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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-02-2013, 01:29 PM   #1
305Q
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Default 305Q second cook ***LIVE***

well at t his point *tape delayed* but it will catch up

Lets see if I can change the families mind.

our local Pubix has spare ribs on sale for $1.79. Found a mistyped sign placed for 1.25 lb and had them honor it. Ended up with 3 slabs close to 14 pounds for just over $17.00.



Got em home, popped one slab out and trimmed St. Louis style.

Mustard slather with a light dusting of Brown sugar, White sugar, salt, pepper, paprika, garlic powder and onion powder.



Got temp to 225 @ 1:30 PM.




On go the ribs.

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Unread 02-02-2013, 01:35 PM   #2
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Quote:
Originally Posted by 305Q View Post
our local Pubix has spare ribs on sale for $1.79. Found a mistyped sign placed for 1.25 lb and had them honor it. Ended up with 3 slabs close to 14 pounds for just over $17.00.
Pubix, huh. What else do they sell?

Good luck with the family!
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Unread 02-02-2013, 01:40 PM   #3
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Quote:
Originally Posted by Ron_L View Post
Pubix, huh. What else do they sell?

Good luck with the family!
No wonder he got them cheap!
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Unread 02-02-2013, 01:43 PM   #4
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Tuned in, beer in hand! Looking forward to it.
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Unread 02-02-2013, 01:45 PM   #5
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So what are you doing different this time?
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Unread 02-02-2013, 01:49 PM   #6
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Pubix.............that's what get caught in my throat.......\

Good luck on round 2.......stick with it........
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Unread 02-02-2013, 02:01 PM   #7
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HAHAHA PUBIX ooops should be PUB L IX

this time around using a foil wrapped pan and no water.
the rub is simple and not the one I used last which was "Meatheads Memphis Dust".
Less wood used a chunk this time instead of chips.

Also I have been brainwashing the kidletts all week as to how yummy this will be.

Hope it works.
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Unread 02-02-2013, 02:05 PM   #8
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Does this mean you decided to keep the WSM? If so, glad to hear your gonna keep it;)

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Unread 02-02-2013, 02:07 PM   #9
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I want to keep it. This is hopefully the deal breaker.
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Unread 02-02-2013, 02:28 PM   #10
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Quote:
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I want to keep it. This is hopefully the deal breaker.
Good news, good luck:)

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Unread 02-02-2013, 02:43 PM   #11
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2 hour mark

Temp was brought up to 250





Ribs have been spritzed








Any words of advice...please share.
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Unread 02-02-2013, 02:45 PM   #12
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looks like I didnt trim them right.... to the left of the picture I coud've squared them off a bit better. oh well with practice comes perfection.
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Unread 02-02-2013, 02:51 PM   #13
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Looks good to me, it's not a comp!
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Unread 02-02-2013, 03:27 PM   #14
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One small piece of advice is to remove the bottom grate when you are not using it. No use having to clean it for nothing.
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Unread 02-02-2013, 03:56 PM   #15
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3 hour mark

Spritzed





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