AudioCircle
Community => Non-audio hobbies and interests => The Culinary Circle => Topic started by: nature boy on 3 Jun 2007, 10:14 pm
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I just put a hurtin' on a slab of BBQ pork ribs. Nothing like grilling and chilling in the great outdoors :D
Life is good.
NB
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I just pulled some ribs out of the freezer a couple hours ago. Unfortunately I'm gonna roast them instead of BBQing em (moved and don't have a grill yet! :oops:). They'll still be good washed down with a cold brew. :)
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you all are making me hungry
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(http://www.audiocircle.com/image.php?id=3656)
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(http://www.audiocircle.com/gallery/albums/albuu28/RAW4623.jpg)
Looking good there Phil....yummy... :thankyou:
Phil is an excellent cook....he does wonders on the grill.....can't wait for his July Rave...... :banana piano:
(http://www.audiocircle.com/image.php?id=7266)
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I know what you mean. Here's a picture of my lovely wife cooking up a few slabs of ribs for the quadruple graduation party we had yesterday (my oldest with her Masters, my youngest from High School, my niece from 8th grade, and my oldest friend Georges son from High School).
(http://www.audiocircle.com/image.php?id=10393)
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OI! Looks tasty!!!
I used to work in a French Brasserie Restaurant (Besides school , to add some hard earned m'ney), We had this Amazing recipe for Ribs! OI!!!
The secret is in the sauce man, that's were it is!
Lets see now...
Orange juice( Fresh, not too ripe ones...)
Brown sugar
Smoked sauce (Hickory)
Tiger sauce
Smidgen of Safran
Vinegar (a really small smidgen...)
Some good white wine
Salt and peppah! :D
Fresh Garlic (a really small smidgen...)
Make this into a thick sauce... Takes hours to make over a slow boil...
OI!!!!!!
Cover the rib in this... Then do as usual...
OI! Tender!!!
Imperial
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Speaking of ribs and BBQ in general, I just got a Big Green Egg. The biggest size I could get due to space limitations on my apt balcony is a mini, but I plan on doing all sorts of stuff on it, pizza, ribs, slow cooks, smoking meat and fish, etc. Will try to remember to post photos of my first cook this weekend...
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yes i agree, except tonight we already had the filets marinated and ready to grill, along with grilling asparagus, and a great mixed toss salad. bon apite.
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The Big Green Egg is the coolest!!! My folks bought one in Hawaii back when i was born. A few years ago it tipped over in a storm and the inner lining cracked - my mom was absolutely thrilled to find out they are still made and replacement parts can be easily purchased. Almost every year dad smokes a turkey in it, swears by the thing.
I live in Chicago...as meat rich as this City is, folks here are pretty darn clueless about bbq. makes no sense whatsoever. :roll:
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yes i agree, except tonight we already had the filets marinated and ready to grill, along with grilling asparagus, and a great mixed toss salad. bon apite.
Ahh yes, grilled asparagus. I'm willing to bet not too many are doing this on a regular basis.
I do mine in tinfoil with butter, lime juice, Parmesan a little sea salt and ground pepper. VERY GOOD!
How do you do yours?
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Is there a more affordable version of the big green egg? Like...1/3 the price or better? :oops:
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Is there a more affordable version of the big green egg? Like...1/3 the price or better? :oops:
Yes plus you get ham with it :D
(http://www.insuremeblog.com/agent/green%20eggs%20and%20ham.jpg)
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Is there a more affordable version of the big green egg? Like...1/3 the price or better? :oops:
Unfortunately I don't think so. You can find some variability in pricing online but this is often due to the fact that if you don't buy from a licensed dealer you don't get a lifetime warranty with your egg, which is most definitely worth getting if you get one. In this case it seems as though, while not cheap, the egg is definitely something worth saving up for as nothing comes close to it. There are competing ceramic cookers I believe but I don't think any of them are significantly cheaper.
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OI! Looks tasty!!!
I used to work in a French Brasserie Restaurant (Besides school , to add some hard earned m'ney), We had this Amazing recipe for Ribs! OI!!!
The secret is in the sauce man, that's were it is!
For me, it's the rub/marinade and the time to cook. If you do a good rub/marinade, then you can get by without even doing a sauce. And if you're grilling or smoking them, it's got to be on a low/indirect heat for 4+ hours (I usually smoke mine for 6+ hours). If you want to use a sauce, add it to the ribs in the last hour...
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I live in Chicago...as meat rich as this City is, folks here are pretty darn clueless about bbq. makes no sense whatsoever. :roll:
It's too cold.... :(
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OK Phil - do you have a rub recipe you want to share with a poor Brit whose discovered Texas BBQ, or do you have to kill me first? All the commercial rubs I've tried haven't hit the spot yet.
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OK Phil - do you have a rub recipe you want to share with a poor Brit whose discovered Texas BBQ, or do you have to kill me first? All the commercial rubs I've tried haven't hit the spot yet.
I use a pretty basic wet rub, consisting of varying amounts of soy sauce, brown sugar, minced garlic, red pepper, black pepper, and onion powder. I'm pretty heavy-handed with the brown sugar and red pepper...when mixing the rub, brown sugar makes up about half of it, with the remainder adjusted depending on who I'm cooking for (eg. more red pepper for folks who like some kick, or more black pepper and garlic for those who don't). I apply the rub pretty heavily the night before cooking, so it's soaked for at least 6-7 hours...
(btw, I recently learned that this is pretty similar to St. Louis-styled BBQ rubs...so if you want to find a matching commercial bbq sauce, try ones with origins in St. Louis)
Oh, and if you're smoking them, my suggestion is not to go too crazy with the wood. I used to smoke the ribs startin right at the begining of the 6 hour cook-time, but now only do it for the last 2-3 hours with a limited amount of wood...
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For me, it's the rub/marinade and the time to cook.
Yes, that's the secret in our house too. The sauce goes on right at the end. We do take a shortcut though by baking the rubbed ribs in the oven before transferring them to the grill for a saucing and a little flame. This cuts down on the grilling time significantly and the occasional "ooops, something's burning" when you walk away to do something else. I know, I know ... it's cheating.
Enjoy,
Bob
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One of the best rib recipes I've tried is cooked indoors in an oven. You use smoked tea to smoke the ribs. It's truly fantastic. Another good recipe (indoor, though I'm sure you could also grill these) is by Alton Brown:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_11125,00.html (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_11125,00.html)
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Thanks everyone for the tips, I'll try them out.
As I've lived, traveled and eaten around the world I've discovered the only two common denominators that exist:
Guys do the grilling.javascript:void(0);
Thumbs up
Grilling and beer go together.
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The Big Green Eggs are the absolute best smokers/BBQers/grillers ever. I have a large one and haven't had the desire or need to fire up my gas grill since I got it. You can do ribs up to pizza and everything in between...baking bread, making chili, etc. There's a really active forum also that answers every question you can possibly have. biggreenegg.com and click the forum button...take a look at the beautiful pictures people take of their food(me included, my wife thinks I'm crazy).
Also, as far as rubs go, try http://www.dizzypigbbq.com (http://www.dizzypigbbq.com). Their Dizzy Dust is a great, fairly traditional rib rub. I have nothing to do with these guys, just a happy customer. Customer service is fantastic.
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I bought something similar to this for my folks not long ago....it definitely works very fast. A few months after I gave it to them (and before they had the nerve to test it out) they attended a cooking class at Viking, the stove makers, in St. Louis. In the middle of the class the head chef held the same one over his head and declared "this is the best cooking invention of the 21st century"
http://www.amazon.com/exec/obidos/search-handle-url/index=kitchen&field-keywords=vacuum%20marinator&results-process=default&dispatch=search/ref=pd_sl_aw_tops-1_kitchen_26286654_2&results-process=default
what i'm talking about is the vacuum marinade tupperware looking thing on the right hand side at the top.
these are about $20 most places. the vacuum sucks the marinade deep into the layers in just a few minutes, no need for the 24 hour soak anymore. Supposedly, the vacuum is more effective..24 hrs won't get the juice in deep. caution: heresay!!
Glad to hear about so many Big Green Egg proponents! it is something special which is evident by the loyal followers, warranty and decades of mfgr'ing. Seems like positives that came out of the Vietnam era are that we got bad-ass stereos & the BGE. i was born in '75 so take my words with a grain of salt. :D
i just found out Stevie Wonders' Fullfillingness Lp was album of the year in '75...just bought a mint copy on ebay for $3. Boogie on Reggae Woman!!!
I don't know about ya'll, but for ribs i like a dry rub & slow cook with a good sauce that's only added while they are on your plate...or maybe lightly brushed on a with just a few minutes left on the grill...right after a nice thin crust has formed.
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Hmmm-I'll have to try one of those vacuum marinaders as I marinade a lot of flank steak...mmmmm grilled marinaded buffalo flank steak
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Ceramic cookers definately make a great meal. There are several other brands beside BGE. For the poster asking for something a bit less than the BGE check out GrillDome. It isn't the 1/3 price from the post, but it is a bit less.
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The Big Green Egg is the coolest!!! My folks bought one in Hawaii back when i was born. A few years ago it tipped over in a storm and the inner lining cracked - my mom was absolutely thrilled to find out they are still made and replacement parts can be easily purchased. Almost every year dad smokes a turkey in it, swears by the thing.
I live in Chicago...as meat rich as this City is, folks here are pretty darn clueless about bbq. makes no sense whatsoever. :roll:
I hear you Goob, but there a few good places to get ribs and pulled pork and such (and I'm not talking Carsons) in Chitown. As for me, I have my Kamado ceramic grill / smoker that is probably 10 or more years old, and still in great shape. Super versatile, as I can easily get it up to 800+ degrees to sear and dwell a great piece of steak, or I can smoke a pork butt for 18+ hours on a single load of lump charcoal. Now that's BBQ, the slo and lo way! :drool:
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Btw - I know this is pretty basic, but it's surprising how many people don't know....with ribs, make sure you take off the membrane on the flat side of the ribs before marinating/rubbing/cooking...
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The BGE looks interesting...but the main site has no prices. Oh...Amazon has it. $900 for the large version. $500 for the small. Darn. That's too expensive for me.
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Hey MarkR7,
Invite me over for smoked pork butt, yowzers!!! I wish i had the ability to smoke...i doubt my skyscraper neighbors would enjoy the smell of bad-ass slow cooked food for 6hrs each Saturday & Sunday.
The Horseshoe (4100 N. Lincoln) closed down due to underage drinking...i'm so pissed. that's easily the best bbq i've had here. Smoke Daddy (2000 W. Division) is #2, was my benchmark for a while until Horseshoe came along.
Twin Anchors, Carsons...there are a few noteworthy but none that get me goin' really.
last Friday i went to City Smoque (california, NW), its garnering good attention but i had the chopped brisket & it wasn't all that...totally going against my own rule to always get the pulled pork sammies when trying a place for the 1st time. but, i'd still go back....their ribs look good & the baked beans are unique to say the least.
