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Old 09-02-2013, 04:53 PM   #1
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Hello from Buffalo, NY!

Hi everyone!

I'm new to this forum and BBQ in general. I currently have a BBQ Pro 4-burner gas grill, along with my trusty (and neglected up until recently) BBQ Pro 22.5 kettle grill. My meat of choice so far has been ribs - spareribs mostly. I started out on charcoal, mainly from watching my dad cook as a kid. However, as time rolled by I got busy and time didn't permit me to properly grill on charcoal, so I got a gasser (el cheapo 2-burner to start), and my kettle was put to the side. Got a 4-burner gas grill this Memorial Day to replace the 2-burner which fell apart, and successfully did 4 racks of spareribs for a group party this summer. That challenge for me aside, I wanted to try my hand at BBQ with charcoal. My first few dry runs were a challenge, then I tried a single rack with 2 baskets of charcoal, meat in the middle. I found I was running WAY too hot. Did another rack later that day with only one basket...just right!

Looking forward to learning more here!
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Old 09-02-2013, 05:26 PM   #2
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Welcome to The Forum Victor, sound like you have the bug. Loads of folks to learn form here, good to have you along.
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Old 09-02-2013, 05:51 PM   #3
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Welcome to The Forum Victor, sound like you have the bug. Loads of folks to learn form here, good to have you along.

Thank you for the warm welcome, and yes, I DO have the bug!
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Old 09-02-2013, 07:13 PM   #4
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Welcome to the jungle!
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Old 09-02-2013, 07:57 PM   #5
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Welcome sir!
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Old 09-03-2013, 04:04 PM   #6
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How Ya all R..........
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Old 09-03-2013, 07:25 PM   #7
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Welcome to the forum! Lots of knowledgeable and friendly folks here, ask lots of questions and post lots of pics and you will have a great time here. I also use both gas and charcoal depending on what I am cooking and how much time/energy I have.
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Old 09-03-2013, 07:41 PM   #8
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My first successful racks of St. Louis style spareribs...before cooking.
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Old 09-03-2013, 07:44 PM   #9
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Let's try this again...
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Old 09-03-2013, 08:41 PM   #10
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St. Louis style is my favorite. What is the rub?
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Old 09-03-2013, 10:53 PM   #11
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St. Louis style is my favorite. What is the rub?
It's a recipe I got from a Weber cookbook: chili powder, paprika, mustard powder, kosher salt (I used table salt...too salty), garlic powder and black pepper. I may have missed something.
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Old 09-04-2013, 12:53 AM   #12
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onion and sugar. I buy the st louis ribs, but I carve them down, and use the extra rib meat for other stuff. I can't cookem like that, they're too thick.
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Old 09-04-2013, 09:07 AM   #13
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onion and sugar. I buy the st louis ribs, but I carve them down, and use the extra rib meat for other stuff. I can't cookem like that, they're too thick.
That's what those were in my picture - 4 whole racks I butchered down to size and cooked the extra meat for sandwiches and the like.
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Old 09-05-2013, 02:39 AM   #14
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Is that 4 racks? I thought it was 2 with the outer layer of rib meat on. I was looking at it with my phone. Nicely trimmed ribs, those will cook up good.
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Old 09-05-2013, 04:20 AM   #15
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Is that 4 racks? I thought it was 2 with the outer layer of rib meat on. I was looking at it with my phone. Nicely trimmed ribs, those will cook up good.

Yes, they WERE 4 racks - the first I cooked for anyone other than family. As far as them cooking up good, they disappeared in less than 15 minutes!
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Old 09-05-2013, 08:34 AM   #16
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Nice!
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Old 09-05-2013, 02:07 PM   #17
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Nice looking ribs and welcome over here. The rub recipe looks good. This is one of my favorites for a home made pork rub.

  • Southern Succor Rub
  • 1/4 cup ground black pepper
  • 1/4 cup paprika
  • 1/4 cup turbinado sugar
  • 2 tablespoons salt
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne Makes enough rub for a 6 to 8 pound Boston butt.
    From: Smoke and Spice
    Posted By: Tonkcats@cs.com, Via: Rec.Food.Recipes
    Post Date: Saturday, April 01, 2000
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