|
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. |
|
Thread Tools |
02-12-2010, 02:39 PM | #1 |
Full Fledged Farker
Join Date: 02-05-10
Location: Rushford/Buffalo, Ny
|
Weeping Ribs Method?
I have heard a lot about it doing ribs with high heat till they weep, How do you do it and at what temps for how long.. I am always curious about new techniques.
|
|
02-12-2010, 02:44 PM | #2 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
Quote:
Here is a great video on that exact subject, by Pitmaster Donnie T. aka Brother barbefunkoramaque . http://www.youtube.com/watch?v=GbBFZstQRUY
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
|
02-12-2010, 02:45 PM | #3 |
Full Fledged Farker
Join Date: 02-05-10
Location: Rushford/Buffalo, Ny
|
It didn't help me much on cook time or temps..great video tho
|
|
02-12-2010, 02:55 PM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
He says in there that pit temps run from 270 to 325 degrees.
At those temps you should start looking at around 2 hours. I think that the point he is making is that the weeping and amount of bend/pullback and ease of probe going in will tell you when it is done -- not time.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
02-12-2010, 03:00 PM | #5 | ||
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Quote:
Quote:
I did this with my first spares and got great results.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
||
|
02-12-2010, 03:01 PM | #6 |
Full Fledged Farker
Join Date: 02-05-10
Location: Rushford/Buffalo, Ny
|
ok thanks will do sometime if in a hurry or just bored.
|
|
02-12-2010, 03:01 PM | #7 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
|
Try conjuring up Funk.
__________________
Tom |
|
02-12-2010, 03:02 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
Actually, I would suggest that you try it the next time you want to cook some outstanding ribs.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
02-12-2010, 03:05 PM | #9 | |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
|
Quote:
__________________
tk PitBitch |
|
|
02-12-2010, 03:05 PM | #10 |
Full Fledged Farker
Join Date: 02-05-10
Location: Rushford/Buffalo, Ny
|
Should i remove the membrane tho, I don't know if it will make my finished product Chewy?
|
|
02-12-2010, 03:06 PM | #11 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
True dat.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
02-12-2010, 03:40 PM | #12 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
|
Quote:
No seriously, no offense to the competitors at all i am just joking. At competitions if you don't remove them they could taste like Mindy Vega and they would still loose. At these temps, with the right kind of rub and smoke i find no loss of flavor form keeping it on and find an increase in moisture. Remember, you are NOT foiling and bathing and simmering in foil so you need all the breaks to be sure you don't dry it out. As a result at high temps you subject the meat to less time in the smoker YET about the same amount of smoke time exposure due to being quicker and the slower processes being wrapped in foil. Likewise, with the really low and slow method combined with 3-2-1 or 2-2-1 or whatever, the ribs can have their skin removed to optimize flavor and moisture loss doesn't matter as you are boiling/steaming/simmering/braising them in foil and juices anyway. I use all those terms above because all happen at different temps according to the user. Heck, I even found the damn skins to come off easier when they are cooked on high. They are also more edible when kept on, sorta crispy. Temp is 270 with my 1200 lbs Meat Mama and my big pit the brazos, an offset. There are some who have different temps with their own equipment. I never talked about time because you should be listening for the sound. Imagine a bag of microwave popcorn... it slowly pops then the pops get more and closer til they are at a zenith then taper off. The weep method calls for you to keep the temp up and get those ribs to 170 Internal (please do not get out your probes and try to probe for this) in the quickest and most efficient way possible... hot and fast. There is less creosote and no loss in smoke taste. Its not going to be the gooey stuff that Trig serves up at pageants but more like what he likes at home according to him. I think Billy Bones Wall does them this way but I only imagine from tasting his at a pageant. when the ribs get juuuust about right they let go of their fats and some juices. we call this pig honey. the entire rib (when left dry and not mopped or spritzes as this lowers the temp- duh) goes from dry to wet... the dripping intensity hits either the coals or the plates and sizzles. Right when the ribs are really sizzling out their fat, making sure you have a clean coal fire - you make like the Titanic Stokers did at 11:40 PM when the bells rang to reverse the engines - you shut all the dampers!!! inlets and stacks baby. The ribs then ride in their own juices, steam and heat as the temps crawl down. Another brethren is trying to see what this is like on a smaller weber thing. I bet a UDS would do this well as it is more tight.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
|
|
Thanks from: ---> |
02-12-2010, 03:45 PM | #13 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
|
Oh - make a mental note of the bend your ribs have and how well they take penetration. Around the time they START getting done, they go have larger wet spots. Then close the door and start listening as the sizlzling ramps up... when it gets intense shut her down. I let them sit in there a while... maybe 20, maybe 40, maybe an hour.... its not exact, that why I would think it would be unreliable for most to use it at pageants. a few of us can hit it on the dime but frankly who cares... if you are cooking 20 racks... theres bound to be one ready to turn in LOL
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
|
02-12-2010, 03:46 PM | #14 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
|
Did mine on a GOSM per the above and was very happy.
__________________
Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
|
02-12-2010, 03:53 PM | #15 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
So on the Weber, if it's a WSM, I'm thinking if you just removed the top section of the coal bowl you could set it in an empty bowl to do this? Is that what your friend is checking out?f
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
Thanks from:---> |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
BBQ Ribs 3-2-1 method??? | BIGBrandon2785 | Q-talk | 57 | 01-03-2015 05:17 PM |
is the weeping method achievable on my offset? | PaddyKC | Q-talk | 33 | 06-28-2011 09:58 PM |
Trying no-foil ribs for the first time - Popdaddy's hot and fast weeping ribs maybe? | caliking | Q-talk | 15 | 09-06-2010 10:10 PM |
|
|