Ribs Are On!

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bassman

Gone but not forgotten. RIP
Original poster
OTBS Member
SMF Premier Member
Dec 15, 2007
4,330
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I put the ribs on the smoker at 9:00 AM. Using Jeff's rub and cooked up the sauce. I actually took pics before putting them on.

All the posts about Fattys made me want to try something. I took out two packages of my venison hot Italian sausage. Grated up some aged Provolone cheese, sealed it up and wrapped with bacon. I'll let you know how that turns out too.
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Keith
 
Sounds good, so where are the pictures lol!
 
I'm having a little trouble trying to post and reply at the same time. Bear with me, I may be too old to learn!
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Yes Chad, I do make my own venison and elk sausage. Keith
 
Well, the Fatty is done and it's awsome! I had to try by dipping in Jeff's sauce. The sauce has just the right amount of zing to it. Just a tad sweeter than I care for, but I may be able to modify it some. Thanks guys for letting me in on the Fatties! I'll be trying more of them.

Keith
 
Fattys are rolled sausage, Jimmy Dean type or made by yourself. Do a search for them. Loads of info.
I am doing a trial run on ABT's myself. Fatty's scare me
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Thanks, Cowgirl! The pics look better than the finished product. They all turned black and looked like burnt apple fritters
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. There are very few left. The sauce and rub are superb
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. Even my daughter-in-law who doesn't like hot food, was digging in for thirds. Just wish they hadn't turned black
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. Keith
 
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