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Old 10-30-2007, 04:36 PM   #1
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Ribs 'N' Dressing

1 Slab loin back ribs..
1 Recipe Southern Cornbread Dressing
Mustard
Your Favorite BBQ Rub...

Thinly coat ribs with mustard on both sides. Apply rub of your choice. Cover and refrigerate over night. Remove ribs 2 hours prior to cooking. Prepare cooker to 215*-225*. Form ribs into a circle and secure with toothpicks, butcher's twine etc. When the ribs reach 100* or so, fill with dressing and continue to cook until ribs are 185*

Fuel...6 lbs Lump charcoal
Seasoning woods...Pecan/Cherry









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Old 10-30-2007, 04:40 PM   #2
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Oh, oh, oh, Uncle Bob! Now you've done it. That is the most gorgeous thing I've ever seen!!! I can practically taste it. I was planning to make Panko breaded pork chops but now the thrill is gone. You are a wicked man.
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Old 10-30-2007, 05:18 PM   #3
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THAT IS EXCELLENT! I love it!
Thanks for that one!
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Old 10-30-2007, 05:27 PM   #4
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You've out done yourself this time Uncle Bob, what a beauty - well done Chef ! I am drooling !!!
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Old 10-30-2007, 05:35 PM   #5
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Uncle Bob, that looks awesome!

What kind of cooker are you using? And do you remove the membrane from the back of the ribs before you start or do you leave it on?
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Old 10-30-2007, 05:45 PM   #6
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Oh BOB!!!!

That is so beautiful and creative, it brings tears to my eyes and saliva to my mouth. In fact, I'm feeling rather WATERY right now!

Lovely, just lovely!

Lee
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Old 10-30-2007, 06:39 PM   #7
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WOW-WEE! How kewl & clever is that!!! Almost too pretty to eat, Uncle Bob. You've managed to outdo your shrimp dish. Will you cater my next party? Beautiful!

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Old 10-30-2007, 07:50 PM   #8
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That’s pretty neat. A reverse Crown “Mini” Rib Roast of sorts. Did you ever consider taking the more traditional approach and turn the ribs bone side out and then tie? You probably wouldn’t want to French the bones though since loin ribs don’t have the actual loin attached like a regular crown roast would, thus you need to keep as much meat on there as possible.

That’s a pretty neat idea. How did you keep the stuffing from falling out the bottom? I don’t’ see a pan or anything, so did you just drop it into the cavity and let it hit the grill? Does it harden and set so that it doesn’t fall out when lifted or did you need a spatula?
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Old 10-30-2007, 09:09 PM   #9
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Quote:
Originally Posted by Fisher's Mom
Oh, oh, oh, Uncle Bob! Now you've done it. That is the most gorgeous thing I've ever seen!!! I can practically taste it. I was planning to make Panko breaded pork chops but now the thrill is gone. You are a wicked man
.

Thank you so much!! I can't remember the last time I was called a "Wicked Man"


Quote:
Originally Posted by Rock LaRue
What kind of cooker are you using? And do you remove the membrane from the back of the ribs before you start or do you leave it on?


It was cooked on a Klose cooker. I always remove the membrane.
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Old 10-30-2007, 09:18 PM   #10
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Quote:
Originally Posted by QSis
Oh BOB!!!!

That is so beautiful and creative, it brings tears to my eyes and saliva to my mouth. In fact, I'm feeling rather WATERY right now!

Lovely, just lovely!

Aw shucks Miss Lee, I didn't wanna make you cry. I wanted to make you shout Hallelujuah!!!!



Quote:
Originally Posted by *Amy*
WOW-WEE! How kewl & clever is that!!! Almost too pretty to eat, Uncle Bob. You've managed to outdo your shrimp dish. Will you cater my next party? Beautiful
I sure will!!! "Have Money, Will Travel" Ah, where to??
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