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DukeCanBuildit
Well-Known Member
- First Name
- Duke
- Joined
- Jul 27, 2020
- Threads
- 67
- Messages
- 9,850
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- 47,106
- Location
- Kitchener, Ontario
- Vehicle(s)
- 2019 XLT SuperCab - FTW!
- Occupation
- Retired (P/T) Caregiver (F/T)
- Vehicle Showcase
- 1
- Thread starter
- #856
Looks good Dave - those lobster tails have me missing my place on PEI and the lobster pot. You and @Fordup have me hungry for ribs so I’m definitely going to get some for the smoker at the cottage. Like Ed, I’m a big fan of back ribs. Can’t wait.I think I might try the baby back ons next. While these were good there's always a lot of fat on the racks but the flavor was perfect. I soaked them in Coke for 12 hours then used a honey pork rub that had just a little kick to it. After 3 hours (180*) I took them off and added pats of butter and brown sugar then back on for about another 90 minutes at 225*. Then smothered them with Sweet Baby Rays Hickory & Brown Sugar sauce which was a perfect blend of sweet and spicy.
Had some lobster tails for a small appetizer. I made the first 2 so Annie could try them as she's never had lobster. She liked them so I then added the last 2 while dinner finished up on the smoker.
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) and figured I'd eat them if she didn't like it but she did. They were OK but nothing what I'm use to. Back east I'd get fresh Maine lobstah which you just can't beat and we'd have steak and lobster parties all the time . A New Years ritual for me and my best friend there was one would buy the steaks and the other the lobster and we'd switch every year. Seafood, (actually all food in general) is about the only thing I miss about the east coast. We had so many mom & pop places from seafood, Italian etc that AZ and many states just don't have anymore.
