Hmmm, nothing like a slab of ribs!

WireNut · « **Reply #140 on:** 8 Jun 2013, 09:39 pm »

I had to try one of each of these (Thanks AC) to find out what's up. One drop and they are FRIG'N HOT. They don't have much taste, but really add a lot of HEAT.
Good for letting folk's add their own amount of HEAT i think.

Bob in St. Louis · « **Reply #141 on:** 9 Jun 2013, 07:13 pm »

Does that sauce still have the label that talks about "Will remove petroleum stains from concrete" on it?

milford3 · « **Reply #142 on:** 9 Jun 2013, 07:36 pm »

I have Daves. I put it on EVERYTHING!!

Great web site for the hot lover.

http://www.hotsauce.com/Top-50-Most-Popular-Hot-Sauces-s/226.htm

WireNut · « **Reply #143 on:** 9 Jun 2013, 09:36 pm »

Quote from: Bob in St. Louis on 9 Jun 2013, 07:13 pm

Does that sauce still have the label that talks about "Will remove petroleum stains from concrete" on it?

Yes it does

. It also says, Will strip wax floors, great industrial cleaner, grease remover, and not for people with heart/respiratory problems

. The instructions say to add one drop at a time, and they aren't kidding.

WireNut · « **Reply #144 on:** 9 Jun 2013, 10:09 pm »

Quote from: milford3 on 9 Jun 2013, 07:36 pm

I have Daves. I put it on EVERYTHING!!

Great web site for the hot lover.

http://www.hotsauce.com/Top-50-Most-Popular-Hot-Sauces-s/226.htm

Just checked out that site. I'd like to pick up one each of the Wasabi Bombs Wasabi Coated Peanuts and the Ass Kickin Jelly Beans
with Habanero Pepper sauce but put them in mason jars and offer them up to my good buddies

dflee · « **Reply #145 on:** 10 Jun 2013, 01:43 am »

Though I haven't put it on ribs, Cajun Sunshine is my all time favorite sauce to spice up just about anything. Put you some
Collards (with the Cajun Sunshine)with those ribs and you are now approaching heaven.

roscoeiii · « **Reply #146 on:** 10 Jun 2013, 04:33 pm »

If we are going to go OT on hot sauces, this is my current favorite. Fabulous stuff:

http://www.sams247.com/detail.aspx?ID=11433

TrungT · « **Reply #147 on:** 19 Jun 2013, 02:56 am »

"Less Type .... More Ribs"

WireNut · « **Reply #148 on:** 19 Jun 2013, 10:08 am »

pretty much says it all.

Bob in St. Louis · « **Reply #149 on:** 19 Jun 2013, 04:36 pm »

That's the strangest rack o ribs I've ever seen.

I'm not saying I wouldn't eat it, but there's more meat on top than I've ever seen before. Did it have a special name or anything?

TrungT · « **Reply #150 on:** 20 Jun 2013, 03:29 am »

Bob.
I like to cook untrimmed pork ribs.
I was a very meaty.
Butter added

Weber seasoning for the ribs this time, nicely flavor and no salty at all.
http://www.weberseasonings.com/product-detail?id=99&sel=shake

Bob in St. Louis · « **Reply #151 on:** 20 Jun 2013, 12:19 pm »

Oohhhh...gotcha. I've seen seen them untrimmed.

I'll have to look for them at the butcher,

Bob in St. Louis · « **Reply #152 on:** 21 Jun 2013, 07:26 pm »

Ran across a great pictorial on how to trim a rack of ribs, and what to do with the "waste".

http://www.bbq-brethren.com/forum/showthread.php?t=98483

Hope you find it helpful.
Bob

TrungT · « **Reply #153 on:** 21 Jun 2013, 07:29 pm »

Bob.
Thanks, great info.
Funny thing, the ribs I got, it trimmed but not cut the end bone.

Bob in St. Louis · « **Reply #154 on:** 21 Jun 2013, 07:37 pm »

I think >> THIS VIDEO << is helpful.

TrungT · « **Reply #155 on:** 21 Jun 2013, 07:57 pm »

Bob.
Good one.
Thanks.

MaxCast · « **Reply #156 on:** 4 Jul 2013, 06:25 pm »

After swearing I'd never do ribs again...I did

Thanks for the video on removing the membrane, it was easy. I also did PhilNYC's wet rub recipe for one slab and a dry rub which CJ put together (we're batching it till Saturday night) for the second slab.
System: Brinkman vertical smoker (fire pan>water pan>wet slab>dry slab)
Questions:
When do you flip them and how often?
How much wood do you use? Should it be smoking all the time?
Why do you soak the wood?

I have a hard time keeping temp up because of the $h!ty designed fire pan, it's a bowl and coals smother in the ash. I drilled holes and use an old grate to suspend the coals but it is still a pain keeping the holes clear, etc. Therefore, I tend to use dry wood to help keep the temp up. Am I on the right track?

I"m doing the 2-2-1 method.

Happy 4th everybody!!

TrungT · « **Reply #157 on:** 4 Jul 2013, 08:12 pm »

Sorry MC, I don't know much about the vertical smoker.
But mine turned out great.

Bob in St. Louis · « **Reply #158 on:** 4 Jul 2013, 10:14 pm »

Rich:

Questions:
When do you flip them and how often?
I never flip them.....well kinda.... On the 2-2-1 method, I do the first "2" "nekkid" and meat facing up.
On the second "2", in the foil, I'll put them face down in whatever liquid I've got them bathing in.
On the final step, unfoiled, I put them meat side up again. But I never put the meat side down on the open grate.

How much wood do you use?
Should it be smoking all the time?
I can't answer that question, since our smokers are so different. My best advice would be to use too much. In my opinion, I try not to have to "stoke" the fire. When you introduce new (cold) wood, it makes too much smoke. But the smoke it makes is bad smoke. If you're interested, I'll see if I can find the story about the difference between good smoke and bad smoke. When I do a smoke for 10 to 12 hours, I'll NEVER add wood. After an hour or so, the smoke is invisible, yet the entire neighborhood smells like my smoker. You don't want your smoker to look like a locomotive, your food will taste like a chimney.

Why do you soak the wood?
Never never never soak the wood. Ever.
That just makes it smoke (the bad type of smoke) even more. In fact, it'll actually cool down your rig because the fire now has to first, steam off the water in the wood, then warm it to the point of combustion, then ignite the wood. All that time, you're getting creosote flavored wood permeating your food.

I have a hard time keeping temp up because of the $h!ty designed fire pan, it's a bowl and coals smother in the ash. I drilled holes and use an old grate to suspend the coals but it is still a pain keeping the holes clear, etc. Therefore, I tend to use dry wood to help keep the temp up. Am I on the right track?
Yes, you're definitely on the right track. Some guys go to the extent of preheating their wood so it comes up to temperature faster. Also, store your wood where it doesn't get rained on. I use a lot of charcoal, and I store mine in the house where the humidity can't get to it. So yea, using dry wood is helping the fire to burn cleaner, thereby making less ash. What species are you using? What temp are you running at, and what temp would you like to run at?

Bob

MaxCast · « **Reply #159 on:** 4 Jul 2013, 11:43 pm »

Thanks Bob,
Ill post a pic later.
1. That is exactly what I did

2. That is exactly what I did not. How do you smoke for 6-10 hours without adding wood?
3. I'm good there.
4. I used Hickory. I was probably running at 180 most of the time. My temp gauge on the smoker says cold, ideal, hot

How does it taste smokey without smoke