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Masters Sunday ribs

 
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SVonhof
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PostPosted: Fri Apr 08 11 9:20 pm    Post subject: Masters Sunday ribs Reply with quote

My mother-in-law is coming out for the weekend and I get to spend most of the time watching the Masters in my home theater. Sunday I am going to be smoking some ribs (probably Babyback and spares) and my wife told me she asked if our friends wanted to come over as well on Sunday. I have no problem with this other than the fact that I still want to watch the Masters all the way to the end on Sunday and I know if everyone is over, I will be distracted by that as well as the ribs...

So, anyway, it's good timing as I just picked up a load of cherry wood from a local guy that sells it (thanks to KulinaryKila for letting me know about the guy). For $20 I got enough cherry wood to last me easily a year on top of the wine barrel oak I already have as well.

Wish me luck so I don't miss much of the Masters and will still be able to put out a good product! It will be the first time using the UDS in about 2 months.
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okjayhawker
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PostPosted: Fri Apr 08 11 10:47 pm    Post subject: Reply with quote

I am a PGA junkie, and your rib idea is an awesome. Calling the wife right now and sending her to the store. Very Happy
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italian skewer
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PostPosted: Sat Apr 09 11 9:11 am    Post subject: Reply with quote

Ya ribs and Masters. That's actually the only time when i can break the "eating with the family rule". Pick up my plate, bring in living room, sit my butt on the couch and watch away, while everyone is in the kitchen. But of course eating in the TV room is not recommended. Very Happy Laughing Very Happy
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SVonhof
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PostPosted: Sat Apr 09 11 9:45 am    Post subject: Reply with quote

http://www.vonhofs.com/theater.html

That's where I will be on Sunday!
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SVonhof
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PostPosted: Sun Apr 10 11 1:38 pm    Post subject: Reply with quote

I just prepped 2 racks of spares and 2 of babyback.

Everything will go on between 11 and 11:30 tomorrow. This will be the most ribs I have ever done at once. We only have 5 adults and one 7 year old eating, so we will have leftovers, which is always nice!

I plan to use my modified diffuser so I don't have radiant heat cooking the bottom of the ribs more than I want and I will end up rotating the ribs from upper to lower rack or at least just switch the rack placement in the UDS.

No foil, but I will do BBQ sauce on some and a glaze on others. Don't know which will get what though.
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jonfoxx
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PostPosted: Sun Apr 10 11 7:07 pm    Post subject: Masters Sunday ribs Reply with quote

Thats exactly what I'm doing as well. 3 racks of baby backs, some cole slaw and corn bread. A fine southern meal for a fine southern golf event!
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BBQMAN
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PostPosted: Sun Apr 10 11 7:31 pm    Post subject: Reply with quote

SVonhof wrote:
http://www.vonhofs.com/theater.html

That's where I will be on Sunday!


Sweeeeet media room! Cool

Now I know why you needed to save a buck with a UDS (not that they don't cook great). Razz
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T00lman
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PostPosted: Sun Apr 10 11 8:25 pm    Post subject: Reply with quote

WOW thats one great looking room .
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Uncle John
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PostPosted: Sun Apr 10 11 9:56 pm    Post subject: Reply with quote

SVonhof wrote:
http://www.vonhofs.com/theater.html

That's where I will be on Sunday!


Awesome!
I'm stuck out on a drilling rig and will only get to see bits and pieces of it on a small TV (if I'm lucky)
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SVonhof
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PostPosted: Mon Apr 11 11 12:47 am    Post subject: Reply with quote

BBQMAN wrote:
SVonhof wrote:
http://www.vonhofs.com/theater.html

That's where I will be on Sunday!


Sweeeeet media room! Cool

Now I know why you needed to save a buck with a UDS (not that they don't cook great). Razz


I didn't end up saving anything on the UDS as the barrel wasn't cheap and it cost just as much to get it sandblasted (I can't burn it out in my neighborhood) and all the other things I paid to get it up and running. Still cheaper than a WSM, but it was over $200 when I was done...

But I like making things anyway.... So it was more about making it than the cost.
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Scott V.
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BluDawg
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PostPosted: Mon Apr 11 11 3:57 am    Post subject: Reply with quote

The Masters of what Baiters?
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SVonhof
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PostPosted: Mon Apr 11 11 12:57 pm    Post subject: Reply with quote

Here is what she looked like loaded up. I already added the bbq sauce glaze and added some baked beans to the smoker. I pulled the spare ribs off an hour later, and put the garlic bread on there as the babybacks finished (they were meatier than the spares).




The babybacks basically fell apart as I tried to cut them, very tender and good. The spares stayed on the bone and allowed you to take a nice bite and not have the whole thing come off, it was a nice contrast to have both and both were good! Throw in a Caesar salad and some nice red wine and it was good eats.


Oh, and the Masters did not let me down! Great drama, all the way til the end! Congrats to Charl Schwartzel for the great play today and the rest of the week and not faltering down the stretch!
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Scott V.
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KulinaryKila
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PostPosted: Tue Apr 12 11 2:19 pm    Post subject: Reply with quote

fuggin looks great!!!!!!!!
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SVonhof
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PostPosted: Tue Apr 12 11 8:13 pm    Post subject: Reply with quote

Leftovers were great last night, but too much! I got on a scale this morning and need to cut back!
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Scott V.
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Uncle John
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PostPosted: Tue Apr 12 11 10:11 pm    Post subject: Reply with quote

SVonhof wrote:
Leftovers were great last night, but too much! I got on a scale this morning and need to cut back!


I find it much easier to just avoid the scales.
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