What are your fav's? and don't say Smokin Woody's!!! i'm always up for new places aa
What gets me goin' is bbq places here that are just rancid. back in StL you can hop into most any joint & it'll be good/decent. i've had a few experiences here where I swear they used sugary ketchup as the sauce & the meat was tough as leather... its just odd when there's SO much great food in this City.
I have shot myself in the foot a few times, simply due to the town we live in....delivery BBQ. Its about as dismal as delivery breakfast (except from The Bagel on Broadway). yeah, i'm that kind of guy!
i'd like to find some good Mongolian or Asian BBQ that's local too.
If the Paulina Meat Market would do like i ask, and make a cologne out of the otherworldly meat scents in their store, i'd be happy with never eatin' bbq again. I could just take the memory with me wherever i go :lol: When i 1st moved here my place was 1/2 a block away. that smell combined with the Zen Buddhist Monks walking all around just trippped me out. i swear i never saw their feet touch the ground. Whoever planned to put an insane meat market next to a Zen Buddhist Temple deserves a huge round of applause in my book.
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The BGE looks interesting...but the main site has no prices. Oh...Amazon has it. $900 for the large version. $500 for the small. Darn. That's too expensive for me.
The BGE is actually on the cover of the new Williams Sonoma catalog. They're selling it mail order only shipped direct from the home office in Atlanta. I highly, highly, highly recommend getting any ceramic grill whether BGE or Komodo like MarkR7(my parents have one of these also) locally if possible. Local support/training is a great thing. I'm not kidding when I say save up and don't buy anything but a ceramic cooker. They are that amazing.
How do these look?
(http://img.photobucket.com/albums/v247/bhvf13/RibsSide.jpg)
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WhopNYC, you are making me hungry, and I just had dinner! They look awesome!
Goob, I really need to pick up a bunch of lump charcoal from Division and Cherry. Haven't had a chance to make it down there yet, nor have I smoked in quite a while. 6 hrs.....I wish! For a 6lb. pork butt, it's about 18 hours of lo and slo!!! The results are phenominal! Nothing like smoking over hickory and oak lump charcoal. 6 hrs would be fine for ribs though.
I'm 30 miles north of the city, so I don't make it down there often. One that I remember from the "Taste" is Leon's BBQ, and another is Lem's. Never been to their places as they are way down on the southside. Closer to home: Gale Street Inn on Milwaukee by Jefferson Park, and another decent one nearer me is Hecky's in Evanston (Green Bay Rd and Emerson). Chain-wise, Famous Dave's is ok, but I liked KC Masterpiece's restaurant in Lombard better when they were still open, years ago. Carson's....no way, can't stand them, yuck. Par-boiled ribs with sauce on them.
There's nothing like homemade.....
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Ceramic cookers definately make a great meal. There are several other brands beside BGE. For the poster asking for something a bit less than the BGE check out GrillDome. It isn't the 1/3 price from the post, but it is a bit less.
Hey, those are a lot more affordable, thanks for the tip! $530 for the largest, $215 for the smallest. Lifetime warranty, wow.
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I keep hearing about Gale Street & Lem's, thanks for the recomendation. The new place City Smoque is out by Gale Street but east about a mile.
The owner of Hecky's (near Old Town) lives in the 'scraper I manage...a punk kid my age who pays $700 a month to park both his cars in the VIP section of our Garage. Last year we let him do our x-mas party - never again.
Kinda funny talking with him though, he sold $2M worth of ribs in '06...so someone obviously likes them. He has to be using difft recipes than the Evanston store..all i hear is rave reviews about that location.
The Taste is almost here...can't wait! Big Turkey legs, Cuban sammies and excellent desserts. I work real close so its nice to take a walk and try all the good stuff.
You are freaking me out about smoking with one lump of coal, that is wild. hopefully some day i'll move to the 'burbs and really start living well. :wink: Tell me again where to get the good charcoal..Division & Cherry? not familiar with Cherry. I do have a tiny hibachi type outdoor oven i'd like to fire up...
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Hey Goob,
The place to get your lump (in 40lb. bags) is the distibutor, Berger Bros. on 1176 N Cherry, just a few feet south of Division in a little shack, cash only. They distribute lump and briquettes (Kingsford need not apply!) to a lot of the local establishments. I was there two years ago when I bought a yr and a half supply of hardwood lump, @ $16.25 per 40lb. bag then. They also have mesquite lump for your brisket needs!
I didn't mean that I smoke with only one lump, but one "load" of lump (2-3 lbs, maybe)?
Once you go lump, you never go back! I have been using some Kingsford now since I'm out....yechh!!
Cheers,
Mark
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Well, I might have to try to make this thing:
http://www.ntscblog.com/2005/07/little-brown-egg-i-condo-q.html (http://www.ntscblog.com/2005/07/little-brown-egg-i-condo-q.html)
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awesome!!! the Condo-Q & backdoor uber-kinder charcoal sales. this is a great thread...
If any Chicago folk wanna try some dope City BBQ, the Horseshoe located at 4115 N. Lincoln is back open for business. 50 cent beers on Tuesday nights. Get full and schwilly for about $12. a rarity in this town. Live music at 10pm. Please try the Frito Pie...
Off-topic:
Also, check out Tribute-A-Saurus...a local band that becomes/covers a different band each month. They play at Martyr's on Lincoln ave, about 3700 N. last night they played 2 sets of Beck, it was ridiculous. The last song of the night was one by 'The Band'...which they will be covering next. Beck was awesome, but right when they belted out 'Take a Load off Annie" & began to harmonize hairs stood up on the back of my neck....The Band is gonna be amazing. No less than 12 people on stage with about 50 difft instruments last night. These are all musicians who kept their day jobs, but man, they are talented & have fun. They play 2 separate shows on their monthly night at Martyr's...7 pm and 10pm.
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Btw - I know this is pretty basic, but it's surprising how many people don't know....with ribs, make sure you take off the membrane on the flat side of the ribs before marinating/rubbing/cooking...
Phil,
Thanks man, I never knew about the membrane and I've cooked ribs many times. I wasn't even sure what you were talking about until just now when I thawed out some ribs for tomorrow. I just peeled the membrane off! I never realized it was even there. I just prepared my own rub which is a variation on the the "best recipe" posted. I used 50% brown sugar, 25% Montreal Steak Seasoning and 25% McCormack Season-All Seasoned Salt. I'll let you know how it turns out. I don't have some of the ingredients for the braising liquid so I'm not sure what I'm going to do. I'll probably just slow BBQ it after a night in the fridge absorbing the rub the add BBQ sauce after it's cooked.
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Btw - I know this is pretty basic, but it's surprising how many people don't know....with ribs, make sure you take off the membrane on the flat side of the ribs before marinating/rubbing/cooking...
Phil,
Thanks man, I never knew about the membrane and I've cooked ribs many times. I wasn't even sure what you were talking about until just now when I thawed out some ribs for tomorrow. I just peeled the membrane off! I never realized it was even there. I just prepared my own rub which is a variation on the the "best recipe" posted. I used 50% brown sugar, 25% Montreal Steak Seasoning and 25% McCormack Season-All Seasoned Salt. I'll let you know how it turns out. I don't have some of the ingredients for the braising liquid so I'm not sure what I'm going to do. I'll probably just slow BBQ it after a night in the fridge absorbing the rub the add BBQ sauce after it's cooked.
It appears Montréal steak seasoning is getting around. Great stuff.
BTW - You don't really have to worry about the membrane that much if you're using baby back ribs. Slow simmer them first in water for 1 1/2 hrs then apply dry rub and cook in 180f oven for 3 hrs to infuse spices finishing off with indirect heat on the grill while brushing with glaze for another 1 1/2 hrs.
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Btw - I know this is pretty basic, but it's surprising how many people don't know....with ribs, make sure you take off the membrane on the flat side of the ribs before marinating/rubbing/cooking...
Phil,
Thanks man, I never knew about the membrane and I've cooked ribs many times. I wasn't even sure what you were talking about until just now when I thawed out some ribs for tomorrow. I just peeled the membrane off! I never realized it was even there. I just prepared my own rub which is a variation on the the "best recipe" posted. I used 50% brown sugar, 25% Montreal Steak Seasoning and 25% McCormack Season-All Seasoned Salt. I'll let you know how it turns out. I don't have some of the ingredients for the braising liquid so I'm not sure what I'm going to do. I'll probably just slow BBQ it after a night in the fridge absorbing the rub the add BBQ sauce after it's cooked.
It appears Montréal steak seasoning is getting around. Great stuff.
BTW - You don't really have to worry about the membrane that much if you're using baby back ribs. Slow simmer them first in water for 1 1/2 hrs then apply dry rub and cook in 180f oven for 3 hrs to infuse spices finishing off with indirect heat on the grill while brushing with glaze for another 1 1/2 hrs.
I'm going to have to fully disagree with parboiling ribs. Yes, they may "fall off the bone" when you're done but you're also soaking all the pork flavor out of them. They will also fall off the bone if you cook them long and slow enough. I personally think true, fall off the bone ribs are overcooked but some like them this way. Regardless, try not boiling them and you'll find the texture and flavor to be much improved.
I also want to add that some cryovac'ed ribs come with the membrane already removed. If you're having a really tough time getting it off or it's coming off in little pieces then it's probably already been removed.
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BTW - You don't really have to worry about the membrane that much if you're using baby back ribs.
I'm going to have to disagree with this...I mostly do babybacks, and keeping the membrane on puts a barrier between your rub/marinade and the meat, so you don't get the same level of infusion. And yeah, I agree that boiling them lessens the flavor, too...
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Speaking of ribs; my first cook in my new big green egg (actually, a mini green egg). 4 hours of cooking at around 270-280 with indirect heat and this was my dinner last night.
(http://i29.photobucket.com/albums/c259/glitch947/bbq.jpg)
(http://i29.photobucket.com/albums/c259/glitch947/bbq1.jpg)
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Looks yummy! How'd they taste?
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First cook and you chose ribs?...brave man. Enjoy your new Egg. If you like steak, I highly recommend a tri-tip roast.
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Guys.......As the moderator on this forum I'm finding the increasing number of food threads particularly offensive. :evil:
Currently their are eight pages of posts about ribs and BBQ. A drink thread has also started in the 'Audio Circle' forum.
I'm stuck here at work without the means to fulfill my desires.
The "White Castle" burgers I just ate for lunch just aren't doin' it for me. :|
Tonight when I go home, I'll grab an adult beverage, slap the wife, kick the kids, and then fire up the grill. :icon_twisted:
Bob
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Whop, I'm gonna try a tri-tip soon, for now I have an aged new york strip in the fridge thats gonna get seared to hell tomorrow night after I try throwing some mussels directly on the grill under lower heat. The ribs tasted very, very good; I will be making more in the future for sure.
