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PostPosted: September 3 19, 7:59 am 
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I made some Kenricks brats (Mardi Gras, Cheddar/Jalepeno and Schlafly), Colonel Stan's chicken wings, burgers and hotdogs over the weekend.

Kenricks brats are good but Schnucks are my favorite.


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PostPosted: September 3 19, 8:19 am 
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Fat_Bulldog wrote:
I made some Kenricks brats (Mardi Gras, Cheddar/Jalepeno and Schlafly), Colonel Stan's chicken wings, burgers and hotdogs over the weekend.

Kenricks brats are good but Schnucks are my favorite.
that covers all the major food groups


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PostPosted: September 3 19, 10:14 am 
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I think I finally have my rib smoke down pat. I'm certain that there are better methods and I know there are better rubs, but this is my last minute at Wal-Mart "lets have ribs tonight" foolproof approach:

This is the rub I use, which I can get at our local Wal-Mart:
Image
There are rubs out there that I like better, but this is always in stock and comes in a huge container so I always have it around. For convenience's sake, this rub is winning.

I have been using Smithfield STL style ribs. I cut the ribs in half to fit on the smoker, and then spray with olive oil spray before applying rub. Smoker at 230-240. I've settled on the 3-2-1 method. I cut the wrapped time down if I want more tug and less fall-off-the-bone, but everyone seems to like them extra tender, so I've been leaning that direction. After all, it is about crowd pleasing, not about some kind of competition mystique.

Three smokes in a row and each time they have been gobbled up.


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PostPosted: September 3 19, 11:46 am 
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likes to grate his own cheese
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Fat Strat wrote:
I think I finally have my rib smoke down pat. I'm certain that there are better methods and I know there are better rubs, but this is my last minute at Wal-Mart "lets have ribs tonight" foolproof approach:

This is the rub I use, which I can get at our local Wal-Mart:
Image
There are rubs out there that I like better, but this is always in stock and comes in a huge container so I always have it around. For convenience's sake, this rub is winning.

I have been using Smithfield STL style ribs. I cut the ribs in half to fit on the smoker, and then spray with olive oil spray before applying rub. Smoker at 230-240. I've settled on the 3-2-1 method. I cut the wrapped time down if I want more tug and less fall-off-the-bone, but everyone seems to like them extra tender, so I've been leaning that direction. After all, it is about crowd pleasing, not about some kind of competition mystique.

Three smokes in a row and each time they have been gobbled up.


Nice. I do a very similar method. I prefer just a seasoned salt and pepper rub on mine. I spray them with beer and then apply salt and pepper. I usually wrap a bit longer as I prefer them more on the tender side. Who gives a [expletive] what competition says.

(Freed has some really good tips on cooking ribs too)


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PostPosted: September 3 19, 2:53 pm 
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My rub of choice is pretty fancy. It's 1 part this:

Spoiler: show
Image


and 2 parts this:

Spoiler: show
Image


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PostPosted: September 6 19, 7:18 am 
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Smoking baby back ribs tomorrow. Smoking with hickory at 225 to 250.

- Spray with beer and then applying salt and pepper
- 2 hours on spritz with beer every hour
- Wrap meat side down in foil with beer at the 2 hour mark
- Pull out of wrap at the 3.5 hour mark, start basting with sauce
- Finish for about another 1 to 1.5 hours

I will pull the ribs off the smoker at around the 5 to 5.5 hour mark. I like them very tender.

I will put smoked sausage on at the end too.


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