).St Louis cut is usually a safe bet, it's a cleaned up spare rib rack. They trim the biscuit flap off the bottom of the cut.
Anyways, as far as cooking the ribs goes, you can do a multi step process with wrapping part way through or you can go full out chest thumping man card mode and thumb your nose at the foil.
I like to check the back side of the rack for membrane. If it hasn't been peeled by the meat cutter it will be slick and shiny. You can work a butter knife under it to loosen it, then grab with your fingers and peel it off like a big bumper sticker. I like to dry rub both sides of the rack and i start my cooking with the meat side up. I try for about 220-225 air temp in the cooker, I use charcoal. Some indirect placement or at least a good distance from the coals will help you. (This is just my opinion, I don't care for black, crispy burned food)
I add wood chips to smoke hard right away, I hit it with the smoke as soon as it goes on. My fav is s fruit wood like Apple or cherry, but hickory, alder, mesquite, what ever, it all works.
A popular process for a heavy rack is to cook)smoke at around 225f for 3 hours, then wrap in foil with 6 oz or so of apple cider added in the foil, meat side down, close the foil so you are trapping steam/moisture. 2 hours like that, same cook temp. Then you open the foil, carefully roll the rack back over meat side up and finish without foil. This is where you can brush on a sauce if you like. Cook for up to an hour like this to kind of firm the rack up a bit and caramelize the glaze (sauce) if you like.
Smaller, thinner racks will want reduced times for all of these steps. Thinner baby back racks may call for 2.5, 1 and maybe 1/2 hour.
If you don't want to mess with foil wrapping, you can shoot for 5-6 hours on the heat, bone side down and you can brush or mist with something like an apple cider mixed with vinegar to keep the meat from drying out. You sir, are a scholar and a gentleman. Thanks for pulling me out if the fire. I did your method above and they were a great hit! My folks only have a gas grill, so I had to watch it little closer. The ribs were devoured. Unbelievably tender with a good bark. The apple juice foil step is pure gold. Your post should be a sticky in the Food Thread. Awesome! Thanks Dave!Ribs pre-foil, smoke packets on front burner.
"A Republic, if you can keep it." ~ B. Franklin
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Joined: Feb 2004
Posts: 46,745
Campfire 'Bwana
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Campfire 'Bwana
Joined: Feb 2004
Posts: 46,745 |
Camp is where you make it.
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Joined: Sep 2004
Posts: 35,293
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Sep 2004
Posts: 35,293 |
Something clever here.
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Joined: Sep 2009
Posts: 42,013 Likes: 5
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,013 Likes: 5 |
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Sep 2009
Posts: 791
Campfire Regular
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Campfire Regular
Joined: Sep 2009
Posts: 791 |
Sounds like a chainsaw party will be happening in the neighborhood. Some trees down. Been awhile since we've had a storm like this.
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Joined: Sep 2009
Posts: 42,013 Likes: 5
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,013 Likes: 5 |
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Sep 2009
Posts: 791
Campfire Regular
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Campfire Regular
Joined: Sep 2009
Posts: 791 |
That looks a lot funner, than cutting a tree down all day that landed on my Yeti fish house. I gots 2 holes in the roof. There saying more storms later tonight. Awesome cant wait.
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Joined: Sep 2009
Posts: 42,013 Likes: 5
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2009
Posts: 42,013 Likes: 5 |
Duckless, yep, that sux man ! You're alive & only have some "minor" damaged stuff ! Lots of storms through here, so far, this summer. Been lucky, unless you consider all the power outages !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Joined: Nov 2009
Posts: 441
Campfire Member
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Campfire Member
Joined: Nov 2009
Posts: 441 |
Support your local brewer.
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Joined: Feb 2006
Posts: 18,033
Campfire Ranger
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Campfire Ranger
Joined: Feb 2006
Posts: 18,033 |
Just got back from a week up Nort'. We fished every day, ate everything in sight, swapped copious lies with the locals, and had a great time. Of course we made our annual pilgrim mage to the Log Cabin Bar in Emily on Wednesday night for some bingo with the natives. Came within 1 number on the $500.00 coverall, but no dice.