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BTW - You don't really have to worry about the membrane that much if you're using baby back ribs.
I'm going to have to disagree with this...I mostly do babybacks, and keeping the membrane on puts a barrier between your rub/marinade and the meat, so you don't get the same level of infusion. And yeah, I agree that boiling them lessens the flavor, too...
OK guys
When you simmer baby backs what's left of the membrane is, IMHO, negligible. But since I like to keep the channel open to suggestions I will pick up a few racks tonight, cook them without par-boiling them and report back later this weekend. I've been par-boiling them for so long that I don't even remember what non-boiled ribs taste like. All I know is that by the time I'm done with mine they're candied(but not too sweet), chewy, and spiced just right with a kiss of smoke and plenty of flavor. One thing I hate is soft, bland, "wet" ribs smothered in "ketchupy" sauce.
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Tonight when I go home, I'll grab an adult beverage, slap the wife, kick the kids, and then fire up the grill. :icon_twisted:
Bob
As a Sicilian friend of mine once told me "When you get home tonight slap(slappa) your wife around a bit. You won't know why you did it - but she will"
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...............You won't know why you did it - but she will"
:lol: Thanks man, I'll tell her you said that.....When I'm finished. :lol:
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BTW - You don't really have to worry about the membrane that much if you're using baby back ribs.
I'm going to have to disagree with this...I mostly do babybacks, and keeping the membrane on puts a barrier between your rub/marinade and the meat, so you don't get the same level of infusion. And yeah, I agree that boiling them lessens the flavor, too...
OK guys
When you simmer baby backs what's left of the membrane is, IMHO, negligible. But since I like to keep the channel open to suggestions I will pick up a few racks tonight, cook them without par-boiling them and report back later this weekend. I've been par-boiling them for so long that I don't even remember what non-boiled ribs taste like. All I know is that by the time I'm done with mine they're candied(but not too sweet), chewy, and spiced just right with a kiss of smoke and plenty of flavor. One thing I hate is soft, bland, "wet" ribs smothered in "ketchupy" sauce.
As promised I cooked the ribs without par-boiling them first. I peeled off the membrane and used my usual rub and mop but increased the infusion time in the oven to 4 hrs.
Conclusion: While the actual meat flavor and texture was similar the remaining fat content was higher on the non-boiled ribs(boiling melts away most of the fat) and as we all know, while they're not good for you, those little pockets of fat taste good.
So I guess I'll have to swallow my pride and admit that you guys were right. Non boiled ribs are superior.
As Neanderthal man said when he ate ribs for the first time: "Fat good - bone bad"
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Had a BBQ today as part of my daughter's birthday party. Here are some pics...
(http://www.audiocircle.com/image.php?id=10441)
(http://www.audiocircle.com/image.php?id=10440)
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I just got back from stuffing my face full of chinese food for a couple hours (friend's graduation dinner thing) and your ribs STILL LOOK CRAZY GOOD.
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Phil, those looks reeeal good!! aa
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You'll share the recipe with us, now, right? It'd be criminal if you didn't.
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Well, like I said before, the recipe is pretty basic. Here's what I do:
For 1 slab of babybacks, remove the membrane and cut the rack into two halves. Put the halves into a single plastic zip-lock bag, with meat-side facing out (ie. flat sides are back-to-back). Pour in 2/3 cup of soy sauce into the bag and toss to make sure ribs are covered.
In a separate bowl, mix together 1 cups of brown sugar, 1/4 cup red pepper, 1/4 cup black pepper, 1/4 onion powder (adjust the amounts to your own taste). Spoon in mixture into the plastic bag, again making sure that the ribs are covered. Also add two tablespoons of minced garlic. Zip-lock the bag with some air in the bag and toss/rub the bag so that the ribs are as evenly covered with the mixture and garlic as possible. Once evenly coated, push out as much of the air from the bag as possible. Then re-seal and put in the refridgerator overnight.
To cook babybacks, you need to do the "low and slow" thing...low/indirect heat for a long time. I use a Weber Smoker, which also has a water basin to add some steam to the smoking process (keeps things moist). I put water and apple juice in the basin. The ideal temp for a low and slow process is about 250 degrees, and getting 6+ hours should get you to the "fall of the bone" point (the ones pictured above made it in 7 hours). Every hour in the process, I spray the ribs with apple juice as well, and at the 3 hour mark is when I start adding some wet wood for the smoke (wood chips also need to be soaked overnight)...I generally use hickory chips.
If you're heavy-handed enough with the wet rub, these will actually taste pretty good without any kind of sauce. But if you want to add a sauce, I usually add it to the ribs with about 45 minutes to an hour before they are done. Admittedly, I've not yet tried my hand at making my own sauce. Have tried a few sauces, and my favorite is probably from http://www.saltlickbbq.com (only available from that website). For supermarket-available sauces, I like Stubbs' Original BBQ Sauce...
And that's it! I'm guessing that Whopnyc is a bit more advanced than me, since he's in Texas, so he may have some better tips... 8)
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Thanks Phil. I figured you'd posted the recipe before, but it can't hurt to have another post in close proximity to the pictures ;)
I'll have to pick up a smoker or one of these ceramic kettle deals one of these days.
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OK here is my method, oddly very similar to my audio design... crude evolving and effective using the resources at hand.
I shun the baby back ribs for the fattier (and cheaper) version and cook them (gasp) on a gas grill with a few tricks.
divide your grill in half and place a tray full of water under the grate on the half you will place your ribs (in a rack fatty side up to start). This will be the dead half of the grill, keep the burners off on that side, the tray of water simply catches grease (preventing the deadly flames from sneaking over from the hot side) and keeps things moist.
Fire up the other half of the grill at a level that will provide the low and slow temp of choice. (generally the lowest possible setting.) on the vacant side of the grate, place another pan which becomes your flavor fire. I use applewood since i have an apple tree in the back yard i constantly prune. The ideal situation keeps the gas fire to maintain a level below what is needed and the flavor fire brings the temp up to the needed level for the low and slow cooking method. I'll be the first to admit that monitoring the flavor fire and adding the proper apple trimmings is a pain, but the results are ribs that need no barbecue sauce and have an exquisite flavor. Essentially if the apple fire is burning too hot, i'll douse it a bit and toss some green wood on it. If the fie need some help, on goes the dry shavings. My rub is generally a simple kosher salt and coarse pepper deal pressed into the ribs about an hour or two before hitting the rack.
dave
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this is a cool method Dave.
Inside the pan with the flavor fire, does the heat from the burners ignite the wood...or is the wood wet enough to just smoke?? Also, can both pans be the same? ie, does the fire pan need to be beefier? no pun intended!
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you need to light and maintain the "flavor fire" with a match... actually a butane starter comes in handy. you just need to keep an eye on the grill and if visible smoke stops coming out the flavor fire needs to be tended to. Having a supply of both dry and wet wood at your disposal also helps to maintain the proper heat. to give an idea of scale, my flavor fire is typically in a 9X12 foil pan with 6-8 inch long pieces of wood ranging from 1/4 inch to 3/4 inch in diameter. Also be careful when you add branches since it is pretty easy to stir up the ash and give the ribs a nice coating (particularly on a windy day) Who knows that may be part of the flavor :-) Do be aware that the flavor fire can get too big and elevate the cooking temp substantially so at times the gas may need to be turned off completely to avoid cooking them too fast. I'd steer away from using a mister to quench the fire for the ash reason mentioned above. One of the earlier posts did give me the idea to have a mister filled with apple juice for the occasional wetting of the ribs or to use apple juice in the dripping pan to add a little sweetness.
dave
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A photo of my ribs got invited to this great group on Flickr called "Bar-B-Qued Ribs"...
http://www.flickr.com/groups/356964@N20/
(http://farm4.static.flickr.com/3046/2545420734_97feac69d0.jpg?v=0)
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Nice looking bark Phil. :thumb: Where did you purchase the stand-up rack?
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Nice looking bark Phil. :thumb: Where did you purchase the stand-up rack?
Thanks! The rib rack is from Weber:
http://www.amazon.com/Weber-3601-Rib-Rack/dp/B00004U9VC/
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Nice looking bark Phil. :thumb: Where did you purchase the stand-up rack?
Thanks! The rib rack is from Weber:
http://www.amazon.com/Weber-3601-Rib-Rack/dp/B00004U9VC/
Thanks! I should have just enough time to play around with it before the 4th gets here. Then it's serious ribs time!
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I eat at the Salt Lick all the time. Right here in Austin we have the Mecca of BBQ- World Famous Lockhart and Elgin are 20 min away, Salt Lick, County Line and Stubbs all in town- Good Lord I love Austin!!!
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I rub mine them smoke them low and slow at 225 for about 4-6 hours. Then serve sauce on the side
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Don't forget IronWorks in downtown Austin
Lots of good places in the ole capital city. And Elgin sausage...yummm...
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I eat at the Salt Lick all the time. Right here in Austin we have the Mecca of BBQ- World Famous Lockhart and Elgin are 20 min away, Salt Lick, County Line and Stubbs all in town- Good Lord I love Austin!!!
Also Try Mueller's out in Taylor as well as Coopers, Rudy's. Love Salt-lick as well. We are in Round Rock
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This thread is awesome!!
I have been trying to figure out how to cook ribs for the longest time. I'm 25 and have never really done much Barbecuing until recently. I have mastered chicken, I have mastered pork chops, I have mastered steaks. But I just can't figure out this rib thing. I think I am between 5-8 try's now and none of them have ended up the way I want. Two different times that I recall they did turn out pretty good. Awesome flavor and pretty tender. None have been fall off the bone type ribs. The rest i didn't even want to eat. I am looking to get fall off the bone ribs with great flavor that are cooked entirely on a gas grill.
So after reading this thread multiple times I decided to try it again today.
Here's what I am doing.
I got one slab of spare ribs.
I coated the slab in soysouce.
I made a rub consisting of 1 cup sugar, 1/4 cup red pepper, 1/4 cup of black pepper, 1/4 cup of onion powder.
I evenly coated the ribs with the rub and let them set for about an hour( i know I should have let them set over night. But I will be busy tomorrow and don't have time to fool with them.)
I fired up the grill and have it set to 250 degrees. I have a pan of water and apple juice directly over the heat. And on the other side I have the ribs with no heat at all.
So this is were I am right now. I guess I am looking at 6+ hours of cooking time for these?
I will check them periodically and baste them with vinegar and apple juice.
I also have some Stubbs Original BBQ sauce to top them off with.
I also have some wood chips soaking that I plan to put on a couiple of hours before there done.
I also didn't learn about that membrane thingy until it was too late. I hope it doesn't matter too much.
So what do you guys think? Am I on the right track?
I would love to hear any opinions or recommendations anyone might have.
I'll report back when there done.
