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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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09-03-2013, 06:20 PM | #1 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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• Weeping BabyBacks: Kamado Ribfest
After a long hiatus from posting food cooks, I'm back!
Speaking of back, I picked up a nice rack of pork back ribs Sunday: After removing the membrane, the ribs got a good coating of John Henry Pecan Rub: Fired up the Vision Kamado with mesquite - that metal thingy is called the Spider, (purchased online at the Ceramic grill store - thanks for the tip, Jed!) which seemed a much better constructed product than the stock Vision diffuser holder: Added some pecan: Then put my custom made granite diffuser on the Spider: On the ribs went to the top rack: I dialed in the temp of the Kamado at 275. About 2 hours later, they were pretty much done as the ribs were starting to "weep". This along with the bend test has always worked for me in knowing when to pull the ribs: Close up of the weepy goodness: Not long after that, I gave them a light coating of sauce - all I had on hand was Stubbs, which is fine. Brought the ribs inside, and cut them up: Let's take a closer look: The ribs were off the chart delish. Bursting with moisture and delicious porky flavor goodness. I am now a Kamado convert, as my ribs were never quite this good on my other cookers. Also, this is was my entry in the "Pork Rib Off!" Throwdown, which you can enter and learn more about HERE.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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Thanks from: ---> |
09-03-2013, 06:29 PM | #2 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Mighty fine ribs there!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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09-03-2013, 06:33 PM | #3 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Now those are some ribs.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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09-03-2013, 06:38 PM | #4 |
Full Fledged Farker
Join Date: 03-07-13
Location: Washington DC
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Great job!
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Shirley Smoker , 22.5" Weber Kettle,Thermapen, Thermapop, Timestick |
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09-03-2013, 07:31 PM | #5 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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Very nice!!
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Rec Tec Bull Rec Tec Bullseye |
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09-03-2013, 07:42 PM | #7 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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I was very skeptical over the years about meat coming out juicier on Kamados, but comparing my results with several other smokers/cookers over the years, including a WSM, UDS, and Kettle, the difference is more than noticeable.
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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09-03-2013, 07:46 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Oh man!
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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 |
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09-03-2013, 08:08 PM | #9 |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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How is the John Henry Pecan?
I found a local BBQ store that stocked several varieties, but I wasn't sure which ones to try...suggestions appreciated. |
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09-03-2013, 08:50 PM | #10 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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It was very good. Definitely on the sweet side. Nedra D's Hickory Rub is also good. Less sweet, with a bit of a kick. I might combine the two next time and see how it turns out.
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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Thanks from:---> |
09-03-2013, 09:21 PM | #11 |
is One Chatty Farker
Join Date: 08-20-13
Location: Odessa, TX
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Great looking ribs... So 275 for 2 hours? Great job!
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Husband, Father & Pastor. Offset Cooker made by Muscrat, Weber Kettle, El Cheapo Brinkman |
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09-04-2013, 10:09 AM | #12 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Total cook time was just under 2.5 hours.
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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09-04-2013, 10:20 AM | #13 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Just beautiful! Great shots of a great cook there.
Please don't make me want a Kamado.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-04-2013, 10:29 AM | #14 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Nice lookin' ribs.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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Thanks from:---> |
09-04-2013, 10:30 AM | #15 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
I was very skeptical over the years about meat coming out juicier on Kamados, but comparing my results with several other smokers/cookers over the years, including a WSM, UDS, and Kettle, the difference is more than noticeable.
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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