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Rookie from Utah County
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Muse Offline
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Post: #1
Rookie from Utah County
My name is Mic and I'm new to this site, but not really new to BBQ. I started out watching competitions in KC, MO and I tried to learn what I could, but I didn't learn much because I didn't even know what to ask. Hopefully I can learn more here, especially since I have failed a few more times and I know what I need help with. Wink
I'm cooking on a small Brinkmann offset smoker. Here are a couple pics of my latest attempt. (The chicken skin was horrible on this go around, but that's what I get for ignoring it.)
05-11-2014 05:00 AM
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Txtobler Offline
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RE: Rookie from Utah County
I'm a rookie too. How long and how hot did you do ribs?
05-11-2014 08:21 AM
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Dutchovendude Offline
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Post: #3
RE: Rookie from Utah County
They look great to me! Whats wrong with them?

TUMBLEWEED BBQ
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Email me at: mike@utahbbq.org
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05-11-2014 11:07 AM
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Muse Offline
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Re: Rookie from Utah County
@Txtobler - The ribs were on for 5hrs at 225°. They were wrapped w/ foil about half of that time. (That is my favorite temp to cook most things.)
@Dutchovendude - Thanks man... The skin was rubbery. I usually get the skin crispy or close to it, but I skipped the peanut oil on the skin every hour.
05-11-2014 01:51 PM
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Dutchovendude Offline
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RE: Rookie from Utah County
I see, looks good though. Good job!

TUMBLEWEED BBQ
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Utah BBQ Organization Certified Judge
Email me at: mike@utahbbq.org
WWW.Tumbleweed BBQ.com
05-11-2014 03:49 PM
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fidel_astorga Offline
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Post: #6
RE: Rookie from Utah County
Welcome to the site Mic. Ask away!!!

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05-12-2014 07:59 AM
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Larry Jacobs Offline
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Post: #7
RE: Rookie from Utah County
Mic, you might want to check out the BBQ Pitstop in Lehi on the first Saturday in June. They are holding a backyard BBQ contest for people just like you. My son and his family will be competing for the first time.

"Never Trust A Skinny Cook"
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05-12-2014 07:11 PM
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Muse Offline
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RE: Rookie from Utah County
@fidel_astorga - Thanks for the welcome. I struggle with the larger more fatty meats. I will be asking questions about that. (Like: How do you trim the meat to get the majority of the fat out, without ruining the flavor the fat provides? Nobody likes to see the fat, but everybody loves to have their meat cooked in it.)
@Larry Jacobs - I will be stopping by BBQ Pit Stop this week. I will ask about the contest. (Not sure I'm ready for that just yet, but I will discuss it while I'm there.)
05-14-2014 01:05 AM
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Curtis Nations Offline
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Rookie from Utah County
At home I trim very little of the fat off my brisket and pork butt. It's very easy to remove while you cut it to serve.
(This post was last modified: 05-14-2014 08:00 AM by Curtis Nations.)
05-14-2014 08:00 AM
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Muse Offline
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RE: Rookie from Utah County
@Curtis Nations - Thanks for the response. I will have to throw something in the smoker this week and give it another go.
05-14-2014 09:21 AM
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