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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-12-2006, 04:01 PM   #1
Bigmista
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Default Mista's rib experiment

I just posted the details of my cook yesterday on my blog. I would really like everybody's opinion on the technique and pics.

Please take a look here and let me know what you think:
http://www.thesurvivalgourmet.com/archives/54
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Unread 02-12-2006, 05:48 PM   #2
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Anybody?
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Unread 02-12-2006, 06:06 PM   #3
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Looks good. They both made me hungry. Now we know your secret to your rub.
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Unread 02-12-2006, 07:08 PM   #4
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I think that foiling takes a large part of the cooks control out of the equation. A lot of people find it helpful, but many a great rib (or brisket or butt for that matter) has been made with no foil in sight. Both of your racks looked great, but I think the unsauced looked better. It's hard to tell if the sauced ribs were a little more chared then the other rack when they first came out of the foil, before your experiment started.
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Unread 02-12-2006, 07:20 PM   #5
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To my eyes, the ribs with sauce look more appealing.

I do tend to prefer meat a little more on the "done" side though.
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Unread 02-12-2006, 07:32 PM   #6
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From a visual standpoint, I agree, the ribs with sauce LOOK better. Now, in my house, my wife would probably prefer the sauced ones from a taste point, and I would prefer the un-sauced. Mista, both look outstanding vand I would be happy to have some of either slab on my plate.
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Unread 02-12-2006, 07:32 PM   #7
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Hey Mista,

Technique looked fine to me. I like your secret of the toasted cumin and peppers.

Honestly, I initially had a hard time telling from the pic which was sauced and which was not if I did not see the header description. I actually looked at the pic of the ribs in the foil and thought those were sauced as they seemed a little "wet"..

From a visual standpoint, I liked the finished look of the ribs with sauce a little better. Although they did not appear to be sauced heavily, it seemed to have a nicer shine and outer layer. I am sure they taste mighty fine with your cookin, but they appeared slighly overcharred.. the sauce helps cover that a little.

If I were judging and they were in a turn in box, I'd probably give the unsauced ribs a 6 or 7 and the sauced ribs a 7.
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Unread 02-12-2006, 07:47 PM   #8
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Mista,

Nice job. Just got done having some Meyers Garlic sausage for dinner (from Elgin, TX). I was full but I could find room for a few of those ribs!

I like the flow of everything on your blog. I look at it a couple times a month. I think it will be a very good addition.
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Unread 02-12-2006, 07:49 PM   #9
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Sauced ones looked better IMHO.
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Unread 02-12-2006, 09:10 PM   #10
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Mista... The ribs both look great! I'm confused about one thing, however... In the text on your blog you say "With the other rack, I cook them in the foilfor 1 hour. Then I took them out of the foil, brushed them with my BBQ sauce and put them on the hot side of the smoker for 30 minutes to carmelize", but the picures of the ribs sitting on the foil says that they are the unsauced ribs, and the picture of the ribs without any foils say that they are the sauced ribs. Or am I letting the foil in the pictures confuse me?

For me, I don't foil my ribs. I like the texture of the meat better without foil. I do sauce them, but only lightly. My wife and daughter add extra sauce as they eat them.
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Unread 02-12-2006, 09:19 PM   #11
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I'll keep practicing. I think I have some good tasting ribs. Obviously I still need to work on presentation. I'm open to suggestions...
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Large and Medium Spicewines
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Unread 02-12-2006, 09:26 PM   #12
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Ron L,

The ones in the foil are unsauced. The ones on the cutting board cooked in the foil for 1 hour and then they were sauced and cooked unfoiled for 30 minutes.
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Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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Unread 02-12-2006, 09:28 PM   #13
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hi Mista, those look like some fine ribs! i, like the others would be happy to eat some of those right now. too bad a tiny piece of land called a continent seperates us! i am also planning on my first competition (grillkings) and right now our ribs look pretty similar, so i figured i would let you know what i was working on myself. from an appearance perspective only, i am working for uniformity. i want every rib to look the same. height width depth with the same amount of bone showing from each one. also, i want it to have the same reddish mohagony color right across the whole thing with no char but a nice shine so i been backing off on the temps a little, foiling a little earlier using a reduced version of a sauce and glazing with either a thinned apricot jelly(like they use for bakery tarts) or an infused oil. all still in the experimental stages. also i study photos of turn in boxes, particulary to my taste were those of lost nation bbq team. hope all this is helpful, also i liked the toasting!
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Unread 02-13-2006, 08:38 AM   #14
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Neil,

How was doneness between the two? I see the sauced ones pulled back from the bones a bit more than the dry ones. Were they easier or harder to pull off the bone with your teeth?

And let me get this right: The rub-only ribs were cooked 3-1 1/2, and the sauced were 3-1-1/2?

I tell you what - they both look GREAT from my chair. My HUNGRY chair... LOL


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Unread 02-13-2006, 08:53 AM   #15
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Quote:
Originally Posted by rookiedad
and glazing with either a thinned apricot jelly(like they use for bakery tarts) or an infused oil. all still in the experimental stages. also i study photos of turn in boxes, particulary to my taste were those of lost nation bbq team. hope all this is helpful, also i liked the toasting!
phil
Does they jelly take away from the flavor of the rub?
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Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
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