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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-01-2014, 10:07 PM | #1 |
Is lookin for wood to cook with.
Join Date: 01-21-14
Location: El Dorado, AR
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Today I Learned.....
What pig honey looks like.
What the weeping ribs look like. What the probe test does. What great ribs really taste and feel like. Thanks to some contributions on this forum, I smoked the best ribs I've ever done. I have failed many times to the point that I shy away from ribs. From undercooked to terrible tasting. I decided after some reading that the BGE deserved a shot at the ribs. Settled it at 300 degrees and with indirect heat added the dry rubbed baby backs. Did not remove the sinew. After a couple of hours the color was a beautiful golden red and the surface was dry. After another hour I saw some of that famous pig honey weeping in small patches. Within another 20 minutes, they were oozing so I began to probe every 20 minutes. At around the third time probing with a toothpick--well, like a knife through butter. I closed all the vents and let them rest during 30 minutes of cool down. Jerked them out of the BGE and the rest is history. Can't wait to try it again. |
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Thanks from:---> |
02-01-2014, 10:14 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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There ya go - congrats!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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02-01-2014, 10:21 PM | #3 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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I read that method also. I must try it. Was it hard to determine when the oozing happens?
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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02-01-2014, 10:26 PM | #4 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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That ah ha moment. I need to try that, I'm a glutton for foil.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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02-01-2014, 10:26 PM | #5 |
Is lookin for wood to cook with.
Join Date: 01-21-14
Location: El Dorado, AR
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02-01-2014, 10:28 PM | #6 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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02-01-2014, 10:30 PM | #7 |
Is lookin for wood to cook with.
Join Date: 01-21-14
Location: El Dorado, AR
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I have always foiled until now. If I duplicate the results I will never foil my ribs again. I thought foil and some type of liquid was a must but that is not the case, however, I have read many success stories using the 3-2-1 method although I always had mixed results.
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02-01-2014, 10:31 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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great for you. Yeah, BGE's are rib machines
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-02-2014, 09:33 AM | #9 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Way to go.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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02-02-2014, 09:51 AM | #10 |
is one Smokin' Farker
Join Date: 06-28-12
Location: Lantana, TX
Name/Nickname : Drunk Monkey
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I am right there with you. I used to foil and got OK results. I started foiling one rack and leaving the other bare. For 3 consecutive cooks I preferred the unfolied to the foiled. No going back for me.
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Weber 26 , Q100, Mini UDS, Bayou Classis Stick Burner, Blaze Built in, Fornetto Basso |
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02-02-2014, 10:26 AM | #11 |
is One Chatty Farker
Join Date: 09-02-12
Location: Kentucky
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I have never produced what I thought to be great ribs but I read the post from a week or so ago and it caught my attention. I intend to try it in the near future.
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Weber Summit Charcoal Grill and 22” WSM. Former user of pellet grills and XL BGE |
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02-02-2014, 10:48 AM | #12 |
Full Fledged Farker
Join Date: 02-14-10
Location: Brookfield
Name/Nickname : Stone Cold Grillers
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Sounds awesome. I've never paid much attention to the pig honey but it makes sense.
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aka 312BBQ |
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02-02-2014, 10:53 AM | #13 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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By sinew do you mean the membrane? How did it come out? I've never had it become palatable.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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02-02-2014, 03:18 PM | #14 |
Is lookin for wood to cook with.
Join Date: 01-21-14
Location: El Dorado, AR
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Yes, the membrane on the back side of the ribs. Although it wasn't unnoticeable, it was no problem eating it or simply eating everything around it. I may try removing it on the next cook, but I can't help think that it prevents a lot of the honey from escaping to the drip pan. I believe that the goal is for the juices to rise through the fibers of the meat and help tenderize it as it moves up. Of course, I'm sure there could be some science that proves or disproves my opinion.
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02-02-2014, 03:28 PM | #15 |
is one Smokin' Farker
Join Date: 10-10-13
Location: Austin, Texas
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Glad it turned out well. You may want to only remove the sinew if you are cooking at a lower temperature 250-275. This is because as the higher temperatures it tends to get a little crunchy (good thing I my opinion) but at lower temps its like chicken skin - it is noticeable only because it may be a little chewy on the underside. IMHO
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What ya smokin there? |
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Tags |
bge, pig honey, ribs, weeping |
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