Shoulder, Ribs and Slaw with qview

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jjbodean1970

Newbie
Original poster
May 31, 2008
16
10
Huntsville, AL
week ago today, just getting around to posting pics, doing some chick leg quarters today, will post qview of those and some abts later as well.

shoulder turned out great, ribs were a little dark and dry on the outside but very tender on the inside. possibly had temp a tad too high. i really need to get a decent thermometer. maybe for dads day???
 
Well now just how are we sposed make it in time for dinner if you don't post till a week later
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Looks good from here
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Keep us posted with pics of those 1/4ers and ABT s
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for those wondering, on my plate is half red sauce (store bought) and half homemade white sauce (yummy!) anyone else here a fan of white sauces? i didnt know much about them until i moved to north alabama, they are big here.
 
I've tried the 'bama white sauce but was not a big fan as it's mayonase based
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. I'm used to a good tomato based q sauce if I use one at all.

Thanks for the qvue of your grub. How did you fix the ribs? Did you use the 3-2-1 method or just leave them on the smoker for 6 hours (that's what I do). If ya haven't tried the 3-2-1 method, give it a peek as it's supposed to provide tender ribs.
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sumo,

actually i did 2-2-1 since they were baby backs. i am thinking too high temp. maybe spritzed them too much with my apple juice/crown royal mixture? like i said, tender on the outside and good smoke flavor, but a little dark and dry on the outside. will tinker a bit more and see what i can do...

jeff
 
Bein brandy new to the world of smokin , one thing I seem to have noticed so far , is that it's not so much what you got for smoking on , it's more the operator than anything
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You are off to a rocking good start !!!
 
JJ, that plate looked great! btw, Ill bet the Crimson Tide just loves all your LSU gear! GEAUX TIGERS!
 
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