Quick BBRib 'PREP' Question _ for today's cook!

Q_Egg · 08-18-2006, 09:31 AM

I need some Brethren comment for today's cook. Last night I seasoned and applied rub (Spicewine's Hen & Hog _ sugar-based) to two racks of loin-end BBRibs (total ~ 6 lbs). They were in the fridge overnight and I pulled them this morning to add a 50/50 mixture of mustard and Worcestershire ... then more Hen & Hog rub. I will cook in about 3 hours. Are there strong feelings out there about:

1) cover again or uncover (plastic wrap) for this last 3 hours?

2) keep refrigerated until cooking or leave out to start up to room temp?

Maybe these issues are trivial, but perhaps some have had definitely better or worse results from these final steps. I will surely appreciate any advice.

Regards,

Rockaway BeachBQ · 08-18-2006, 09:47 AM

Cold meat will give you a better smoke ring. And i would keep them covered so my milk does not taste like mustard. I hate mustard!

Q_Egg · 08-18-2006, 09:54 AM

.... crud !!! Even covered all night with plastic wrap, the strong rub effect knocks me down when I open the downstairs frig. I bet my sourdough starter is going to give me bread that tastes like Hen & Hog and mustard!

Thanks ... I'm staying with cold for now.

ApronGuy · 08-18-2006, 10:02 AM

Quote:

Originally Posted by Q_Egg

2) keep refrigerated until cooking or leave out to start up to room temp?

Leave in the fridge. No need to risk any food-borne illness.

big brother smoke · 08-18-2006, 10:29 AM

Quote:

Originally Posted by Rockaway BeachBQ

Cold meat will give you a better smoke ring. And i would keep them covered so my milk does not taste like mustard. I hate mustard!

I agree!

Fredbird · 08-18-2006, 10:40 AM

I keep my ribs covered and refrigerated until about 30 minutes before cooking time.

Q_Egg · 08-18-2006, 10:57 AM

.... thanks for the help! 30 minutes to lighting up the lump and hopefully a relaxing 5-6 hours of great smoke floating around.

RichardF · 08-18-2006, 11:05 AM

I pull ribs out of the fridge at least an hour before I'm going to cook them. You are about to hit them with 3+ hours of heat and smoke.

I also marinate chicken on the counter-top, not in a fridge, so I've been known to live dangerously...

big brother smoke · 08-18-2006, 11:57 AM

I also marinate chicken on the counter-top, not in a fridge, so I've been known to live dangerously...[/quote]

Sounds like Russian Roulette!

Fudge · 08-18-2006, 11:58 AM

30 minutes resting time sounds about right. Wraping the ribs in plastic for three hours at the end of the cook will make the meat shrink from the bone and the meat will fall off when you pick it up. If you like your ribs that tender then go ahead and wrap'em up. I don't wrap the ribs anymore unless I'm up a against a deadline then wrapping them will help them cook a little faster. You might try wrapping them for different amounts of time to suit your taste. Good luck.

Q_Egg · 08-18-2006, 01:34 PM

... needed to insert temp probe (fatty) so took a pic. This is my homemade 3-level grate set-up ..... drip pan with apple juice on bottom and just above lump, one rack BB's on 2nd level, other rack, trim, fatty on top. I still have room for a smaller (follding leg) grate above these if needed.

Temp is holding nicely at about 240*F, chunks of cherry wood scattered throu lump ..... smells great!

More later.

Rockaway BeachBQ · 08-18-2006, 01:45 PM

Making me hungry.

RichardF · 08-18-2006, 03:19 PM

Quote:

Originally Posted by big brother smoke

Sounds like Russian Roulette!

Not really - It would truly be risky if I didn't cook the chicken properly. Food-borne pathogens/illness (with the exception of prions) are a risk that typically relates to under-cooked food. If I were serving chicken tartar, I'd be very concerned about food handling practices both prior to and after grinding the chicken. By monitoring the temperature of the chicken while cooking, and making sure what I'm serving is fully cooked, I have eliminated most if not all of the risk. Now if I could just be sure that they weren't mixing animal and human carcasses into the feed the chickens eat ;-p

08-18-2006, 09:31 AM	#1
Q_Egg is One Chatty Farker Join Date: 05-06-06 Location: St George, UT Downloads: 0 Uploads: 0	Quick BBRib 'PREP' Question _ for today's cook! I need some Brethren comment for today's cook. Last night I seasoned and applied rub (Spicewine's Hen & Hog _ sugar-based) to two racks of loin-end BBRibs (total ~ 6 lbs). They were in the fridge overnight and I pulled them this morning to add a 50/50 mixture of mustard and Worcestershire ... then more Hen & Hog rub. I will cook in about 3 hours. Are there strong feelings out there about: 1) cover again or uncover (plastic wrap) for this last 3 hours? 2) keep refrigerated until cooking or leave out to start up to room temp? Maybe these issues are trivial, but perhaps some have had definitely better or worse results from these final steps. I will surely appreciate any advice. Regards, __________________ Tom B. aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser CB Bandera .. hooked me Traeger Texas 075 spoiled me

