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Sunday Spares

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  • Steve74
    replied
    Yes, those ribs look excellent.

    Leave a comment:


  • tedsalt
    commented on 's reply
    The journal idea is great! Thanks for the tip! So I've now started keeping notes, and I picked up some rubs that I probably used last time.

  • Dadof3Illinois
    replied
    From the pictures they are an A+

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  • gabismokeshack
    replied
    looks good to me, sometimes we are our own worst critic

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  • Henrik
    replied
    Yup, those ribs look real good 👌👌👌

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  • TripleB
    commented on 's reply
    tedsalt - Yes, we are our own worst critics, but that's the way it should be. We know what is good, average and bad. I keep a journal on all my cooks and it took me about 10 years to really get ribs the way I want them. What rubs, sauces, wood, smokers, etc. Kept playing around. I did ribs yesterday and will do a write up on it. Drive on!!

  • Dewesq55
    replied
    I don't know. By the looks of things you didn't do anything wrong. They look terrific.

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  • HawkerXP
    replied
    Looks great!

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  • tedsalt
    commented on 's reply
    It seems like they turned out pretty well. The Mrs said she loved them. I may be my own worst critic, but I thought I've cooked better. I don't cook pork or ribs very much, usually beef. I think I may have to look closer at my rubs. The last time I think I cooked ribs was a couple of years ago, on a UDS with a rib rack. I thought those turned out great. I'll have to see if I can figure out what rubs I used back then. I need to cook ribs more often

  • TripleB
    replied
    Wow, those ribs look great. How did they turn out? Overcooked/undercooked, too salty, not salty enough, bland, etc.

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  • bbqLuv
    commented on 's reply
    Thank you.

  • RonB
    replied
    Well, the results look great.

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  • Jerod Broussard
    commented on 's reply
    Your profile pic is killin' me!!

  • bbqLuv
    replied
    Ribs, stab and slab, smoke and sauce. Looking good.
    Last edited by bbqLuv; September 20, 2020, 10:37 PM.

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  • tedsalt
    commented on 's reply
    Thanks! I tried that but probing towards the end had me second guessing due to differences in meat temps.

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