Popdaddys Official Weep and Pig Honey Vid

barbefunkoramaque · 11-21-2009, 03:10 PM

Heres a snippet from my big ribs video

I rushed off a section of it because we were talking about bending, weeping, and pig honey.

A bit of background.

The "weep" method uses high heat (270 is perfect), no foil ever, no panning, keeps the sinew on, no sugar in the rub, no mops, no glazes typically, no spritzes, no braising just rub, place in the smoker (sometimes up or down and sometimes flipped) and cooked at high temps until the ribs begin to release a juice called pig honey. When there is so much of this honey being released that they drip and hiss, we make sure the fire is hot and well burned with a good clean bead of coals and simply **** all the dampers, vents and ports suppling air in and smoke out of the smoker.

The ribs ride in this humid, juicy environment and tenderize and juicify.

The ribs are then pulled and eaten. This is essentially a True Texas Style no frills rib. For those that have never seen this, here it is.

http://www.youtube.com/user/GoodVitt.../0/hcqUpJQWIpM

deguerre · 11-21-2009, 03:20 PM

Great vid!

Westexbbq · 11-21-2009, 04:28 PM

Nicely done Donnie, as usual.

(I'm pretty sure my phone is still tapped after all these years......)

JediDog · 11-21-2009, 04:57 PM

Great video there Funk, and thanks for sharing.

Psyco Realm · 11-21-2009, 07:35 PM

foaming orange liquid and pig honey....this is hilarious.

has anyone been channeling pop daddy lately?

BobF · 11-21-2009, 08:16 PM

Thanks for the vid.

MilitantSquatter · 11-21-2009, 08:39 PM

Thanks Donnie... enjoyed it.

leanza · 11-21-2009, 10:44 PM

Look in the basement for anything disturbed. That is usually a good sign that you need to seal up all apertures. And with all those ribs, you can hold out for at least a week until help comes.

BTW. Fantastic vid. Thanks for helping me learn more. I assume we can see weeping at lower temps as well, correct?

barbefunkoramaque · 11-22-2009, 08:29 AM

No, You will not see weeping like that at lower temps. Nor will you see it if the rack is in foil simmering in steam and its own juices or juices u add.

This is just another way to do ribs. If you ever seen one of those guys like me that seems to be able to make rustic, barky, juicy tender ribs without all the stuff used to win competitions (remember - competition is judged so much by the cubic inch so every thing you can pack into that small sample is crucial this is the fabled "weep" method in which we use sound and even pit smell to know when we hot those crucial times.

In this method, which I will write on later and include the "official" video, you rub them, dust them, leave the sinew on, pop the bitches in and smoke them hot clean and fast. The most efficient temp to bring the internals up is a house temp of about 270. These are better yet when they are in a Oyler with a nice load of Briskets bathing them in their juices the whole ryde.

11-22-2009, 10:49 AM

viva le pig honey!

where are those f-16's out of?

barbefunkoramaque · 11-22-2009, 01:05 PM

Ellington. A bunch of show-offs that Painted their damn Planes Blue and Yellow and fly way to damn close to one another if you ask me. Where do they get off painting their planes anything but what the Navy says to paint them?

deguerre · 11-22-2009, 01:21 PM

Quote:

Originally Posted by Rick's Tropical Delight

viva le pig honey!

where are those f-16's out of?

Aren't those FA18s?

Jay Bird · 11-22-2009, 01:52 PM

Thanks for the vid. Lived in Dickinson about 30 years ago (still consider myslf a Texan) & would get some of that style of ribs at Preacher Williams BQ.

jetfxr27 · 11-22-2009, 01:55 PM

My Fatty weeped this morning,

11-22-2009, 02:09 PM

Quote:

Originally Posted by deguerre

Aren't those FA18s?

i reckon they are.

11-21-2009, 03:10 PM	#1
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Popdaddys Official Weep and Pig Honey Vid Heres a snippet from my big ribs video I rushed off a section of it because we were talking about bending, weeping, and pig honey. A bit of background. The "weep" method uses high heat (270 is perfect), no foil ever, no panning, keeps the sinew on, no sugar in the rub, no mops, no glazes typically, no spritzes, no braising just rub, place in the smoker (sometimes up or down and sometimes flipped) and cooked at high temps until the ribs begin to release a juice called pig honey. When there is so much of this honey being released that they drip and hiss, we make sure the fire is hot and well burned with a good clean bead of coals and simply **** all the dampers, vents and ports suppling air in and smoke out of the smoker. The ribs ride in this humid, juicy environment and tenderize and juicify. The ribs are then pulled and eaten. This is essentially a True Texas Style no frills rib. For those that have never seen this, here it is. http://www.youtube.com/user/GoodVitt.../0/hcqUpJQWIpM __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

11-21-2009, 03:20 PM	#2
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Great vid! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

11-21-2009, 04:28 PM	#3
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Nicely done Donnie, as usual. (I'm pretty sure my phone is still tapped after all these years......) __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

11-21-2009, 04:57 PM	#4
JediDog is one Smokin' Farker Join Date: 02-23-08 Location: Ventura County	Great video there Funk, and thanks for sharing. __________________ 2 Jumbo Big Drum Smokers Weber One Touch Silver Tejas Pit

11-21-2009, 08:16 PM	#6
BobF Take a breath! Join Date: 07-13-08 Location: Savannah, GA	Thanks for the vid. __________________ OTS Kettle, UDS, Sam's Gasser

11-21-2009, 07:35 PM	#5
Psyco Realm On the road to being a farker Join Date: 07-11-09 Location: temple city, CA	foaming orange liquid and pig honey....this is hilarious. has anyone been channeling pop daddy lately?

11-21-2009, 08:39 PM	#7
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Thanks Donnie... enjoyed it. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

11-21-2009, 10:44 PM	#8
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California	Look in the basement for anything disturbed. That is usually a good sign that you need to seal up all apertures. And with all those ribs, you can hold out for at least a week until help comes. BTW. Fantastic vid. Thanks for helping me learn more. I assume we can see weeping at lower temps as well, correct? __________________ Tom

11-22-2009, 08:29 AM	#9
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	No, You will not see weeping like that at lower temps. Nor will you see it if the rack is in foil simmering in steam and its own juices or juices u add. This is just another way to do ribs. If you ever seen one of those guys like me that seems to be able to make rustic, barky, juicy tender ribs without all the stuff used to win competitions (remember - competition is judged so much by the cubic inch so every thing you can pack into that small sample is crucial this is the fabled "weep" method in which we use sound and even pit smell to know when we hot those crucial times. In this method, which I will write on later and include the "official" video, you rub them, dust them, leave the sinew on, pop the bitches in and smoke them hot clean and fast. The most efficient temp to bring the internals up is a house temp of about 270. These are better yet when they are in a Oyler with a nice load of Briskets bathing them in their juices the whole ryde. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 11-22-2009 at 08:47 AM..

11-22-2009, 10:49 AM	#10
Rick's Tropical Delight Guest	viva le pig honey! where are those f-16's out of?

11-22-2009, 01:05 PM	#11
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Ellington. A bunch of show-offs that Painted their damn Planes Blue and Yellow and fly way to damn close to one another if you ask me. Where do they get off painting their planes anything but what the Navy says to paint them? __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

11-22-2009, 01:52 PM	#13
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA	Thanks for the vid. Lived in Dickinson about 30 years ago (still consider myslf a Texan) & would get some of that style of ribs at Preacher Williams BQ.

11-22-2009, 01:55 PM	#14
jetfxr27 is one Smokin' Farker Join Date: 09-30-09 Location: Memphis	My Fatty weeped this morning, __________________ UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger

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