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CentralTexBBQ

RSVP Cook: Beef Plate Ribs & St. Louis'

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2 hours ago, CentralTexBBQ said:

So, what is it about men that makes them reluctant to RSVP?

 

I don't think hardly anyone RSVP's anymore...  which can make planning something challenging.  If that was on the line though - pretty sure I would find the time for a quick call to confirm my attendance. :)

 

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38 minutes ago, KismetKamado said:

 

I don't think hardly anyone RSVP's anymore...  which can make planning something challenging.  If that was on the line though - pretty sure I would find the time for a quick call to confirm my attendance. :)

 

 

Exactly. Not such a big deal for burgers and hot dogs but for the more expensive and time consuming cuts, an RSVP is essential! 

I am practicing my monologue now:

Quote

It was a great honor to cook for all of you. To all of you who RSVP'd, the line starts over here. For everyone else, your meats will be ready in about 7 1/2 hours. 

:-D

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2 minutes ago, CentralTexBBQ said:

 

Exactly. Not such a big deal for burgers and hot dogs but for the more expensive and time consuming cuts, an RSVP is essential! 

I am practicing my monologue now:

:-D

 

I was going to suggest inviting women instead... but I'm loving your monologue so my new suggestion is to go with that and let us know how it plays out. :)

 

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disclaimer: no fat was harmed in the smoking of these beef ribs. 

 

fullsizeoutput_5e3.thumb.jpeg.c307559939347e18a86df053c5d0a433.jpeg

 

Ready for a bath in hot sauce and a simple rub of paprika, sea salt and cracked pepper- mostly cracked pepper

 

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on the grill @ 6am; top rack in honor of the king of all meats! lol

 

fullsizeoutput_5e5.thumb.jpeg.0c4aaa9bce15ccdc1292d72b28fb1078.jpeg

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34 minutes ago, KismetKamado said:

Holy cow those look meaty!  Keep us posted as things progress throughout the day.  No doubt you've had time to polish your monologue. :)

 

 

Thanks! will do :-D

 

Decided to do Texas Spare Ribs instead of St. Louis'. Put 'em on in about 2 hours.

 

fullsizeoutput_5e6.thumb.jpeg.01807f05f3f2fb40135aa7e5760dd9bf.jpeg

 

 

 

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1 minute ago, CentralTexBBQ said:

 

Thanks! will do :-D

 

Decided to do Texas Spare Ribs instead of St. Louis'. Put 'em on in about 2 hours.

 

fullsizeoutput_5e6.thumb.jpeg.01807f05f3f2fb40135aa7e5760dd9bf.jpeg

 

 

 

 

Educate me on "Texas" spare ribs....  I am totally not good at this, but does it have to do with the trim or the seasoning?

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Basically a spare rib with breast bone trimmed off. I square it up a little. Simple seasoning: salt, black pepper. I've added paprika. No sauce. I never provide sauce at my cooks. And, always discourage its use. When I invite guests over to eat, I always make sure there is not much more than a leftover Chick-Fil-a bbq sauce container or two around the house. My wife then proceeds to sneak out to the store and magically produces a bottle out of thin air as I am explaining to the guests why the smoke, seasonings and quality of the meats and Central Texas BBQ experience warrant no sauce. :-D

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I totally geeked out on your meat porn...

 

also, Im from Texas and, sometimes, I do BBQ sauce. Homemade of course. However, I've lived all over the country, and sometimes a little sauce adds to the flavor and theres different types of sauce, they're not all sweet ketchup based ones. to each his own, but putting sauce on bbq isn't quite the same as putting putting A-1 on a med-rare steak ... IHMO

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