Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Cinredman on November 10, 2013, 05:26:03 PM
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Sunday dinner.
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Cold weather cooking caught my ribs today. Smoked 1.5 slabs on Weber for 3 hours and they looked great, just not yet done. Moved them over to SRG to finish and thinking this might be my new method. Weber imparts great smoke flavor, but the SRG really delivers a great tasting rib.
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After 45 minutes on SRG
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Oh yea, those foil packs each have a cored onion, bouillon and a bit of water
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Looking real good!
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Those look real tasty!
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Lookin' real nice.
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Nice looking cook.
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OK, so the ribs were smoked on the weber for 3 hours. Then I moved them over to the SRG to finish the cook. The result received very positive reviews from family.
Great Smokey flavor, notice the smoke ring.
But with a crispy exterior giving them a little crunch.
As usual, ribs served naked (no sauce).
(http://img.tapatalk.com/d/13/11/11/agabu8a6.jpg)
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:P :P :P
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Looking good!
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Very nice! I bet those onions were dynamite!
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That's some fine looking food!
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That all looks good.
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Those look great !
Assuming no leftovers for me, since I neglected to bring you any last week...
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Great cook!
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Fine looking ribs!