"A great time was had by all".
Saw all the usual suspects-owls, eagles, snapping turtles, deer, ducks geese, and more than a couple inebriated jack pine savages too.
molɔ̀ːn labé skýla
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Joined: Sep 2009
Posts: 791
Campfire Regular
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Campfire Regular
Joined: Sep 2009
Posts: 791 |
Nope Prior lake. GG sounds like a very nice relaxing trip. Jealous i be.
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Joined: Feb 2006
Posts: 18,033
Campfire Ranger
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Campfire Ranger
Joined: Feb 2006
Posts: 18,033 |
Yeah, it's hard to come home. It's a quiet little resort in Emily. We had geese and ducks right outside the door, eagles circling, loons out on the lake. It was a nice week, great weather, and a great getaway. Hey 'Duck-don't you live over by Fish Lake? How's the fishing this year?
molɔ̀ːn labé skýla
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Joined: Feb 2008
Posts: 13,606
Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2008
Posts: 13,606 |
been off for a week and just now able to check in, lots to catch up on!
I see some folks are running their smokers, and I just happen to have one I bought at a garage sale a year or so ago. neighbor has some apple wood I can have and I have a shoulder roast in the fridge ready to go. I have it in a marinade in a gallon ziploc bag with no air in it. and honestly I have no idea where to go from here. any advice? tips or am I doing something wrong by marinading it? I have no idea. temp, time? my uncle smokes stuff a while then wraps it in plastic and foil to cook the rest of the way. I have no idea what to do. this one will be a learning experience so if anyone has any tips I'd sure appreciate it!
the smoker I have is one of them old green egg type lookin things from cabelas with the electric heating element.
Beware of any old man in a profession where one usually dies young.
Calm seas don't make sailors.
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Joined: Sep 2009
Posts: 791
Campfire Regular
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Campfire Regular
Joined: Sep 2009
Posts: 791 |
Before putting it in smoker take meat out of fridge let it sit out for a little bit. Try to keep the cooking temps around 175- 200 degree. Real rough cook time but i think 3to4 pounds roast at those temps will take 2hours. Get a meat theramoter and it hits 140 degree foil it up like a tepee. For 5 minutes done. I just got a green mountain grill for my birthday been cooking a little bit on it. It's all new to me as well. The BBQ guru ND will chime in.
GG i can see the lake while i type this.. Bite was good this spring eyes and crappies. Have'nt heard much of lately. See people catching bass here and there.I'll keep me eyes and ears open and let you know.
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Joined: Feb 2008
Posts: 13,606
Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2008
Posts: 13,606 |
cooked at 200 degrees for about 3.5 hours. when internal temp hit 140 I put it to low and covered.
it came out awesome, mama loved it and asked when we could do the next one. it's not that tough, I still want to learn more tips and tricks. I used plum wood from some local dead plum trees. seemed to work just fine for being free
Beware of any old man in a profession where one usually dies young.
Calm seas don't make sailors.
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Joined: Feb 2006
Posts: 18,033
Campfire Ranger
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Campfire Ranger
Joined: Feb 2006
Posts: 18,033 |
Man, am I worn out! We had a good sized maple tree that was leaning in on the house and needed to come down. A tree crew was working across the street, and doing a good job. I had them come over and knock the maple down yesterday morning. I've been cutting it up and moving it to the roadside ever since. My heart failure is nothing to mess with, and I'm good for about 15 minutes of physical work, and then I need a break. Most of it's done, but now I'm down to the heavy lifting part of the job-the main trunk. My 16" Poulan barely reaches at the base of the trunk. Man, it sucks to be so friggin' weak. I'll definitely be glad when this is done and the mess is cleaned up. No more of those damned helicopter seeds clogging our gutters! Maybe I won't have to go up on the roof and blow out the spoutings every two weeks now.
molɔ̀ːn labé skýla
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