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Rib Are On - Pictures Later
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stewartr002 Offline
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Post: #1
Rib Are On - Pictures Later
After the comp yesterday, I had to cook something so prep'ed a couple racks of spares and put on the Lang this morning. First cook on the Lang this season. They'll be done around 1600. Good to be cookin' on the reverse flow again, it has been too long. Pictures to follow, Chris...Big Grin
Randy

Randy Stewart
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04-07-2013 10:56 AM
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SoEzzy Offline
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RE: Rib Are On - Pictures Later
No pictures...










Hasn't finished happening yet! Wink

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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04-07-2013 11:20 AM
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stewartr002 Offline
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RE: Rib Are On - Pictures Later
Okay, finally got back to upload the pic's from today's cook. I used less rub and liked them better that way. The pics of the bend test was about an hour before I actually took them off. Ribs turned out pretty well. Enjoy.
Randy


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Randy Stewart
"Utah BBQ Org., Florida BBQ Asoc., & KCBS Certified Judge"
Green Mountain Grill Jim Bowie Pellet Smoker
Smoke On!
04-07-2013 09:33 PM
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grooovy212 Offline
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RE: Rib Are On - Pictures Later
(04-07-2013 09:33 PM)stewartr002 Wrote:  Okay, finally got back to upload the pic's from today's cook. I used less rub and liked them better that way. The pics of the bend test was about an hour before I actually took them off. Ribs turned out pretty well. Enjoy.
Randy

Those look yummy
04-07-2013 10:52 PM
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Curtis Nations Online
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Post: #5
Rib Are On - Pictures Later
Looks real good.
04-08-2013 06:20 AM
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SoEzzy Offline
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Post: #6
RE: Rib Are On - Pictures Later
How did you score them Randy?

Was it 9's across the board?

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
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04-08-2013 02:52 PM
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stewartr002 Offline
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RE: Rib Are On - Pictures Later
Actually, they were quite good and cooked like competition ribs rather than fall of the bone like Pam likes. I put a little to much sauce on them however so call them an 8 for taste and a 9 for tenderness (no score for appearance ;-). Sure like that Hickory flavor and the Lang performed very well. I plan on doing a brisket next as soon as I get permission to cook again..Big Grin
Randy

Randy Stewart
"Utah BBQ Org., Florida BBQ Asoc., & KCBS Certified Judge"
Green Mountain Grill Jim Bowie Pellet Smoker
Smoke On!
04-08-2013 04:08 PM
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bbqpitstop Offline
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Post: #8
RE: Rib Are On - Pictures Later
They look great!
04-09-2013 02:29 PM
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stewartr002 Offline
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RE: Rib Are On - Pictures Later
Thanks to everyone for the nice commments.
Randy

Randy Stewart
"Utah BBQ Org., Florida BBQ Asoc., & KCBS Certified Judge"
Green Mountain Grill Jim Bowie Pellet Smoker
Smoke On!
04-09-2013 03:13 PM
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Razcals Ribs Offline
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Post: #10
RE: Rib Are On - Pictures Later
I wish mine looked that great

if it moves salute it,if it don't paint it, if it is dead BBQ itCool
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04-09-2013 07:35 PM
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