On Feb 17, 12:03*pm, wrote:
On Feb 17, 10:30*am, John H. wrote:





On Sun, 17 Feb 2008 06:56:51 -0800 (PST), wrote:
On Feb 16, 12:36*pm, wrote:
On Feb 16, 12:25*pm, wrote:

On Feb 15, 8:49*pm, John H. wrote:

On Fri, 15 Feb 2008 17:09:13 -0800 (PST),
wrote:

On Feb 15, 6:13*pm, wrote:
On Feb 15, 1:30*pm, wrote:

Catch the truck race tonight if possible. I watched the Daytona truck
race last year and it was unbelievable! Those guys race there guts out
trying to make a name for themselves, as well as to try to beat the
old timers that are there.

Oh yeah, I finally decided to have a 12 YO show me how to use the
alarm on my phone

My POS cable provider does not carry speed on my package.. this sucks..

Holy ****! I read this, turned on the race, the damn pickups start smacking
the **** out of each other, and one goes down the track looking like a
friggin' meteor!

They went to a commercial, but there were a bunch of wrecked pickups at
Daytona. Hopefully no one got hurt.
--
John H

Yep, that's racin'!- Hide quoted text -

- Show quoted text -

I do get todays race on espn2... I think I get speed too if I screw
with the settings to decode the other cable input.. Did it once but we
ended up with some porn and reversed our direction on the settings.- Hide quoted text -

- Show quoted text -

Gentleman, START YOUR .............ENGINES!!!!!

Got some baby backs ready for the smoker.....will be done at the drop
of the green flag!

Loogy, I know what I'm about to tell you may sound like heresy, but you
might give it a try.

Cook some ribs in a crockpot. Spread the sauce on 'em, put 'em in the pot,
and cook for about 8-9 hours on low.

Good eating. Not as good as BBQ'd, but more tender and not bad. A good way
to cook 'em if you don't want to mess with cooking much.
--
John H- Hide quoted text -

- Show quoted text -

Well, actually what I do is kind of sort of similar. I put my rub on
the ribs, smoke at 200F for about 3 hours, then slather the sauce on
them, wrap in aluminum foil, back on the smoker (or a 200F oven) for
another hour or so. They are very tender that way, you have to watch
out, they'll get so tender when you pick up a bone, the meat falls
right off.- Hide quoted text -

- Show quoted text -

I guarantee if you brought your temp down to 170 from 200 they would
do just fine.. When I am done smoking Kielbasa it is still pink in the
middle, throws folks off sometimes, but it is cool to eat.