Cheers
Nick
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Nick, you're on the right track! A couple of suggestions:
- Try to keep the temperature down between 200-225 degrees. You can cook them longer this way, which is critical when smoking (and yes, 6 hours is the target time). A higher temperature will cook them faster, and you won't get the "smoke ring" if they cook too fast. (A "smoke ring" is when the rib meat turns pink...a sign that the smoke has actually cured the meat a little bit). At 250 degrees, your ribs will be on the edge of overcooking at about 4.5 hours.
- "Fall off the bone" is actually a sign that the ribs are over-cooked. You want the ribs to be at a point where if you tug at them, the meat is at the very beginning stages of separating from the bone, but not actually falling off.
- I recommend putting a small coating of the BBQ sauce on the ribs with about 1 hour left of cooking time.
I did a couple of racks yesterday:
(http://farm4.static.flickr.com/3156/2816072708_f0b375c3a4_b.jpg)
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Thanks!
I'll see what I can do about the temperature. Right now it is dead on 250. That's with only one burner and as low as it will go. I think anyway. I will go check it. I'll turn it completely down. But I don't think the temperature is going to get much lower. If not. You saying the they should be done at around 4.5 hours?
This is at 2.5 hours
(http://i272.photobucket.com/albums/jj162/nikolas812/IMG_0151.jpg)
Nick
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At 250 degrees, just start doing the "pull" test starting at 4 hours, and checking every 15 minutes. As mentioned, pulling a little on a rib should show the meat to slightly separate from the bone. Once it gets to that point, remove the ribs from the grill and let sit for 10 minutes before cutting.
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Will do...
Thanks.
Nick
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There still not done but they are starting to lool real damn good. The sauce is starting to thicken on them and they smell great!
I'm just waiting for the meat to seperate correclty from the bone. And then its dinner time!
These are looking like the best ones yet!
(http://i272.photobucket.com/albums/jj162/nikolas812/IMG_0152_2.jpg)
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Another method is the 3-2-1 method. 3 hours smoke, 2 hours foiled, 1 hour out of foil with sauce.
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hey gooberdude, try fat willy's on western ave. haven't actually had their ribs yet but that's because i can't get past their pulled pork sandwich - best Q i've had outside of kansas city.
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Did these just before New Year:
(http://farm5.static.flickr.com/4010/4261835561_d39781eb9b_b.jpg)
Because of the cold and wind, I had a hard time keeping the temp in my smoker between 200-225 (the wind kept burning out the charcoal too quickly), so after 2 hours, I moved them to the oven for another 3.3 hours. They actually turned out pretty good...not quite as moist as they usually come out, so maybe I should have wrapped them in foil in the oven...
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Did these just before New Year:
(http://farm5.static.flickr.com/4010/4261835561_d39781eb9b_b.jpg)
Because of the cold and wind, I had a hard time keeping the temp in my smoker between 200-225 (the wind kept burning out the charcoal too quickly), so after 2 hours, I moved them to the oven for another 3.3 hours. They actually turned out pretty good...not quite as moist as they usually come out, so maybe I should have wrapped them in foil in the oven...
I can attest to Phil's barbecueing prowess. :drool: This picture sure brings back memories of the last NY RAVE @ Phil's that I attended. Thanks of that Phil. :thumb:
Cheers,
Robin
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Oh man, it's lunchtime and I'm hungry, but still working on that post-holidays diet to get back to fighting weight. Ribs will have to wait a few weeks.
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Btw - the actual ribs that I used in this latest picture were from Fairway...and I do think that they tasted better than the ones I usually use from Costco. :scratch:
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Welcome back to the forum Phil. Looking forward to catching up.
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Did these last weekend for a tailgate with my daughter's soccer team (the coach arranged for the team to attend a women's pro soccer game). Didn't get to take a pic after cutting them, but they might have been the best I've done ribs in a year or so. Completely dry-rubbed, no sauce, smoked with cherry wood for 4 hours...
(http://www.audiocircle.com/image.php?id=30054)
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yum yum ribs...... those ribs look like theyd tip my car over np.... yum yum
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I've had Phil's ribs before, :drool: thanks for the memories Phil. :thumb:
Cheers,
Robin
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Did these last weekend for a tailgate with my daughter's soccer team (the coach arranged for the team to attend a women's pro soccer game). Didn't get to take a pic after cutting them, but they might have been the best I've done ribs in a year or so. Completely dry-rubbed, no sauce, smoked with cherry wood for 4 hours...
(http://www.audiocircle.com/image.php?id=30054)
:drool:
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:drool: Now you know there's ribs smokin' at my house today!!! :drool:
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Baby back ribs smoked on my cast iron charcoal grill for 3 hours with hickory chips and sassafras root, topped with Skaer Sauce for the last 15 minutes on each side :thumb:
(http://www.audiocircle.com/image.php?id=34477)
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I'm gonna need to find a source for sassafras root...
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I'm gonna need to find a source for sassafras root...
It's my favorite wood for smoke flavor. I get mine from friends in KY. The trees grow on their property. My parents had friends in OK that turned us on to sassafras back in the 60's.
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(http://img.photobucket.com/albums/v78/taoggniklat/Koopdaddys%20BBQ/75515aa3.jpg)
(http://img.photobucket.com/albums/v78/taoggniklat/Koopdaddys%20BBQ/28661520.jpg)
Ribs were rubbed with salt and pepper, and coffee grounds. I ended up not basting them with any bbq sauce like I had planned and they came out amazing. Fall off the bone.
The BBQ sauce on my plate was a home made Whiskey BBQ sauce I made.
The chicken in the first picture was basted with Stubbs Spicy Chicken sauce. Fantastic!
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No posts in three years. Really?
Certainly not.
We need more rib porn, so I'll see if I can get this party (re)started.
Pics from last year:
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Ribs%20and%20Taters/DSC_0113.jpg)
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Ribs%20and%20Taters/DSC_0116.jpg)
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Ribs%20and%20Taters/DSC_0116-1.jpg)
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Oddly enough, I just finished putting the rub on four racks for tomorrow. I've got beans simmering away, and two different sauces coming together. :thumb:
The camera battery is dead, so it's on the charger now. I'll post pics when it all comes together.
Have fun,
Jerry
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Sounds like you understand the point of "pics or it didn't happen". :lol:
Good stuff Jerry. I'd love to get the rib discussion going again. I've learned a lot recently about ribs. Seems there's a big difference between what 'normal' people, experts, and "BBQ-o-philes" consider great ribs.
Either way, since I shot this photo, I've bought the new smoker and have only done ribs on it once (been spending my time doing brisket and butts and various "things"). But I've done ribs like I've never been able to do before on the first try (on the new smoker). I'd do it every weekend given the chance. There's so much more to them than I ever knew.
It's almost like when you let a "audio-noob" listen to your system and his eyes are opened.
Yea, it's like that.
Bob
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Sounds like you understand the point of "pics or it didn't happen". :lol:
Good stuff Jerry. I'd love to get the rib discussion going again. I've learned a lot recently about ribs. Seems there's a big difference between what 'normal' people, experts, and "BBQ-o-philes" consider great ribs.
Either way, since I shot this photo, I've bought the new smoker and have only done ribs on it once (been spending my time doing brisket and butts and various "things"). But I've done ribs like I've never been able to do before on the first try (on the new smoker). I'd do it every weekend given the chance. There's so much more to them than I ever knew.
It's almost like when you let a "audio-noob" listen to your system and his eyes are opened.
Yea, it's like that.
Bob
Well then. Lets hear it :D
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Coming back to room temp after chillin' in the rub overnight. Going to set up the smoker now. :thumb:
(http://www.audiocircle.com/image.php?id=80764)
Have fun,
Jerry
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Well then. Lets hear it :D
Well, short story...Seems that "fall off the bone" is considered an instant failure in the BBQ competition community ("comps"), and the BBQ experts, those two being of two different mind sets agree on that. I've been hearing about "fall off the bone" all my life is the goal. No so. The goal is when you take a bite, the meat comes off easily, the bone is "clean" (no meat hangs on), yet the meat doesn't fall off the rest of the rib.
Most guys use a numeric terminology/nomenclature to describe how long they cook, and what they're doing to the meat during that cook. That makes no sense, so let me try another way of explaining....
Some guys use the "3-2-1" method, some use the "2-2-1" method of smoking ribs.
The first number is how many hours the ribs are on the smoker.
They then wrap the ribs in foil. The second number is how many more hours the ribs are on foiled.
All seem to use this time to "steam" the ribs in foil, but choose to add a liquid. Either vinegar based, sugary based, or apple based.
Then the last number is how long the ribs are back on the smoker out of the foil to "crust up", or dry out just a touch.
That's it in a nutshell. Or at least as much time as I've got to type a reply this morning. Gotta go. :lol:
Great looking photo Jerry! Thanks man! :thumb:
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Bob: Your wrong. It's worse! Reading about audio doesn't have my stomach grumbling and growling like
your picks here have done to me. I was hoping you all would let this subject die but nooooo, you have to
post this porn and I can't look away. My futile attempts at ribs will probably continue but dang guys, now you've done
it, I'm drooling. I hope you are satisfied.
Don
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Right you are, Bob. "Fall off the bone" is viewed as a rookie mistake. As for foil, I never use the stuff. I keep the water pan full of apple juice, with a couple of fist-fulls of rub added to it, until the last 45 minutes or so. It is then removed, and the bark creates itself perfectly. :thumb:
Going in:
(http://www.audiocircle.com/image.php?id=80770)
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Thanks Jerry. That's some good looking pork you've got there.
As for the foil, up until (very) recently, I saw it as some kind of crutch used to make the meat do what you want it to. Something used by noobs to cook it without drying it out. Since I "caved" and tried it once, I do believe I'm now on the side of the foilers. Call it cheating if you want, but it just works. Maybe it's faking it, like using tone controls for music reproduction. Whatever. All I know is that was some darn yummy meat and I'll be foiling again.
Here's a technique I tried;
After smoking it for a few hours, I put about a half cup of apple sauce across the rack of ribs. Then foiled it for another hour on the smoker, then unfoiled for one last hour. I know that sounds weird, but you know what apple does for the meat....now think of what apple sauce would do for the meat.
"The next level". 8)
Jerry, are you making or buying the rubs you use?
Bob
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Jerry, are you making or buying the rubs you use?
I make rubs myself; it's just too easy to do.
I like the foil vs. tone control analogy. I use neither, but I'm not dead set against either of them. We need to hang out some time and have a cool comparo! :beer:
Have fun,
Jerry
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I'll gladly bring the cool if I can taste the comparo! If your stuff tastes as good as it looks all I can
say is WOW!
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SoCal and NoCar.
Hmm...looks like I'm right between you guys.
I've got a four day weekend coming up. How 'bout you both meet at my house and we'll fire up the smokers? :wink:
dflee, Stick around buddy. I think we can turn your "futile attempts at ribs" into a family pleaser real quick.
Shouldn't take you too long to get the hang of it if you're interested.
