|
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 |
02-02-2013, 05:57 PM | #16 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
|
Quote:
CD |
|
|
02-02-2013, 06:02 PM | #17 |
is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
|
|
|
02-02-2013, 06:12 PM | #18 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
|
Quote:
I buy untrimmed spares, because they are cheaper, and do the St. Louis cutting my self. Why pay the butcher extra to provide you with less meat? Unlike Aaron Franklin did in that video, I cook the stuff I cut off, and used it for things like beans. I get the impression that he does that at the restaurant, too. I think he only tossed the trimmings for the video. I absolutely agree that if you leave some parts of a totally un-trimed rack of spares on for smoking, you are going to ruin them. But, you can cook them separately and make use of them in your sides. That's what I do. I wish Aaron would have taken more of a "no waste" approach in this video. But, I still like his basic way of cooking meats. CD |
|
|
02-02-2013, 06:45 PM | #19 | |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
|
Quote:
|
|
|
02-02-2013, 07:14 PM | #20 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
|
Great video! I am interested to see the rest of the cook. When I visited Franklin Barbecue, the ribs I was served were wrapped in foil before being sliced for me. I am trying to remember if I noticed if the membrane had been removed.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
|
02-02-2013, 07:44 PM | #21 |
is one Smokin' Farker
Join Date: 02-28-11
Location: Dallas, Texas
|
No they aren't. I've tried his ribs several times and found them to be over cooked and the flavor just OK. Brisket is definitely his specialty.
__________________
BGE large w/ lots of accessories; Lyfe Tyme offset; RED Termapen |
|
Thanks from:---> |
02-02-2013, 07:55 PM | #22 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
|
Quote:
Snow's BBQ cooks their ribs directly over coals which is much more of a Southeastern style so that may explain why I liked them the best.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
|
|
02-04-2013, 12:48 AM | #23 | |
Knows what a fatty is.
Join Date: 10-22-12
Location: El Paso, Texas
Name/Nickname : Bobby
|
Quote:
|
|
|
02-06-2013, 07:47 AM | #24 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
|
Great video. Can't wait to see the rest. Aaron seems like a cool dude.
__________________
PBC---Weber Kettle |
|
02-07-2013, 11:08 AM | #25 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
|
|
|
02-07-2013, 11:49 AM | #26 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
He did what is called a Modified Kansas City cut, that means no flap or skirt, no breast bone. The tips are left on. He mentioned that.
The St. Louis cut removes all of the breast bone and the tips. So there are no pin bones or cartilage left on the rack. St. Louis cuts also typically square off the ends on the small end leaving 8 to 10 bones per rack.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
Thanks from:---> |
02-07-2013, 12:39 PM | #27 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
|
Good video. Looking forward to pt. 2
__________________
Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
|
02-07-2013, 01:54 PM | #28 |
On the road to being a farker
Join Date: 11-16-12
Location: Birmingham, AL
|
Do we know when part 2 is coming? Ran across this video looking for a good recipe and have since watched all the videos.
__________________
Kamado Joe Classic |
|
02-07-2013, 05:01 PM | #29 |
Knows what a fatty is.
Join Date: 01-29-13
Location: Charleston SC
|
wife bought some spare ribs for my cook....label said St Louis cut...but when I cooked them the bones were only about an inch or two long and I had a full 6 inches of cartlidge tips instead. To me it sounded like the cutter tried to cut the spares in half to get both sold as st louis spares and I got the lower half and someone else got the uppers. what do you think?
__________________
Meadow Creek PR42 |
|
02-07-2013, 05:50 PM | #30 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
I think someone screwed up and sent the screw up through so he didn't get yelled at.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
|
|