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Old 09-01-2013, 12:44 PM   #61
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I rubbed my meat last night . Spare ribs, that is.

With a mixture of salt, pepper, granulated garlic, chili powder, paprika, onion powder, brown sugar, and a little tumeric and herbs du Provence. I should have some pics later!
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Old 09-01-2013, 12:55 PM   #62
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I rubbed my meat last night . Spare ribs, that is.

With a mixture of salt, pepper, granulated garlic, chili powder, paprika, onion powder, brown sugar, and a little tumeric and herbs du Provence. I should have some pics later!
me too..... oh.....
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Old 09-02-2013, 02:28 PM   #63
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Old 09-02-2013, 03:13 PM   #64
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Here we go!




proper Q dude. esecially first cook! what did you do for your recipe.
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Old 09-02-2013, 03:21 PM   #65
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proper Q dude. esecially first cook! what did you do for your recipe.
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Originally Posted by Abacinator View Post
I rubbed my meat last night . Spare ribs, that is.

With a mixture of salt, pepper, granulated garlic, chili powder, paprika, onion powder, brown sugar, and a little tumeric and herbs du Provence. I should have some pics later!
I just kinda made it up as I went along. Grill temp was a bit under 250F and the ribs were on for about 4.5 hours. They were falling apart as I was cutting them up! All in all, I'm pretty pleased with the way those ribs turned out and the guests (the meat eating ones, anyway) all enjoyed them

Two of my friends made sriracha crab Rangoon's and lumpia and they brought the deep fryer along!
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Old 09-02-2013, 03:27 PM   #66
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I just kinda made it up as I went along. Grill temp was a bit under 250F and the ribs were on for about 4.5 hours. They were falling apart as I was cutting them up! All in all, I'm pretty pleased with the way those ribs turned out and the guests (the meat eating ones, anyway) all enjoyed them

Two of my friends made sriracha crab Rangoon's and lumpia and they brought the deep fryer along!
awesome
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Old 09-02-2013, 03:30 PM   #67
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Do I buy a Green Egg or a gun safe....hmmmmmmm
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Old 09-02-2013, 03:47 PM   #68
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Do I buy a Green Egg or a gun safe....hmmmmmmm

I'm pretty sure you could convert your gun safe into one.
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Old 09-02-2013, 03:50 PM   #69
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I'm pretty sure you could convert your gun safe into one.
You SIR, might be onto something there....
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Old 09-02-2013, 03:56 PM   #70
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Old 09-02-2013, 05:47 PM   #71
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So should I be turning the meat, or just let it go?
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Old 09-02-2013, 05:49 PM   #72
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So should I be turning the meat, or just let it go?
In what context?
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Old 09-02-2013, 05:53 PM   #73
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In the smoker. If it's cooking on a low heat, should I turn it periodically? I didn't turn the ribs and they came out pretty bitchin. I think I want to have a crack at a beef brisket next.
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Old 09-02-2013, 06:30 PM   #74
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In the smoker. If it's cooking on a low heat, should I turn it periodically? I didn't turn the ribs and they came out pretty bitchin. I think I want to have a crack at a beef brisket next.
Short answer: no
Long answer:
You have to ask yourself why you would turn it to begin with. Generally you turn things because you want them to cook evenly on all sides. At that low temperature it doesn't matter at all unless you overcrowded the cooker and need to move things around because they were touching. The more you open the cooker the harder it is to keep a stable temperature and the longer it will take to cook.
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Old 09-02-2013, 07:03 PM   #75
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Chris, I'm curious where did you get the full ribs with the rib tips on? I don't normally see those.
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