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Ok all this rib talk has made me chime in....Sure ribs are great..Pork being my choice.
But they are not your spur of the moment meat to prepare when its 6pm and your wondering what to make for dinner.
For those occasions when I need a pork fix fast I turn to Rib End boneless.
It's a cheap meat as pork goes...a nice sized piece for a family of 5 is about $8...it comes sliced like ribs half way thru,
has a nice fatty back for tenderness and flavor. I prep it with salt & pepper and coat it in flour.
heat a skillet with some olive oil and place fat side down on med high heat to sear it and crisp it.
When I turn it over I add thick sliced garlic cloves around the sides of the pan to sauté in the oil and juices..don't burn em!
Let the other side cook on a lower heat ,let it rest ..slice thin and pour the drippings and sauteed garlic over the top.
My choice for a veg is sauteed asparagus or broccoli Rabe ..a piece of good Italian bread or rice your choice of wine and dig in !!
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Not set up to grill or smoke my own ribs right now. But for any Chicagoans reading: Check out Uncle John's for ribs and hot links. Cash only, take out only. And you will want to drive, since it isn't in a great neighborhood (to put it lightly). Best I have had in Chicago. Slays anything on the North Side. And don't let folks send you to Lems of Barbara Ann's on the South Side. Decidedly inferior.
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GT - I've never heard of "rib end boneless". Is that at the end of the rib, down by the stomach?
That's getting into the bacon territory.
Oh, Jerry, on the rub thing.....I've made my own simple rubs before. "Good enough", I suppose. I gave some of the BBQ competition guys that sell their rub a try. Yea, they're better than my simple ones. As they should be. But I didn't think they were "culinary horizon widening amazing", spices.
I think next time I'll try making my own, something more extravagant than I have in the past.
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I think next time I'll try making my own, something more extravagant than I have in the past.
Kind of like your bad ass stereo system? :wink:
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:rotflmao: Thanks Jerry.
Yea.... for my rib rub to compare to the HT room it would be something like:
"One part Ghost Pepper Dust, one part Scotch Bonnet Pepper essence........." :icon_twisted:
By the way, I bought my rubs at "BigPoppaSmokers" (https://www.bigpoppasmokers.com/products).
If you spend over $40 in rubs, the shipping is free.
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$40 in rub sounds like a lot of rub. Either that or I haven't priced rubs lately.
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Depends on how frugal a shopper you are. Most were between $6 and $12 for about a pound or so of rub.
One pound of rub will do me about 25-28 pounds of pork butt (3-4 butts), with enough left over for extra table seasoning.
If you're doing ribs, you could to a LOT of ribs for a pound of spices.
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GT - I've never heard of "rib end boneless". Is that at the end of the rib, down by the stomach?
That's getting into the bacon territory.
Oh, Jerry, on the rub thing.....I've made my own simple rubs before. "Good enough", I suppose. I gave some of the BBQ competition guys that sell their rub a try. Yea, they're better than my simple ones. As they should be. But I didn't think they were "culinary horizon widening amazing", spices.
I think next time I'll try making my own, something more extravagant than I have in the past.
I am not sure where the cut is from...maybe they call it something else out your way. But it is labeled Rib End Boneless
I like it better than a center cut...darker meat runs down each side...possibly closer to bacon territory like you said...makes it much tastier in my opinion and since its flatter it cooks quickly. Greg
(http://www.audiocircle.com/image.php?id=80787)
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I am not sure where the cut is from...maybe they call it something else out your way. But it is labeled Rib End Boneless
I like it better than a center cut...darker meat runs down each side...possibly closer to bacon territory like you said...makes it much tastier in my opinion and since its flatter it cooks quickly. Greg
(http://www.audiocircle.com/image.php?id=80787)
They call those 'Country Style Ribs' around here (NE WI), they're my favorite pork cuts for throwing together a quick meal...nice and tender in around 45 mins.
I make my own rubs by smoking tomato and hot peppers (Conga, Trinidad Scorps etc) then running them in the food dehydrator overnight. It fills the house with eye-watering toxic fumes that make it hard to breath, but you get used to it after a while.. :)
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Thanks for the pic. I'll check those out next time I'm in the store.
Curious where they came from, I check out < THIS PAGE > (http://www.inspection.gc.ca/food/meat-and-poultry-products/packaging-and-labelling/meat-cuts-manual/pork/eng/1348682479773/1348684480749). Scroll almost all the way down the page to:
7.6 BACK RIBS: refers to the ribs with adhering meat obtained from the RIB HALF or RIB END of the LOIN
I guess that's it? Closer to the spine than the belly (bacon).
(http://www.inspection.gc.ca/DAM/DAM-food-aliments/STAGING/images-images/meat_labelling_cutman_pork_32_1348687172103_eng.gif)
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Yes..I have also seen them labeled "country style"
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country style ribs are not ribs but sliced pork butt.
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country style ribs are not ribs but sliced pork butt.
I guess they label it rib end or country style because pork butt doesn't sound appetizing.
Don't care what u call it... just don't call me late for dinner !!
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:thumb:
(http://www.audiocircle.com/image.php?id=80991)
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(http://www.audiocircle.com/image.php?id=80992)
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Oh yea....... 8)
Technique....???
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3-2-1
:thumb:
Bobby Flay rubs : http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/rib-dry-rub-recipe/index.html (http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/rib-dry-rub-recipe/index.html)
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Nice. :D
Great looking recipe there. I might cut down on the salt, (even thought I"m a salt-o-holic).
But I'll be bookmarking that one for the future.
Glad to see usage of the _-_-_ format for smoking ribs. :thumb:
How did you like them? Thought? Room for improvement?
Bob
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I did cut down the salt, but going to cut down even more to teaspoon next batch, and might add little more brown sugar.
I did add the chicken broth on the foil part, made the meat moist, add a nice taste to the ribs.
Over all, I'm very please with the rubs and the way it turned out.
(http://www.audiocircle.com/image.php?id=80994)
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Good deal Trung. Nice to see a guy *not* follow directions, and choose his own path.
Well done Sir. :wink:
Bob
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Thanks Bob. :wink:
The new smoker, it's awesome, it can hold 220 all day and it can crank up 350 when I needed.
I only used 3 medium hickory logs today. :thumb:
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Hey guys, is there an ideal temp for smoking ribs? I am interested to know the temps for the 3-2-1 method.
Also, would you use the same temp for fish or a turkey breast?
Thanks.
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3-2-1 method is best for ribs.
220 -225 is the ideal temp, I added chicken broth to the foil process (about 3-4 table spoons) to help the steam process and add nice flavor to the ribs.
Smoke Turkey breast, the breast must be brine overnight before smoke, temp around 225, 3-4 hrs depend on the size of the breast. (until internal temp 175)
Brine solution:
1 Tbsp. Pepper
1 Tbsp. Onion powder
1 Tbsp. Salt Oregano
2 twigs fresh of Rosemary
3 Bay leafs
I have not try smoke fish yet.
Hope that help. :wink:
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Hey Rich,
Asking the ideal temp for smoking ribs is like asking an audiophile what the ideal type of source unit is. :lol:
To pin it down a bit more though, 225 is what I generally run at. Maybe a wee bit hotter. Then there are guys that take it up to 275 but at that point I start wondering how they're getting away with that without going too far. There are also folks that do ribs at 300, but they aren't doing 3-2-1, they're cutting that darn near in half.
I have come to learn that the temp is darn near irrelevant (within reason). I've not heard of anybody smoking anything below 225 (unless you're cold smoking cheese), and very rarely does anybody go over 300. Everything I've smoked has bee between 225 and 250. THe items I'm smoked are:
- Pork Butt (now called Boston butts)
- Whole turkey
- Chicken breasts
- Ribs
- Chuck roast
- "Fatties" (no, not those kind), ABT's, and various other snacks
- Brisket
- Salmon
So even thought I've never done a turkey breast, I'd have no problem running them between 225 and 250. There's no reason to go lower, you're just stretching the cooking times out to the point of being painful. You can go hotter, but over 300 and you're getting close to grilling and that's a whole 'nutha thang.
Bob
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I have not try smoke fish yet.
My experience with Salmon is to lay it on a piece of foil skin side down (roll up the edges of the foil to keep the juices within). I salt it on both sides with Kosher salt about an hour before smoking, then smoking at 225 or so for about an hour and a half. I find that any kind of rub just overwhelmes the fish and the smoke. I've also found that there is a big difference between store bought (farm raised) salmon and getting a whole fresh caught Atlantic salmon right off the boat - no surprise there though.
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Thanks guys :thumb:
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>Here's how I did my first Salmon.< (http://www.bbq-brethren.com/forum/showthread.php?t=142489)
Highly recommended.
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Smoked all day today - a pork loin and a whole chicken. Also made a mango-cucumber salad to eat with the pork tonight. Making an egg-potato salad to go with the chicken for tomorrow. Oh, and the obligatory IPA.
(http://www.audiocircle.com/image.php?id=81045)
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Yea.... 8) You did it right. :thumb:
That looks awesome!
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The pork was awesome, the chicken less so. It tasted rubbery in the smoke ring. I've never been able to get chicken to come out right in the smoker. Anyone have a tried and true method that I can apply?
Generally I apply rub, let it sit overnight, then smoke for about 5-6 hours at 250, mopping it every hour.
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I've only done chicken a couple times. I've always done skin off, bone in breasts. The breast were massive, like a small turkey. I can't recall how long I cooked it, but 5-6 hours at any temp sounds too long.
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I've only done chicken a couple times. I've always done skin off, bone in breasts. The breast were massive, like a small turkey. I can't recall how long I cooked it, but 5-6 hours at any temp sounds too long.
I agree that 5 to 6 hours for chicken is too long at any temperature. I bbq/smoke a lot of chicken (whole chickens split in half) on a cast iron Cook n Kettle and cook it for about 3 hours at 250-275, turning it every 30 minutes. The sauce goes on the last 30 minutes and it comes out moist, tender and tastes great. Here's a pic of the Cook n Kettle.
(http://www.audiocircle.com/image.php?id=36653)
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That's a handy looking contraption, I've never heard of it. neat!
But when the internal temp of the chicken reaches 165, I'll take it off the heat, regardless of any other factors.
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It's what my father used. He gave one to me, my brother and sister when we got married, partly to make sure we had a good bbq grill for him to use when he visited. He loved to bbq and would time his chickens by the number of scotches or Crown Royales he drank. Here's the website for the Cook n Kettle, http://www.cooknkettle.com/
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I am new to smoking. Recently purchased a "Smokin-It" electric smoker. All stainless steel construction for a little over $350. It does a really good job. Just bought a Maverick et-732 dual probe wireless thermometer.
I have tried Hickory, mesquite and apple for wood and really like the apple for turkey/chicken. So far, I have smoked ribs, turkey, chicken, salmon and shrimp. I use my brother's dry rub recipe and so far have been using a BBQ sauce recipe found online called bubba-Q sauce.
