My Thanks !

ozziebMember

Now I feel like a thief, having stolen from forum members their knowledge, generous sharing of experience, and willingness to help out, to produce an extraordinarily tasty, moist, simply fantastic rib. Never knew pork could taste this good. From the rub, to the sauce, to the method, all came from my lurkings on the forum. I take my hat off to you all !
Regards,
Gus

3/19/123:46 AM

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chef-boy-arnie"If you can't smoke it, you probably shouldn't eat it!"

Friends helping friends

3/19/126:28 AM

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randye 2Member

Meat looks great,

But what did you cook??

3/19/126:37 AM

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Former Member

quote:
Originally posted by Ozzieb:
...all came from my lurkings on the forum. I take my hat off to you all !
...

No longer a lurker. That's the #1 reason most of us do this, we love to share techniques that help others learn to Q.

As I say in my classes, my goal is to make you King (or Queen) of your Cul-de-Sac when it comes to Q.

Congrats!

3/19/127:24 AM

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tim-in-azMember

Looks Great! The slaw and patatos look fantastic as well.

3/19/1211:48 AM

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ozziebMember

quote:
Originally posted by Randy E:
Meat looks great,

But what did you cook??

RandyE, a 1.8kg piece of rib as cut by the Asian butchers here. It was the thickest rib I've seen, took 7 hours to complete, had a surprising texture, mildly chewy on the bone, melt-in- mouth the rest. As you see, the bones don't show. If I can replicate this, I may even get a gong from semi vegetarian friends ......

3/19/127:53 PM

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