VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3, 4, 5, 6, 7, 8, 9, [10] ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 17:59:38 04/28/01 Sat
Author: reg
Author Host/IP: Montreal-ppp47756.qc.sympatico.ca / 209.226.140.5
Subject: Re: weekend
In reply to: Bigj 's message, "Re: weekend" on 12:42:18 04/28/01 Sat

>>Hey everyone , who's cookin what on the weekend .
>>Think i'l do a shoulder and probably by a six pack to
>>go along with it . ya right , lol . reg
>
>
> >Howdy
>Reg!It's a great day although it could be a little
>warmer.Reg when you cook a shoulder do you leave the
>skin on?I always do but I was think'in about tak'in
>the skin off and rubb'in underneath and then putting
>the skin back over it.Any thoughts?I'm do'in a "Rack"
>of short ribs today.Found 'em at a local butcher while
>I was look'in for a rack of beef ribs.These baby's are
>HUGE!,with a lot of meat and a nice fat cap on
>top.Must weigh about 5#'s,I figure there gonna take 7
>or 8 hours.The old ECB is gett'in a workout
>today!!.Got'em cook'in over a mixture of lump and
>briquet's with apple, maple and mesquite chunks.Good
>Q'n,Bigj.

Hiya Bigj , i usually remove the skin but leave about 1/4 in fat on . i score down into the meat in a crosshatch pattern and apply a liberal amount of rub then let it sit overnight in a large freezer bag in the fridge . i think with the amount of fat left after removing the skin and roughly 15 % fat in the meat you are still alright and don't have to fret about drying it out . boy i'll tell ya those ribs sure sound good . it's been toooo long since i had good feed beef ribs . mabe something to think about for next week . reg

[ Next Thread | Previous Thread | Next Message | Previous Message ]
Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.