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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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02-12-2013, 05:46 PM
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#16 |
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is One Chatty Farker
  
Join Date: 05-17-09
Location: Summerville, SC
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I trim mine, and clean the meat of the remains. Makes good jerky!
Sent from my iPhone using Tapatalk
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UDS, Brick Red Weber Performer Platinum, Blue 22.5 Weber Kettle Gold, Bradley Electric Purple Thermapen  CBJ SCBA Carolina Pit Master |
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02-12-2013, 05:55 PM
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#17 |
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is One Chatty Farker
Join Date: 08-05-07
Location: Portland Me
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Try rolling the ribs up tight meat side in, then roll them from the other end. This stretching the skin, and it comes off fairly easy.
I second the toothpick between the ribs.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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02-12-2013, 07:16 PM
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#18 |
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Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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I went out after having the ribs on the grill for a total of about 3.5 to 4 hours at an average of about 280 I would guess. When I pulled the foil off they were so tender that the bone came straight up out of the meat!
They didn't look pretty but they were delicious. I tried not eating too much considering I'm going to Oklahoma Joes tommorrow afternoon :) Here is a photo  |
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| Thanks from:---> |
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02-12-2013, 07:46 PM
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#19 |
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somebody shut me the fark up.
  
Join Date: 06-26-09
Location: San Leandro, CA
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Yeah, maybe a little overdone, looks like good food to me though
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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02-12-2013, 07:47 PM
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#20 |
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Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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Perhaps but they were juicy and delicious lol
Sent from my Galaxy Nexus using Tapatalk 2 |
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02-12-2013, 08:14 PM
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#21 |
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is one Smokin' Farker
Join Date: 01-16-12
Location: Winfield, IL
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Good!
 Now take some notes about time, temp, rubs and so on including anything you want to do differently next time. You'll be glad you did.
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Weber Crazy |
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02-12-2013, 10:51 PM
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#22 |
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Full Fledged Farker
Join Date: 02-05-13
Location: Philadelphia PA
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Any pics?
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22.5 OTG "when i read about the evils of drinking, i gave up reading" |
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02-13-2013, 02:46 AM
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#23 |
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is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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Success is defined many ways. Juicy and delicious is surely one of those ways.
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle http://www.bbq-brethren.com/forum/sh...d.php?t=108709 / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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02-13-2013, 08:05 AM
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#24 |
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Full Fledged Farker
Join Date: 06-07-12
Location: kansas
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Look up a few posts and there should be pics
Sent from my Galaxy Nexus using Tapatalk 2 |
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