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Quote from: smokeasaurus on August 12, 2016, 10:07:06 PMAnother great installment We like our ribs fall off the bone..................but I do not soak my wood in water anymore There is still hope for The SmokeNow if we can get your off that horse urine, and convince you that there are other real beers.....
Another great installment We like our ribs fall off the bone..................but I do not soak my wood in water anymore There is still hope for The Smoke
Quote from: BAM1 on August 13, 2016, 06:40:00 AMTim there have always been two kinds of beer. Budweiser and Bud Light Kimmie will agree with you on that She is ready for another round of Beer Pong
Tim there have always been two kinds of beer. Budweiser and Bud Light
Quote from: TMB on August 13, 2016, 09:16:07 AMQuote from: BAM1 on August 13, 2016, 06:40:00 AMTim there have always been two kinds of beer. Budweiser and Bud Light Kimmie will agree with you on that She is ready for another round of Beer Pong For real beer.......http://www.schlenkerla.de/rauchbier/sorten/sortene.html
Hey Tommy after we got back from Georgia that spring I built us our own BP table so one of these years you and Kimmy get up to Iowa we'll bust it out
Quote from: BAM1 on August 12, 2016, 10:41:28 AMQuote from: muebe on August 12, 2016, 10:30:34 AMVery cool post.Thanks for sharing how the "operation" works.Now you say you do your ribs in the smoker for how long and what temp? Until there done Tim are you making ribs or doing yoga. I don't know about lifting, bending, cracking in the middle, 30 45%. Funny ...but I think the intent was to seek your advice - not to compete - but to get a better feel for how to do "completion style ribs" at home. SO - I will answer that for you :muebe - You can cook ribs @20-275F depending on how you want to do them - and time allowed. Most comp. guys are now cooking at 275F - some even higher to compress the time in order to make their turn in time. Doneness is a feel. Usually the toothpick probing for tenderness - but not "like butter"..... And when you lift the ribs in the center with a pair of tongs - they will surface crack, and flex at between 30-45 degrees to the grill grate.Over done ribs will bend further - and not have the decide texture and "bite" - that is - the idea is to have the meat done to the point that one bite onto, and with a gentle tug, the meat comes off the bone cleanly. Not too much pull - but not done tot eh point of being "meat mush". "Fall off the bone" ribs are NOT what competition style ribs are.
Quote from: muebe on August 12, 2016, 10:30:34 AMVery cool post.Thanks for sharing how the "operation" works.Now you say you do your ribs in the smoker for how long and what temp? Until there done Tim are you making ribs or doing yoga. I don't know about lifting, bending, cracking in the middle, 30 45%.
Very cool post.Thanks for sharing how the "operation" works.Now you say you do your ribs in the smoker for how long and what temp?