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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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03-25-2014, 11:23 AM
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#16 | |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
 You can also test for done with a toothpick. Insert it into the meat between the bones. When it goes in with little resistance they are done.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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03-25-2014, 11:23 AM
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#17 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Send them to me when done
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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03-25-2014, 11:24 AM
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#18 | |
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somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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03-25-2014, 11:27 AM
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#19 |
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On the road to being a farker
Join Date: 09-07-11
Location: Zionsville, Indiana
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Wow. Great Advice so far. I have had to roll mine up when cooking because my big green egg can only hold a few. Any tips from Egg owners?
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I have many leatherbound books and my apartment smells of rich mahagoney |
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03-25-2014, 11:29 AM
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#20 | |
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is One Chatty Farker
  Join Date: 02-14-14
Location: Central OH
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03-25-2014, 11:29 AM
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#21 |
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is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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Everyone pretty much covered it, now I want some ribs.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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03-25-2014, 11:32 AM
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#22 |
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On the road to being a farker
Join Date: 09-07-11
Location: Zionsville, Indiana
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If I add another piece of grill equipment my wife will kill me!!!
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I have many leatherbound books and my apartment smells of rich mahagoney |
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03-25-2014, 11:35 AM
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#23 |
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is one Smokin' Farker
Join Date: 10-01-12
Location: Omaha, NE
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What size is your egg?
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Custom RF, Gateway, Weber Performer Platinum, Super Fast Thermopen - Camo |
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03-25-2014, 11:36 AM
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#24 | |
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somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Quote:
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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03-25-2014, 11:36 AM
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#25 |
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is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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More than one piece of advice, but dead simple ribs:
- Smoker at 275F - St Louis cut spares - Remove the membrane and apply rub - In the smoke for 2 hours - Foil with some kind of liquid and sugar if you like them sweet, I use brown sugar, agave nectar, and Cholula. Cook for 45-60 minutes - Remove from foil and sauce if you want. Back in the smoke until they pass the bend test. |
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03-25-2014, 11:39 AM
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#26 |
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Babbling Farker
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
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I like the 2-1-1 method similar to 3-2-1 method Just 2 hours smoke 1 hour foil and 1 hour no foil or smoke to get a nice bark. I recommend the higher temps I had problems with my ribs being well nasty to be honest they were gross. Also a little apple cider vinegar in the foil tenderizes it nicely go heavy on the rub meaty side and light on the bone side and remove that silver skin. Good Luck! I like Baby Back ribs get really meaty ones if you can.
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03-25-2014, 11:43 AM
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#27 |
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On the road to being a farker
Join Date: 09-07-11
Location: Zionsville, Indiana
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I have a large big green egg. Just got done building a fairly nice outdoor kitchen with a 42" gasser, dual side burner, set back for my egg, sink and a fridge. I also have a weber kettle that was not incorporated into the design. Maybe I should upgrade to an XL egg? but ireally dont want to do that.
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I have many leatherbound books and my apartment smells of rich mahagoney |
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03-25-2014, 11:46 AM
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#28 |
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is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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Never used one but maybe a rib rack?
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03-25-2014, 11:48 AM
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#29 |
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On the road to being a farker
Join Date: 09-07-11
Location: Zionsville, Indiana
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I have a rib rack but the side ways thing never seems to work well. Need a way to lay them flat and get at least six racks on the egg.
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I have many leatherbound books and my apartment smells of rich mahagoney |
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03-25-2014, 11:56 AM
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#30 |
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Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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1. Everyone has talked temperature, from a minimum of 250 to 300. I agree, and find that sweet spot that your smoker likes; dont arbitrarily force any one temperature at the sacrifice of sweet blue... 225 is frankly too low for ribs IMHO.
2. On the above, temperature is measured on the cooking surface, and NOT on the external mounted thermometer. The external ones are notoriously off, some as much as 60 degrees. Heaven forbid (and this happened to me) try to cook at 225 using the external thermometer only to find out that the surface cooking temperature was more like 190; this makes extremely sucky BBQ. 3. Foil, dont foil. That's a huge argument to some. I do and I'm not ashamed a bit. I foil on mine right at 1.5 hours mainly to limit the amount of smoke, but this is how I like my ribs. When I foil, right before I seal up the foil, I spritz them heavily. 4. Depending on your temperature is how long you cook 'em. The bend test is time honored and proven. I like mine ever-so-slighly more done than that, where they might pull apart if I bend them... Cook them to the texture you prefer. 5. Sauce, be careful when applying sauce. Know that nothing absorbs smoke better than sauce... Mind you, I prefer a Memphis Style no-sauce rib, but it's tough to get them to look heavenly that way, so I usually add sauce to some. I do so after the fact, after we've removed them from the smoker and let it sit for about 5 minutes before serving. The sauce is applied HOT HOT HOT, so it "sets up" all by itself... 6. EAT. PIG OUT. Get nasty with 'em. Like sex, you cant have too many, too much, or get too nasty. It's all gooooooood! *ZAP*
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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