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Old 07-10-2008, 05:34 PM   #11
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Cool Thank You !!

LadyCook, thank you very much!! That picture was worth a thousand words.
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Old 08-04-2008, 12:23 PM   #12
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Thumbs up Prologue

Cooked Back Loin ribs & spare ribs yesterday. The baby backs were awesome! I plan to try the spare ribs tonight so I'll let you know. Silver skin removed on both.

New homemade charcoal box worked like a champ. Difficult little sucker to make, but the pits should come with these things!
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Old 08-06-2008, 02:18 AM   #13
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Definately news you can use. Doh! I just bought some $4.99 lb pork loin small ribs.
I already rubbed them down with seasoning..let them sit for 2 hours and shrunk wrap/froze them (for convienence).

No wonder the rub mix kinda slid off the back of the ribs.

Thanks much for that tip!

I wonder if they peel back the silver skin at all the big rib joints where they do 100+ lbs. a day in ribs.
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Old 08-06-2008, 03:21 PM   #14
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Smile Final Report

I don't know what they do, but I'll sure be looking closer from now on - wherever I'm eating them.

Had leftover spare ribs last night, and will have a few more tonight. I needed to let those cook longer. Skin was splitting when I picked the rack up, but bones weren't exposed enough.

All in all, I won't be selling my pit on ebay/craig'slist/garage sale now. Going to think about labor day menu now.
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Old 08-06-2008, 04:37 PM   #15
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Quote:
Originally Posted by Caslon
I wonder if they peel back the silver skin at all the big rib joints where they do 100+ lbs. a day in ribs.
In days of old, when knights were bold, one could buy ribs from the packer/wholesaler with or with out the membrane (for a price) Not sure in todays market. I would guess so.
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