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Hello from Seattle...

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    Hello from Seattle...

    I like to make the most of our precious sunny months, so I grill a lot in the summer. I do some smoking as well (insert legal weed joke here). I go old-school with charcoal and a Weber, but a neighbor hosts a rib-off every year and I've done well but have yet to make the top, so I need to practice more, up my game, and maybe my gear, though my sense of pride prevents me from going electronic pellet feed. I prefer to make a day of it.

    The maple glazed ribs from yesterday
    Click image for larger version

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    Last edited by Green Caribou; September 3, 2018, 06:13 PM.

    #2
    Welcome to The Pit! Happy to have you here. Those ribs look might y good to me, I'd be happy to be served them. I'm with you, my cookers being run by electronics isn't my cup of tea, I like to make it happen myself. There's no electric cords run to my smokers.

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    Hope to hear & see more from you!

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    • Green Caribou
      Green Caribou commented
      Editing a comment
      Thanks! I've been lurking for a while.

    #3
    Welcome to The Pit.

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      #4
      Welcome from Indiana

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        #5
        Welcome, beautiful area where your at

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          #6
          Keep the pics a comin! Good lookin cook! Welcome, eat good and have fun!

          Comment


            #7
            Welcome to the Pit! I was up you way late April.

            Comment


              #8
              Huntington Beach welcomes you and some of those ribs!

              Comment


                #9
                Welcome from Maryland

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                  #10
                  Welcome from Winnipeg. Some fine looking ribs, and pics on your first post. Well done.

                  Comment


                    #11
                    Yeah man nice cook! Welcome!!

                    Comment


                      #12
                      I’ll put your Weber kettle ribs against anyone’s !!! Nice work and welcome!!!!

                      Comment


                        #13
                        Welcome from Colorado ...

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                          #14
                          Welcome from southeast Michigan! What set the other ribs apart from yours? Those look great!

                          Comment


                          • Green Caribou
                            Green Caribou commented
                            Editing a comment
                            Probably texture. They probably needed more time, but they took longer than I thought, probably due to overcrowding. 4 racks in a Weber was challenging. I'd never tried that volume before.

                          • Keiferr
                            Keiferr commented
                            Editing a comment
                            Green Caribou, try wrapping them. Various ways and opinions. My best have been babybacks at 225 for 2 hours, wrapped with a little apple juice in the foil for an hour, then unwrapped and sauced for an hour. Experiment to see what you like best.

                          #15
                          Welcome from NYC! Great to have you! Do you have a rib rack? I found that it helps greatly with the overcrowding.

                          Comment


                          • Green Caribou
                            Green Caribou commented
                            Editing a comment
                            I got the Weber one (based on the recommendations in the accesories section here). The racks are long enough they flopped onto each other, so I was concerned about air flow. Instead I used a hover grill (also for the first time) which worked OK, but made some things more difficult - like accessing the hinged part of the grill to add charcoal or put a water tray over them.

                          • Bumby
                            Bumby commented
                            Editing a comment
                            Got it. I love the Weber ones and started using two of them on the long racks so that they can't flop on each other.

                          • Green Caribou
                            Green Caribou commented
                            Editing a comment
                            Also, the racks wouldn't work so well with the Texas Crutch, which is an integral part of the Maple Glazed recipe.

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