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Last Weeks Ribs
thechief96
Posts: 1,908
Here are the ribs I did last week. Came out pretty good but I think I cooked them too long.
On the XL
Several hours in
Pulled and ready to cut up
Plated with some left over onion soup. All in all not bad.
On the XL
Several hours in
Pulled and ready to cut up
Plated with some left over onion soup. All in all not bad.
Dave
San Jose, CA
The Duke of Loney
Comments
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Dave, I think they look perfect. Why do you think they were overcooked?Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
The underside was a little too dark for me.Dave San Jose, CA The Duke of Loney
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Look good to me... Love some pigsicles!!Large and Small BGE * www.quelfood.com
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Hey Dave, In time your ribs will be perfect because, you will learn how to cook them the way you and your family like to eat them. Besides you also get to eat all the mistakes. :P Tim
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Here are my 45 minute ribs...delicious!
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The ribs must have gone great with your onion soup Dave!
How long did you cook the ribs and at what temp? -
Looks pretty good to me!!
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maybe try using a rib rack...keeps the ribs on their side.
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Looks good Dave
Still got some of that soup kickin around eh?
Nice meal -
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Thanks Tim. They were better the following day...and the day after :laugh:Dave San Jose, CA The Duke of Loney
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The boiling didn't anything away?Dave San Jose, CA The Duke of Loney
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They did indeed. Cooked them for about 6 hours at 225-250.Dave San Jose, CA The Duke of Loney
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I do have one..might give that a try.Dave San Jose, CA The Duke of Loney
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You know it.Thanks again for the suggestion for the soup. All gone now though.Dave San Jose, CA The Duke of Loney
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Good job from hear! :woohoo: What is on top of the soup. Sounds interesting.
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I think you are being hard on your self...
those ribs look awesome!!! -
They weren't boiled, only pressure cooked and the liquid never touched them. Pressure cooking is one of the best methods at breaking down colligen. The photo is a little misleading because it appears the fluid level is high...it wasn't. Maybe a cup of water in the cooker. 20 minutes in the pressure cooker and 10 minutes per side on the egg.
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I put on some croutons then several thick slices of swiss cheese. Placed it uder the broiler to melt it to a nice color.Perfect.Dave San Jose, CA The Duke of Loney
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Maybe you're right. We did eat them all. :laugh:Dave San Jose, CA The Duke of Loney
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