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Finished Slab Pic
Finished slab of ribs pic, no sauce applied yet.
http://tinypic.com/m/anjvrq/3 -- regards, piedmont (michael) the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/ |
Finished Slab Pic
In article >,
piedmont > wrote: > Finished slab of ribs pic, no sauce applied yet. > > http://tinypic.com/m/anjvrq/3 > > -- > regards, > > piedmont (michael) Looks like it'd work for me! :-) -- Peace! Om Web Albums: <http://picasaweb.google.com/OMPOmelet> *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine |
Finished Slab Pic
On Sun, 20 Jun 2010 13:41:50 -0500, piedmont > wrote:
> Finished slab of ribs pic, no sauce applied yet. > > http://tinypic.com/m/anjvrq/3 > Looks yum. Very yum. I also saw the before picture. What's the rub used (if I may ask)? -- //ceed |
Finished Slab Pic
On Jun 20, 11:41*am, piedmont > wrote:
> Finished slab of ribs pic, no sauce applied yet. > > http://tinypic.com/m/anjvrq/3 How was the tenderness? I usually get some more bone presentation.... let me look for a pic... Yummy, eh? |
Finished Slab Pic
ceed > wrote in news:op.vemof22l325jvr@cdlappy:
> On Sun, 20 Jun 2010 13:41:50 -0500, piedmont > wrote: > >> Finished slab of ribs pic, no sauce applied yet. >> >> http://tinypic.com/m/anjvrq/3 >> > Looks yum. Very yum. I also saw the before picture. What's the rub used > (if I may ask)? > Sure, no problem, here it is, 2 tbs. paprika 2 tbs. salt 2 tbs. garlic powder 2 tbs. onion powder 1 tbs. ground red pepper, cayenne 1 tbs. black pepper The paprika is used simply for a base to help disperse the main ingrediants evenly, but adds a reddish hue. -- regards, piedmont (michael) the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/ |
Finished Slab Pic
Omelet > wrote in news:ompomelet-C6A4D7.15132120062010
@news-wc.giganews.com: > In article >, > piedmont > wrote: > >> Finished slab of ribs pic, no sauce applied yet. >> >> http://tinypic.com/m/anjvrq/3 >> >> -- >> regards, >> >> piedmont (michael) > > Looks like it'd work for me! :-) Hey! I was ready to eat it right after seasoning it! (before cooking) :) -- regards, piedmont (michael) the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/ |
Finished Slab Pic
On Jun 21, 7:24*am, piedmont > wrote:
> Yeah I know everyone talks about bone protruding but mine is almost too > tender to slice as it wants to fall apart. Have to let it cool ten minutes > before cutting up! I've waited 10 minutes, and I still think this sounds pretty kinky. -sw |
Finished Slab Pic
"piedmont" > wrote in message .. . > Finished slab of ribs pic, no sauce applied yet. > > http://tinypic.com/m/anjvrq/3 > > -- > regards, > > piedmont (michael) > > the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/ > > It looks beautiful! How long and at what temp? Over water or dry? Rib rack or flat on grill? Thanks, Kent |
Finished Slab Pic
Kent wrote:
> "piedmont" > wrote in message > .. . >> Finished slab of ribs pic, no sauce applied yet. >> >> http://tinypic.com/m/anjvrq/3 >> >> -- >> regards, >> >> piedmont (michael) >> >> the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/ > It looks beautiful! How long and at what temp? Over water or dry? Rib > rack or flat on grill? At night or day? Using a chimney or other starter? Matches or lighter? Drinking beer or soda? What beer or soda? Drinking with men or women or solo? On a deck or on a patio? Do you have a pool? Do you play pool? -- "For it's 'guns this' and 'guns that', and 'chuck 'em out, the brutes', But they're the 'Savior of our loved ones' when the thugs begin to loot." - Rudyard Kipling |
Finished Slab Pic
"Kent" > wrote in
: > > "piedmont" > wrote in message > .. . >> Finished slab of ribs pic, no sauce applied yet. >> >> http://tinypic.com/m/anjvrq/3 >> >> -- >> regards, >> >> piedmont (michael) >> >> the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/ >> >> > It looks beautiful! How long and at what temp? Over water or dry? Rib > rack or flat on grill? > Thanks, > Kent > > > > You can see my unique cooker set up on my website below, a modified small weber kettle turned psuedo WSM., Flat on grill, turned once, no mop, no sprits, empty 'Piedmont Double Water Pan', because it was over 90 degrees outside I was only three rows of kingsford, closed bottom vents 75 percent, top vents closed 50%, have no idea what temperature, cooked 3 hours. -- regards, piedmont (michael) the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/ |
Finished Slab Pic
"Dave Bugg" > wrote:
> Kent wrote: > > "piedmont" > wrote in message > >> Finished slab of ribs pic, no sauce applied yet. > >> > >> http://tinypic.com/m/anjvrq/3 > >> the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/ > > > It looks beautiful! How long and at what temp? Over water or dry? Rib > > rack or flat on grill? > > At night or day? Using a chimney or other starter? Matches or lighter? > Drinking beer or soda? What beer or soda? Drinking with men or women or > solo? On a deck or on a patio? Do you have a pool? Do you play pool? ROTFLMFAO -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
Finished Slab Pic
"piedmont" > wrote in message .. . > "Kent" > wrote in > : > >> >> "piedmont" > wrote in message >> .. . >>> Finished slab of ribs pic, no sauce applied yet. >>> >>> http://tinypic.com/m/anjvrq/3 >>> >>> -- >>> regards, >>> >>> piedmont (michael) >>> >>> the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/ >>> >>> >> It looks beautiful! How long and at what temp? Over water or dry? Rib >> rack or flat on grill? >> Thanks, >> Kent >> >> >> >> > > You can see my unique cooker set up on my website below, a modified > small weber kettle turned psuedo WSM., Flat on grill, turned once, no > mop, no sprits, empty 'Piedmont Double Water Pan', because it was over > 90 degrees outside I was only three rows of kingsford, closed bottom > vents 75 percent, top vents closed 50%, have no idea what temperature, > cooked 3 hours. > > -- > regards, > > piedmont (michael) > > the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/ > > Thanks very much Michael! Kent |
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