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Thread: Killer Ribs

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    Killer Ribs

    This would appear to be a moot point to me, except that folks from Canada or Ohio have never heard of nor tasted decent smoked pork ribs.

    I'm from Florida, so green Blackjack oak was what my Dad insisted on using for smoke.

    Anyhow the bagged hickory chips are close enough to oak.... Sprinkle your ribs with garlic salt & black pepper.

    Be sure to soak your wood chips for 1 hour or so in water & toss them on the coals.

    Indirect heat with loads of smoke at about a constant 220F degrees on these puppies the whole time.

    Put them on fat-side up in the beginning.

    45 minutes & then flip them over & give them yet another 45 minutes.

    Have done these & have Canadians ask me WTF I used for seasoning as they lick their chops............Garlic salt & black pepper & hickory smoke.......That's it.

    My Buddy from Ohio did these up for his aging Dad.........Fucking idiot Yankees had never had anything like this before.

    It's a simple recipe that does not require boiling (Heaven Forbid!!) your ribs.

    Jay

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    What time is dinner?

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    Quote Originally Posted by jaywalker View Post
    This would appear to be a moot point to me, except that folks from Canada or Ohio have never heard of nor tasted decent smoked pork ribs.

    .........Fucking idiot Yankees had never had anything like this before.

    Jay
    I find that various cuisines for "BAR B Q ing", or in your thread's case "smoking", are all palatable. Wet spicy Bar B Q sauce, a dry Cajun rub, or hicory smoked rack of pork ribs all sound and have proven tasty to me. Depends on what I'm hungry for at the moment. I don't dispute that hickory smoked pork ribs are mighty tasty. I do however disput your references to any other type of pork ribs put on the Bar B Q is pointless. Different strokes for different folks.
    "Don't Sweat the Small Stuff....and it is all small stuff"

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    I would ventrue to say that the pork ribs prepared by Mrs LT' with the slightly spicy wet Bar B Q sauce to be some of the finest pork ribs ever tasted. Tender with the meat almost falling off the ribs.

    In the same respect, I find that the pork short ribs that I personally season and grill with a "dry Cajun rub" to be another tasty meal and again be some of the finest pork ribs ever tasted.

    I will not rule out the salt/pepper/garlic seasoned, hickory smoked, indirect Bar B Q charcole grilled pork ribs as being tasty until I've tried but to say that they are the only fine tasting ribs is probably an over statement.

    But carry on JW, different strokes for different folks.
    Bar B Q grilled pork ribs

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    Lot of ways to cook ribs one often as good as the next. Books have been written, many books in fact.

    I have about half a dozen ways depending on number of people and time available etc. All good.

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    In Bangkok some of the best ribs can be found at Bar-B-Q Sandwich King up on Sammaki Road - near ChaengWattana.

    High-quality fastfood concept called BBQ Sandwich King in Bangkok - bbq, barbeque, BBQ, bar-b-q, bar-be-que, sandwich, sandwiches, smoked, meat, meats, pork, chicken.

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    From Fl. to

    Quote Originally Posted by jaywalker View Post
    This would appear to be a moot point to me, except that folks from Canada or Ohio have never heard of nor tasted decent smoked pork ribs.

    I'm from Florida, so green Blackjack oak was what my Dad insisted on using for smoke.

    Anyhow the bagged hickory chips are close enough to oak.... Sprinkle your ribs with garlic salt & black pepper.

    Be sure to soak your wood chips for 1 hour or so in water & toss them on the coals.

    Indirect heat with loads of smoke at about a constant 220F degrees on these puppies the whole time.

    Put them on fat-side up in the beginning.

    45 minutes & then flip them over & give them yet another 45 minutes.

    Have done these & have Canadians ask me WTF I used for seasoning as they lick their chops............Garlic salt & black pepper & hickory smoke.......That's it.

    My Buddy from Ohio did these up for his aging Dad.........Fucking idiot Yankees had never had anything like this before.

    It's a simple recipe that does not require boiling (Heaven Forbid!!) your ribs.

    Jay
    But born raised in Memphis and do they have good BBQ! Is Helen Reddy. You bet your ass she is.

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    going there as soon as they reopen this Saturday. I talked to owner and he was very nice, and the web site is nice. Made me hungry and it was bed time wow.

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