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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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10-25-2009, 07:45 PM | #1 |
Full Fledged Farker
Join Date: 12-22-08
Location: Celina TX
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I May Have Sinned But I Feel No Shame
We have talked about my major rib failures before so I decided to change things up.
I have convinced myself that I just don't like the taste of smoked ribs. By reading posting here and doing a little research here is what I decided to try. One rack of Baby Backs. Yes this where "enhanced" but that's what I had to work with. Knowing that they used a salt brine/baste, I strayed from using salt on the rub. Instead I use a little cayenne pepper, chilli powder and cracked black pepper. Got the coals on the Weber up to 450 and seared each side for 3 minutes. I had the gasser set up for indirect heat with a water pan and maintaining 250. After 3 1/2 hours with no smoke, no foiling, no basting, no nothing but turning end to end and moving from front to back. Turned out WONDERFUL. Crisp bark, very moist and tender. Cleaned right off the bone but best of all they had a pepper taste instead for the off taste I just don't like in smoked ribs.
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2022 Traeger Timberline XL. 2014 Large Big Green Egg. |
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10-25-2009, 07:52 PM | #2 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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The only sin you committed was not sending me some
Those look wonderful. To smoke or not to smoke is a personal decision, regardless that is some good looking grub
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John |
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10-25-2009, 07:55 PM | #3 |
is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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It's okay. Take a deep breath and we will talk you through this.
Slowly set down the tongs and very, VERY carefully start easing back from that gas grill. When you get far enough back that an errant flare up can't get to you, turn and run like he!!. Seriously, though, people have different tastes. Have you tried different woods? No wood? My dad commented once or twice about my ribs tasting too smoky. When he's gonna eat, I cut back the flavor woods tremendously, just use one small piece of oak. Two other things I always do when smoking ribs is let the drum burn for an hour before adding the ribs, and let the ribs sit out of the fridge for an hour before putting on. It worked for him.
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Hot Rod Hog Cookers Association, Charter Member, President |
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10-25-2009, 07:56 PM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Those look just fine.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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10-25-2009, 08:25 PM | #5 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Ditto to what Hugh said. Use less (or maybe a different type of) wood if you're not liking the smoke taste. Pecan or oak have a milder flavor than mesquite or hickory, IMO.
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The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr |
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10-25-2009, 08:30 PM | #6 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Looks like a great BBQ to me. Intersting technique. If you like it, the life is good!!
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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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10-25-2009, 08:35 PM | #7 |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
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Grub looks good. Why waste propane and not just put them in the oven? That's a nice looking gasser, we always need an excuse to use it! I'm not ashamed of mine, I use it at least once a week, kettle gets the rest of the work. Good job!
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Rec Tec RT700 Klose 20x30 Weber Performer |
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10-25-2009, 08:47 PM | #8 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Unless there's a gas-fired stove already in the house...
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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10-25-2009, 08:49 PM | #9 |
On the road to being a farker
Join Date: 07-11-09
Location: temple city, CA
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If this would be BBQ monopoly you would go directly to the pokey with out no chance of exodus. I congradulate you on your salt free quest.
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10-25-2009, 08:58 PM | #10 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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when i first did ribs i used hickory chips. sure didn't like the taste and i actually had a reaction to the smoke. so much reading later i knew it was ok to try othe woods and to use just a little and try variations until i found what i liked. now i mostly like using pecan or oak and i use very small pieces of chunk. no gassers here
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george spam, can't live without it |
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10-25-2009, 09:01 PM | #11 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Your ribs look good but I prefer my ribs smoked with Apple and Hickory...
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10-25-2009, 09:09 PM | #12 |
is one Smokin' Farker
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
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Those look pretty good to me!
Have you tried doing it with the sear on the Weber set up for indirect (Sear over the coals), pull the ribs for a bit while the temp comes down, then put them back on indirect over lump for the finish? - might work out (shrug). |
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10-25-2009, 09:14 PM | #13 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I frequently grill my ribs on the Weber kettle. I use salt, pepper and granulated garlic. Direct high heat charcoal for a few minutes then indirect for 35 to 45 minutes until tender. Totally different taste versus smoked ribs.
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10-25-2009, 11:13 PM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Those looks good and it is good the hear that you got some ribs you liked a lot. I wonder if you wouldn't get the same product going over lump alone, without flavor woods. But, hey, if you are happy, they sure look tasty, I would have eaten them.
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[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] |
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10-26-2009, 03:35 AM | #15 |
Got Wood.
Join Date: 06-02-09
Location: Adrian,Mi
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very nice looking ribs. it's not how you get there, as long as you do get there.
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