The pork was awesome, the chicken less so. It tasted rubbery in the smoke ring. I've never been able to get chicken to come out right in the smoker. Anyone have a tried and true method that I can apply?
I have only smoked individual pieces such as Turkey/chicken thighs, legs and breasts (both boneless and with the bone). I smoke them for 2 hours at 225 degrees and then finish them off on the grill for about 5-10 minutes which is where I apply my BBQ sauce.
Really, only the turkey legs are not quite done from the two hours in the smoker. Everything else turns out really great.
Regards,
Randy
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Here's the website for the Cook n Kettle, http://www.cooknkettle.com/
That's a stout looking unit right there. Very cool.
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I am new to smoking. Recently purchased a "Smokin-It" electric smoker. All stainless steel construction for a little over $350. It does a really good job. Just bought a Maverick et-732 dual probe wireless thermometer.
I have tried Hickory, mesquite and apple for wood and really like the apple for turkey/chicken. So far, I have smoked ribs, turkey, chicken, salmon and shrimp. I use my brother's dry rub recipe and so far have been using a BBQ sauce recipe found online called bubba-Q sauce.
Randy
I have a Smokin It II and have found apple to be my choice. Whatever you use you don't need much wood. Just did Salmon yesterday with apple and it was a big hit like always. John
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you have to watch putting rubs on chicken and ribs for real long periods of time as the rub will start to cure the meat. i season my meat right before i build my fire and let my smoker come to temp. i use to season my ribs the night before but got hammy ribs where the ribs have the texture of ham when cooked.
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Thanks guys. My wife put the leftover chicken in the oven last night for about 30 minutes to reheat it and it tasted much better. I think part of the problem was that the outer ring may have cured, as suggested, but the inner portion was soft and moist and juicy, so the disparity was texturally strange. Additional cooking time brought them closer together in texture.
She makes amazingly great chicken in the oven, several different ways. I think I will just let her handle the fowl and smoke the beef and pork outside.
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OMG both of these look so good :drool: :drool: :drool: I gotz to build me a true smoker :notworthy:
:thumb:
(http://www.audiocircle.com/image.php?id=80991)
(http://www.audiocircle.com/image.php?id=81045)
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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.
(http://www.audiocircle.com/image.php?id=81880)
(http://www.audiocircle.com/image.php?id=81881)
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Does that sauce still have the label that talks about "Will remove petroleum stains from concrete" on it?
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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
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Does that sauce still have the label that talks about "Will remove petroleum stains from concrete" on it?
Yes it does :rules:. It also says, Will strip wax floors, great industrial cleaner, grease remover, and not for people with heart/respiratory problems :cuss:. The instructions say to add one drop at a time, and they aren't kidding.
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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 :cuss:
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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.
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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
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"Less Type .... More Ribs" :lol:
(http://www.audiocircle.com/image.php?id=82393)
(http://www.audiocircle.com/image.php?id=82394)
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:o :drool: :thumb: pretty much says it all. :)
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That's the strangest rack o ribs I've ever seen. :scratch:
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?
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Bob.
I like to cook untrimmed pork ribs.
I was a very meaty.
Butter added :thumb:
Weber seasoning for the ribs this time, nicely flavor and no salty at all.
http://www.weberseasonings.com/product-detail?id=99&sel=shake (http://www.weberseasonings.com/product-detail?id=99&sel=shake)
(http://www.audiocircle.com/image.php?id=82436)
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Oohhhh...gotcha. I've seen seen them untrimmed. :dunno:
I'll have to look for them at the butcher,
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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 :D
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Bob.
Thanks, great info.
Funny thing, the ribs I got, it trimmed but not cut the end bone. :scratch:
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I think >> THIS VIDEO << (http://www.youtube.com/watch?v=CHwsPO0KBaM) is helpful. :D
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Bob.
Good one.
Thanks.
:thumb:
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After swearing I'd never do ribs again...I did :icon_lol:
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!!
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Sorry MC, I don't know much about the vertical smoker.
But mine turned out great. :thumb:
(http://www.audiocircle.com/image.php?id=83068)
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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
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Thanks Bob,
Ill post a pic later.
1. That is exactly what I did :icon_surprised:
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 :)
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Thanks Bob,
Ill post a pic later.
1. That is exactly what I did :icon_surprised:
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 :)
This maybe where our smokers are different. Other than the basic description you gave, I'm not sure "exactly" what you're using.
With my smoker, I can put a full bag of Kingsford (17#) with a few pounds of "flavor" wood chunks and run it at 225 to 240 for 12 hours. Time and temp also depends on how you light your fire (do a Google search for "minion method"....I'll see if I can find something). If I run it at 275, I lose 3 to 4 hours off that. Of course time and temp depends greatly on outside temperature, and winds. Higher winds and lower ambient temps will cut your times greatly.
"How does it taste smokey without smoke"......... ahhh...the magical question.....
That's a very hard one to answer unless you've experienced it. I could lecture you for days and your eyes would glaze over, and you still wouldn't understand. It's like describing high quality audio to somebody that's used to mp3. You just can't get it unless you've had it. Like low frequency bass, sometimes less is more.
Do a Google search for "TBS"....."Thin Blue Smoke".
I'll see if I can find some examples what why you do NOT want to see much smoke from your chimney, and you certainly don't want to see thick white smoke.
Give me a minute.....I'll try to find something......
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By the way, if your temp gauge says, "cold-ideal-hot", then throw it away, spend $20 on a new one and replace it.
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Ok...this is pretty informative....(turn the audio off, it's just music playing).
Watch this: http://www.youtube.com/watch?v=yu34R8zuCkA
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Last one about "TBS":
http://www.youtube.com/watch?v=2pUnCf404IM
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OK, here's how to light the fire so it'll last a long time.
Now....this is one of the most painful videos I've ever watched. It's almost 7 minutes long but should have/could have been done in less than two minutes.
It is very helpful...assuming you can tolerate sitting through it. :roll:
http://www.youtube.com/watch?v=WwoYW9IWSEU
Sorry, it's the best one I could find.
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(http://www.audiocircle.com/image.php?id=83097)
My smoker is one of the early char-broil ones. Looks like an R2 unit. Temp gauge built into the lid. Given to me 15 years ago.
I had to use two meat thermometers to find my range but they were 30 degrees apart. Finally found a third to figure out which one was lying.
I get it about TBS and now understand. Why do I send my kids to school with this youtube. Seems like a money saver to me. :P
Maybe I'm supposed to put a lot more coal in the pan to start. By-golly I still have the owners manual. Says 8-10# of coal for just about everything they list to smoke. They suggest wrapping the wet wood in foil. I'm sure a lot has changes in 15 years...just like digital :wink:
Anyway, thank you so much for you help and time to find the links. I'm sure others are learning as well. I now have enough correct info to see if I am going to keep doing this regularly. If I do I will be getting a better/easier to use smoker for Fathers day.
Oh, CJ and I think the ribs turned out great. These were babybacks. They were closer to falling-off-the-bone than not, which I see is a no-no. The right is the wet rub, top left sweetbabyrays-cola, bottom left just dry rub. First time with the cola flavored SBR. Not too bad if even a bit sweeter than SBR original which is what I use 90% of the time. I ended up with the 2.5-2.5-.75 method.
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I've seen some of the chef/cooks on TV wrap water soaked wood chips ('chips", not chunks) in aluminum foil, poke some holes on top, and throw them on the fire. But they're generally using that on gas cookers anyway. I can't see a handful of chips having much effect when they're competing with ten or twenty pound of charcoal.
Sounds like you're "on your way", as they say. Good to another Brother In Smoke. :thumb:
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Here's a different version of ribs....It's called "The Hollywood Cut".
It's where you eliminate every other bone, and cut them up before you cook them. What it does, is give you twice the meat per bone than you previously had.
For extra points, you roll those ribs in bacon.
Here's my first attempt at turning a slab of Spare Ribs into "Hollywood cut, bacon wrapped" ribs.
Of course, since the smoker is going, there are other tasty morsels on there. :wink:
The uncut rack of ribs is rubbed with herbed butter, smoker for an hour, then given a decent dose of "Slap yo' Daddy" rub mixture.
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Ribs%20Chicken%20and%20a%20Fattie/DSC_0002_zpsd8f2becf.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/Ribs%20Chicken%20and%20a%20Fattie/DSC_0002_zpsd8f2becf.jpg.html)
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Ribs%20Chicken%20and%20a%20Fattie/DSC_0009_zps3aeedd1a.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/Ribs%20Chicken%20and%20a%20Fattie/DSC_0009_zps3aeedd1a.jpg.html)
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Ribs%20Chicken%20and%20a%20Fattie/DSC_0014_zps588211c5.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/Ribs%20Chicken%20and%20a%20Fattie/DSC_0014_zps588211c5.jpg.html)
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:thumb:
WOW, Yummmmmmmy. :drool: :drool: :drool: :drool: :drool: :drool:
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Nice Bob.
NB
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Marinated a rack of pork ribs in Coke last night with a rub...now putting them on my smoker with Pecan chips - 4 hours at 225, then two hours wrapped in foil...mmmmmm, hoping the coke marinade tastes good :green:
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Sounds like a good plan. I've never done soda, but I've heard of a lot of guys using Dr. Pepper or Coke and love it.
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My favorite marinade uses lemon juice, olive oil, garlic and other spices, out of the Steven Raichlen BBQ Bible..a little time consuming to make so I'm always looking for a simpler marinade....if this works I'll let you know
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After looking at this thread, I had to start the cooker and get some meat cooking... (immediately.....!)
Keep the pics coming....!
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Went to a restaurant this weekend and they had smoked prime rib. All they had left was medium well to well left but the owner had a medium rare kept out for himself and he did give me a sliver. It was delicious and will have to try and get there earlier. Any of you try smoking prime rib?
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It's been a while since I checked, but it was above my pay grade at the time. I'll have to check it out next time I'm at the store.
By the way, here's neat site with some fantastic ideas:
http://grillinfools.com/ :thumb:
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Went to a restaurant this weekend and they had smoked prime rib
Did smoked Prime rib for a contest last year. Took first place...Easy recipe..salt and pepper, stick in the smoker @225 till it was 135 degrees inside. Used some hickory chips. People were fighting over it! Says alot about that particular cut of meat. When you pay $13.99 a pound it should be good.
Bob those ribs look awesome!
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We use coke a lot on poultry and some pork. Its more of a brine IMO then a marinade. The sugar and sodium act as a brine and it breaks down the sinew quite a lot making it very tender.
I just got a BGE a couple months ago and have been going crazy smoking things. So far my take is, pork and chicken are awesome smoked, along with briskets of beef and duck works very well as well. Rabbit and Lamb I preferred grilled. Turkey was better grilled direct and most good cuts of beef I will grill sans smoke.
