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Rainy day ribs and pizza!!!

Well its raining here in Western Newfoundland which is better than snow I guess so I decided to do some ribs then try some pizza later.

Ribs are rubbed with Grand champion Texas rub and finished with salt lick bbq sauce.Cooking at 250 for 5-6hrs with some apple wood:)

 More pics later!!!

Hows ya gettin' on, me ol ****? 



Kippens.Newfoundland and Labrador. (Canada).

Comments

  • SmokeyPittSmokeyPitt Posts: 9,823
    Those are some nice looking slabs!  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • smokeyjsmokeyj Posts: 340
    Nice. How do you like that rub?
  • CANMAN1976CANMAN1976 Posts: 1,590
    I thought the same thing when I first saw them.My ribs are usually massacred by the butcher and look like scrap meat but these were nicely cut for once.
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • CANMAN1976CANMAN1976 Posts: 1,590
    Only second time having it!! I'll let you know later.I wasn't to sober my first time so I don't really recall the taste lol!!! 

    Have you tried it??
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • smokeyjsmokeyj Posts: 340
    Its been so long since I used grand champion. I bought it when it first came out and I remember really liking it. I like what you get for the price. I need to place an order for some.
    Been using Butcher's honey BBQ rub on ribs, really good stuff.
  • EggcelsiorEggcelsior Posts: 13,961
    Sweet knife. I want a UX-10 but they are right-hand specific. I might swing the Swedish Carbon Steel one.
  • CANMAN1976CANMAN1976 Posts: 1,590
    Sweet knife. I want a UX-10 but they are right-hand specific. I might swing the Swedish Carbon Steel one.
    Love my UX-10's they are awesome.I have the chef knife as well!!!
    Go for one you won't be disappointed.I only wish I had better sharpening skills using a wetstone.
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • EggcelsiorEggcelsior Posts: 13,961
    I agree on the wetstone part. I just cant justify investing in nice ones when the local knife shop will do it(on wetstone) to a 16 degree bevel for 2 dollars per 5 inches.

    I have a Konosuke 240mm gyuto and a Kikuichi Warikomi paring knife. Quite the expensive hobby.
  • CANMAN1976CANMAN1976 Posts: 1,590
    Ok just cranked the egg for pizza and at 550 she started sweating on the outside if the dome is this normal????
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • YEMTreyYEMTrey Posts: 5,548
    Have you had a lot of rain lately and leave the Egg uncovered?  Has it been a little while since you last used it?

    I've never had moisture permeate through the Egg, but I did have a couple of grease drops come through.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • CANMAN1976CANMAN1976 Posts: 1,590
    Poured all morning but it was used for a five hour rib cook before this happened?
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • CANMAN1976CANMAN1976 Posts: 1,590
    Figured I fried my gasket but maybe it was just stem / water evaporating from the rain earlier?
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • EggcelsiorEggcelsior Posts: 13,961
    Just evaporation. Egg gets hot, ceramic pores expand. Moisture in air gets absorbed, then pushed out with next higher heat cook. It can also happen from moisture absorbed from the inside cook.

    Just ask @fishlessman about how that looks.
  • How did the pizza turn out Myson?

    Steve 

    Caledon, ON

     

  • CANMAN1976CANMAN1976 Posts: 1,590
    Pizzas turned out awesome and the toppings were much more charred.Guess moving my stones up and closer together helped with that.Cooked at 700 degrees.
    Hows ya gettin' on, me ol ****? 



    Kippens.Newfoundland and Labrador. (Canada).
  • Who's your bud bye?

    Steve 

    Caledon, ON

     

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