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Old 09-05-2007, 09:12 PM   #31
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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
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Old 09-05-2007, 09:17 PM   #32
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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.

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Old 09-05-2007, 09:19 PM   #33
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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
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Old 09-05-2007, 10:00 PM   #34
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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
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Old 09-06-2007, 07:15 AM   #35
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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?
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Old 09-28-2007, 11:10 AM   #36
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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.
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