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Jim in Belleville's Rib Technique

Nature BoyNature Boy Posts: 8,404
edited 8:38AM in EggHead Forum
Still haven't tried this, but as it is very innovative, I thought I would track it down and post the link. Looking thru last August archives was a lot of fun. Makes me realize how valuable those archives really are.[p]Anyway, this post was from Jim in Belleville, and I have not tried it, or heard of anyone else trying it. I like the whole idea of not getting hung up on the "purist" barbecue mentality though, and welcome these kinds of ideas. Just do what works and share!![p]Check out the thread, and while your at it, that whole month is interesting.[p]Happy envelope pushing

[ul][li]Innovative Rib Technique[/ul]
Twitter: @dizzypigbbq
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  • CornfedCornfed Posts: 1,324
    Nature Boy,[p]Thanks for posting the retro-thread. Another point to note in this thread is that my response was one of my usual ramblings on some topic that is loosely related to the original post. If I don't know enough to respond intelligently about the cooking technique, I at least try and provide some atmosphere![p]I'm doing a lot of reading and as much experimenting as possible, though, so soon I'll be able to post some good recipes on burgers, turkeys, and some tasty (non-Egged, unfortunately) desserts. Also, at E2K, in addition to providing atmosphere, ST and I will be bringing some atmos-beer.[p]I know, I know, that was really lame...[p]Another atmospheric post,

  • Nature BoyNature Boy Posts: 8,404
    Yeah it is fun looking back thru and seeing what we said many moons ago. Atmos-beer. I like it.[p]I guess my memory was wrong, as the responses to Jim in Belleville's post were overall positive. Damn memory. Gettin' old.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,[p]I like the idea of a day in the fridge with the rub...I don't especially like the steam...I've had some bad results with "rancid fat" taste. [p]Definatly contraversial though as advised.

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