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Thread: I can haz Ribz?

  1. #1
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    I can haz Ribz?

    Oh, yeah, had these bad boys on since 11 am. :yes:

    And some ice cold Spaten.

    [IMG]http://i279.photobucket.com/albums/kk142/jstokes719/Braise.jpg[/IMG]

    [IMG]http://i279.photobucket.com/albums/kk142/jstokes719/ribz-1.jpg[/IMG]

    _

  2. #2
    I think I'm in love.

  3. #3
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    [QUOTE=FF2;4157586]I think I'm in love.[/QUOTE]

    do you like the meat or the bone?

  4. #4
    Cant we have both?

  5. #5
    Had me some Spaten last night. Good stuff

  6. #6
    I made corned beef with colcannon today. Drank Spaten Oktoberfest early. Now imbibing some Little J white wine. Came out nice. Ribs look great, JS.

  7. #7
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    [QUOTE=Borgoguy;4159779]I made corned beef with colcannon today. Drank Spaten Oktoberfest early. Now imbibing some Little J white wine. Came out nice. Ribs look great, JS.[/QUOTE]

    Dry rub with an 8:3:1:1:1 ratio braised with a pint of Coke. Delicious.

    I switched to Bourbon with about 10 minutes left in the game. :D

    The Pfail Strip is flaming away, 32 even band a few :yes:

    Think I'll stay off it for a while, heading up to URI in the am to visit my younger daughter.

    _

  8. #8
    I knew I forgot something today. Ribz it is for next weekend.

    They look tasty js.

  9. #9
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    Stokes and his 'check out my meat photos' :rolleyes:








    :D

  10. #10
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    Good job... Now I have to make ribs after seeing those pics.

  11. #11
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    [QUOTE=Bergen Jet;4160613]Good job... Now I have to make ribs after seeing those pics.[/QUOTE]

    :eek:


    -

  12. #12
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    [QUOTE=32green;4160615]:eek:


    -[/QUOTE]

    :huh: :eek: I come back to say hello every so often. I would have been coming around more but somebody banned me for just showing up last time. ;). They assumed that I was up to no good, but Sooth straightened that out.

  13. #13
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    [QUOTE=Bergen Jet;4160619]:huh: :eek: I come back to say hello every so often. I would have been coming around more but somebody banned me for just showing up last time. ;). They assumed that I was up to no good, but Sooth straightened that out.[/QUOTE]

    Good to see you.

    :D

  14. #14
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    [QUOTE=32green;4160642]Good to see you.

    :D[/QUOTE]

    Good to see some of you guys too. :)

  15. #15
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    [QUOTE=32green;4160642]Good to see you.

    :D[/QUOTE]

    +1

  16. #16
    [QUOTE=Bergen Jet;4160619]:huh: :eek: I come back to say hello every so often. I would have been coming around more but somebody banned me for just showing up last time. ;). They assumed that I was up to no good, but Sooth straightened that out.[/QUOTE]

    Who the f**k is this guy? :D What's up, Bergen? Great to see you. Hope all is well.

  17. #17
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    [QUOTE=JStokes;4159922]Dry rub with an 8:3:1:1:1 ratio braised with a pint of Coke. Delicious.

    I switched to Bourbon with about 10 minutes left in the game. :D

    The Pfail Strip is flaming away, 32 even band a few :yes:

    Think I'll stay off it for a while, heading up to URI in the am to visit my younger daughter.

    _[/QUOTE]


    Do you make your own rub? What does 8:3:1:1:1 ratio mean? They look great!

  18. #18
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    [QUOTE=The Boston Patriot;4160706]Do you make your own rub? What does 8:3:1:1:1 ratio mean? They look great![/QUOTE]

    8 parts brown sugar
    3 parts kosher salt
    1 part chili powder
    1 part paprika
    1 part a mix of Old Bay, Onion Powder, Thyme, Cayenne Pepper, Black Pepper, Jalepeno seasoning

    You can go a "2" on the last mix, I usually do.

    Doesn't matter what the "part" is, could be a tablespoon or Magnum sized condom, as long as the ratio stays the same.

    Got to rub your meat the night before so the rub penetrates the surface for at least 10 hours.

    Also, don't wash your meat off.

    Use a can and a half of Coke to braise, adds a sweetness. Cover tightly in a roasting pan (one of the aluminum ones work best--you can just chuck it out--aluminum foil for the cover--make sure it's real tight) 450 for a half hour then lower to 225 to 250 for a couple hours.

    Pull your meat out of the pan, finish on the grille with your favorite BBQ sauce and you have fall-off-the-bone ribs.

    Not close to smoked ribs, but if you don't have a smoker and 12 hours to do so, this isn't a bad alternative.

    :D

    Off to URI for the day, see you ijeets tomorrow.

    _

  19. #19
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    Those ribs look real good. I went to Blue Smoke for dinner on Saturday (beef, baby back and spare ribs) and my bro in law smoked ribs in the "Big Green Egg" yesterday, so I've been on a rib kick all weekend.

    And after looking at those, I'd gladly have them for lunch. The only down side is that I end up burping something awful for the following 8 hours. The bathroon don't smell like roses neither.

  20. #20
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    [QUOTE=Borgoguy;4160664]Who the f**k is this guy? :D What's up, Bergen? Great to see you. Hope all is well.[/QUOTE]

    Everything is great, how have you been buddy?

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