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Eat, Drink, & Be Merry

Rib Cook Off

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Rib Cook Off

Unread postby mswerb » Tue May 20, 2008 10:25 pm

The annual Rib Cook Off is nearly upon us and I will be there for the first time. Going to the Seether concert with my brother to celebrate a weekend of birhthdays(his is Sunday, mine is Monday) Should be a good time as we celebrate the Memorial Day Weekend, and getting older.
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Unread postby Guest » Wed May 21, 2008 6:24 am

I've been there the last 5 or 6 years.
Last year was the first time I got ribs that I really didn't like.
They just happened to be from Al "Bubba" Baker's spot.
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Unread postby General » Wed May 21, 2008 7:18 am

All the gates on the trailer parks will swing open and the inmates will ascend to the general population. That was my memory of the Rib Cook off. :twisted:
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Unread postby GreatGoo » Wed May 21, 2008 12:21 pm

Isn't it kinda expensive to get enough ribs to really fill you up there?

Plus beers?
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Unread postby Apex777 » Thu May 22, 2008 6:06 pm

General wrote:All the gates on the trailer parks will swing open and the inmates will ascend to the general population. That was my memory of the Rib Cook off. :twisted:


(rofl) That's one of the funniest and mostly accurate description I've read. . .Good one!
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Unread postby HoodooMan » Thu Jun 05, 2008 6:27 pm

Last year was the first time I got ribs that I really didn't like.
They just happened to be from Al "Bubba" Baker's spot.


Not possible.

Either Bubba had his worst day ever, or you're Kee-razy.
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Unread postby Guest » Thu Jun 05, 2008 8:01 pm

Very possible, hardly any flavor to them.
I am a little crazy however.
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Unread postby General » Fri Jun 06, 2008 7:27 am

A bit off topic, but I have been using my crock pot to slow cook my ribs before finishing them on the grill. I use about an inch of chicken broth, season the bones (which you must cut into singles) with garlic salt, pepper, and italian seasoning, some minced garlic. Once you got them crammed into your pot drizzle some olive oil, lime juice, bourbon, and instant coffee on them. Set to low go do something like watch the Tribe get destroyed or go to the beach like I do, in about 6 hours come home, finish on the grill, sauce is your call.....they come right off the bone----AWESOME!!!!!
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Unread postby swerb » Fri Jun 06, 2008 7:46 am

I've been using this recipe for ribs for many years.

http://www.foodnetwork.com/food/recipes ... 25,00.html

Tasty.
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Unread postby mattvan1 » Fri Jun 06, 2008 12:03 pm

Swerb wrote:I've been using this recipe for ribs for many years.

http://www.foodnetwork.com/food/recipes ... 25,00.html

Tasty.


Swerb - Do you follow the receipe EXACTLY? or add in your own improvisations? I like the rub, but I found the foil packet technique a pain in the ass. I just throw them in a roasting pan (on a rack, above the liquid) and cover. Also, I usually use a dark beer for the braise instead of wine.
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Unread postby FUDU » Fri Jun 06, 2008 3:49 pm

I love the taste of ribs but IMO they are no different than wings and crab legs anymore, too much work for such a small amount of food. Never eaten ribs, wings or crab legs and been satisfied (well a few times with wings after eating 60-70), it is always about the taste and still leaving hungry.
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Unread postby General » Fri Jun 06, 2008 7:44 pm

FUDU wrote:I love the taste of ribs but IMO they are no different than wings and crab legs anymore, too much work for such a small amount of food. Never eaten ribs, wings or crab legs and been satisfied (well a few times with wings after eating 60-70), it is always about the taste and still leaving hungry.


You gotta go with beef ribs (as long as they are tender), King crab, and a million beers when eating wings. :lol:
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Unread postby swerb » Fri Jun 06, 2008 8:18 pm

mattvan1 wrote:
Swerb wrote:I've been using this recipe for ribs for many years.

http://www.foodnetwork.com/food/recipes ... 25,00.html

Tasty.


Swerb - Do you follow the receipe EXACTLY? or add in your own improvisations? I like the rub, but I found the foil packet technique a pain in the ass. I just throw them in a roasting pan (on a rack, above the liquid) and cover. Also, I usually use a dark beer for the braise instead of wine.

I use it exactly, only change ... I put em on the grill to finish em off and carmelize the sauce instead of putting em in the broiler.

The foil wrap thing is a pain in the ass, but if you make it right, all that liquid in there really does wonders for the flavor and tenderness of the ribs IMO.
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Unread postby Guest » Fri Jun 06, 2008 8:23 pm

I would kill for some crabs legs. They were easily my favorite thing to eat until one day about 5 years ago when my head swelled up about 3 sizes too big after an all you can eat at Pickle Bill's

I miss them.
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