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May chat thread, and mishaps!

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Old May 24, 2014 | 12:24 PM
  #406  
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Good morning all! Sorry to hear that Rich!
Thank you Chip, but for me this weekend is about those whom I know their families are sad this holiday weekend. I have friends as well as many of you that died on some foreign soil somewhere far from home, not near family. This holiday is for the sacrifice they made. My sacrifice is pale compared to theirs. :-). God bless every soldier who never came home.
 
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Old May 24, 2014 | 05:34 PM
  #407  
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I'm going to try my hand at smoking some pork ribs this weekend and was wondering if anyone has any pointers... Bob? Chip?
 
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Old May 24, 2014 | 06:38 PM
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Keep the water pan about 1/2" deep with water , smoke for 8-10 hours, apply brown sugar near the end of smoking. Apply your dry rub about an hour before putting ribs on the smoker, much longer and the meat starts to cure, toughen up and lose its moisture.
 
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Old May 24, 2014 | 08:32 PM
  #409  
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Thanks Chip! Any suggestions for a rub?
 
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Old May 24, 2014 | 09:38 PM
  #410  
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Evening All!

I just got home and jumped in the shower. I had a very productive day with the C-cab. The front suspension is done. Now I can start on the steering and brakes.
 
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Old May 24, 2014 | 09:40 PM
  #411  
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Glad to hear you are making head way, I hope tomorrow is still a go?

Bronco roll bar??
 
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Old May 24, 2014 | 09:53 PM
  #412  
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Absolutely. I left the welder at the shop, so I'll have to stop and load that up on my way up there. I didn't want to leave it outside over night.
 
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Old May 24, 2014 | 09:54 PM
  #413  
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Ok, yea I do not blame you one bit about the welder, I have the Bronco stripped apart and have the stuff ready to work with.

See ya in the AM.
 
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Old May 24, 2014 | 11:24 PM
  #414  
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everyone sounds busy..either working or cooking.... i played plumber today.. i have water at the shop again.... got a few parts on the 71 the a/c compressor looks factory.. started on the steering column.. was not easy drilling out the spot welds to replace the bottom bearing carrier but i got it.... now to get it painted and the new bearings installed then it should steer like a new one... or at least like a rebuilt old one..ha ha ha ha
 
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Old May 25, 2014 | 06:05 AM
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good morning missouri... beautiful day out there, birds are singing and taz is outside chasing squirrels already.. i hope i can get a little more done today than i did yesterday..
 
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Old May 25, 2014 | 09:19 AM
  #416  
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Good morning everybody. Helped a buddy yesterday with a house he's remodeling on 15 acres with two ponds and a shop, I think I'm in like, just too bad I'm not in a position to buy it. Dave, I mix some salt, cayenne and garlic if I don't have any chicken and rib rub. I like to balance the sweet of the brown sugar with the slight bite of the pepper which the salt pulls into the meat. The pepper to me should be a hint behind the smoke and sweet if that makes sense.
 
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Old May 25, 2014 | 10:53 AM
  #417  
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Makes sense Chip - I'll give that a try tomorrow.

Today I am cleaning out and organizing my 24x24 outbuilding in order to use it to store the guts from the camper while I rehab the floors. If its not tools or useful hardware, it's either going in the dumpster or the scrap metal pile.

Once the camper is finished, that space will be rehabbed into my workshop and I'm moving my work area out of the garage. The air compressor & welders will have to stay in the garage because there's only 30 amps going out there and I don't want to overload things. There is a power pole nearby from Mom & Dad's old place that I've got my eye on if I ever have the resources to have it connected to its own meter.
 
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Old May 25, 2014 | 03:32 PM
  #418  
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Originally Posted by Grems4ever
I'm going to try my hand at smoking some pork ribs this weekend and was wondering if anyone has any pointers... Bob? Chip?
I guess I'm late to chime in and help.
I like Pork, and get the Baby Back ribs. I cover them with a light coat of yellow Mustard. Yup.... There's just a bit of Vinegar in there that will break down the meat just a bit, and gives your dry rub something to really stick to. I do this the night before, never had a problem. Wood choice for me is Hickory.
Rub wise.... I grew up IN Kansas City. So I like it kind of sweet, with a little heat. Not too much sugar, it will burn and turn everything black, and you won't like the taste.

If your Smoking, run your smoker around 200-225 degrees, and use a metal pan with some water in it. This will help keep the meat moist, and figure 1.5 hours per pound +/-. Outside temp, humidity etc really have a lot to do with this. I smoke them for a couple of hours, then wrap them tightly with aluminum foil until they have reach a "Done" temp, and the meat has drawn away from the ends of the bone.

Hope this gives you something to start with.

Unk Bob
 
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Old May 25, 2014 | 03:39 PM
  #419  
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Just stopping in for a bit. Been busy washing Shari's Escape, the truck, baby sitting the smoker, and my holster showed up for my new 9mm.

I hope all of you have a safe Memorial Day weekend.
Thank you to all of our fallen, past and present service people. This includes our Firefighters, Police, and our EMT's that put their lives on the line too.

Unk Bob
 
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Old May 25, 2014 | 04:12 PM
  #420  
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Dinner is served!!!
Hope y'all are doing well.

Unk Bob
 
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