Displaced Texan

I think this thread is a cry for help, Zeke.

That and a soft, mild cheese will be lovely!

Still too much Damn Yankee in you, even all the way out there in Az. Your neighbors must LOVE you!

Damn, I think this thread is Zeke’s way of telling us we need a new ‘Displaced Texans REAL bbq’ thread.... Hmmmmmmmmm....

I’m a long horn

I don’t think you’ll EVER get a crock pot tender enough to eat!

I heart you, BH! In a non-homosexual way!

Star Trek? Wright Bros?? Ha!! Meat boiler!! Ribs boiled in BBQ sauce....it may have bbq in the name, but it ain’t real bbq.

Even the damn Yankees here know true bbq better than you, Zeke!! You should be embarrassed.

Meat, dry rub, fire/smoke, and timing. That’s all you need to know to turn out amazing ribs.

Wet roasting?? You’re cooking meat in a liquid....it’s slow brazing at best, boiling at worst.

You do you, Zeke...make them ribs in a crock pot. Meanwhile, the rest of us will enjoy ribs the natural way...

Do ribs the way they were supposed to be done...over real fire and smoke.

I sometimes make my own bbq sauce from scratch, but lately, I’ve been using Sweet Baby Rays as a base. Its a mix of SBR’s, apple juice, vinegar, bourbon (Evan Williams), and some of my bbq rub. The bottled sauce is too thick and ‘ketchup like’ for my tastes, but it’s pretty damn good when it’s cut back and thinned out. Those of y’all who have had my brisket at the shotgun shoots, that’s what I brought. I believe that bbq sauce should always be served on the side...and never cooked on the meat....sauce is an add on.

That’s GOTTA hurt, Zeke!

Meat boiler.

You try that duck breast yet?

Crock pot master??!! We need to make you a PIT master!

We shall see, grasshopper. We shall see.

Bring your best, buddy!!! I might do REAL bbq ribs...you know, how they are supposed to be done...on a smoker.

It would be WAY over your head, Ray Ray. Too technical.

That doesn’t surprise me.