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This stretch of sunny & 58* days are numbered I'm sure

Figured it was a good day to smoke some ribs.........

Yea....I cheated......slow cooker for 5 hrs first......now....

90 minutes on 225* or so........cherry wood for fuel.......

usually purty darn good........may even wash it down with a cold beer......

[Linked Image from i.imgur.com]


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Beer is not an option. It is a necessity. Sounds like they will be great!

Nice view too.


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Sometimes we'll boil ours for an hour and a half then smoke them for a while, other times pressure cook them for less than an hour with seasoning and sauce and they're done. Depends on what we have time for, but either way they turn out awesome. Enjoy your weather.


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can you keep them warm for me...I'll bring the beer


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root beer for me, but.... I'm IN!!

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Originally Posted by bh444
can you keep them warm for me...I'll bring the beer

\



well hell ya..................!


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I don't understand the boiling of ribs? Sounds like a New Jersey recipe. Properly smoked ribs are firm and juicy, with that tell tail smoke ring, in my part of the country. None of this "fall of the bones" boiled meat. Do agree with the beer! grin


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We cook ours in the oven, then put on BBQ pit. We use Mesquite wood, never tried cherry

Last edited by hanco; 11/13/19.
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well........they were yummy............

along with a side of cole slaw....fresh asparagus.......left of scalloped 'taters


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Tikka,how about a picture or two of the finished product next time, (see a kamo gari thread for good example).


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Beef, or pork?


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We had a pork back rib feast Monday night for my daughter's 6th birthday, her choice. It was good. Warm and mellow here today....


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Originally Posted by RichardAustin
Tikka,how about a picture or two of the finished product next time, (see a kamo gari thread for good example).


We need Kamo Gari to cook at Tikka's so the backgrounds are as gorgeous as the food.


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Podunk is smellin' good tonight!


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Have you explored those mountains behind your house?


Paul

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Good food!

Last might "The Warden" fixed me some Rocky Mountain Oysters - yummy! smile


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Originally Posted by wabigoon
Beef, or pork?



Pork.......I place a cast iron skillet ahead of the meat......

fill it with beer....lemonaide.....just to add moisture across the meat....


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I’m ready for some chicken and dumplings

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Originally Posted by 12344mag
Have you explored those mountains behind your house?



this one ?

[Linked Image from i.imgur.com]


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Originally Posted by MtnBoomer
We had a pork back rib feast Monday night for my daughter's 6th birthday, her choice. It was good. Warm and mellow here today....


Recipe and MOA?


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