Ribs, fatty, moink & chicken wings on my newly built uds!!

erwinjohn · 11-07-2009, 12:59 PM

Finally after a week's delay, my first attempt at cooking on my newly built UDS!!

I bought all the ingredients that I needed for my first cook! My butcher got me 6lb. rack of ribs, took the membranes off and I opted to marinade them first with unsweetened pineapple juice before rubbing them later with Dr. BBQ's Big Time Rub (recipe courtesy of NorthwestBBQ, thanks bro!). I haven't seen any ready made rubs in the supermarket shelves here so I'm definitely settled with making my own rub.

I prepared a home made breakfast sausage of ground pork, marjoram, sage, dried parsley, thyme, ground coriander, pepper flakes, garlic, brown sugar, salt and a pinch of clove. I placed a lightly oiled cling wrap on a sushi mat and spread the mixed ground pork into a rectangular shape. I sauteed some garlic, onions, carrots, squash, red and green bell peppers and some spices for the stuffing.... spread it around the spiced ground pork, added boiled eggs, vienna sausage and grated cheddar cheese on top. The sushi mat is such a good tool for rolling a stuffed fatty. I had some extra fatty, made 4 moinks out of it and rolled them over with panko bread crumbs.

The chicken wings are now in the fridge marinated with orange juice, dark soy sauce, sesame oil, pepper flakes and minced ginger. I made some coleslaw as well and the dressing is now blending well with the cabbage, carrots, raisins, green and red bell peppers inside the fridge.

Below are the photos.... I finished preparing them around 1am. I'll start seasoning the drum later around 1pm (Sunday) and will start cooking hopefully an hour after. After reading some threads lengthily, my plan is to cook the ribs for 4 to 4.5 hours with the 2.5-1-.30 method with the temp. averaging about 225 to 230 degrees F. Do I have the right plan? Will be posting more photos as I start cooking later. I got pretty exhausted with all the kitchen preparation but it's all worth the wait. We're all set to devour everything by dinner time later

Thank you for looking at the pics... feedbacks are definitely welcome as this is my first ever cook with my newly built UDS!!! I hope it turns out well. It's 3am now and I need to get some zzzzzz's. Will post updates later.....

QansasjayhawQ · 11-07-2009, 01:05 PM

That sounds and looks fantastic!

I was advised by a dear old friend once that the way he makes his award winning ribs is simply to use rib racks and to cook them four hours in the smoke at 250F

I really like the way they come out using that ultra-simple method - but lots of other folks swear by the 3-2-1 and such.

I'm looking forward to seeing your UDS . . .

NorthwestBBQ · 11-07-2009, 07:16 PM

John, I can't wait to see the pics of your cooked meat!

erwinjohn · 11-07-2009, 08:10 PM

Quote:

Originally Posted by NorthwestBBQ

John, I can't wait to see the pics of your cooked meat!

Thanks Michael. I just woke up. I'm preparing some sriracha sauce and thai chili paste for the Hot Thai Chicken Wings. It's raining a little outside but that wouldn't ruin my resolve in doing my first UDS cook. Been delayed for a week but I can't wait any longer....

erwinjohn · 11-07-2009, 08:11 PM

Quote:

Originally Posted by QansasjayhawQ

That sounds and looks fantastic!

I was advised by a dear old friend once that the way he makes his award winning ribs is simply to use rib racks and to cook them four hours in the smoke at 250F

I really like the way they come out using that ultra-simple method - but lots of other folks swear by the 3-2-1 and such.

I'm looking forward to seeing your UDS . . .

Thanks QansasjayhawQ! Thank you for the info bro. It's going to be 250 deg F then...

erwinjohn · 11-08-2009, 12:03 AM

Sunday noon turned out to be sunny after all. I started seasoning my drum 30 minutes ago (130pm). A big charcoal store here ran out of stock of charcoal briquettes so I have to contend with using lump charcoal. I finally got to use my home-made chimney starter, loaded it with charcoal and dumped it in my firebox using the Minion method.