We have done some amazing ribs smoking slowly, but I actually preferred pork shoulder the times we did it. Easier as in less prep time and it makes a lot of pulled pork.
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I bought a Bradley Digital 4-Rack Smoker last year and was going to give this hobby a try sometime this week , does anyone use one of these smokers ? This is all new to me
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No, but do a Google search for the "3-2-1 method". ;)
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Thanks I will start there
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The Bradley will give you a nice smoke flavor, but no smoke ring.
Make sure you don't close the top vent too far...it leads to a bitter taste.
There's a good bradley forum with lots of recipes.
Hibuck...
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Hey guys! I have my eye on this smoker. I have a son in Georgia, and a smoker competitor suggested a Lang. What do you think of this smoker?
https://youtu.be/zq4zadZu3zg
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Langs are high quality and very highly regarded with the fellas on the BBQ forum.
From what I understand, you can't go wrong with a Lang.
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It's been great here, finished smoking a brisket and five slabs of ribs. The weather has even been very nice, a few small showers, but over all perfect.
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And what's better yet, my family and friends have the rest of the week off to enjoy it. :thumb:
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edro, where are you located?
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I live in beautiful Rochester Hills, Michigan.
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The guy in the you tube vid that I supplied lives in Troy. Thats about 10 minutes from my place. I need to look him up!!!
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if you want a reverse flow smoker take a look at these.
http://www.johnsonsmokers.com/
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Very nice!!! Thanks!!! Now I just need some good quality brisket n ribs!!! :thumb:
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Very nice!!! Thanks!!! Now I just need some good quality brisket n ribs!!! :thumb:
Good food is like fast cars and high quality audio....."How much money you got" :wink:
----> Snake River Farms (http://www.snakeriverfarms.com/american-kobe-beef.html?gclid=CjwKEAjws5CrBRD8ze702_2dyjYSJAAAJK9yneeG4vTHkhw6kV2PVJzXd2onPJZhgeSTcbTil42SIBoCABDw_wcB). Enjoy. :D
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Hey guys...it's my B-day the 6th, sand the wife picked me up a Weber 18" Smokey Mountain smoker!!! She apologized about not getting me a Lang, but this was a bit more affordable. Anyway, anyone have any experience with this one?
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great thread....i'm just an amateur geezer griller ie smokey joe for the last 30 yrs or so...bride bought me a jumbo smokey joe for xmas this year which I really like so I can butterfly a whole chicken & it fits
not real experienced w/ribs but would like input on the best dry rub for chicken & ribs...I usually just buy something at the store & rub 24 hrs prior......i'd love something really good for chicken, pork tenderloin, chops etc.
thanks cheers & happy listening!
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Here is a rub I use:
Rib Rub:
• 3 tablespoons light brown sugar
• 2 tablespoons cayenne powder
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons white pepper
• 2 tablespoons kosher salt
• 1 tablespoon dry mustard, such as Coleman's
• 1 tablespoon course black pepper
• 5 teaspoons seafood seasoning, such as Old Bay
• 1 teaspoon ginger powder
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Ed - I have a WSM. It's great and all, but when you master it, you'll be lookign for more.
When that time comes, buy the Lang and don't ask questions.
"Done".
Rubs?
Check Big Poppa Smokers (https://www.bigpoppasmokers.com/big-poppa-smokers-rubs), as they have a nice selection of rubs.
If you're scared, just buy the "Simply Marvelous": https://www.bigpoppasmokers.com/simply-marvelous-rubs
Their website used to be really cool, but then they got famous and redesigned the site.
Not it just "blows goats". The products are still "A+", but they're harder to find. :duh:
Right now, I've got about ten "shakers" in my pantry of their products.
Bob
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Thanks Bob for the advice! I think this WSM is a step in the right direction for this hobby. It's not a Lang, but I haven't proved myself worthy of such a smoker yet. Maybe when I hit the big double nickels! Thanks for the rub lead. Of course they have 5 different varieties of the one you mentioned. Which specific 2 are your favorites?
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Hey Ed,
Here's what I have in my arsenal at the moment.
I like them all and will probably go back to most of them.
The "Money" rub is a bit too salty for me, the chunks of salt are twice the size of sea salt or kosher salt grains, so that's probably the only one I wouldn't buy again.
The "Slap Yo Daddy" had bits of herbs in them, which is quite rare in BBQ rubs. The guys that created it are Asian Doctors from California that decided to take to the BBQ competition and television show circuit. But most of these have their roots in competition cooking to be quite honest.
The only one of these I've seen in the store is the Blues Hog.
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/DSC_0207_zpsjkiry84u.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/DSC_0207_zpsjkiry84u.jpg.html)
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Oh....forgot to mention...some of these can't be purchased in "shakers", so I'll save the old shakers when they're empty.
They sell them in 1# bags, 3# bags, etc..etc.. and I'll cut the label off the bag and tape it to the shaker.
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Bob, are any of those light on the sugar/brown sugar?
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Hey Bob,
Sugar was first or second in the list of ingredients in all of them except the "Money" and "Simply Marv".
It was still in there, but it was halfway down the list.
Are you asking from a diabetic standpoint?
There's plenty of 'homemade" recipes on the BBQ site. I can see if any are light in the sugar content if you'd like.
Bob
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Hey Bob,
Sugar was first or second in the list of ingredients in all of them except the "Money" and "Simply Marv".
It was still in there, but it was halfway down the list.
Are you asking from a diabetic standpoint?
There's plenty of 'homemade" recipes on the BBQ site. I can see if any are light in the sugar content if you'd like.
Bob
I'm not diabetic, but I am insulin resistant. So, I've reduced my carbohydrate content to near zero. I eat meat and vegetables primarily. So, to get something that's low in sugar is good. Naturally, since it's a rub, it's going to be spread out a bit. Ribs are tougher, though, as there's a lot less meat, so the sugar-to-meat ratio can be high.
Which BBQ site are you recommending? I can go there too.
By the way, we bought a half a pig from the local farm. The meat is fantastic. Last year, we bought a quarter of a cow from the same place. I'm not sure I can go back to eating store-bought meat.
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thanks for the recommendations fellas - exactly what I needed - I've got some nice chops goin on the grille shortly. cheers!
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http://www.bbq-brethren.com/
That's the forum I belong to. Massive compared to any audio site I've belonged to, and a lot more traffic.
The people are great. You can hop in day one, and start asking "all the typical dumb questions", and the folks are more than willing to help.
There's a few ACers that belong there too.
I'd love to buy farm raised meat, but don't have anywhere to put it. But I can see how it would be addicting and ruin you for store bought.
There's also; http://amazingribs.com/table_of_contents.html
It's not a forum, but it's got more information about cooking outdoors than you can imagine. So much good information. They also debunk a lot of myths about BBQ too.
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A true BBQer needs one of these:
https://teechip.com/pulled007
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A true BBQer needs one of these:
https://teechip.com/pulled007
:lol: :thumb: That is awesome! This is a site I like to get recipes from http://www.tastingtable.com/entry_detail/national/19307/How_to_Cook_Pork_Ribs_in_the_Oven_and_on_the_Grill.htm.
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Viggen, I ran across this one and thought about you. Looks like it's right up your alley:
(I have not tried it)
1 tsp Cayenne
3 Tbsp Kosher Salt ( I use sea salt)
3 Tbsp Course Pepper (I use black pepper)
2 Tbsp Dried Thyme
2 Tbsp Marjoram (Oregano)
6 Tbsp Cumin
4 Tbsp Allspice
6 Tbsp Paprika
2 Tbsp Garlic Salt
4 Tsp Celery Seed
4 Tbsp Chili Powder
Coat Ribs With Yellow Mustard
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Someone earlier on this thread (or maybe another BBQ thread somewhere - don't remember) said they key to their rub was to use several different peppers rather than just the cayenne and black that many on-line recipe's recommend. I tried that and can attest that using several different peppers makes for a more tasty rub overall.
I cut back on the cayenne and black and add a bit of chili pepper/powder and white pepper. Also found a wee bit of cumin and paprika, onion, mustard, allspice, and various dried spices (oregano, thyme, garlic, etc.) plus the usual Kosher salt can be added depending on the type of meat or fish being smoked. In general, fatty meats need more spice, while something like salmon or fish rarely get much more then just some olive oil and salt - all to your taste, of course.
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I never had much luck doing pork ribs on the BBQ. Sometimes good. Sometimes not good and chewy. So I came up with this recipe doing them in the oven and if you like throw them on the BBQ for about ten minutes.
Sauce.
I cup of soy sauce
1 cup of sherry wine
1 cup of brown sugar
Dry mustard. About 1.5 tablespoons.
Garlic powder. As much as you like
Put all of the above ingredients into a sauce pan. Bring to boil. Reduce heat to low and simmer for about ten minutes.
Pre heat the oven to 350 degrees. Line a baking pan with two layers of foil. Don't use a glass baking pan.
Lay the ribs in the baking pan and pour the sauce over them Cook for 1.5 hours. Put them on the BBQ for about ten minutes.
Very easy recipe and great tasting pork ribs.
Cheers
Charlie
P.S.
This recipe works great with chicken wings. But I don't put them on the BBQ afterwards.
Cheers
Charlie
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My Birthday WSM is getting pimped out! I decided that a hot smoker can be a hard thing to move if you have to while smoking, so... Maybe the 3/8ths lag bolts were a bit much, but the wheels shouldn't fall off and it rolls like a dream across my brick pavers! I'll cut a hole under the heat sheild when I get back from the beach! (YAY FATHERS DAY!!!) I'll coat it with epoxy and paint it black to go with the WSM. Happy Fathers Day, everybody!!!
(http://www.audiocircle.com/image.php?id=123174)
(http://www.audiocircle.com/image.php?id=123176)
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My Birthday WSM is getting pimped out! I decided that a hot smoker can be a hard thing to move if you have to while smoking, so... Maybe the 3/8ths lag bolts were a bit much, but the wheels shouldn't fall off and it rolls like a dream across my brick pavers! I'll cut a hole under the heat sheild when I get back from the beach! (YAY FATHERS DAY!!!) I'll coat it with epoxy and paint it black to go with the WSM. Happy Fathers Day, everybody!!!
(http://www.audiocircle.com/image.php?id=123174)
(http://www.audiocircle.com/image.php?id=123176)
Great idea.
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Now all ya need is to take the handle from your kids "Little Red Wagon" and mount it on WSM cart. 8)
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My Birthday WSM is getting pimped out! I decided that a hot smoker can be a hard thing to move if you have to while smoking, so... Maybe the 3/8ths lag bolts were a bit much, but the wheels shouldn't fall off and it rolls like a dream across my brick pavers! I'll cut a hole under the heat sheild when I get back from the beach! (YAY FATHERS DAY!!!) I'll coat it with epoxy and paint it black to go with the WSM. Happy Fathers Day, everybody!!!
