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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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04-15-2011, 02:35 PM | #1 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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All About RIBS!
RIBS!(Beef, Pork.....) Everything you ever wanted to know, ask, and share when it comes to meat on a stick!
The purpose behind this thread is to eventually create one general thread that any member can refer to and find information about RIBS! In this thread you can share advice, tips, tricks, techniques like 3-2-1, foil no foil, membrane removal, etc., success stories, failures, non pron posts, pron only posts, to simply ask a quick question that requires a simple answer and not an entire thread about it, or even link to your favorite rib threads already on this forum. The idea is to keep the thread constantly evolving with information about RIBS! (If it works, I'll create other threads for brisket, pork butt, chicken, etc in the next few weeks.) The other reason behind it is to have one main thread that will pop up when conducting a search that will provide a bulk of the GREAT information that is already out there about the topic, but in consolidated form, to new members, lurkers, etc.......kinda like the UDS thread is now. Plus, it will have new and current information as well. I also hope to highlight the great information that is located in Roadmaps, but that most may not know exists, to highlight some great threads that are already out there on the subject, and to share a little on my part.) Here's a link to the All About BRISKET! thread. I'll start off by sharing the links and member comments in our Roadmap Forum on Ribs which already have some great information to start off with. Pork Ribs http://www.bbq-brethren.com/forum/showthread.php?t=6963 Good info on the 3-2-1 rib technique. Post subject: farked up $15 worth of spares PostPosted: Oct 06, 2003 - 02:04 PM Poobanian Rack Attack. (Babyback sammich) http://www.bbq-brethren.com/forum/sh...ad.php?t=18055 Clarification of 3-2-1 Method http://www.bbq-brethren.com/forum/showthread.php?t=9030 Posted: Aug 08, 2004 - 07:50 AM Help for a Novice by Mrkkti Here's a favorite Short Beef Rib thread of mine by SmokinAussie: http://www.bbq-brethren.com/forum/showthread.php?t=100623&highlight=beef+ribs Pron Heavy Rib Thread from our Throwdown Forum: http://www.bbq-brethren.com/forum/sh...highlight=ribs And some of my rib pron. I'm more of a beef rib and pork rib tip kinda guy: Okay, now it's your turn!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP Last edited by BobBrisket; 08-11-2015 at 09:20 AM.. |
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04-15-2011, 03:35 PM | #2 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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Cool. I'll be the first to toss in some STL Pron:
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04-15-2011, 03:46 PM | #3 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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How about some feedback on the rubs and sauce/glaze? Any thoughts on using a mustard slather vs. not using it?
I'd hit that! Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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04-15-2011, 03:58 PM | #4 | |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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Quote:
As for rubs, I use my own. I've just never found a commercial rub that has the same flavor profile I put in mine.
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04-15-2011, 04:13 PM | #5 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Harry Soo's Slap Yo Daddy Rib attempt with St. Louis cut:
http://www.bbq-brethren.com/forum/sh...ad.php?t=93374 Harry Soo's Slap Yo Daddy Rib attempt with BBs: http://www.bbq-brethren.com/forum/sh...d.php?t=104221
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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04-15-2011, 04:21 PM | #6 |
is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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Cool thread!
I'm a ribs on the flat - unwrapped style cooker. I usually use a BGE but have cooked a lot on live fire as well. I season with a Garlic/Salt/Pepper on the bone side and then something more interesting on the meat side. Of course I trim to a hard St. Louis line and remove both the membrane and soft bones on the end. I do spritz with apple juice and some other sweet & savory ingredients several times during the cook. I typically don't sauce backyard ribs, but absolutely do for contests. Here ya go...
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-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
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04-15-2011, 04:25 PM | #7 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Wow, that's some great info. Thanks, Bob. The pron is great, too. I'm still trying to figure out how to get my ribs "shiny" - can anyone throw me a BONE on that one? (pun intended)
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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04-15-2011, 04:26 PM | #8 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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For those of you that prefer the STL style, how do you use all of the trimmings? Thanks for participating.
Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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04-15-2011, 04:54 PM | #9 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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I smoke them with the ribs and use them as cook snacks and/or to season my Pinto beans.
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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04-15-2011, 05:02 PM | #10 |
is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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OMG... I use them for EVRYTHING. In my beans like Chambersauce, ground up and mixed in with beef for awesome burgers, as a BBQ pizza topping, shredded up inside enchiladas...Oh... and I munch on 'em too while the rest of the slabs finish cooking.
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04-15-2011, 05:04 PM | #11 | |
Full Fledged Farker
Join Date: 04-13-08
Location: Moline, IL.
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Quote:
Ken
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04-15-2011, 05:04 PM | #12 |
On the road to being a farker
Join Date: 04-10-11
Location: Jacksonville, Florida
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Looks great and thanks for the info
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Robert "Barney" Fife [B]Master-built Electric Smoker 40[/B] |
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04-15-2011, 05:10 PM | #13 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Thinned out honey and even fruit preserves will accomplish this. I think the key is in the application though, right at the very end.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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04-15-2011, 05:30 PM | #14 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Great pr0n and info already! Here is how I cook the STL trimmings. I slice them about 3/4 thick perpendicular to the cartilage. Then, I rub them just like ribs and let them sit until they start to sweat which is usually about a 1/2 hour.
Once they are ready, I put them in the smoker at 275 degrees F and cook them for about 1 hour. Then, I wrap them in foil with a little liquid like AJ and let them cook another 2 hours and then I check them for tenderness. If they are tender I pull them out of the cooker. If not, I let them cook another 30 minutes and check them again. I repeat the process until they are at the tenderness I like. I foil them pretty fast because they have a tendency to dry out. This method has always resulted in tender juicy rib tips.
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04-15-2011, 06:04 PM | #15 |
Full Fledged Farker
Join Date: 10-16-10
Location: Adelaide, Australia
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Love ribs, could eat them every day!
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Drew - Because life's too short to eat bad BBQ! |
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