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Thread: GearHead Kitchen Forum
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06-07-2009, 08:52 AM #401
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06-07-2009, 08:52 AM #402
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06-07-2009, 08:54 AM #403
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06-07-2009, 08:57 AM #404
I would work up to ribs. Do country ribs first or something along those lines to get a feel for smoking on the grill. You can control the temp with the vents. It's not rocket science and if you're not exactly 250 it won't hurt anything. Just remember with smoking the key is low and slow. You'd rather be at 200 than 300. The lower and slower the more tender and flavorful the food is. Another way is to cheat. Aluminum foil can be your friend. Most die hards call that cheating but if you want fall off the bone ribs everytime start them off smoking naked on the grill and finish them the last hour or two wrapped in foil. Technically a rib that falls off the bone is overcooked...you want to have to twist the bone out but it should come out without much effort.
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06-07-2009, 08:59 AM #405
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06-07-2009, 09:02 AM #406
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06-07-2009, 09:05 AM #407
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06-07-2009, 09:05 AM #408
where they're cut from
http://en.wikipedia.org/wiki/Pork_ribs
I'm a big fan of country ribs.....can't mess those things up if you tried. Baby backs cooked right are incredible but it takes some practice to get those right. Be prepared to eat a few slabs of baby backs not quite how you like them until you get good at it. Like I say, wrapping them in foil the last hour or two will make them moist and fall off the bone.
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06-07-2009, 09:05 AM #409
country ribs can be boneless and more tender with more meat compared to regular ribs
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06-07-2009, 09:06 AM #410
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06-07-2009, 09:07 AM #411
Hey, Orion, do you ever mix the lump and briquettes? Any benefit to doing so?
I've never used the lump before either. But, eager to try it out. I was going to use up the briquettes I have first before I opened up the lump.
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06-07-2009, 09:08 AM #412
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06-07-2009, 09:09 AM #413
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06-07-2009, 09:10 AM #414
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06-07-2009, 09:11 AM #415
yeah, I've mixed them when I'd be running out of one and have the other. The other times I've done that would be if I smoked overnight and then switched to lump when I woke up. Can't say as I really see any reason to mix or a reason to not mix. Just use up all of your briquettes and then give the lump a try but like I say......tend it close the first time or you'll burn food.
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06-07-2009, 09:11 AM #416
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06-07-2009, 09:13 AM #417
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06-07-2009, 09:13 AM #418
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06-07-2009, 09:15 AM #419
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06-07-2009, 09:16 AM #420
my brother gave up after 1/2 of a bag....he was burning everything he put on the grill. I guess his first time he tried burgers and had flames rolling out of the grill because he loaded the grill up with charcoal and had some grease flare ups that were getting out of control. I would've loved to have been there for that. I keep my lump in a pile when doing burgers and start them off around the outside off the direct heat until some of the fat cooks off then I move them over the heat.
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