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Old 04-09-2013, 09:58 AM   #11
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Originally Posted by Andy M. View Post
Yes, always indirect.

You may want to try an experiment and apply sauce to some of your ribs and leave the others unsauced. Then you can do a comparison of the two options.
I am on it ! Thanks...
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Old 04-09-2013, 10:58 AM   #12
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This is how i make my ribs. No sauce needed. I think this video has been on here before, but it is a fun one to watch anyway, and great ribs!

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I also like ribs with BBQ sauce, and like it served on the table, but like I said, the way this guy does it is my favorite! We just had these on Sunday. There is only one rib left for my snack today.
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Old 04-09-2013, 11:14 AM   #13
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There is only one rib left for my snack today.
You saved one rib???

I wish I had willpower like that.
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Old 04-09-2013, 12:15 PM   #14
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This is how i make my ribs. No sauce needed. I think this video has been on here before, but it is a fun one to watch anyway, and great ribs!

YouTube

I also like ribs with BBQ sauce, and like it served on the table, but like I said, the way this guy does it is my favorite! We just had these on Sunday. There is only one rib left for my snack today.
This looks totally delicious. I have kept the recipe in my favorites ...
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Old 04-09-2013, 01:37 PM   #15
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Originally Posted by pacanis View Post
You saved one rib???

I wish I had willpower like that.
I just ate it! It was SO good!
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Old 04-09-2013, 01:38 PM   #16
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Originally Posted by frenchguycooking View Post
This looks totally delicious. I have kept the recipe in my favorites ...
You can't go wrong FG! Try it soon, you won't regret it!
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Old 04-09-2013, 05:10 PM   #17
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Originally Posted by chopper View Post
This is how i make my ribs. No sauce needed. I think this video has been on here before, but it is a fun one to watch anyway, and great ribs!

YouTube
Great video and the finished product looks delicious, but that dude needs a sharper knife, lol! It was almost painful watching him prep that slab of meat.
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Old 04-09-2013, 05:13 PM   #18
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Great video and the finished product looks delicious, but that dude needs a sharper knife, lol! It was almost painful watching him prep that slab of meat.
I could hardly see the knife. The meat is so good looking. If it helps, when we made them Sunday we used a good sharp knife to cut them.
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Old 04-10-2013, 05:02 AM   #19
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I could hardly see the knife. The meat is so good looking. If it helps, when we made them Sunday we used a good sharp knife to cut them.
You are right ! the meat looks very good indeed...
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Old 10-19-2013, 01:32 PM   #20
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Originally Posted by Chief Longwind Of The North View Post
You must have better pigs where you live. At our supermarkets, the meat on the baby-backs is pretty sparse.

Now maybe if your talking baby-back lamb, or beef...

Seeeeeeya; Chief Longwind of the North
The baby back ribs at Costco have more meat than any other rib cut they sell. In fact, they have so much meat, they look like little rib chops when you cut them up.
I think the amount of meat behind the rib bone is directly tied to the one doing the trimming.
The amount of meat between the rib bones is inherited.

Quote:
Originally Posted by Andy M. View Post
Yes, always indirect.
Many professional outdoor cooks like to use the indirect method until the ribs are tender and done.
They will then, move the ribs to direct heat to enhance/produce the bark.
It is at this time, sauce can be added.
For the record, I prefer to serve the sauce on the side at the table.
Occasionally I will sauce baby backs at the end of cooking.
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