oink
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-10-2013, 02:32 PM   #1
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default A succesful rib class

Ello all. Last thursday, i was invited to teach how to prepare and smoke st louis style ribs for a pro kitchen and cooking school. It was AWESOME. they all loved it and the ribs i made for the demo were so perfect.

The ribs i purchased were MASSIVE and extremely meaty. When preped, they were nice and sqaure. hard to trim though cuz o so much meat and bone, but it was a great demo.

Some of the others who have had comp ribs from comp cookers say i need to compete again. haha. Anyway thanks to all of you for helping me learn how to make perfect ribs. Here are the photos of the class

The class was taught at a place called The Kitchen

www.thekitchenclasses.com









__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

Last edited by LT72884; 06-10-2013 at 03:10 PM..
LT72884 is offline   Reply With Quote


Thanks from: --->
Old 06-10-2013, 02:42 PM   #2
Lockon
Full Fledged Farker
 
Join Date: 05-26-13
Location: MO
Default

Wish I saw this on Saturday, when I attempted my first smoke of ST Louis Ribs. I did watch the video someone posted for me, but when I got to it, my ribs seemed a little different and I was having a hard time finding the place to separate the "ribletts" from the ribs Also my ribs had some funky bones that were perpendicular to the main rib bones...whats up with that??

Yours look awesome!!!
Lockon is offline   Reply With Quote


Old 06-10-2013, 02:49 PM   #3
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

Quote:
Originally Posted by Lockon View Post
Wish I saw this on Saturday, when I attempted my first smoke of ST Louis Ribs. I did watch the video someone posted for me, but when I got to it, my ribs seemed a little different and I was having a hard time finding the place to separate the "ribletts" from the ribs Also my ribs had some funky bones that were perpendicular to the main rib bones...whats up with that??

Yours look awesome!!!
WHAT?? bones perpendicular to the main. dang, i have not seen that before. Maybe it was the "knuckle" bones all in a weird configuration from packaging.

if you look off to the side of the ribs you purchased, you will see where the knuckle seperates from the main bone. HOWEVER, i have had to cut either right threw them or leve some of them because the ribs were so massive in order to get the look. Notice on my rib pictures, they may look really nice and square like the ones in the mirrior, but when you look in the pic of the cooked rib, you can see i had to leave a we bit of the knuckles. sometimes they are just cut odd.

good luck and if you have any questions feel free to ask.
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Old 06-10-2013, 03:13 PM   #4
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

Looks like a fun class.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., and a Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Thanks from:--->
Old 06-10-2013, 03:25 PM   #5
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

it was a fun class. way awesome. thanks for lookin
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Old 06-10-2013, 03:30 PM   #6
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Nice job..... Thanks for sharing.
__________________
Freedom is the right to be wrong, not the right to do wrong
IamMadMan is offline   Reply With Quote


Old 06-10-2013, 03:46 PM   #7
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

How long did this class go on? Did everyone hang around while the ribs were cooking?
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Old 06-10-2013, 03:48 PM   #8
Toast
somebody shut me the fark up.

 
Toast's Avatar
 
Join Date: 03-17-12
Location: Shreveport, Louisiana
Default

Great post LT. Thanks!
__________________
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
Maverick ET-732, Superfast LSU Purple Thermapen, Party Q

Toast is offline   Reply With Quote


Thanks from:--->
Old 06-10-2013, 03:49 PM   #9
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

Quote:
Originally Posted by Hometruckin View Post
How long did this class go on? Did everyone hang around while the ribs were cooking?
it was a 2.5 hour class. i smoked them that day and brought them fresh. thats what made the class hard, couldnt smoke them but i showed them how and how to set the fire and get TBS. Plus once your a student of mine, you are always a student so i gave them my email
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Thanks from:--->
Old 06-10-2013, 05:40 PM   #10
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Grill Masters DO NOT wear bow ties.

Fire hazzard.
__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 06-11-2013, 12:53 AM   #11
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

No but when they are paying me i do. Hahaha.
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Thanks from:--->
Old 06-11-2013, 01:34 AM   #12
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Nice going LT, that bow tie, even for money...
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Old 06-11-2013, 01:41 AM   #13
AussieTitch
Babbling Farker

 
AussieTitch's Avatar
 
Join Date: 11-17-12
Location: South East Victoria Australia
Default

Looks like it was a great day mate.
__________________
I will never be over the hill.
I'm too darn tired to climb it.
Daffy Duck

AussieTitch
AussieTitch is online now   Reply With Quote


Thanks from:--->
Old 06-11-2013, 11:51 AM   #14
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Default

thanks guys. it was way fun. This saturday i am teaching a class on steaks. Gonna teach compound butters, sides, and how to grill as close as you can to the lump including throwing the steak on the lump. haha.

The bow tie is my signiture sorta speak. It all started when i came home from church and had to hurry and cook. Wife took a picture and people liked it. haha.

thanks for all the years of knowledge you have given me. i have been a member close to 6 years now and have enjoyed everybit of it. i have referenced a ton of people here.
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Old 06-11-2013, 12:31 PM   #15
chvcleone
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 06-08-13
Location: BRICK NJ
Default

Any class that helps you learn, is a good one!
chvcleone is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 05:15 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.