MACS
Saturday, July 7, 2012 12:24:26 PM

Dude.

Really?

If there is a choice, the answer is always pork.

Glad I could help.

FuzzNJ wrote:

Wow. Fuzz said something I agree with.

Somebody write down the time and date... I need to remember this. 😰

teedubbya
Saturday, July 7, 2012 12:45:22 PM
Pork.

I'm cookin another pork butt and chuck roll today. Probably the last journey for my BBQ guru competitor.

The guru cyberQ wifi should be here next week.

gimbel
Saturday, July 7, 2012 1:00:06 PM
Pork

It's always more fun to pork than beef.

Guido099
Saturday, July 7, 2012 1:14:58 PM
Pork Always!
wheelrite
Saturday, July 7, 2012 1:32:20 PM
Pork it is. They did'nt have any beef ribs and I got spare ribs for $1.49 an lb.

That being said,,,

Beef ribs are fantastic too...

If you've had ones prepared properly..

With beef ribs, no sweet rub and no sweet acidic sauce...

It's like brisket with a handle..

They really are awesome...

nnightmar
Saturday, July 7, 2012 1:38:46 PM
Amen!
bassman45
Saturday, July 7, 2012 1:48:12 PM

Pork it is. They did'nt have any beef ribs and I got spare ribs for $1.49 an lb.

That being said,,,

Beef ribs are fantastic too...

If you've had ones prepared properly..

With beef ribs, no sweet rub and no sweet acidic sauce...

It's like brisket with a handle..

They really are awesome...

wheelrite wrote:

No baby back ribs?:-k

wheelrite
Saturday, July 7, 2012 2:05:13 PM

No baby back ribs?:-k

bassman45 wrote:

Yeah,,

But spare ribs are cheaper and I think they smoke better, The baby backs cook too fast...

fishinguitarman
Saturday, July 7, 2012 2:25:43 PM
Not on indirect heat. I have a barrel smoker with a sidebox 3-4 hrs for slabs and 2.5- 3 for baby backs...they turn out FINE!
wheelrite
Saturday, July 7, 2012 2:31:35 PM

Not on indirect heat. I have a barrel smoker with a sidebox 3-4 hrs for slabs and 2.5- 3 for baby backs...they turn out FINE!

fishinguitarman wrote:

that's too fast...

Obviously,you make tough ribs and for an old fart like you that can be lethal,,,

and who cooks ribs on direct heat ?

teedubbya
Saturday, July 7, 2012 2:58:56 PM
Done plenty of beef ribs. Prefer pork by a long shot.
DrMaddVibe
Saturday, July 7, 2012 3:20:07 PM
I don't discriminate...BOTH!

Dry...Carolina...Memphis...IDGAF!

Gimmie some...with corn on the cob...a really good bun...some sauce on the side...maybe some fries...and iced tea!

YEAH!

wheelrite
Saturday, July 7, 2012 3:30:31 PM

I don't discriminate...BOTH!

Dry...Carolina...Memphis...IDGAF!

Gimmie some...with corn on the cob...a really good bun...some sauce on the side...maybe some fries...and iced tea!

YEAH!

DrMaddVibe wrote:

have corn in the husk soaking in the sink to grill mexican style..

lgops
Saturday, July 7, 2012 3:46:31 PM
Pork, smoke for 3-4 hours 200-250 degrees wrap in foil and cook for another 1-2 hours. Dont forget your dry rub.
wheelrite
Saturday, July 7, 2012 3:54:54 PM

Pork, smoke for 3-4 hours 200-250 degrees wrap in foil and cook for another 1-2 hours. Dont forget your dry rub.

lgops wrote:

EXACTLY...

jetblasted
Saturday, July 7, 2012 4:55:07 PM
Y'all are making me hungry.

I like pork ribs best.

wheelrite
Saturday, July 7, 2012 6:07:34 PM
The ribs have been foiled up for a couple hrs and will be ready in an hour or so....

AND my sauce is ready !!!!!!!!!!!!!!!!!!!!!!!!!

DrMaddVibe
Saturday, July 7, 2012 6:12:32 PM

have corn in the husk soaking in the sink to grill mexican style..

wheelrite wrote:

Do you do the butter and water in a Mason jar trick?

Me? I'm old sk00l! I slather up a piece of bread with butter and use that to rest the corn on...turn it around...salt it...pepper...roll it...when the corns done...throw a little meat in the bread...BONUS!=p~

wheelrite
Saturday, July 7, 2012 6:16:18 PM

Do you do the butter and water in a Mason jar trick?

Me? I'm old sk00l! I slather up a piece of bread with butter and use that to rest the corn on...turn it around...salt it...pepper...roll it...when the corns done...throw a little meat in the bread...BONUS!=p~

DrMaddVibe wrote:

No,

Mexican grilled street vendor corn.

You soak the corn in it's husk.

Grill on a hot grill for about 25 min.

Peel the husk back

Then,

brush on mayo roll in Queso Fresco ( Mexican crumbly cheese) Then sprinkle with chili powder.Then a squueze of lime.

It is fantastic

Guido099
Saturday, July 7, 2012 6:44:38 PM

No,

Mexican grilled street vendor corn.

You soak the corn in it's husk.

Grill on a hot grill for about 25 min.

Peel the husk back

Then,

brush on mayo roll in Queso Fresco ( Mexican crumbly cheese) Then sprinkle with chili powder.Then a squueze of lime.

It is fantastic

wheelrite wrote:

Really Bill, it's rolled in mayo?

I was thinking about this recipe the other day. I couldn't remember what it was rolled in before the queso.

Don't remember it being mayo 🤔

It has been a while since I have made it though.

Thanks for the recipe!

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