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Outhouse to Penthouse.

CusswordJim

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UBP`s avatar disappeared.....am I to take it he is dead again ?
 

CusswordJim

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Not really. I mostly change the cooking time based on the amount I'm cooking. If I have three or four racks cooking, I'll bump it up.
do you have a special rub for your meat ?....haha! that sounds so gay! I go with brown sugar as the main ingredient, then salt, pepper, cumin, chili, garlic powder, and some oregano.....I have found it doesn`t matter too much....just get the sugar on there.
 
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williewilliejuan

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do you have a special rub for your meat ?....haha! that sounds so gay! I go with brown sugar as the main indredient, then salt, pepper, cumin, chili, garlic powder, and some oregano.....I have found it doesn`t matter too much....just get the sugar on there.

I use a commercial rub. Dave's Rib Rub.
 

CusswordJim

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Yes. Just like the sheep in your favorite emoticon.:hdn:
Ha! What the hell psart of one of my comments did you even quote!.....you should have just showed up with that and called me a goatfucker and a half.
 

Flambo Gus

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Ha! What the hell psart of one of my comments did you even quote!.....you should have just showed up with that and called me a goatfucker and a half.
Its all about timing.

Goatfucker!
 

CusswordJim

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when I crapped this morning it smelt like alcohol.....thats not good is it ?
 

Backroads

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Doing ribs tomorrow night.

Have a combo grill...one half is gas and the other is charcoal and I added a smoker box this year.

Cook them at 250 for 4-6 hours in the smoker...monitor the fire with the vents. Last hour I crush them which, I learned, is put them in tin foil...that makes them fall off the bone tender.

I use a commercial rub as well...depends on my mood when I'm in the store. Haven't tried the apple juice, but have heard of it and will try tomorrow.
 
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