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-   -   Small Disclaimer about the Weep Method of doing ribs (http://www.bbq-brethren.com/forum/showthread.php?t=66444)

barbefunkoramaque 08-05-2009 07:07 PM

Small Disclaimer about the Weep Method of doing ribs
 
A friend just asked me a question about the weep method and I have been thinking about it.

Now I realize this may cause some problems and I really don;t talk about something new to others unless there is a video. The video usually gives a person a direct guideline to go by. The Video was shot this spring and was done by me impersonating Tony Montana for dramatic reasons and someone threw out the HUGE plate of bones for the "is this all there is man? eating? drinking? farking? sarking? and for what? so gew can't point your farking finbger and say look man, he da bad guy!" Well also, the video of the weep was not as detailed as I wanted (there is a certain frothy look to the weep I wanted to get on film).

I am wondering whether I should even open my mouth about the weep method because there are few that use it and most of those that do either have large rotisseries even bigger than mine, or static reverse pits like my 7000 lbs brazos. I never thought about this until a few minutes ago someone said something about ceramics. Now a little weber grill will lose its heat fast but a ceramic, especially if you cleanly loaded it you might have problems.

The weep method is done like this in my smoker. I smoke my ribs (and yes my rub is more elaborate than listed on here) hot and fast and somewhere between 3 and 5 hours they begin to weep, first around the edges then the whole thing' all over. That is when I shut my dampers, shut even my stacks and choke out the fire.... More on this later.

I maybe wait about 30 minutes to an hour before I pull them and either serve or rest.

For instance, I make sure before this point I have a clean fire and a fire so clean that shutting the dampers (this is an old Steamship term for closing both the vents and exhaust to choke out a coal fire) will not cause undo creosote smoldering. In other words... just before I check, I start stoking the fire and turning in any unburned fuel so it can make sure all I have is coals.... so in essence no bark, no wood that is not well blackened. If you have a charcoal fire I suppose you will need to poke those unburned briquets in the fire.

The second problem for the novice is.... over checking.... The purpose ot the whole thing is to get the ribs to that weep point as quick and efficient as possible without a loss of moisture. So constant checking for the weep woudl cause a couple of problems, one it would stop or reverse the weep if you keep letting too much cold air in, and also lose the moisture.

I have been doing it so long this way that guess what I use to KNOW without looking whether the ribs are weeping or not... sound! The sound of the juices dripping and sizzling.

Now on my Meat Mama 3000, the heat source is kinda to the rear a bit but I can hear some... but on the Brazos the diverter plate is right underneath the grate so its VERY accurate. On an offset.... there is no sound at all. On a ceramic I don't know, On a little weber, if the drip pan is empty it should make a sound.

Then there's temp.... If you don't smoke hot and fast the weep will happen but you won't hear nothin'.

I have decided that this method, which works great for old timers with big units (i said big units) may not work at all for smaller smokers.

HOWEVER


HOWEVER

HOWEVER

Maybe it can - just not like I do it because a rib cooked hot and fast until it sweats and the smallest rib turns in its meat can happen in anyone's smoker, I am just not sure about the choking out.

On my units, choke out the fire and the unit goes quickly down about 100 degrees and then slowly lowers.

Yakfishingfool 08-05-2009 07:35 PM

By weeping do you mean similar to a draining pustular wound or that the ribs weep over like a weeping willow....hard to tell. Scott

barbefunkoramaque 08-05-2009 08:07 PM

the first one

barbefunkoramaque 08-05-2009 08:08 PM

no they weep from their pores.... all over, then begin dripping...