(http://www.audiocircle.com/image.php?id=123174)
(http://www.audiocircle.com/image.php?id=123176)
That is a good idea. When the wind is blowing the wrong direction, you can move it easily, to a better location. I like smoking, but not when it's blowing back towards my entryway.
Good luck.
V...
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Speaking of wind...I've seen guys put their WSM on a cart like yours, but they'll also build three walls around it as a wind break.
That way, they can keep the temps steadier and won't burn through as much fuel.
Also helps in the winter time to insulate it a bit.
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Yup Bob!!! Great minds think alike!!! This little WSM mod is just the TIP of the ICEBERG, so to speak. I've ordered some real "Pimp your smoker" parts, like the heavy stainless door from Cajun Bandit, 5 lbs of Simply Marvelous rub from Big Poppa Smokers, and I'm getting the hinge mod/nomex seal kit for my WSM. I need a 733 Maverick temp probe and then I'll be SET!!! We LOVE this smoker!!! I'm building a smoking "station", so to speak, so I can slide the smoker in place between a left and right table.The tables will be just below the lid height, and insulated around the smoker to keep things from getting hot. With the WSM you always need a place to set the meat/tools/gloves/beer etc. Just a fun lil project! And thank you for the help!!!
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Hey Ed, I know where you're coming from about the mods.
But if you're like me (and I think you are), you're quickly going to outgrow the WSM, especially since it's the 18".
I had plans on building all kinds of "accessories" for mine, but never got around to them.
Well.....Fast forward a couple years and I'm now wanting a "bigger better faster more" unit and no longer want to build upgrades for the WSM.
I can't afford to buy the cooker/smoker I really want, because they're $2,000 to $3,000. :duh:
So....I'm thinking about building >>one of these<< (http://forums.outdoorsdirectory.com/showthread.php/138008-DIY-meat-smoker-project). :thumb:
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if you want something that will last you a while.
http://www.lonestargrillz.com/Insulated-Smokers.html
you could drive down to save on shipping. make a vacation out of it.
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Yup. That's the price range I was talking about. :lol: :thumb:
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I think this belongs here: :thumb:
(https://lh3.googleusercontent.com/-RpVoenJ_gQg/VYhLMVIKFRI/AAAAAAAADeo/LZjMtAkFRnQ/s600/upload_-1.jpg)
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Did a smoked chicken in the Weber yesterday (while catching lots of US Open coverage), and liked it a lot. I am very much enjoying using the Weber Silver 22 I bought 2 years ago for "fun" cooking, and letting my now 10 year old Napoleon NG BBQ handle the big stuff.
I will have to snap some pics of what my in law's neighbor built at their cottage. They like their smoked fish. They built a smoke house. Brick.
They are in the masonry trade, so although rather plain looking, it is well built indeed.
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They built a smoke house. Brick.
Ooohhhh :o
Would love to see that.
There's an epic (and I mean that truly) masonry build on the BBQ site.
Just has my creative juices flowing about building something in the back yard.
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I don't get up there often, but I will ensure to snap a few shots when I do.
By memory it is roughly 10x10, separate from the house and garage, and quite capable of seasonal smoking of goods. They are into fish, so they do racks of that in there.
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Not sure if you have to be a member to view this, but this is on my bucket list as far as turning my backyard into an oasis of culinary awesomeness.
>> This guy is my hero << (http://www.bbq-brethren.com/forum/showthread.php?t=151039&highlight=pizza+oven). :thumb:
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--- >> "Meatball Onion Bombs" << (http://www.littlethings.com/bbq-bacon-meatball-recipe/?utm_source=NAT&utm_medium=Facebook&utm_campaign=misc)
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OK guys. I've just made it back from vacationing in beautiful Traverse City, Michigan. I took my WSM, and I smoked chicken legs and thighs, salmon, and a Boston But. I purchased some Simply Marvelous cherry rub as Bob in St.Louis suggested, (I've almost used up my first 5lb bag already!!!!) and all I can say is WOW!!! Really good smoked EVERYTHING!!! I'm gonna try chicken wings tomorrow. Is it possible to mess up anything with this amazing machine??? I wanted a Lang but I didn't have 3k for the one that I wanted, so the wife picked up this Weber 18.5" bullet smoker. What a unit!!! I can't see how a Lang is worth 12 times what I paid for my WSM!!! NO WAY!!!
I hope everyones 4th was a blast!!! Smoke 'em if ya got 'em I say!!!
Oh, and thanks for all the help, Bob!!! You, Sir, ROCK!!! 8)
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These WSMs are fantastic. Set it and forget it (don't tell the wife that..."Its soooo hard to cook outside, honey"). Only thing I hate is the water clean up. But I usually just put them in the ashes. Ribs again on Saturday. Last of the chickens on the table tomorrow.
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>> This guy is my hero <<. :thumb:
Wow... mine too! Love seeing these type builds... put in a lot of sweat and perseverance and have something amazing to be proud of and useful as well!
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Ed, glad I could help Sir. My pleasure! :thumb:
(I did return your call the other day)
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Did someone mention Ribs :dance:
(http://www.audiocircle.com/image.php?id=139055)
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That made my squirters squirt. :eyebrows:
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Not ribs, as the title suggests... but since we don't have a "smoker porn" thread, I thought I'd drop this here.
About 15 pounds of pork butts and around 8 pounds of chicken on my 22.5" WSM.
I've outgrown this unit. Must. Have. Bigger. :duh:
On a juvenile note, there's a joke here.
"Check out the butts on these chicks". :wink:
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/Random%20Yummies/DSC_0103_zpsnbokkywy.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/Random%20Yummies/DSC_0103_zpsnbokkywy.jpg.html)
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Or good lookin chicks with great butts, Would love to take a bite outa that.
Don
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Bob :thumb:
Last week :wink:
(http://www.audiocircle.com/image.php?id=150128)
(http://www.audiocircle.com/image.php?id=150129)
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Great smoke there Bob, Trung T and Quadman! :thumb:
Dflee, you're a corndog and I love you for that.
Cheers, oh brothers of the smoke,
KP
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Grocer had beef ribs on sale. And I've had a hankering for beef ribs for several months (local BBQ joints only have pork).
Lite up some mixed oak and mesquite, and 3 hours later, YUM.
(http://www.smoking-meat.com/image-files/smoked-beef-back-ribs-1.jpg)
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how do you get them done in 3 hours? 400 degrees :)
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MMmm love me some beef ribs!
Yea, three hours is pretty fast indeed. :o
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how do you get them done in 3 hours? 400 degrees :)
:lol: I admit they weren't optimum, but I was hungry. Actually, they were at about 225-250 for most of the time and turned out reasonably tender. I usually don't cook ribs much more than that anyway. I don't aim for fall off the bone, but easy to bite. They were on smoke the whole time, so they had plenty of mesquite flavor- maybe too much.
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I know what you mean about being too hungry to wait. :lol:
But yea, I don't like "fall off the bone" either. That's overcooked as far as I'm concerned.
Although... I've seen videos where a fella slipped all the bones out, then put the entire rack of ribs between two buns.
That's the only situation I would condone ribs being "that" overcooked.
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I miss beef ribs. I used to get them at a place a roommate worked in college. None around here these days.
Good idea for upcoming long weekend though - perhaps the local butcher can assist...
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Kansas City Ribs delivered to your door
jackstack.com
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Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat that evolved from the pit of Henry Perry in the early 1900s in Kansas City, Missouri. Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato-and molasses-based sauce.- Wiki
Not my style. Dry rub and smoke are all that is needed. If you need sauce, put it on the side to be added after cooking.
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Here's some nice and tasty beef short ribs. My neighbor cooked these up on a large BGE, He writes a food blog called nibblemethis.com. We cook in a few KCBS contests each year so the smell of BBQ in our neighborhood is always in the air.
(http://www.audiocircle.com/image.php?id=164623)
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Gotta admit, those look pretty tasty. Hmmm, I've got some left over in the fridge for late breakfast/early lunch. Got to go now.
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Not my style. Dry rub and smoke are all that is needed. If you need sauce, put it on the side to be added after cooking.
Agreed.
The sauce thing is definitely regional. Unfortunately, St. Louis, like Kansas City, is a sauce town. :roll:
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When you're ready to step up your beef rib game. 8)
http://www.snakeriverfarms.com/american-kobe-beef/ribs/american-kobe-short-ribs.html
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We use their Wagyu gold brisket for competitions, actually a lot of KCBS competitors use their wagyu gold. Funny thou our best placement in brisket came from a GFS choice grade, not the wagyu.
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When you're ready to step up your beef rib game. 8)
http://www.snakeriverfarms.com/american-kobe-beef/ribs/american-kobe-short-ribs.html
Am I reading this correctly, $40 per rib!
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or $16.67 per lb. Those are giant ribs each pack is about 15 LBS, Yes it is very pricey and if I remember correctly shipping is now included.
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Yes indeed. They're pricey, but they're a step or two above the grocery store ribs.
Sadly, they're above my pay grade, so I'll never have the pleasure of "audiophile grade" ribs. :lol:
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Yes indeed. They're pricey, but they're a step or two above the grocery store ribs.
Sadly, they're above my pay grade, so I'll never have the pleasure of "audiophile grade" ribs. :lol:
Yep, out of my league. BBQ was originally a way of cooking cheap, tough cuts of meat... but they're not cheap anymore. It floors me whenever I see beef ribs at 5.99/lb when steaks are on sale for a dollar less.
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And if you are looking for something in the $5.99 price range swing by a Arby's and get a Pork Belly sandwich. One of the finest Pork products I have come across.
Don't worry about the 1500 mg of salt per serving. :flame:
Alan
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Honestly my experience with said "audiophile grade meats" has never really wow'd me vs more pedestrian priced cuts.
I find much success with Black Angus AAA cuts. I never go higher than that. There is a prime designation that is a level above it in our local places, but I never found it to taste any better.
I have tried many of the ~$30 burgers in Toronto and they are good - but don't represent good value for me. A fav burger is one out in Saskatoon at a place called Stacked. I recall their Waygu burger is around $15. It is excellent, and does present good value to me. Their standard burgers are good too, at around $9.
I also love that much of BBQ is meant to make excellent food from cheaper cuts anyway.
But, if you have the pockets and want to experiment - go for it!
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In all honesty it really boils down to how good a cook are you. The better more experienced cooks can take a lesser grade cut of meat and make it really really good. Do the right technique correctly and most any cut can be exceptional.
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In all honesty it really boils down to how good a cook are you. The better more experienced cooks can take a lesser grade cut of meat and make it really really good. Do the right technique correctly and most any cut can be exceptional.
:thumb:
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HaHa. 250+ posts and 32,000+ reads, my most popular post. Ribs Rule. Who would have thunk it!
NB
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HaHa. 250+ posts and 32,000+ reads, my most popular post. Ribs Rule. Who would have thunk it!
NB
Audio gets boring, but everybody loves food. :wink: