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Pitmaster Club Exclusive First Look - Blasphemy Ribs Video

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    #16
    Excellent Job, Brother!
    Many thanks fer sharin alla yer hard work.

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      #17
      πŸ‘πŸ‘πŸ‘. 😎

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        #18
        Great video, I've had a craving for Memphis dry ribs but my wife wants Asian style ribs this week, I now have the solution. I'll use spare ribs and trim them so I have the rib tips and the boneless strip for the asian style also.

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          #19
          Great video. This has been my go-to way of making ribs for the past 6 months.

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            #20
            I'm going to have to try this. I see that you put the Weber grill pan on a cookie sheet to catch drippings. Is there any reason not to line the cookie sheet with foil?

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            • mgaretz
              mgaretz commented
              Editing a comment
              The cookie sheet is only for transporting to and from the grill so you don’t drip on the way. You don’t cook with it, and the one I use is non-stick so it cleans up easily.
              Last edited by mgaretz; July 9, 2020, 03:13 PM.

            • Jintsfan
              Jintsfan commented
              Editing a comment
              Got it. Missed that somehow.

            #21
            Great job

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              #22
              Excellent! I need to try this!

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                #23
                Thanks for teaching us some more skills. Always wondered about cutting before smoking. Assume you put back on the grill after saucing for 30 minutes? Wasn't clear to me.

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                • mgaretz
                  mgaretz commented
                  Editing a comment
                  Yes, they go back on for 30 minutes.

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