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Tonights Ribs & 2007 Omaha Fest

GrasshopperGrasshopper Posts: 108
edited 8:31AM in EggHead Forum
Just got done with dinner. Had ribs cooked 3/1/1 or so. Just received some cherry chunks from Hawguys BBQ in IA and used that for smoke. Very Good. I did direct for 20 minutes after the foil - don't know if that worked well for me this time. I kinda burnt the bones on the non meat side. Next time i will raise the heat but leave indirect. I have to read up on posting pics and one will be forthcoming.
The Omaha Eggfest helped me this past year. This fest had classes in the afternoon conducted by AZRP, CarWash Mike, Molly, and Buster Dog BBQ. All were great and help me improve my grilling skills. Cannot wait to attend again this year. Just a thanks again to the host Casey, and the above mentioned eggperts. :)
Grasshopper

Comments

  • Beanie-BeanBeanie-Bean Posts: 3,092
    I haven't done any smoking with Cherry yet. I've seen some of the pics, and the food comes out with this really nice color. Just wondering how the smoke flavor comes out.

    Thanks!
  • It was how to say smooth, it did not have a noticable bite - just a mild favor. I would use cherry again with ribs, and i am wondering if it would be good with a pork butt, too.
    Grasshopper
  • Just my personal opinon. Instead of direct. I bump the temp up to 275-300 for the last 20-30 minutes. My class might have been better, but Grape Boy burnt my notes 10 minutes before I was supposed to start. Hope to see you again this year.

    Mike
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Thanks, Grasshopper. My favorite combination for ribs has always been hickory+apple, and I've been leaning toward Jack Daniels+apple more recently. However, I will try out some cherry next round.
  • BrocBroc Posts: 1,398
    Thanks to you -- My ribs have been edible, lately! Even my wife eats 'em -- and that sayin' a lot!

    ~ Broc
  • I have been using Cherry wood for almost everything except poultry. Pecan is another good wood to use.
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