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Dark Horse Brewing 9th annual Spring Smoke-off

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    Dark Horse Brewing 9th annual Spring Smoke-off

    All set up and helping Meathead spread the word. Click image for larger version

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    Attached Files

    #2
    Ribs are hanging. Click image for larger version

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      #3
      The town I grew up in. Good luck.

      Comment


        #4
        Looks like a splendid time is guaranteed for all!

        Comment


          #5
          Way to represent !!!

          Comment


            #6
            Click image for larger version

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ID:	487636 Thanks all, we ended RGC out of 40 teams

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              #7
              Looks like a lot of fun.

              Comment


                #8
                What's better hanging ribs or laying them on the grill for competition?

                Comment


                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  I don't comptete, but I'd haveta venture a guess that that'd all depend on which cooker, an fuel, fire method yer usin;

                  I cain't remember what yer rollin with, nowadays; gimme a jog, an I'll help ya out, best as I know how...

                • Powersmoke_80
                  Powersmoke_80 commented
                  Editing a comment
                  Well to tell you the truth I am a fan of hanging since they kinda self baste. We competed at Dark Horse again this year and hung them in a drum and we took first in ribs and RGC again out of 35 teams.
                  Last edited by Powersmoke_80; August 3, 2019, 08:52 PM.

                #9
                Congrats.

                Comment


                  #10
                  Dark Horse 2019 with team mate & former pit club member Juddlight,
                  1st in Ribs, and RGC out of 35 teams.
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                  Last edited by Powersmoke_80; August 3, 2019, 08:57 PM.

                  Comment


                    #11
                    Great Job, yall!
                    Might wanna tell Juddlight it's bout time to git signed up, again...

                    Comment


                    • Powersmoke_80
                      Powersmoke_80 commented
                      Editing a comment
                      Thanks, yeah I myself am not on here much either but gotta keep it going.I don't work with him anymore so only talk to him occasionally and I know he has been putting more effort in home brewing lately.

                    #12
                    Mr. Bones, I use a drum smoker with charcoal and pecan wood chunks

                    Comment


                      #13
                      what did you use for a rub?

                      Comment


                      • Powersmoke_80
                        Powersmoke_80 commented
                        Editing a comment
                        My goto rib rub is 2 parts Meathead's Memphis Dust, 2 parts Oakridge bbq Dominator sweet rib rub and 1 part Oakridge competition beef and pork rub.

                      #14
                      Congrats!

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                        #15
                        Kudos to all!

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