*****Officail**** Football Foodblogthread: San Fran @ Chicago BEARS edition opening game gameday thread for FBT talk

ZOMBIE@CTESPN

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I’m going to be watching red zone and prob get a Reuben from the deli.
 

Bronek

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I’m going to be watching red zone and prob get a Reuben from the deli.

By looking at your avatar picture it looks like you already ate one of them. LOL ;)
 

hebs

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Started this morning brunch off with from scratch potatoes O’Brien, ribeye steak and omelet.

For dinner I am smoking some baby back ribs over pecan and apple wood on the big green egg. I’ll be serving that up with fresh corn on the cob and ghost pepper baked potatoes.
 

soxx34

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Been smoking a pork butt all night and sucking down a few bloody Mary’s, then it’s on to corona during the game!
 

MDB111™

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MDB111™

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MDB111™

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hebs

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Started this morning brunch off with from scratch potatoes O’Brien, ribeye steak and omelet.

For dinner I am smoking some baby back ribs over pecan and apple wood on the big green egg. I’ll be serving that up with fresh corn on the cob and ghost pepper baked potatoes.
 

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CygnusX44

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Thx - I have to be honest, these oven ribs may be better than smoked. Notorious PIG rub, foil for 2 hours, sauced and open for 30 mins. Not mushy fall of the bone but great bite and clean off the bone.
 

jooo83

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Thx - I have to be honest, these oven ribs may be better than smoked. Notorious PIG rub, foil for 2 hours, sauced and open for 30 mins. Not mushy fall of the bone but great bite and clean off the bone.

I own a green egg and I think my oven ribs consistently turn out better.
 

CygnusX44

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I own a green egg and I think my oven ribs consistently turn out better.
Interesting! I may be moving my ribs inside and leaving the smoker for pork shoulder, chicken, and brisket.
 

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Interesting! I may be moving my ribs inside and leaving the smoker for pork shoulder, chicken, and brisket.
You ever do the the 3-2-1 method? It's pretty fool proof for fall off the bone ribs. And you can test it too. If after the last hour on the smoker, the meat isn't pulling away from the bone, ya just keep em on for another hour.
 

jooo83

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Interesting! I may be moving my ribs inside and leaving the smoker for pork shoulder, chicken, and brisket.

That's what I've been doing lately. Don't get me wrong, I love smoked ribs. But the convenance and consistency of oven ribs have won me over lately. I know that is blasphemy to some ha. But if I have the time and/or in the mood to sit around the grill I'll still smoke'em sometimes.
 

ZOMBIE@CTESPN

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You ever do the the 3-2-1 method? It's pretty fool proof for fall off the bone ribs. And you can test it too. If after the last hour on the smoker, the meat isn't pulling away from the bone, ya just keep em on for another hour.
I was watching that done with a brisket on YouTube looks legit
 

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