"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 09-05-2007, 10:12 PM   #31
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
Uncle Bob great looking ribs. I bought my smoker at Home Depot for 150 dead presidents 4 years ago and it looks like your and consistently turns out fantastic ribs
pork sholder, I have not tried a brisket yet.. for get the clock just watch your temps.
__________________

__________________
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 09-05-2007, 10:17 PM   #32
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Quote:
Originally Posted by keltin View Post
St. Louis style is when you take a full slab of pork spare ribs and cut off the brisket and tip, and usually the flap as well. This gives you a uniform and rather rectangular slab of pork spare ribs.

You basically go from this

you do this

and get this

With St. Louis style, you end up on the end of the slab with more cartilage pieces than bone, so some will cut it down even further to smaller Kansas style that is a smallish almost square slab with just the large bone pieces.

Check this site.
Thanks, Keltin. I always wondered about this.
__________________

__________________
Fisher's Mom is offline   Reply With Quote
Old 09-05-2007, 10:19 PM   #33
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,358
Quote:
Originally Posted by Uncle Bob View Post


Executive Chef Bob

So, Uncle Bob, do you drink all that bourbon with milk?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-05-2007, 11:00 PM   #34
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by Andy M
So, Uncle Bob, do you drink all that bourbon with milk?

Only before noon. I use bourbon to make 'Milk Punch'
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 09-06-2007, 08:15 AM   #35
Senior Cook
 
Join Date: Oct 2004
Location: Rochester Hills, MI
Posts: 104
Nice lookin' ribs Unca Bob.

I was looking at the 20x36 Klose this spring but went for the egg. All that space looks nice!

Did you use charcoal or wood coals?
__________________
beerco is offline   Reply With Quote
Old 09-28-2007, 12:10 PM   #36
Assistant Cook
 
Join Date: Sep 2007
Location: Scranton, PA
Posts: 20
Those ribs look amazing. I would love to make ribs like that someday. I honestly think I could eat about 3 of those racks haha. Great job UB.
__________________

__________________
Good place for quality fruit baskets.
Deeblock is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:54 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.