Damn dude, I approve of this thread. Keep em coming, or just have your own food log like SteelyD.
[quote]PB Andy wrote:
Damn dude, I approve of this thread. Keep em coming, or just have your own food log like SteelyD.[/quote]
You start a food log of all your peanut buterry goodness.
This is awesome, thanks!
Borrek,
I can acknowledge that we have our disagreements in PWI, but I can certainly respect a man and his grilling skillz, great stuff man. I am ready to go Fred Flinstone on some ribs tonight. So many that the car tips over.
[quote]MaximusB wrote:
Borrek,
I can acknowledge that we have our disagreements in PWI, but I can certainly respect a man and his grilling skillz, great stuff man. I am ready to go Fred Flinstone on some ribs tonight. So many that the car tips over. [/quote]
Charred meats can cross any divide!
WHY DID I ENTER THIS THREAD WHILE CUTTING!!
Pure meaty goodness. Massif approves.
I’ve just saved this to my favourites. Sensational work, dude.
Awesome. I never knew how to smoke…Ribs that is. Once I get back to CO, it’s on! Thanks brudda.
If you guys do make some, let me know how they turn out. I just threw 2 racks on the grill 10 minutes ago!
Absolutely awesome thread OP.
[quote]Kerley wrote:
WHY DID I ENTER THIS THREAD WHILE CUTTING!![/quote]
HAHAHAHA. So true. One more day for me though, then it’s meat o’clock 24/7 (anabolic diet baby!!!). Getting BBQ tomorrow night after my weigh in and pics!!! Also I have my costco steaks ready in the fridge for every other day this week.
OP Start more threads like this!!! Pretty please???
Just a BBQ tip for ya - have you every heard of grilling with red oak chips/wood? It tastes awesome!!! Susie Q's Brand - Shopping Cart Red oak is plentiful where I live, and I BBQ (beef and chicken usually) straight on it – no coals. Also we don’t use BBQ sauce as the flavor of the smoke and rub is usually enough. It’s worth a shot if you’re game.
[quote]Ct. Rockula wrote:
[quote]PB Andy wrote:
Damn dude, I approve of this thread. Keep em coming, or just have your own food log like SteelyD.[/quote]
You start a food log of all your peanut buterry goodness.[/quote]
gahahaha. secrets that will not be revealed.
Borrek, I made these yesterday, and they were om nom nom nom awesome!!!
[quote]BulletproofTiger wrote:
Absolutely awesome thread OP.
[quote]Kerley wrote:
WHY DID I ENTER THIS THREAD WHILE CUTTING!![/quote]
HAHAHAHA. So true. One more day for me though, then it’s meat o’clock 24/7 (anabolic diet baby!!!). Getting BBQ tomorrow night after my weigh in and pics!!! Also I have my costco steaks ready in the fridge for every other day this week.
[/quote]
lucky for you, i have 8 more weeks depending on how i look 
[quote]pushmepullme wrote:
Borrek, I made these yesterday, and they were om nom nom nom awesome!!![/quote]
Fantastic!
And, I trust you wore the proper grilling attire… 
Sticky this fucking thread.
This looks amazing. I did a thread very similar to this for BBQ Chicken if anyone is interested. Funny thing is we have the same grille and charcoal chute.
Any advice for someone with a hickory allergy? My mom does this all the time and i always get sick smelling the stuff.
Looks delicious though, i may have to try this soon.
Have you tried different types of wood, like apple or cherry?
[quote]Ronsauce wrote:
Have you tried different types of wood, like apple or cherry?[/quote]
I have not, i love the smokey flavor of hickory, so are there any other types that would generate the same flavor?
I honestly can’t say. I’ve only recently been introduced to properly smoked ribs, so I can’t really differentiate between the different woods just yet. If a smokey flavour is all you’re after, the other woods should work fine. I definitely noticed a difference between the applewood smoked ribs I made last and the garbage served up at Montana’s. The smoke flavour was very apparent.
[quote]ADvanced TS wrote:
Sticky this fucking thread.[/quote]
STICKY THIS THREAD!!
STICKY THIS THREAD!!
STICKY THIS THREAD!!
STICKY THIS THREAD!!