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CPARKTX
Posts: 2,095
Big day of Egging today: slab of ribs is on...as well as Hatch chilis for smoked Hatch chili salsa...sausage goes on later...and finally a steak tonight from my wife, who pretty much refuses to eat ribs.
LBGE & SBGE. Central Texas.
Comments
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Waiting for the before and after pics.
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You know what they say about a lack of pics...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Okay, smoked Hatch salsa a total flop...absolutely disgusting. Hopefully the rest of the cook turns out better.
Here is photo of ribs 2.5 hours in, temp been 250-275. Planning 3-1-1.LBGE & SBGE. Central Texas. -
Ribs foiled and sausage on. For ribs, foiled with some hard cider for liquid...interested to see how that turns out.LBGE & SBGE. Central Texas.
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@The Cen-Tex Smoker - the salsa was terrible, the smoke flavor did not go with it as anticipated. I've had really good commercial salsas with a smoked flavor, but this clearly wasn't the correct technique. I got a ton of Hatch chilies and will make a traditional salsa tomorrow.LBGE & SBGE. Central Texas.
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Pulled ribs...great texture. Tender, almost falling off bone but still with some texture to them. Flavor just okay...I had run out of my normal homemade dry rub and since I was running late grabbed a pork rub off the shelf. Either didn't use enough, or just not enough spice for ribs. Still satisfied with results.
Have corn on now, and will cook steak soon.LBGE & SBGE. Central Texas. -
Final tally: 1 slab of ribs (ok), salsa (failure), 4 cobs of corn (good), 2 steaks (good), 1 sausage (good). Busy afternoon of cooking. Time to settle in with some nice scotch.LBGE & SBGE. Central Texas.
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Good stuff on the ribs. Ive got some going right now that i foiled about 30 min ago. Baby backs and im doing 2-1-1 and see how they turn out.
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