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Old 11-28-2006, 01:32 PM   #1
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Wicked ribs

We have beautifully weather here today….and Buford has been busy….I feed him some of Uncle Al’s Wicked Good Rubbed Ribs…and I also have on a few fatties some chicken and some hotdogs for lunch…



Almost done

I like the color I’m getting with Unlce Al’s rub and the little piece I snatched was wickedly good…
No finished pics of the dogs and chicken..they didn't stick around long enough...
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Old 11-28-2006, 01:43 PM   #2
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You know what kind of sauce would really go good on those?
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Old 11-28-2006, 01:45 PM   #3
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Quote:
Originally Posted by Bruce B
You know what kind of sauce would really go good on those?
Uncle Als Wicked Good?
The dino sauce is going out again this week
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Swine so fine it's Criminal

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Old 11-28-2006, 01:51 PM   #4
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Dang Dave, dem is sum PURTY ribs you gots dare. Hows bouts stickin one of dem in a curdboard box ans send em to Gordonsvburg?
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Old 11-28-2006, 02:29 PM   #5
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Quote:
Originally Posted by brian j
witt - i count 10 hot dogs in there. who else were you feeding?
My boys...and...........and open package is an empty package...
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Old 11-28-2006, 03:01 PM   #6
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The ribs sure do look good. Are they finished yet?
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Old 11-28-2006, 05:02 PM   #7
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Looks great Dog!
The "Wicked" rubs and sauce are awesome
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Old 11-28-2006, 05:34 PM   #8
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Yup, they’ll certainly do. Often I do not use any sauce on my ribs.
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Old 11-28-2006, 06:03 PM   #9
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Quote:
Originally Posted by Puff
Looks great Dog!
The "Wicked" rubs and sauce are awesome
I really appreciate the compliments.I am slowly working out labels, containers, and co-packers etc. Hopefully I will be able to offer these "Wicked Good" products to everyone interested real soon.

My guess is about two to three weeks. Maybe, I think. We'll see.

Then I can do some shameless hawking like Larry

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Old 11-28-2006, 06:21 PM   #10
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Re: Wicked ribs

Meat side down when you cooking the ribs young man..meat side down. With the bones on top it forms a perfect concave moisture collector which will slowly dribble down to keep the meat basted and moist. Same eggxact laws of physics which says to cook barnyard avians breastes side down.

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[quote="wittdog"]We have beautifully weather here today….and Buford has been busy….I feed him some of Uncle Al’s Wicked Good Rubbed Ribs…and I also have on a few fatties some chicken and some hotdogs for lunch…
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Old 11-28-2006, 06:28 PM   #11
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Looking good wiitdog. Nice looking ribs.
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Old 11-28-2006, 07:16 PM   #12
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Quote:
Originally Posted by Uncle Al
Quote:
Originally Posted by Puff
Looks great Dog!
The "Wicked" rubs and sauce are awesome
I really appreciate the compliments.I am slowly working out labels, containers, and co-packers etc. Hopefully I will be able to offer these "Wicked Good" products to everyone interested real soon.

My guess is about two to three weeks. Maybe, I think. We'll see.

Then I can do some shameless hawking like Larry

Al
Can't wait Al
Looks like "someone" else might start "hawking" their wares here pretty soon
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Old 11-29-2006, 03:46 AM   #13
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Looks ribingly good!
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Old 11-29-2006, 06:30 AM   #14
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Re: Wicked ribs

Quote:
Originally Posted by bigwheel
Meat side down when you cooking the ribs young man..meat side down. With the bones on top it forms a perfect concave moisture collector which will slowly dribble down to keep the meat basted and moist. Same eggxact laws of physics which says to cook barnyard avians breastes side down.

bigwheel


Quote:
Originally Posted by wittdog
We have beautifully weather here today….and Buford has been busy….I feed him some of Uncle Al’s Wicked Good Rubbed Ribs…and I also have on a few fatties some chicken and some hotdogs for lunch…
I do ribs meat side down for the first few hours for this very reason. The thin layer of fat renders down adding flavor.
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Old 11-29-2006, 08:10 AM   #15
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BW and oct97...I'll have to give it a shot meat side down some time....don't know how well it will do with my pit...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 11-29-2006, 12:57 PM   #16
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I am with Brian on this one being like the brisket thing, I will add this
there is no way that fat melts on any piece of meat and penetrates into the meat. It only renders and comes out. The longer you cook it the drier it gets. You could boil a hunk of meat in oil and it won't penetrate, its called deep fat frying.

I have cooked lots of ribs and don't recall a layer of fat on the bones. Can someone draw me a picture of the fat that collects in the curve of the bones and then somehow dribbles somewhere and adds flavor to the ribs.

I don't want to start a "fat up or down war" here, I just want an explanation.

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Old 11-29-2006, 01:11 PM   #17
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Past few years I been doing mne meat side down the whole time and havent found any drawbacks with it. Now to glaze you can flip em back over of course.

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Old 11-29-2006, 01:15 PM   #18
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What are you cooking on BW? My offset it's hotter above the grate than right below it
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 11-29-2006, 02:00 PM   #19
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Quote:
Originally Posted by Uncle Al
I am with Brian on this one being like the brisket thing, I will add this
there is no way that fat melts on any piece of meat and penetrates into the meat. It only renders and comes out. The longer you cook it the drier it gets. You could boil a hunk of meat in oil and it won't penetrate, its called deep fat frying.

I have cooked lots of ribs and don't recall a layer of fat on the bones. Can someone draw me a picture of the fat that collects in the curve of the bones and then somehow dribbles somewhere and adds flavor to the ribs.

I don't want to start a "fat up or down war" here, I just want an explanation.

Al
Here's my view, right or wrong, it's just the way I see it and believe how it happens.

A piece of meat is not a solid compound. It is strands of muscles that are connected by tissue and fat. When meat of any kind is cooked, especially at low temperatures, the internal and external fat melt in between the strands of muscles. Thus, "penetrating" in between the strands of muscle as the internal fat renders and the connective tissue breaks down. I believe cooking a brisket fat side up does indeed baste the outside of the roast as well as internally.

In BigWheels defense, there is a nominal amount of fat on the underside of the ribs. The "liquid" he's referring to is probably both rendered fat as well as condensation in his cooker. Both of which I agree would be beneficial to the ribs.

Just my .02.
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Old 11-29-2006, 02:54 PM   #20
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How did you hack into Larry's computer, Alton?
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