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Riboff Reminder
Posted on 9/1/24 at 5:30 pm
Posted on 9/1/24 at 5:30 pm
For those of you distracted by the Trump assassination attempt and the start of the 2024 college football season, don't forget that I won the 2024 riboff for the second year in a row.
3
Posted on 9/1/24 at 5:46 pm to deeprig9
I thought retooc won?
Posted on 9/1/24 at 7:29 pm to Porter Osborne Jr
quote:
thought retooc won?
He did. It was a fair vote this time too unlike the former unrecognized intra mural contest.
Posted on 9/1/24 at 7:33 pm to SquatchDawg
BBQDawg is the champ.
Posted on 9/1/24 at 7:47 pm to SquatchDawg
Retooc decided which votes votes to count and which votes not to count, after voting started. That's authoritarian dictatorship. That's not democracy, it's not even a republic. It's a banana export front to smuggle cocaine and fentanyl.
Posted on 9/1/24 at 8:00 pm to deeprig9
Every member of the board knows the truth.
All votes (that followed the rules) were counted.
All votes (that followed the rules) were counted.
Posted on 9/1/24 at 8:05 pm to deeprig9
quote:
Retooc decided which votes votes to count and which votes not to count,
Unfounded and debunked claims of voter fraud are a threat to democracy.
Posted on 9/1/24 at 9:16 pm to deeprig9
I always win. Even when I don’t.~Tony Montana.
Posted on 9/2/24 at 10:26 am to deeprig9
quote:
don't forget that I won the 2024 riboff for the second year in a row.
Deepgripe still griping?!?
I'm still waiting on my trophy to arrive. Can you make sure I get that from you Deepgripe?
Posted on 9/3/24 at 5:17 pm to bbqdawg
It’s national Rib Day!!! Anyone else partaking?
Dusted up and ready to go
180 degree smoke for first 90 mins
Spritz after 120 mins and turned to 225
Spritz after 150 mins
Didn’t take picture after 180 mins, but just wrapped them with butter, brown sugar, a little dry rub, and a drizzle of honey. Will be on for 1.5hrs at 250….see what happens before I unwrap, mop and smoke the last 45
Smoked with Hickory, Apple, Maple, and Oak
I’m going to do 1 slightly longer than the other, aiming for 1 fall off the bone and the other to have a slight bite on it.
Dusted up and ready to go
180 degree smoke for first 90 mins
Spritz after 120 mins and turned to 225
Spritz after 150 mins
Didn’t take picture after 180 mins, but just wrapped them with butter, brown sugar, a little dry rub, and a drizzle of honey. Will be on for 1.5hrs at 250….see what happens before I unwrap, mop and smoke the last 45
Smoked with Hickory, Apple, Maple, and Oak
I’m going to do 1 slightly longer than the other, aiming for 1 fall off the bone and the other to have a slight bite on it.
This post was edited on 9/3/24 at 5:38 pm
Posted on 9/3/24 at 6:02 pm to IT_Dawg
Maybe photo angle by that's a weird shaped slab. What's up with that?
Also, what are you cooking on?
Why four different woods, and why maple? I don't think I've heard of people smoking with maple.
Also, what are you cooking on?
Why four different woods, and why maple? I don't think I've heard of people smoking with maple.
Posted on 9/3/24 at 6:24 pm to deeprig9
Pit boss 1150
Not sure why it’s so elongated it the photo, it’s the end of the pork back (you can see in the dry rub photo). Left it on so not cut into the meat of the last rib
It’s a popular blend out there that I’ve been using and really good with pork and beef alike. Maple adds a nice sweetness that compliments my rub
Not sure why it’s so elongated it the photo, it’s the end of the pork back (you can see in the dry rub photo). Left it on so not cut into the meat of the last rib
It’s a popular blend out there that I’ve been using and really good with pork and beef alike. Maple adds a nice sweetness that compliments my rub
This post was edited on 9/3/24 at 6:27 pm
Posted on 9/3/24 at 6:58 pm to IT_Dawg
quote:
It’s national Rib Day!!! Anyone else partaking?
Forgot about that, but by coincidence, happen to make ribs tonight.
St Louis ribs. Went more with a dry rub method, with a slight coating of KC style sauce. Red oak and hickory on an Lonestar Grillz offset smoker.
Swore off the 3/2/1 method years ago. I like a little bite to the ribs.
Posted on 9/3/24 at 6:58 pm to Dawgvet
This post was edited on 9/3/24 at 8:25 pm
Posted on 9/4/24 at 6:53 am to IT_Dawg
quote:
but just wrapped them with butter, brown sugar, a little dry rub, and a drizzle of hone
Are wrapping with foil?
I've been using and happy with using peach butcher paper. I'd like to heart if anyone else is using paper instead of foil and what their thoughts are.
Good looking ribs! Happy Rib Day!
Posted on 9/4/24 at 7:09 am to bbqdawg
quote:
Are wrapping with foil?
I've been using and happy with using peach butcher paper.
yea, I wrap with foil, its the time where I am trying to bring the ribs up to eating temp without drying them out. Just my way.
wow...just realized how big my pics are when posting from the phone. there a way to change that? like some command?
This post was edited on 9/4/24 at 7:19 am
Posted on 9/4/24 at 7:29 am to IT_Dawg
quote:
wow...just realized how big my pics are when posting from the phone.
Looks good to me!
Posted on 9/4/24 at 8:27 am to bbqdawg
quote:
I'd like to heart if anyone else is using paper instead of foil and what their thoughts are.
I feel with foil, the rib meat “steam cooks” more and you will have more of an off the bone tenderness (a la 3-2-1 method).
I also prefer to use peach paper whenever I need to wrap something when smoking.
Posted on 9/4/24 at 8:49 am to Dawgvet
quote:
I also prefer to use peach paper whenever I need to wrap something when smoking.
Ribs are the only time I ever use foil, otherwise its paper. Guess I could do 1 of each next time. Think I would need to put the paper one on slightly earlier to finish at the same time...I just worry about drying them out
This post was edited on 9/4/24 at 8:50 am
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