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MrCookingNurse
Posts: 4,665
Happy 4rth to all!
Started the morning early with a little "drive". Beautiful morning! We have a new coal power plant and mine being built about an hour from here so flew down to see it about 7 this morning.
Now it's time to get the smoke on! Ive taken a lot of pics. None are to be the standard as I am such a newbie. But with all te questions I just thought I'd show y'all how I do it and how I get success. Pics are pretty self explanatory I think. I do mY ribs with mustard and butt rub for about 4-5 hours at around 250 +- 25•
Then put melted butter and brown sugar on and foil with apples for another hour.
Started the morning early with a little "drive". Beautiful morning! We have a new coal power plant and mine being built about an hour from here so flew down to see it about 7 this morning.
Now it's time to get the smoke on! Ive taken a lot of pics. None are to be the standard as I am such a newbie. But with all te questions I just thought I'd show y'all how I do it and how I get success. Pics are pretty self explanatory I think. I do mY ribs with mustard and butt rub for about 4-5 hours at around 250 +- 25•
Then put melted butter and brown sugar on and foil with apples for another hour.
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Ha! That is the exact gasser that drove me to the egg. Tell him the first step is acceptance that he has a problem )
(or is the first step "ask her out and treat her like a lady"?)
In always get the steps mixed up. No wonder I'm such a mess.Keepin' It Weird in The ATX FBTX -
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Looking awesome! What did you stuff that Bacon Explosion with? Also you may want to put some rub or sauce on the Explosion. Personal preference, I sprinkled Bad Byron's on mine when I put it on the grid then about 20 minutes before I pulled it I hit it with some Jack Daniel's sauce.
Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it." -
I really like your cooking table! Ha ha ha ha!Looks like your cook is tucking along, really like Bacon Explosions. What kind or kinds of sausage are you using?DavidBBQ since 2010 - Oh my, what I was missing.
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Dang that sounds great, time to make a Sandwhich explosion with my leftovers!Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it."
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i have got to make one of those!
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Question. I hear many say to be gentle with Butt Rub on ribs. You seemed to be very heavy handed with it so now i'm curious.Were they too salty and what are your thoughts on Butt Rub?Just a hack that makes some $hitty BBQ....
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what model of a tail-dragger is that?
Envious.
OKC area XL - Medium Eggs -
Question. I hear many say to be gentle with Butt Rub on ribs. You seemed to be very heavy handed with it so now i'm curious.
cazzy, I love Byron's Butt Rub on butts but agree with you about the ribs. I liberally applied some to ribs and it was way too salty for me. That is why I ordered some Dizzy Dust, which is much better on ribs to me. If you look at the ingredients of Butt Rub, salt is the very first one. Just right on a huge chunk of butt but too much for my liking on ribs. To each their own though I suppose.Were they too salty and what are your thoughts on Butt Rub?
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Question. I hear many say to be gentle with Butt Rub on ribs. You seemed to be very heavy handed with it so now i'm curious.
I love the flavor. It doesn't make much bark. Mmm yea I put a good coat of it on these. I just got a dizzy pig order in so I'll be changingWere they too salty and what are your thoughts on Butt Rub?what model of a tail-dragger is that?
1947 Stinson Voyager. It's a blast. Do you fly?
Envious._______________________________________________XLBGE -
You are going to love the Dizzy Dust I bet. If not I bet you could get a better bark with Butt Rub by mixing in turbinado sugar. Butt Rub says no sugar added on the shaker. The sugar would caramelize and help with the bark. I know that is one of the ingredients in Dizzy Dust. Also on the Dizzy Pig website they say to mix that 50/50 with Cow Lick for brisket which is where I got the idea from. I tried it and it worked great. They don't put any in the Cow Lick because it is designed for high temperature steak cooks. I've read somewhere that the turbinado sugar holds up better to the heat of bbqing better than regular table sugar and you can get it at the grocery store.
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