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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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07-02-2010, 03:25 PM | #1 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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America's Test Kitchen 4th of July Brined Ribs.
For those rib briners amongst us. Its a one hour brine and four hours on the grill. It dont look half bad. I may give it a try.
http://www.cooksillustrated.com/reci...code=L0GN1AA00
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Tom Last edited by leanza; 07-02-2010 at 05:34 PM.. |
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07-02-2010, 03:28 PM | #2 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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i prefer boiling them
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07-02-2010, 03:35 PM | #3 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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07-02-2010, 03:39 PM | #4 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Actually, Farmer John, a big California meat supplier sell their ribs inhanced in a solution, same thing, and alot of folks buy them. I think they taste hammy. I usually buy Swift, they are not inhanced.
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Tom |
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07-02-2010, 05:29 PM | #5 |
Knows what a fatty is.
Join Date: 05-21-10
Location: Boise, Idaho
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Thanks- I'm still in the experimenting stages of things, so that may come in handy!
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~Weber OTS~Charbroil 2-Burner~antique Luhr-Jensen Lil' Chief~ |
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07-02-2010, 05:37 PM | #6 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Definatley worth a try. I'm off to CostCo today to see what sort of meat they've got today... yes we've got a Costco in Melbourne, the only one in Australia... AND I'm a member! Woo Hooo!
Billy
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A butterflies wings. About to bring down everything... |
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07-02-2010, 06:24 PM | #7 |
Knows what a fatty is.
Join Date: 04-25-10
Location: Springfield,MO
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That recipe is more meticulous than My Dr. used for my back surgery I thought this was queing and supposed to be fun.
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07-02-2010, 07:08 PM | #8 |
Full Fledged Farker
Join Date: 06-15-10
Location: Menomonie, WI
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I might have to try brining... Have many people tried this and how did you like them brined vs not brined?
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Extreme BBQ Trailer, Backwoods Competitor, 2- 22.5" WSM, 22.5" & 18.5" Weber kettles, 2 Smokey Joe's, Blue & Red Thermapens, KCBS CBJ, Captain PJ's BBQ |
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07-02-2010, 08:34 PM | #9 | |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Quote:
Push the edges and stay thirsty my friends.
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Tom |
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07-03-2010, 10:13 AM | #10 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 07-02-10
Location: Raleigh, NC
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Need input on the cook time for this recipe
I have tried this recipe a number of times. I think the brine adds to the flavor and I really like the rub. My problem has always been the cook times listed in the recipe. I have seen a couple of other posts (I'm new, BTW) that say "they're done when they're done" or some variation of that statement. Does anyone have any tips on how to judge when BB's are really "done"? Should I go by internal temp? If so, what temp would I be looking for? Any help is appreciated!
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07-03-2010, 11:33 AM | #11 | |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Quote:
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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07-03-2010, 08:15 PM | #12 |
Babbling Farker
Join Date: 05-07-09
Location: Draper Utah
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Tha explains it. i was in bishop CA last week and there ribs were different. The smoke ring went almost all the way throw. Made me lose my appetite cuz it looked way to red. I really think they were enhanced ribs. i could be wrong. However the chicken was awesome
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07-03-2010, 09:47 PM | #14 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
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Tom |
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07-05-2010, 03:39 PM | #15 |
Babbling Farker
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
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I don't think a short 1 hour brine compares to enhanced ribs which are in solution for days/weeks.(not sure how long it takes to go from hoof to market).
I have tried brining ribs and I didn't think it was worth the hassle. Brining chicken is another story.
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