Not typically notice when slathered, mopped or foiled

Rick's Tropical Delight 08-05-2009 08:25 PM

i'll say it works in an egg with a drip pan. i can hear the weep in the pan when they are just about done. look at the drip pan in the first photo.

if i am reading you correctly, these are weeping

http://i143.photobucket.com/albums/r...ibsbpp-086.jpg

http://i143.photobucket.com/albums/r...ibsbpp-087.jpg

no mop, no sop, no foil, nothing but rub, so all that moisture is coming out of the pores. i call it pork honey. butts do it too, but i still call it pork honey. :biggrin:

am i close?

edit: probably not. those are definately not frothy. oh well, they were still good.

Bushwacker 08-05-2009 09:03 PM

Now those are some nice looking ribs. I usualy look at the bones to see how much they stick out and then stick a fork in em to check for tenderness, but I'm only cooking for the homestead here.

barbefunkoramaque 08-05-2009 09:10 PM

Oh my god why do i try... yes, pork honey, why have we not talked about this before... oh yes... I am not due to release the video until end of august. yeah, these are weeping but not frothy... but that can be my rub though... what temp do you use? You know what I mean by the "froth?"

Quote:

Originally Posted by Rick's Tropical Delight (Post 990856)
i'll say it works in an egg with a drip pan. i can hear the weep in the pan when they are just about done. look at the drip pan in the first photo.

if i am reading you correctly, these are weeping

http://i143.photobucket.com/albums/r...ibsbpp-086.jpg

http://i143.photobucket.com/albums/r...ibsbpp-087.jpg

no mop, no sop, no foil, nothing but rub, so all that moisture is coming out of the pores. i call it pork honey. butts do it too, but i still call it pork honey. :biggrin:

am i close?

edit: probably not. those are definately not frothy. oh well, they were still good.


blues_n_cues 08-05-2009 09:13 PM

looks great & the method may be awesome but i personally stick to my 6 hour method over skeet,persimmom or peach & pecan,
i don't mind sweating over the beers & customers- it's just what they like & what i'm used too.
besides- it keeps the wife away longer....:twisted:

barbefunkoramaque 08-05-2009 09:13 PM

no need to poke.... that left most rib on the second rack, that't the one you test once the "bend is right" You can see the Bend on my video here.

you will note some bend all the way, some bend part of the way, some get reversed to cook the thicker end.

http://www.youtube.com/watch?v=01EAArFMVRY

Rick's Tropical Delight 08-05-2009 10:20 PM

Quote:

Originally Posted by barbefunkoramaque (Post 990884)
Oh my god why do i try... yes, pork honey, why have we not talked about this before... oh yes... I am not due to release the video until end of august. yeah, these are weeping but not frothy... but that can be my rub though... what temp do you use? You know what I mean by the "froth?"

these might have been lower temp than what you are talking about, maybe 250-300. i'm not sure i know what the froth is. :biggrin:

landarc 08-05-2009 10:24 PM

I may have seen it sometimes. It is almost like when you spill beer foam on the table. But finer in texture. And it comes out in spots, not like a rabid dog, so much as just a ephemeral things, there and gone.

BobBrisket 08-05-2009 10:28 PM

By froth are you referring to the redish/grayish stuff that is basically cooked out blood. A lot like the stuff you see come out of salmon when you plank it. It's also the same froth you see when you boil let's say chicken for chicken soup. It's that grayish matter that floats to the top. Am I right? Usually the froth comes out first as it's blood and then the weep(fat/oil) follows as the temp of the meat gets a bit higher. I never knew I was using this process till now. That's basically how I cook up chicken parts, hot, then shut down the vents and let it finish cooking with the residual heat that's left. Makes sense cause farking chicken it always tender, juicy.

Dale P 08-05-2009 10:30 PM

Great looking ribs Rick. Excellent.

Northwoods Smoke 08-05-2009 10:37 PM

What is your target temp for hot and fast ribs?

Greg60525 08-06-2009 12:02 AM

Quote:

Originally Posted by barbefunkoramaque (Post 990802)
On an offset.... there is no sound at all.


I have an offset with tuning plates..............those plates get pretty hot. Do you think you would hear the sizziling in this case?

Thanks,


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