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Old 10-03-2015, 09:09 PM   #18321
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Some people take their ribs very seriously...

Police: Sister attempts to stab brother over ribs | KXAN.com
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Old 10-03-2015, 09:13 PM   #18322
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Some people take their ribs very seriously...

Police: Sister attempts to stab brother over ribs | KXAN.com
DANG!
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Old 10-03-2015, 09:35 PM   #18323
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From the article: "Banks told officers she was angered when her brother ate her ribs causing them to fight."

Served her brother right. One simply does not mess with his sibling's ribs.

I can see her attorney using this line of defense: "If her brother ate the ribs, you must acquit."
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Old 10-04-2015, 05:56 AM   #18324
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The babyback ribs were a solid "8.5" as family scored (and they are rough on me)

Best pieces were juicy, perfect smoke, tender, rub profile was delicious roll your eyes good.
Those look great. Nice looking rub, I'd have given them a 9 at least!

I'll be smoking 4 slabs of ribs today- usually smoke them for 3 hours or so, let them cook at a low temp for another hour or two i the smoker, then in to foil and frozen. We heat them in the oven for about 3 hours at 300 degrees when we're ready for them and they always come out great, falling off the bone tender. Sometimes I add some sauce and put them on the grill for 10 minutes or so if I feel like having a wet sauce instead of the rub.

Yesterday I made hickory syrup from some shagbark hickory bark- turned out well, first time for me. It was perfect on some french toast and a nice change from maple syrup.

Other than smoking ribs, no serious plans for today.
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Old 10-04-2015, 07:35 AM   #18325
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....Other than smoking ribs, no serious plans for today.
But smoking ribs is serious business!
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Old 10-04-2015, 09:24 AM   #18326
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But smoking ribs is serious business!
Most definitely!

The only reason I was 'downgraded' to an 8.5 is that some of the outter pieces were a tad drier. The judges..ah family...get a sampling of different ribs before rendering their score.

The best pieces came from the middle of each half rack and were darn near perfect, imho.

This batch I used what is called the 3-2-1 method: 3hrs of smoke, 2hrs in foil w/some liquid, 1hr w/ bbq sauce. All at 225F

Some call the foil step of getting moisture back in the ribs "The Texas Crutch", but it does work and most all competition bbq'ers use it.
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Old 10-04-2015, 09:52 AM   #18327
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We just bought a propane fired 30" vertical smoker this week. In fact, we have yet to unpack and assemble it. I'm looking for recommendations on the best reference/instruction/cook book for a rookie smoker.
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Old 10-04-2015, 09:57 AM   #18328
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We just bought a propane fired 30" vertical smoker this week. In fact, we have yet to unpack and assemble it. I'm looking for recommendations on the best reference/instruction/cook book for a rookie smoker.
Reference the website amazingribs.com - my go-to website.
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Old 10-04-2015, 10:27 AM   #18329
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Quote:
Originally Posted by BBQ-Nut View Post
Most definitely!

The only reason I was 'downgraded' to an 8.5 is that some of the outter pieces were a tad drier. The judges..ah family...get a sampling of different ribs before rendering their score.

The best pieces came from the middle of each half rack and were darn near perfect, imho.

This batch I used what is called the 3-2-1 method: 3hrs of smoke, 2hrs in foil w/some liquid, 1hr w/ bbq sauce. All at 225F

Some call the foil step of getting moisture back in the ribs "The Texas Crutch", but it does work and most all competition bbq'ers use it.

In my one, and so far only, foray in smoking ribs, I used this method. Ribs were excellent, but maybe could have reduced the foil step by thirty minutes, as they were done enough that I shortened the final step to about twenty minutes. I'm fine with "falling off the bone", but those in the know say they're overdone at that point. Definitely weren't dry though.
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Old 10-04-2015, 11:29 AM   #18330
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I'm fine with "falling off the bone", but those in the know say they're overdone at that point. Definitely weren't dry though.
That's such a personal thing. I'm flexible too, but here's part of the KCBS judging guideline:

Quote:
Everyone has his or her own idea of what a good rib should be. However, when judging competition ribs you must take a few factors into consideration other than what you may feel is our favorite rib. You first must determine how well it was cooked. When eating a properly cooked rib, the meat should come off the bone with very little effort and only when you bite into it should the meat be removed. If the meat falls off the entire bone while taking a bite that is a good indication it is overcooked. When overcooked, the meat has a tendency to be mushy with little or no texture.
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Old 10-04-2015, 11:54 AM   #18331
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finished putting together a used playscape for the grandkids.
Took all day Sat. and 4 hours this morning to re-assemble this beast.
But man those kids are having fun right now!
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Old 10-04-2015, 12:28 PM   #18332
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The Plus side is you live near BBQ-Nut and he is always cooking great meals !
Looking at that picture, I totally agree. Just waiting for my invitation. LMAO.

I suspect the Blue Angels will be mellower today. It's raining (thank goodness) and the low cloud ceiling will definitely impact the show.
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Old 10-04-2015, 12:36 PM   #18333
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Looking at that picture, I totally agree. Just waiting for my invitation. LMAO.

I suspect the Blue Angels will be mellower today. It's raining (thank goodness) and the low cloud ceiling will definitely impact the show.
Yeah - there won't be much "air" in the Airshow today unless it clears up later....maybe hand puppets?

That's why I did the ribs yesterday, and cooking up some New Mexico style chili for today.
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Old 10-04-2015, 01:36 PM   #18334
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That's such a personal thing. I'm flexible too, but here's part of the KCBS judging guideline:

Mine were done enough that you could pull the rib bone out just picking them up. May not have won a contest, but they were blue ribbon in my book.
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Old 10-04-2015, 01:54 PM   #18335
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Recovering from a 10 mile training hike yesterday where I had on a backpack with approx 33 pounds of weights. Took a one hour nap immediately upon returning home . . . gotta admit it was grueling.

That's my excuse for this morning's laziness at least.

Heading to the symphony in a few hours with a group of Lifelong Learning friends, followed by a group dinner out.

Prior to FIRE, Sunday's were all about preparing for the w*rk week ahead.

Not anymore!
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Old 10-04-2015, 03:06 PM   #18336
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We must not be in the know when it comes to ribs but we prefer ours falling off the bone!
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Old 10-04-2015, 03:53 PM   #18337
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davemartin, Like it falling off the bone too!
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Old 10-04-2015, 04:00 PM   #18338
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Today it's been a stay at home, nuthin' much going on type of day.


Did the Sunday grocery shopping after a nice breakfast, then started on making a big batch of chili, simmering now and promises to be really good.


Now it's time to just chill, watch some football, and have a nice cold beverage before dinner.


Maybe checkout what is on PBS later tonight.
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Old 10-04-2015, 05:44 PM   #18339
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Enjoying one of the first cool fall days in Denver. Made apple cinnamon pancakes this morning, ran some errands, cleaned up the house a bit. Now making a gluten free cherry pie and prepping burgers for the grill while we watch football.
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Old 10-04-2015, 06:25 PM   #18340
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I bought a 1992 Jeep Wrangler a few weeks back. I titled it to the kids camp. Got all the registration and insurance stuff straightened out last week. Caught a ride up to Denver yesterday and drove it back up to my place today. It has 192K miles on it, the brakes are weak, and the tires are bald. This is going to be a project car when I get the house completed. Something to do on cold winter days.
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