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  #20  
Old 10-13-2009, 05:38 AM
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Great tutorial Rich. Very nicely done Sir...
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  #21  
Old 10-13-2009, 08:35 AM
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Quote:
Originally Posted by Kyote View Post
just shameless shots of hunky rub.... where's the beef?????
HA ha ha!! That's what I was just thinking.

Quote:
Originally Posted by SmokinLee View Post
Good job,
Could you show me again.? I know alot of people think; look at al that waste. But it's not, the ribs are much better and just look at what you can do with the trimmings. The last time I trimmed four slabs here, I ended up with 3.5 pounds of clean ( after trimming trimmings) Trimmings hmmm. Made 2 real nice fatties out of it. And I want to thank you and Capt. Dan for all the trimmings from the 10 slabs from the Flushing rib burn. I see Sausage, Fatties and some fresh ground pork for a big mess of potstickers in the near future.
Lee, if you read this, please post your recipe and method.

Quote:
Originally Posted by Zeeker View Post
Great tutorial Rich. Very nicely done Sir...
DITTO!! Zeeker said it all. Great job Rich. to you sir. My only advice? Next time get a real rack off a real hog and leave them little New Mexican hogs in, well...............New Mexico.
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  #22  
Old 10-13-2009, 09:02 AM
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Quote:
Originally Posted by Gunslinger View Post
My only advice? Next time get a real rack off a real hog and leave them little New Mexican hogs in, well...............New Mexico.
Not suprisingly...those were pretty representative of the "$1.49/Lb. Spares" I picked up from Kroger last week

Ya get what ya pay for I guess eh?
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  #23  
Old 10-13-2009, 09:17 AM
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Rich, excellent post/tutorial. Your followthrough with the pics are well planned out also. Thanks bro.
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  #24  
Old 10-13-2009, 11:55 AM
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Quote:
Originally Posted by Richtee View Post
Not suprisingly...those were pretty representative of the "$1.49/Lb. Spares" I picked up from Kroger last week

Ya get what ya pay for I guess eh?
If you find good ribs-send them to me.I hate this mutant crud out there...

Excellent tutorial.Professional JOB!!!!
  #25  
Old 10-13-2009, 12:37 PM
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OK Tom Sure will, I am assuming the potstickers as it was in bold.


Quote:
Originally Posted by Gunslinger View Post
HA ha ha!! That's what I was just thinking.



Lee, if you read this, please post your recipe and method.



DITTO!! Zeeker said it all. Great job Rich. to you sir. My only advice? Next time get a real rack off a real hog and leave them little New Mexican hogs in, well...............New Mexico.
  #26  
Old 10-13-2009, 12:49 PM
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Nice tut there Rich..... I don't think I have any knives THAT sharp!
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Old 10-13-2009, 02:30 PM
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Quote:
Originally Posted by Fishawn View Post
Nice tut there Rich..... I don't think I have any knives THAT sharp!
A chain saw works well, just be sure to use goggles!
  #28  
Old 10-13-2009, 02:33 PM
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Quote:
Originally Posted by JimmyJoeBob View Post
A chain saw works well, just be sure to use goggles!
Hmm I have never pulled pork THEN smoked it...interesting...
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  #29  
Old 02-25-2012, 01:43 PM
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Good Job!
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