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Old 05-05-2012, 07:33 PM   #1
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Default 5-5 smoke

I did butts, ribs and chicken. Was a good day. Thought I'd share some pics.











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Old 05-05-2012, 07:41 PM   #2
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damn.. did I miss the memo?
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Old 05-06-2012, 09:29 AM   #3
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That's a lot of chow, how many are you feeding? I can almost smell it through the fiber optic internet cable.

Rick
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Old 05-06-2012, 10:10 AM   #4
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How do you get drool out of the keyboard?
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Old 05-06-2012, 10:23 AM   #5
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Quote:
Originally Posted by shootnstarz View Post
That's a lot of chow, how many are you feeding? I can almost smell it through the fiber optic internet cable.

Rick
Everything but 2 leg quarters and one rack of ribs were cooked for folks at work.

Thanks everyone.
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Old 05-07-2012, 04:44 PM   #6
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DANG it i missed another one.
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Old 05-07-2012, 05:15 PM   #7
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Good God man. We need a PFF BBQ and you are nominated as being in charge of the smoker.
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Old 05-07-2012, 06:21 PM   #8
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That looks awesome! I've been looking for some good chicken and rib rubs, any chance I can get a PM recipe?
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Old 05-07-2012, 07:08 PM   #9
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Quote:
Originally Posted by wackydaddy View Post
That looks awesome! I've been looking for some good chicken and rib rubs, any chance I can get a PM recipe?
Ribs are rubbed with The Neely Rub recipe from Food.com
  • 1 1/2 cups paprika
  • 3/4 cup sugar
  • 3 3/4 tablespoons onion powder
  • 2 (about 4 pounds each) slabs beef spareribs
  • 2 (about 3 pounds each) slabs pork sparerib
  • I kick it up a bit by adding crushed peppercorns
For the chicken, I lightly coat with olive oil and rub with Badia Complete Seasoning or Lemon Pepper. I smoke at 250* for 2 hours then move them to a grill and cook the indirect at 325* until the temp in the deepest part of thigh is at 165-170*


I smoke the ribs at 250* for 3 hours then foil them with apple juice and put back in the smoker until the temp between the bones is 185*. I unfoil and put back in the smoke for 30 minutes. I like my ribs dry but if you like them wet, then that last 30 minutes is a good time to sauce.
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Old 05-09-2012, 05:43 PM   #10
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Looks like you coated the ribs with yella mustard to get the rub to stick.. am i right?
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