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Thread: First Ribs this Year

  1. 05-10-2019, 07:53 PM #21
    Shiloh
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    Quote Originally Posted by reloader28 View Post
    "First ribs of the year"

    I have heard that there are people that dont smoke or grill in winter. Never understood that as I love BBQ all year not just summer.
    A few years ago my record was -10* when smoking a Christmas turkey. I beat that a couple months ago with a -17* windchill pork loin.
    I'll admit it, I like BBQ
    My light gage steel Chargriller is a MAJOR struggle to hold the heat in winter.
    This is where heavy gage steel smokers shine. 1/4" and heavier.

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  2. 05-10-2019, 10:47 PM #22
    RED BEAR
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    Now them look mighty tasty. You do delivery?
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  3. 05-12-2019, 04:46 PM #23
    MaryB
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    First ribs of the year on and cooking, Trimmed to St. Louis cut seasoned heavy with Smokin' Guns mild rub, seasoned up the trim the same. Will pull the meat off the trim and use it for sandwiches.

    Chicken got a light dusting of the same rub then an injection of 50/50 Franks hot sauce and melted butter that I mixed Ranch Dressing mix into. Sort of a Ranch Buffalo Chicken recipe and an experiment.

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  4. 05-12-2019, 06:04 PM #24
    MaryB
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    3 hours with 100% hickory in the Traeger hopper. Now resting in oven.

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  5. 05-13-2019, 01:29 PM #25
    Reverend Al
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    Let us know how the chicken experiment worked out ... curious minds want to know!
    I may have passed my "Best Before" date, but I haven't reached my "Expiry" date!
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  6. 05-13-2019, 04:28 PM #26
    MaryB
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    Chicken came out great, hint of heat, hint of ranch, super moist... skin of course was rubbery, I was cooking at smoking temps the entire time. Makes great cold sandwich meat! Had one before bed as a snack... I might up the amount of ranch dressing mix next time to carry more of that flavor. Hot sauce level was perfect at 50/50 butter/Franks
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