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Old 12-16-2008, 06:29 PM   #11
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Looks you you off to a good start or a corrected start Can't wait to see the finished pics.
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Old 12-16-2008, 06:35 PM   #12
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I think I'm going to be skeptable for a few more years on the meat side down thing. Don't know why. Just cause I guess. Especially with this backwards cooking Chubby. Now on the Primo or the Stumps, possibly.
I cook for color and then wrap for tender. And I don't think grill marks look good on ribs. Course I ain't judging them, they are.

Now if someone was to offer a real good explaination of why it is better other than "An old man from tim buk two" said to. I'd be willing to listen.

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Old 12-17-2008, 07:04 AM   #13
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A local chef's helper loaded up the Southern Pride meatside down early one morning some time ago. By the time he discovered it they were well into the cook, he noticed the moisture in the curved backside and decided to leave them be. He has never gone back to the meat side up. I'm guessing that moisture is rendering it's way down through the ribs, like a pork butt renders the fat.
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Old 12-17-2008, 07:08 AM   #14
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Curve side up here too, Looks good BCH
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Old 12-17-2008, 07:44 AM   #15
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Great finish.
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Old 12-17-2008, 09:30 AM   #16
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What to do with the juice that collects in the valley ?
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Old 12-17-2008, 12:42 PM   #17
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You did a great job Chet. I was just kidding with ya last night on the radio show. Hope you can make it to Breaux Bridge in May
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Old 12-17-2008, 02:47 PM   #18
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Thanks to all the input. JB I thinks I will do just that. I saw on that Ribs Paradise show on the travel channel that most of the rib joints were cookin them that way but didn't think twice about it. I do know that wrap them in foil and putting the in a cooler help a bit too. Again thanks all....even you Big Wheel !!
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Old 12-17-2008, 02:51 PM   #19
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Quote:
Originally Posted by surfinsapo
You did a great job Chet. I was just kidding with ya last night on the radio show. Hope you can make it to Breaux Bridge in May
I know you were Sapo, don't worry I ain't the kind to get my feather ruffled about petty stuff. I think I will be able to go in May!!
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Old 12-17-2008, 04:21 PM   #20
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Quote:
Originally Posted by Cliff H.
What to do with the juice that collects in the valley ?
Good question. add it to almost anything, I guess.

The ribs looked great.
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