Posted On:4/28/2013 8:34am
Originally Posted by Antifa
I find that selecting the actual meat is important. Getting the right animal that has been raised under the right conditions is the jump off to a succesfull bbq.
some people swear that starting a bbq with only well-aged free-range ni***ers is the way to go, but even smoked I find these tough and stringy in the end.
I prefer factory farmed college-student ni***ers. The kind that you keep under florescent lights 24 hours a day and feed potato-chips. They are young, tender and and like veal.
And just one of them can feed you through like... 2 seasons of the walking dead.
Ain't that just like Fa: so racist he can't even spell the n-bomb.
Posted On:4/28/2013 8:50am
Style: stick,Taiji, mountainbike
I don't smoke my ribs, just because it's too much effort. I put a dry rub on them first. Then wrap them in foil. Get my grill up to 275 degrees. Put the ribs on with the meat part of the rib on the bottom. Leave it on for a few hours depending on how big the rack is. When you can pull one of the bones out of the rack, open the foil and put BBQ sauce all over it. Let the sauce cook into the meat for a couple minutes, then flip and repeat for the other side. Then take it off and let it sit for a little while. Done.
Combatives training log.
Gezere: paraphrase from Bas Rutten, Never escalate the level of violence in fight you are losing. :D
Pavel Tsatsouline: kettlebell workouts give you “cardio without the dishonour of aerobics”.
Posted On:4/28/2013 1:30pm
Have any of you tried Ribs done via the Sous Vide process. I had a body that did them for 72 hours this way and they were freaking great.
Posted On:4/28/2013 1:46pm
Style: Hung Gar, Choy Lay Fut
Dude, that's gotta be against the law!
And i am trying to get the hicks to contribute, not send them away jeering!
Posted On:4/28/2013 1:51pm
Originally Posted by Soldiermedic
I bet the guava gives an interesting flavor.
It's a bit sweet, but it gets acrid quickly if you use too much.
Posted On:4/28/2013 3:10pm
Style: Tang Soo Don't Retired
Ninja ribs are too stringy and tough to be sure, I go with the St. Louis every time. Love a good dry-rub, no sauce just ribs...heaven.
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