Ribs or wings?

[busenbust]

i vote ribs, lurk .

 

[Tiffany Doll]

Ribs!!!!

 

[STDiva]

When restaurants start selling all you can eat ribs, in an assortment of sauces, cooked to your liking and the meat is high quality, they might join wings atop the mountain of delicious foods. But until then, wings...fly away in victory? Lololololol

 

[Shifty]

Ima go wit Ribs. Ribs.

 

[BCT]

Ribs are better Diva and don't ever forget that. I know BBQ joints here with assortment of sauces so there you go.

 

[STDiva]

Ribs are better diva and don't ever forget that. I know BBQ joints here with assortment of sauces so there you go.

But are they all you can eat??? 2-4-1 even? I don't get deals like that here.

Ribs are also easier to fuck up. I've had more bad ribs than wings and wings are more versatile. It's no contest. If i have the finest ribs in the world and all you can eat wings in front of me, I'm taking wings.

 

[BCT]

But are they all you can eat??? 2-4-1 even? I don't get deals like that here.

Ribs are also easier to fuck up. I've had more bad ribs than wings and wings are more versatile. It's no contest. If i have the finest ribs in the world and all you can eat wings in front of me, I'm taking wings.

Don't get me wrong I love wings, I fuck those up but the problem is I need to fuck up many to get full, ribs are real man's food

 

[cannibal-e]

Hungry for wings now!

 

[Red Spyder]

I go for ribs, especially when I'm grilling them, and eating them as they coming off the grill.

 

[zeeblofowl_1969]

Ribs

 

[bobjustbob]

Here we are at FreeOnes. More free sex to look at then we could ever watch and we are talking about food? Roald, start giving away food coupons. The masses have spoken.

 

[sleep]

No enough food on both, gimme leg !

My own beer basted lamb ribs.

I'm with Johan and Anders on this one, give me leg of lamb!

 

[dbradford8589]

I love both but I eat wings more often then ribs.

 

[websurfer]

I stopped eating pork so beef ribs for me, buffalo wings? depends on how the restaurant makes it. I like both equally but if we are talking about pork ribs, I choose buffalo wings easily.

 

[xfire]

Spare ribs are better than rib eye if they're done right and it's worth it to learn to do them right. I use a dry rub and smoke them for four hours over pecan wood. Sauce on the side, but I never use any.

 

[lurkingdirk]

Spare ribs are better than rib eye if they're done right and it's worth it to learn to do them right. I use a dry rub and smoke them for four hours over pecan wood. Sauce on the side, but I never use any.

Damn, that sounds mighty good. What is in your dry rub, and do you use a gas-powered smoker?

 

[alexpnz]

WINGS!
Cluck U Chicken, to be exact.

If you are ever in Jersey....
http://www.cluckuchicken.com/locations.aspx

 

[xfire]

Salt, pepper, garlic powder and this. I use about 1/4 bottle of Smokehouse Maple on a rack of ribs. I've been using a Weber kettle, fire on one side, ribs on the other. It takes all day to do two racks but they're worth it. You have to baby-sit the fire. I start out with a chimney full of lump charcoal and add a handful of pencil-sized pieces of pecan sticks every fifteen minutes. Every hour-and-a-half start another chimney of charcoal and add that. Don't get the fire too hot or you'll have jerky.

 

[lurkingdirk]

Salt, pepper, garlic powder and this. I use about 1/4 bottle of Smokehouse Maple on a rack of ribs. I've been using a Weber kettle, fire on one side, ribs on the other. It takes all day to do two racks but they're worth it. You have to baby-sit the fire. I start out with a chimney full of lump charcoal and add a handful of pencil-sized pieces of pecan sticks every fifteen minutes. Every hour-and-a-half start another chimney of charcoal and add that. Don't get the fire too hot or you'll have jerky.

:drool2:

Sounds amazing. I'm going to do this next time.

 

[xfire]

They come out pretty damn incredible. I would rather smoke my own than buy from any of the local barbecue joints. The most important thing when cooking them is to be patient. I ruined a few slabs working on technique. Keep the fire low and slow. You don't want smoke gushing out of the smoker, just a nice slow steady smoke. If it's coming out too fast, the fire's too hot. You can use the dampers on the grill to slow down a fast fire and you can cook them longer on a slow fire. If you've got a thermometer on your grill aim for 250-280 degrees. You can go four to five hours at that heat and won't hurt the meat. That's not internal temp. I never really bother with that. If you can twist a bone and the meat comes off, they're done. You might burn your hand doing that, though. If you're worried about temperature control smoke them for an hour and finish them in the oven. An hour on the pit, three hours in a 250 degree oven. You will be legend. lol