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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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04-12-2008, 11:49 PM | #1 |
Got Wood.
Join Date: 04-08-08
Location: Centreville, Alabama
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Success!!!
Whew! Whatta day!
Ok, I started last night. First I brined my ribs in a solution of of cold water, 1 cup table salt, 1 cup brown sugar, 8 tsp brown sugar, & 4 tbs garlic powder. Brined for 1 hour. Then put on a rub of 3/4 cup paprika, 1/4 cup black pepper, 1/4 cup turbinado sugar, 2 tbs garlic powder, 2 tbs onion powder and 2 tsp cayenne. Ribs: Pork Butts: Woke up this morning at 5am and was cooking by 6. (I overslept). Found out I had way too much meat for my cooker, so I had to cook the two racks of ribs and my lg 9lb pork butt first. I used no foil on the ribs this time and the brining really helped! Took the ribs off after 4 hrs and put the last smaller butt on at 10am. Cooked the lg butt for...12 hrs and the smaller butt about 9. The smaller one wasnt quite ready but my buddy was in a hurry, so he took it and his slab of ribs and took off. Butt: Sliced ribs: The ribs were very good and very moist! I worried about em the whole time (since i burned up my last bunch of ribs), but they were fine. I dunno how my buddies pork butt turned out, but the bone practically fell out of mine and the meat would literally melt in my mouth. (Mom loved it). Even Puddles got some good tidbits and lots of fat and juice! A Happy Doggie! Fellas, i learned a lot from reading the stuff on this website and I have to admit I was very proud of my efforts. Not competition calibre mind you...but darn fine eatin'. I got that so-called 'Sweet Blue' smoke going today and also got the smoke ring that you guys were talking about. Thanks for all your help!!!! |
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04-13-2008, 12:13 AM | #2 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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That cool Sea Dog. It all looks great and you pup looks very appreciative as well. Glad you and your friend enjoyed as that's what it's all about.
__________________
my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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04-13-2008, 12:08 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Looks great!!
Just curious, why are you brining ribs??
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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04-13-2008, 01:38 PM | #4 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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1 Hour is not enough time for brining....it's possible that you draw water out of the meat in such a short time and not enough time for it to go back in with some of the salts/sugars
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04-13-2008, 02:13 PM | #5 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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The butts look real good. Congrats.
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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04-13-2008, 02:45 PM | #6 |
is One Chatty Farker
Join Date: 08-29-06
Location: Arlington, Nebraska
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Congrats, I still remember my first offerings from my cooker AFTER I learned to cook Q properly. When my tongue didn't go numb from to much smoke I knew I was there. Good Job Dog!
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________________ www.operationbbqmw.org KCBS CBJ 9831 Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven |
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04-13-2008, 02:54 PM | #7 |
is One Chatty Farker
Join Date: 10-20-07
Location: doerun, ga
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woof woof!!!!!
__________________
weber kettle brinkman gourmet smoker smokey joe brinkman smoker big azz upright smoker really ugly UDS kingsford kettle grill weber smokey joe platnium big gas grill (sorry!) |
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04-14-2008, 02:38 AM | #8 | ||
Got Wood.
Join Date: 04-08-08
Location: Centreville, Alabama
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Quote:
Quote:
It says in part: Submerge the ribs in the brine and refrigerate for only one hour. Do not leave the ribs in too long or the brine will make the meat too salty and pull out too many of the pork juices! When it comes to brining, more is not better. A reader who brined overnight and he said the result was ribs that tasted like ham from a can. It made sense to me and the ribs (which were dry last time) turned out very moist and tasty this time. Otoh, I didnt bother to brine the butts as they are pretty fatty and moist already. I think I'll continue this step for awhile. |
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06-30-2008, 03:14 AM | #9 |
Got Wood.
Join Date: 04-08-08
Location: Centreville, Alabama
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Welp. The 4th of July is fast upon us. Glad I found my post on this recipe. Gotta case of beer ready to put on ice and I'll be ready to go!
What are you folks cooking for the 4th this year? |
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06-30-2008, 06:29 AM | #10 |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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Nice lookin' eats!
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Jim |
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06-30-2008, 10:52 AM | #11 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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looks great!, I'm going have to try brining
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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06-30-2008, 11:41 AM | #12 |
Full Fledged Farker
Join Date: 08-25-07
Location: Charleston, SC
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Nice cook. Not sure I buy that brining for longer than an hour is bad. Perhaps on pork you can get a hammy flavor, but I brine chicken and turkeys at least overnight with never an issue (unless you call very flavorful meat an issue ).
After all, the entire concept behind brining is using osmosis to get flavor moisture and flavor into the meat. And with osmosis, once you reach equilibrium it stops. So, in theory, even with pork, if you chose a brine with the right levels of salt and sugar at equilibrium you should be good. So perhaps the hammy ribs just have too much of a salt/sugar content in the brine?
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Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill |
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07-01-2008, 05:33 AM | #13 |
Got Wood.
Join Date: 04-08-08
Location: Centreville, Alabama
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I dunno. I posted a link to where I got the idea of brining above. I followed the instructions there and it turned out really good.
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07-01-2008, 05:40 AM | #14 |
is one Smokin' Farker
Join Date: 12-23-07
Location: Wilmington NC
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Looks good!
__________________
UDS x(2) Brinkmann Cimarron Deluxe Weber 22.5 kettle Weber Genesis gasser FISH ON! <*)))))>{ |
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07-01-2008, 07:00 AM | #15 |
is Blowin Smoke!
Join Date: 07-17-06
Location: Wantagh, NY
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Great Job!
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Julie "It is better to have burnt and lost, then never to have barbecued at all" Swamp Pit BBQ KCBS Member KCBS CBJ Charbroil Bandera Charbroil Silver Smoker/Grill Weber Kettle 18 & 26 WSM 18 1/2 Kamado 18" FEC 100 http://www.myspace.com/wannabebbqueen http://www.tripadvisor.com/members/JMBred *the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol |
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