Mista's rib experiment

Bigmista · 02-12-2006, 04:01 PM

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

Bigmista · 02-12-2006, 05:48 PM

Anybody?

thillin · 02-12-2006, 06:06 PM

Looks good. They both made me hungry. Now we know your secret to your rub.

RichardF · 02-12-2006, 07:08 PM

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.

racer_81 · 02-12-2006, 07:20 PM

To my eyes, the ribs with sauce look more appealing.

I do tend to prefer meat a little more on the "done" side though.

qman · 02-12-2006, 07:32 PM

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.

MilitantSquatter · 02-12-2006, 07:32 PM

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.

stan · 02-12-2006, 07:47 PM

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.

Bigdog · 02-12-2006, 07:49 PM

Sauced ones looked better IMHO.

Ron_L · 02-12-2006, 09:10 PM

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.

Bigmista · 02-12-2006, 09:19 PM

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...

Bigmista · 02-12-2006, 09:26 PM

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.

rookiedad · 02-12-2006, 09:28 PM

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!
phil

Arlin_MacRae · 02-13-2006, 08:38 AM

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

Arlin

Bigmista · 02-13-2006, 08:53 AM

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?

02-12-2006, 04:01 PM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	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 __________________ 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

02-12-2006, 05:48 PM	#2
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Anybody? __________________ 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

02-12-2006, 06:06 PM	#3
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	Looks good. They both made me hungry. Now we know your secret to your rub. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

02-12-2006, 07:08 PM	#4
RichardF is One Chatty Farker Join Date: 03-07-05 Location: what was the 2nd largest banking city in the US Downloads: 0 Uploads: 0	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. __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

02-12-2006, 07:20 PM	#5
racer_81 Babbling Farker Join Date: 08-11-03 Location: Richmond, TX Downloads: 0 Uploads: 0	To my eyes, the ribs with sauce look more appealing. I do tend to prefer meat a little more on the "done" side though. __________________ This Space Left Intentionally Blank

02-12-2006, 07:32 PM	#6
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	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. __________________ qman Para Bellum

02-12-2006, 07:32 PM	#7
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	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. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

02-12-2006, 07:47 PM	#8
stan is one Smokin' Farker Join Date: 08-26-04 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	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. __________________ Stan Co-Founder and Executive Director of Operation BBQ Relief - www.operationbbqrelief.org Partner in CompBBQ - A Competition Management System www.CompBBQ.com County Line Smokers Competition BBQ Team KCBS Member - CBJ #20654 Pitmaker BBQ Vault mounted in a 12 Foot Competition Trailer 22 1/2 Weber Kettle, Stainless Steel gaser chunks of hickory, pecan, oak

02-12-2006, 07:49 PM	#9
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	Sauced ones looked better IMHO. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

02-12-2006, 09:10 PM	#10
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-12-2006, 09:19 PM	#11
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	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... __________________ 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

02-12-2006, 09:26 PM	#12
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	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. __________________ 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

02-12-2006, 09:28 PM	#13
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y. Downloads: 0 Uploads: 0	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! phil

02-13-2006, 08:38 AM	#14
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	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 Arlin __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

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