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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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01-31-2013, 10:01 PM | #46 |
Full Fledged Farker
Join Date: 06-05-11
Location: San Francisco, CA
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I use soy sauce, applied with a spray bottle. It adds nice flavor. I use low sodium so the end result isn't too salty.
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22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg |
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01-31-2013, 10:58 PM | #47 |
Full Fledged Farker
Join Date: 04-26-11
Location: Beresford, SD
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Anyone use grapeseed oil? Went to a BBQ class a while back and they recommended using that due to its higher flash point and it's pretty much tasteless. Haven't tried it since its about four times the cost of olive oil.
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B & T's BBQ Catering and Vending |
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02-06-2013, 07:58 AM | #48 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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Same here. I used mustard a few times. Lately i just put the rub on and let it sweat. Always sticks.
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PBC---Weber Kettle |
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02-06-2013, 01:00 PM | #49 |
Full Fledged Farker
Join Date: 09-16-11
Location: Kansas
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No binder here...rub and onto the cooker.
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02-06-2013, 01:18 PM | #50 |
Full Fledged Farker
Join Date: 07-12-12
Location: Baton Rouge, LA
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I rinse the ribs and blot dry with a napkin and then apply rub while cooker is coming up to temp. Works just fine.
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22.5 Weber Kettle - 18.5 WSM - Maverick ET-732 |
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02-06-2013, 01:21 PM | #51 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Try this next time. Apply rub as usual. Apply a small amount of mayonnaise & massage that into the rub. Maybe 2-3 Tablespoons of Mayo per Baby Back. I use Hellman's. Sounded goofy when I first read about it. Then I tried it.
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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02-06-2013, 02:20 PM | #52 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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Anyone have problems getting a smoke ring when oiling ribs? my last 2 rib tests have had very poor smoke ring when oiling
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02-07-2013, 07:56 PM | #53 |
Full Fledged Farker
Join Date: 06-05-11
Location: San Francisco, CA
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I've never used oil, but in a BBQ class that I took last year, the instructor (Konrad Haskins) specifically advised against using oil for exactly this reason.
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22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg |
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02-07-2013, 08:41 PM | #54 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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The diversity of responses shows that almost anything goes. The conclusion must be try any product and if you like it use it to get the same result. On the other hand as an example I get in a rut with salad dressing then after a few experiments have a new favourite.
Keep practising!!!! John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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02-07-2013, 09:16 PM | #55 |
On the road to being a farker
Join Date: 07-26-12
Location: Gastonia, NC
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After rinsing off the ribs, or any meat, I have a towel I use to pat dry the meat. After doing that, any seasoning will easily stick and not 'pool' as seasoning does of meat is wet from water.
Sent from my Nexus 4 using Tapatalk 2
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The Practical BBQ'r! |
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02-07-2013, 09:38 PM | #56 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I usually get a deep smoke ring, all the way through ribs when using zesty Italian.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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02-08-2013, 06:04 AM | #57 |
Full Fledged Farker
Join Date: 02-07-13
Location: Albany Georgia
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02-08-2013, 08:10 AM | #59 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Thanks!!! I rarely wrap ribs any more. I found the Mayo & my rub, which has a fair amount of brown sugar and Turbinado sugar, @ 275 F almost always yields this result. Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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02-08-2013, 09:55 AM | #60 |
Full Fledged Farker
Join Date: 06-06-11
Location: Sacramento, CA
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What ever I remember to do. The left overs in my lunch box I used yellow mustard.
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WSM 18, Weber Performer, Smokey Joe, 18 Kettle, Genesis EP-330 (I might have an issue.) |
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