08-18-2006, 09:47 AM	#2
Rockaway BeachBQ Full Fledged Farker Join Date: 11-01-05 Location: Rockaway Beach, NY Downloads: 0 Uploads: 0	Cold meat will give you a better smoke ring. And i would keep them covered so my milk does not taste like mustard. I hate mustard! __________________ www.BeachBumBarbecue.com Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb

08-18-2006, 09:54 AM	#3
Q_Egg is One Chatty Farker Join Date: 05-06-06 Location: St George, UT Downloads: 0 Uploads: 0	.... crud !!! Even covered all night with plastic wrap, the strong rub effect knocks me down when I open the downstairs frig. I bet my sourdough starter is going to give me bread that tastes like Hen & Hog and mustard! Thanks ... I'm staying with cold for now. __________________ Tom B. aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser CB Bandera .. hooked me Traeger Texas 075 spoiled me

08-18-2006, 10:40 AM	#6
Fredbird is one Smokin' Farker Join Date: 08-01-06 Location: Columbia, MO Downloads: 0 Uploads: 0	I keep my ribs covered and refrigerated until about 30 minutes before cooking time. __________________ John Traeger 075 22-1/2" WSM 18" WSM Weber One-Touch Gold Aussie Gasser MOFO Chapter KCBS CBJ "BEER is proof that God loves us and wants us to be happy". - Benjamin Franklin

08-18-2006, 10:57 AM	#7
Q_Egg is One Chatty Farker Join Date: 05-06-06 Location: St George, UT Downloads: 0 Uploads: 0	.... thanks for the help! 30 minutes to lighting up the lump and hopefully a relaxing 5-6 hours of great smoke floating around. __________________ Tom B. aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser CB Bandera .. hooked me Traeger Texas 075 spoiled me

08-18-2006, 11:05 AM	#8
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 pull ribs out of the fridge at least an hour before I'm going to cook them. You are about to hit them with 3+ hours of heat and smoke. I also marinate chicken on the counter-top, not in a fridge, so I've been known to live dangerously... __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

08-18-2006, 11:57 AM	#9
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	I also marinate chicken on the counter-top, not in a fridge, so I've been known to live dangerously...[/quote] Sounds like Russian Roulette! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

08-18-2006, 11:58 AM	#10
Fudge Is lookin for wood to cook with. Join Date: 07-31-06 Location: Peculiar, Missouri Downloads: 0 Uploads: 0	30 minutes resting time sounds about right. Wraping the ribs in plastic for three hours at the end of the cook will make the meat shrink from the bone and the meat will fall off when you pick it up. If you like your ribs that tender then go ahead and wrap'em up. I don't wrap the ribs anymore unless I'm up a against a deadline then wrapping them will help them cook a little faster. You might try wrapping them for different amounts of time to suit your taste. Good luck. __________________ [FONT=Arial Black][SIZE=3][COLOR=red][B][I]Fudge[/I][/B][/COLOR][/SIZE][/FONT] [FONT=Arial Narrow][SIZE=3][COLOR=black][/COLOR][/SIZE][/FONT] [FONT=Arial Narrow][COLOR=black][B]Teams[/B][/COLOR][/FONT] [FONT=Arial Narrow]Fudges BBQ[/FONT] [FONT=Arial Narrow]Pork Patrol[/FONT] [FONT=Arial Narrow][COLOR=black][B]Cookers:[/B] [/COLOR][/FONT][FONT=Arial Narrow][COLOR=black]I have a home made smoker built out of an old upright beer cooler. It has a large cooking chamber, four 30"x24" shelves. Have used an Oklahoma Joe and the Webber Smoky Mountain cooker. [/COLOR][/FONT]

08-18-2006, 01:45 PM	#12
Rockaway BeachBQ Full Fledged Farker Join Date: 11-01-05 Location: Rockaway Beach, NY Downloads: 0 Uploads: 0	Making me hungry. __________________ www.BeachBumBarbecue.com Spicewine Custom Medium Large (Thank You Sawdustguy) Primo Oval (and BBQ Guru for when I need a nap) ECBrinkmann Vertical Smoker w/mod charcoal pan and thermometer (used mainly for storage) Meco Aussie Walk-About (AKA the princess grill) R.I.P. Klose 20x30 Smoker (sold) Thermos Square Grill (abandoned at Giants stadium) Kenmore/Charbroil Gasser got dragged to the curb

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