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kolbdriver
Posts: 403
Just wondering, Do you sauce both sides of your ribs?
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Comments
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Nope,just the top
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Always.
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Depends..
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That's an adult diper, Pete.
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Just the top meaty side..SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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Yup, bone side first so that the meaty side is all pretty for the camera.
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Could be but it was funnier than saying maybe..
I sauce both sides for competitions and clients. Only sauce the top for me.
So it depends on whether I am competing, catering or consuming -
Just one side. I also, apply rub to one side. Sometimes the rub on the bone side will burn and leave a bitter taste. Just IMHO.
Mike -
Nope, just the meaty side here.
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Top only or none. I like Memphis 'dry' style sometimes and sometimes add sauce while eating. Mike
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So how do you keep the sauce from burning on the bottom Pete? I never heard of it being done in competitions.
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Is this about your 20th picture of ribs today? LOL!!!
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Pete, I forgot to ask...what temp do you have the egg at when you put the sauce on your ribs?
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Might as well make it 21. LOL
You sure about your not the Anne that has my other method?
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=559413&catid=1
Mike -
21! That reminds me of a Black Jack Table.
Maybe hit Ameristar tonight.
Mike -
Same temp I cook them at. I add the sauce to the bottom just before turn-in.. When I stopped doing that my ribs tanked.
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:laugh:
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Yes I love Blues Hog :laugh:
It is great on corn on the cob :woohoo:
I have even thought about putting on Vanilla ice cream :laugh:
Jupiter JimI'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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Absolutely!
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Top only for me!
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Thats hard core. :laugh:
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