I opened 3 intake vents and in 10 minutes temp was at a steady 300 deg F. It's been running for 30 minutes now and temp went up to 350 deg. I'm very confident that I can bring the temps down to my desired level after an hour of seasoning so I can start cooking.

I took out ribs, fatty, moink and marinated chicken from the fridge. I rubbed the ribs with mustard and Dr. BBQ's Big Time Rib Rub. The fatty also got a good DBBTR rub. Chicken smells yummy from the marinade. I'll dump everything in the drum in about 30 minutes.

Updated photos as promised. Local beer is being cooled in the freezer. Ahhh... the pleasure of a smoky sunday.....

erwinjohn · 11-08-2009, 12:11 AM

Sorry for the blurry photos.... I used a phone cam. Can't seem to find my point and shoot cam. Sigh....

Hugh Jorgan · 11-08-2009, 01:39 AM

Quote:

Originally Posted by QansasjayhawQ

That sounds and looks fantastic!

I was advised by a dear old friend once that the way he makes his award winning ribs is simply to use rib racks and to cook them four hours in the smoke at 250F

I really like the way they come out using that ultra-simple method - but lots of other folks swear by the 3-2-1 and such.

I'm looking forward to seeing your UDS . . .

We have basically the same recipe! I like your approach to ribs.

Hugh Jorgan · 11-08-2009, 01:41 AM

John, that looks like a very interesting fatty! How did it turn out?

cowgirl · 11-08-2009, 02:36 AM

Great job John! I like the fillings you used in your fattie. Looks and sounds tasty!

erwinjohn · 11-08-2009, 04:38 AM

Quote:

Originally Posted by Hugh Jorgan

John, that looks like a very interesting fatty! How did it turn out?

It turned out quite well Hugh. Actually the stuffing is a local recipe that we call EMBUTIDO. I was supposed to add raisins but there's too much stuffing already. I admire the rub that NorthwestBBQ shared to me. It went well with the stuffing. I'm going to make more of these in the future....

erwinjohn · 11-08-2009, 04:39 AM

Quote:

Originally Posted by cowgirl

Great job John! I like the fillings you used in your fattie. Looks and sounds tasty!

Thanks Jeanie. All I had was imagination and that was all I needed. You sure have lots of that considering the wonderful prons that you've been sharing...

Sunra · 11-08-2009, 05:11 AM

Nice Job!

NorthwestBBQ · 11-08-2009, 05:36 AM

How did the ribs come out?

Phubar · 11-08-2009, 07:43 AM

Nice prepping pron!

11-07-2009, 12:59 PM	#1
erwinjohn Knows what a fatty is. Join Date: 10-06-09 Location: Manila, PH	Ribs, fatty, moink & chicken wings on my newly built uds!! Finally after a week's delay, my first attempt at cooking on my newly built UDS!! I bought all the ingredients that I needed for my first cook! My butcher got me 6lb. rack of ribs, took the membranes off and I opted to marinade them first with unsweetened pineapple juice before rubbing them later with Dr. BBQ's Big Time Rub (recipe courtesy of NorthwestBBQ, thanks bro!). I haven't seen any ready made rubs in the supermarket shelves here so I'm definitely settled with making my own rub. I prepared a home made breakfast sausage of ground pork, marjoram, sage, dried parsley, thyme, ground coriander, pepper flakes, garlic, brown sugar, salt and a pinch of clove. I placed a lightly oiled cling wrap on a sushi mat and spread the mixed ground pork into a rectangular shape. I sauteed some garlic, onions, carrots, squash, red and green bell peppers and some spices for the stuffing.... spread it around the spiced ground pork, added boiled eggs, vienna sausage and grated cheddar cheese on top. The sushi mat is such a good tool for rolling a stuffed fatty. I had some extra fatty, made 4 moinks out of it and rolled them over with panko bread crumbs. The chicken wings are now in the fridge marinated with orange juice, dark soy sauce, sesame oil, pepper flakes and minced ginger. I made some coleslaw as well and the dressing is now blending well with the cabbage, carrots, raisins, green and red bell peppers inside the fridge. Below are the photos.... I finished preparing them around 1am. I'll start seasoning the drum later around 1pm (Sunday) and will start cooking hopefully an hour after. After reading some threads lengthily, my plan is to cook the ribs for 4 to 4.5 hours with the 2.5-1-.30 method with the temp. averaging about 225 to 230 degrees F. Do I have the right plan? Will be posting more photos as I start cooking later. I got pretty exhausted with all the kitchen preparation but it's all worth the wait. We're all set to devour everything by dinner time later Thank you for looking at the pics... feedbacks are definitely welcome as this is my first ever cook with my newly built UDS!!! I hope it turns out well. It's 3am now and I need to get some zzzzzz's. Will post updates later..... __________________ JOHN - http://erwinjohnsbbqanddivinglife.blogspot.com... Eat well, stay fit, die anyway.... Last edited by erwinjohn; 11-17-2009 at 09:45 AM..

