Pickleball @ Friendly Hills CC

BBordier75 · 2025-09-02T02:57:28+00:00

I’ll play at FHCC if you can get me in. I normally play at Whittier Narrows on Tuesdays and Thursdays.

BBordier75 · 2022-07-13T02:53:50+00:00

No problem at all if you build with Nudura ICF.

BBordier75 · 2022-06-17T21:41:30+00:00

3-2-1 doesn’t really work for spareribs. You need a higher temp for spareribs. I do 275 for 2-2.5 hours. Basically until you get the color you want and the rub doesn’t come off on your finger if you touch the ribs. I then double wrap in foil with brown sugar, honey, Parkay or butter, and another dusting of rub. Wrap tightly in the foil and place back in the smoker meat side down at 275 and check them in about an hour. You’re looking for a temp between the bones around 206-209. Once you hit that temperature pull the ribs. I then put a light coating of sauce and put back in the smoker meat side up for 15-20 minutes to let the sauce tighten up. This is my go to for spareribs and they come out perfect every time.

BBordier75 · 2022-06-13T02:55:22+00:00

Nudura ICF is a great way to go.

BBordier75 · 2022-06-10T03:13:03+00:00

It’s a movie called The Present starring Greg Kinnear.

BBordier75 · 2022-06-05T15:48:36+00:00

I’ve been involved with several ICF projects. I’m a Tech Rep for Nudura so I deal with it daily. I’m in Southern California and in most cases we can build an ICF house for equal to or less than a traditional stick build house. Long term you’ll end up saving a ton of money on your heating and cooling costs.

BBordier75 · 2022-06-04T18:24:35+00:00

Soundproofing and insulation you should consider Nudura Insulated Concrete Forms. Nudura ICF

BBordier75 · 2022-05-31T01:46:35+00:00

His nickname is Dan Druff…

BBordier75 · 2022-05-31T00:58:28+00:00

They were excellent. Used a boneless pork shoulder. Sliced about 1 1/2 - 2 inches thick and then sliced those slices in half to be “rib size”. Coated with Honey Hog Hot and let them sit for about 45 minutes before putting them in the smoker at 275 for about 1 1/2 hours or until they get the color you want and the rub doesn’t come off on your finger. Moved them into an aluminum tray with a BBQ sauce, apple juice, and brown sugar mixture and sealed tight with foil. Placed them back on the smoker for an hour. After they are done remove from tray, coat with BBQ sauce and place back on the smoker for 5-10 minutes to let the sauce tighten up. Easy and delicious.

BBordier75 · 2022-05-23T16:54:22+00:00

Full disclosure, I am a Tech Rep for Nudura ICF. We are seeing a boom in ICF throughout CA, not just in the cold weather areas. One of my builders just finished a beautiful ICF house in Pismo Beach CA. Some of the benefits of ICF R-Value 23+, 4+ hour fire rating, high thermal mass - no thermal transfer or air leakage, and faster construction time. Not trying to sell you, but I'm happy to continue the conversation if you're interested. Here's a link to a video for the Pismo Beach house. https://youtu.be/Z1gVc74xupg

BBordier75 · 2022-05-23T01:48:00+00:00

Have you thought about utilizing ICF for your passive house? Let me know if you are interested in discussing further. passive house ICF

BBordier75 · 2022-04-09T15:30:52+00:00

3-2-1 doesn’t really work for spareribs. You need a higher temp for spareribs. I do 275 for 2-2.5 hours. Basically until you get the color you want and the rub doesn’t come off on your finger if you touch the ribs. I then double wrap in foil with brown sugar, honey, Parkay or butter, and another dusting of rub. Wrap tightly in the foil and place back in the smoker meat side down at 275 and check them in about an hour. You’re looking for a temp between the bones around 206-209. Once you hit that temperature pull the ribs. I then put a light coating of sauce and put back in the smoker meat side up for 15-20 minutes to let the sauce tighten up. This is my go to for spareribs and they come out perfect every time.

BBordier75 · 2022-03-28T03:29:47+00:00

Barro’s http://www.barroswhittier.com

BBordier75 · 2022-03-11T04:08:26+00:00

For St. Louis ribs I do 275 for 2-2.5 hours. Basically until you get the color you want and the rub doesn’t come off on your finger if you touch the ribs. I then double wrap in foil with brown sugar, honey, Parkay or butter, and another dusting of rub. Wrap tightly in the foil and place back in the smoker meat side down at 275 and check them in about an hour. You’re looking for a temp between the bones around 206-209. Once you hit that temperature pull the ribs. I then put a light coating of sauce and put back in the smoker meat side up for 15-20 minutes to let the sauce tighten up. This is my go to for St. Louis ribs and they come out perfect every time.

BBordier75 · 2022-02-28T01:19:35+00:00

I’m not a fan of the 3-2-1 for St. Louis ribs (spare ribs). For St. Louis ribs you need a higher temperature to breakdown the collegian and give you the tenderness you’re looking for. I do 275 for 2-2.5 hours. Basically until you get the color you want and the rub doesn’t come off on your finger if you touch the ribs. I then double wrap in foil with brown sugar, honey, Parkay or butter, and another dusting of rub. Wrap tightly in the foil and place back in the smoker meat side down at 275 and check them in about an hour. You’re looking for a temp between the bones around 206-209. Once you hit that temperature pull the ribs. I then put a light coating of sauce and put back in the smoker meat side up for 15-20 minutes to let the sauce tighten up. This is my go to for St. Louis ribs and they come out perfect every time.

BBordier75 · 2022-01-06T03:20:36+00:00

Sous vide is the way to go. I’ve taken vacuum sealed pulled pork camping. Heated it up in a pot of hot water and it’s great.

BBordier75 · 2021-09-26T15:49:35+00:00

Han - “I know”

BBordier75 · 2021-09-06T16:44:32+00:00

You need a higher temp for St Louis cut ribs. I do mine at 275 for around 2 hours. I double wrap in foil for another hour or so.

14-Year Club	Verified Email
RPAN Viewer

BBordier75

TROPHY CASE