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Posted: 1/5/2006 9:39:45 AM EDT
[Last Edit: 1/5/2006 9:44:06 AM EDT by zer04evr]
How many hours in the pit, and should I start them without BBQ sauce or with it????

What temp should I keep it at.

I have a max of 5 hours to cook it.
Link Posted: 1/5/2006 9:41:25 AM EDT
[Last Edit: 1/5/2006 9:41:37 AM EDT by mjohn3006]
You have 1,000,000 ribs?
Link Posted: 1/5/2006 9:43:34 AM EDT

Originally Posted By mjohn3006:
You have 1,000,000 ribs?



LOL, no it is just like the millionth rib thread I have seen, and there are none on the front page.
Link Posted: 1/5/2006 9:48:09 AM EDT
[Last Edit: 1/5/2006 9:48:30 AM EDT by moparman71]
210-230 until there's bone sticking out of the meat 1/4- 1/2" then I foil wrap them and finish cooking to desired tenderness.

Sauce only goes on the last 15-30 minutes. Too early and it carmelizes then burns.

I use a dry rub the night before I cook them. Brown sugar, garlic powder, black pepper, salt, then whatever else smells good. A little cayenne powder is good too.

If you're using wood chips for smoke, don't smoke for more than the first 2-2.5 hrs.

Plan on at least 4 hrs up to 6 to do it right.
Link Posted: 1/5/2006 9:59:02 AM EDT

Originally Posted By zer04evr:
How many hours in the pit, and should I start them without BBQ sauce or with it????

What temp should I keep it at.

I have a max of 5 hours to cook it.



Operational specifics on the pit are required, along with what the ribs came off. Squirrel ribs?
Link Posted: 1/5/2006 10:07:32 AM EDT

Originally Posted By wildearp:

Originally Posted By zer04evr:
How many hours in the pit, and should I start them without BBQ sauce or with it????

What temp should I keep it at.

I have a max of 5 hours to cook it.



Operational specifics on the pit are required, along with what the ribs came off. Squirrel ribs?



Mmmmmmm, I usually cook those in the Easy Bake Oven over a 100-watter for about 3 hours.
Link Posted: 1/5/2006 10:13:18 AM EDT

Originally Posted By ArmedAggie:

Originally Posted By wildearp:

Originally Posted By zer04evr:
How many hours in the pit, and should I start them without BBQ sauce or with it????

What temp should I keep it at.

I have a max of 5 hours to cook it.



Operational specifics on the pit are required, along with what the ribs came off. Squirrel ribs?



Mmmmmmm, I usually cook those in the Easy Bake Oven over a 100-watter for about 3 hours.



Well no shit!! I know what im having for dinner tonight!
Link Posted: 1/5/2006 11:06:11 AM EDT
[Last Edit: 1/5/2006 11:07:02 AM EDT by zer04evr]

Originally Posted By moparman71:
210-230 until there's bone sticking out of the meat 1/4- 1/2" then I foil wrap them and finish cooking to desired tenderness.

Sauce only goes on the last 15-30 minutes. Too early and it carmelizes then burns.

I use a dry rub the night before I cook them. Brown sugar, garlic powder, black pepper, salt, then whatever else smells good. A little cayenne powder is good too.

If you're using wood chips for smoke, don't smoke for more than the first 2-2.5 hrs.

Plan on at least 4 hrs up to 6 to do it right.



I put them on 1.5 hrs ago.

They are not a dry-rub though, its a cuban type marinade called Mojo (It's a mix of sour orange juice, garlic chunks, and garlic and onion powder) Some pepper (red and black) and a little tenderizer for saltiness.

Why do you wrap in foil, so the sauce doesnt burn???
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