11-07-2009, 01:05 PM	#2
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback	That sounds and looks fantastic! I was advised by a dear old friend once that the way he makes his award winning ribs is simply to use rib racks and to cook them four hours in the smoke at 250F I really like the way they come out using that ultra-simple method - but lots of other folks swear by the 3-2-1 and such. I'm looking forward to seeing your UDS . . . __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute.

11-08-2009, 12:03 AM	#6
erwinjohn Knows what a fatty is. Join Date: 10-06-09 Location: Manila, PH	Sunday noon turned out to be sunny after all. I started seasoning my drum 30 minutes ago (130pm). A big charcoal store here ran out of stock of charcoal briquettes so I have to contend with using lump charcoal. I finally got to use my home-made chimney starter, loaded it with charcoal and dumped it in my firebox using the Minion method. I opened 3 intake vents and in 10 minutes temp was at a steady 300 deg F. It's been running for 30 minutes now and temp went up to 350 deg. I'm very confident that I can bring the temps down to my desired level after an hour of seasoning so I can start cooking. I took out ribs, fatty, moink and marinated chicken from the fridge. I rubbed the ribs with mustard and Dr. BBQ's Big Time Rib Rub. The fatty also got a good DBBTR rub. Chicken smells yummy from the marinade. I'll dump everything in the drum in about 30 minutes. Updated photos as promised. Local beer is being cooled in the freezer. Ahhh... the pleasure of a smoky sunday..... __________________ JOHN - http://erwinjohnsbbqanddivinglife.blogspot.com... Eat well, stay fit, die anyway.... Last edited by erwinjohn; 11-17-2009 at 09:45 AM..

11-08-2009, 12:11 AM	#7
erwinjohn Knows what a fatty is. Join Date: 10-06-09 Location: Manila, PH	Sorry for the blurry photos.... I used a phone cam. Can't seem to find my point and shoot cam. Sigh.... __________________ JOHN - http://erwinjohnsbbqanddivinglife.blogspot.com... Eat well, stay fit, die anyway....

11-08-2009, 01:41 AM	#9
Hugh Jorgan is One Chatty Farker Join Date: 07-13-09 Location: Metrolina	John, that looks like a very interesting fatty! How did it turn out? __________________ Hot Rod Hog Cookers Association, Charter Member, President

11-07-2009, 07:16 PM	#3
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	John, I can't wait to see the pics of your cooked meat!

11-08-2009, 02:36 AM	#10
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great job John! I like the fillings you used in your fattie. Looks and sounds tasty! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

11-08-2009, 05:11 AM	#13
Sunra is one Smokin' Farker Join Date: 06-10-09 Location: New York, NY	Nice Job! __________________ Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520

11-08-2009, 05:36 AM	#14
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	How did the ribs come out?

11-08-2009, 07:43 AM	#15
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Nice prepping pron! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

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