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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, 11:59 AM | #31 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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If you use a rib rack, leave a slot open between the ribs. Otherwise the heat and smoke will not circulate around properly and the rib will not cook in the center. The outside and edges will get done way, way, way before the center.
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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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03-25-2014, 12:04 PM | #32 |
is one Smokin' Farker
Join Date: 10-01-12
Location: Omaha, NE
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I have the XL and 4 trimmed spares will fit flat so upgrading to the XL won't do the trick for you if you need 6.
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Custom RF, Gateway, Weber Performer Platinum, Super Fast Thermopen - Camo |
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03-25-2014, 12:19 PM | #33 |
Knows what a fatty is.
Join Date: 03-09-13
Location: Riverside,CA
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I don't really smoke based on time. I follow a loose 3-2-1 method. I wrap after I achieve the color I'm looking for, unwrap after the bones start poking through, and pull them off after the sauce has glazed and caramelized. This could take anywhere from 4 - 6 hours on my spares. The most important piece of advice to cook anything thing is "cook it till its done"
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03-25-2014, 12:37 PM | #34 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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...answering the original question (one piece of advice). No sauce!
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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03-25-2014, 12:40 PM | #35 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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And I thought I was the only one who could follow instructions.
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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, 12:46 PM | #36 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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rinse the rack under cold water pat it dry apply seasoning drop on pit membrane down cook until they pass the bend test I like to cook mine 275-325 BB 3-3.5 hrs St. Louie 3.5-4 hrs Full spares & KC cut 4-4.5 hrs YMMV
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-25-2014, 12:53 PM | #37 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Plant Flowers in that thing and get some steel Get another grate a few carriage bolts and flat washers & Bob's ur uncle with a Double decker
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-25-2014, 12:54 PM | #38 |
Full Fledged Farker
Join Date: 09-09-13
Location: South FL
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When I cook ribs on the egg, I keep the temp around 225-250. They usually take around 3-3.5 hrs. I dont foil. I have used a rib rack with good results but usually dont cook that many ribs to need the rack. I can fit 2 racks of trimmed spares flat.
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03-25-2014, 12:59 PM | #39 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Remove the membrane.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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03-25-2014, 01:01 PM | #40 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Janaks or John Henry + Kosher Salt
I remove the membrane, maybe I just feel more in touch when ripping flesh. I sprinkle membrane side with Kosher Salt. On meat side I prefer Janaks Brisket and Rib Rub, John Henry Pecan or Coopers. But I change that up as well.
Insert hooks, hang and close lid. 3:45-4 hours BB and 4:15-4:45 spares. No brown sugar, no margarine or that stuff. If sauce is used when serving it's Stubbs or Shack or a mix. I don't have a clue the temp. I have a TelTru but have been to lazy to install.
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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 Last edited by 16Adams; 06-01-2014 at 11:40 AM.. |
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03-25-2014, 01:01 PM | #41 |
On the road to being a farker
Join Date: 09-07-11
Location: Zionsville, Indiana
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I have many leatherbound books and my apartment smells of rich mahagoney |
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03-25-2014, 01:05 PM | #42 |
On the road to being a farker
Join Date: 09-07-11
Location: Zionsville, Indiana
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Found this product for folks trying to multiple racks on an egg without the V-rack
http://www.ceramicgrillstore.com/lar...ing-grids.html
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I have many leatherbound books and my apartment smells of rich mahagoney |
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03-25-2014, 01:08 PM | #43 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Time and temp isn't as important as knowing your cooker, and understanding what ribs look and feel like when they are done. Bend test, bone tug test, toothpick test, how far the bones have protruded from the meat, are all great indicators of when ribs are done.
One thing I can say about ribs is there is a very large variance in size. Some have barely any meat, and others have a lot of meat on top of the bones. I always take that into consideration when cooking ribs. If I were to strictly go by time and temp, I'd fail 90% of the time. This is a big reason I cringe when I see people tossing around 3-2-1 as a perfect rib cooking method. I was just looking at whole racks of ribs yesterday. 2 different stores, one had 'em in the 4 lb range for untrimmed spares. The other store had 'em in the 6.5 lb range. It's pretty obvious which ones are gonna require more or less time in the cooker. The same thing goes for loin backs. Weight varies a lot! I cooked some loin backs last week that had half a freaking pig on top of the bones. They were over 4.5 lbs for loin backs!
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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03-25-2014, 01:11 PM | #44 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Forward email From A friend with a large Big Green Egg
I got this recipe off of the Fox News Website about 2 years ago. It is the
recipe of a lady who won the World Champion Rib cook-off somewhere. She owns a BBQ joint somewhere in Miss. It has been killer for me on the Big Green Egg. I set my BGE up with the diffuser plate and put the rib rack in a disposable alum roasting pan with about 1" of water in the pan Important!---I use about 4 apple wood chucks in the lump charcoal in the BGE for smoke (Apple is king with pork) I use babyback ribs. First remove the membrane. Coat both sides with your favorite rub (do not over do!) and rub it in. I have been leaning to the salt & pepper rub over the sugar ones. Then spread a thin coat of yellow mustard to both sides Put the ribs in the smoker at 230 deg for two hours uncovered After two hours take the ribs off the smoker and wrap each rack in HD alum foil. Before sealing the ribs up in the foil, pour in each rack 1/4 cup of apple juice. Seal the foil tight but careful not to tear the foil. Put them back in the smoker for another two hours at 240 deg. After the two hours wrapped, remove the ribs from the foil and coat with heated honey on both sides. Put back on the smoker for 10-15 minutes uncovered on top of the foil at 240 deg Bring in, slice, and serv. Hope This Helps. I may try it in my Primo XL-eventually
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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, 01:13 PM | #45 | |
is Blowin Smoke!
Join Date: 04-29-10
Location: Louisville
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Quote:
Also, depending on the characteristics of your smoker, you might want to flip the ribs in the rack, and/or rotate their placement. I have a vertical smoker and flipping helps quite a bit. |
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Thanks from:---> |
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