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post #1 of 21 (permalink) Old 07-21-2007, 10:31 AM Thread Starter
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Default Another use for wood

nuff said

Put them on at 9 am and lunch will be served at 1:30
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post #2 of 21 (permalink) Old 07-21-2007, 10:56 AM
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Gee Bob, I knew things were tough in the bean counting business but I didn't think you were reduced to cooking wood scraps...

Mike
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post #3 of 21 (permalink) Old 07-21-2007, 11:09 AM
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Great... you email me these pics and then you post them so I have to drool over them here as well. What is your rub you are using or is that a secret I luv ribs!!

Corey

My Carving Website: The Iowa Woodcarver
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post #4 of 21 (permalink) Old 07-21-2007, 02:19 PM Thread Starter
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You want drool? Now here are some real shots for you and Mike to drool over

btw Mike, I changed occupations...... the other did not pay enough, check my profile
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Last edited by Bob N; 07-21-2007 at 02:41 PM.
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post #5 of 21 (permalink) Old 07-21-2007, 02:39 PM Thread Starter
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Memphis Rib Rub

1/4 cup paprika
1 1/2 tblsp ground black pepper
1 1/2 tblsp dark brown sugar
1 tblsp salt
1 1/2 tsp celery seeds
1 1/2 tsp garlic powder
1 1/2 tsp dry Coles mustard
1 1/2 tsp ground cumin
1 tsp onion powder

Cayenne pepper to taste if you want kick.

Covers about 2 racks +/-

Best thing you can do to a rib next to eating it
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post #6 of 21 (permalink) Old 07-21-2007, 03:12 PM
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Oh yes you Bank Robber you! Memphis Rub.... oooh man that sounds so good! Ever been to the Rendezvous in Memphis.... ribs you would die for. Corky's is good too but the Rendezvous is my favorite!

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post #7 of 21 (permalink) Old 07-21-2007, 03:33 PM Thread Starter
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Corey,

Both of those are great places for ribs and I have been told they may be cousins to my hillbilly family, but they were not paying close attention when grandpa was giving BBQ lessons. This is why you need to try mine
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post #8 of 21 (permalink) Old 07-21-2007, 04:20 PM
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Hi Bob

It's not fair I don't have one rib in the ref.... now I need to run down to the store and get some and try your Memphis Rib Rub out..


They look gooooooood huuuuuuuuummmmmm

Sunday dinner/lunch coming up


by the way pork or beef ribbs ?


Bj




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Originally Posted by Bob N
You want drool? Now here are some real shots for you and Mike to drool over

btw Mike, I changed occupations...... the other did not pay enough, check my profile



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post #9 of 21 (permalink) Old 07-21-2007, 04:59 PM Thread Starter
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Bj,

Cows are sacred in my origins so you better go whole hog

4+ hours at 250 with a fist size chunk of hickory and apple wood each. Basting if any takes place only during the last 20 minutes with your favorite sauce.

Enjoy

Last edited by Bob N; 07-21-2007 at 05:07 PM.
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post #10 of 21 (permalink) Old 07-23-2007, 10:21 AM
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Yep I think this post should be banned. Taken out. First you disgrace wood by burning it. Then you stick those finger licking good ribs under our noses. I would say that is cruel and unusual punishment.

Gotcha buddy. Dang those look good.

Bernie W.

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