oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
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 09-19-2009, 05:42 PM   #1
brisket pit
Got Wood.
 
brisket pit's Avatar
 
Join Date: 08-26-09
Location: stafford, virginia
Default Baby Back Ribs...

Smoked with hickory wood...I used the secret ingredient...olive oil. Dip the wood in olive oil, and rub the ribs with olive oil before putting on the rub.

When it is done, I'll take pictures.
__________________
BBQ...now you're cooking.
brisket pit is offline   Reply With Quote


Old 09-19-2009, 07:18 PM   #2
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

Interesting...never heard of anyone dipping the wood in oil. I would have thought that would cause flare-up's and white smoke.

Plus - olive oil is not cheap so I don't think I'd use it on the wood that was gonna be burned.

I've tried olive oil on ribs once before rubbing.. wasn't bad, but never tried it again.

looking forward to the pics !
__________________
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
MilitantSquatter is offline   Reply With Quote


Old 09-19-2009, 07:26 PM   #3
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Default

Vinny, my thoughts exactly.
__________________
my avatar swiped fatties from the plate....look how sorry he is.
________
Meat.

NB Bandera with mods
Weber 22 .5" x 2, 26.75" x 1
UDS x 3
KCBS CBJ
Created "The Great Spam Revelation of 2011."
www.bbq-brethren.com/forum/showthread.php?t=111155
Meat Burner is offline   Reply With Quote


Old 09-19-2009, 07:58 PM   #4
Psyco Realm
On the road to being a farker
 
Psyco Realm's Avatar
 
Join Date: 07-11-09
Location: temple city, CA
Default

This is bat chit crazy ness. The whole structure of olive oil changes when smoked and or burned. Olive oil is low heat and simmer only. chef skool 101
Psyco Realm is offline   Reply With Quote


Old 09-19-2009, 08:44 PM   #5
brisket pit
Got Wood.
 
brisket pit's Avatar
 
Join Date: 08-26-09
Location: stafford, virginia
Default

Took pictures...need to figure out how to upload them. The wife loved them. Think outside the box!
__________________
BBQ...now you're cooking.
brisket pit is offline   Reply With Quote


Old 09-19-2009, 08:49 PM   #6
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

Can you put a little more detail into explaining what you see happening with the oil soaked wood and what noticeable difference in smoke flavor results ?
__________________
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
MilitantSquatter is offline   Reply With Quote


Old 09-19-2009, 09:36 PM   #7
Skip
is Blowin Smoke!
 
Skip's Avatar
 
Join Date: 07-24-07
Location: Wantagh, NY
Default

Quote:
Originally Posted by brisket pit View Post
Took pictures...need to figure out how to upload them. The wife loved them. Think outside the box!
Click to post a reply
Scroll down to manage attachments Click
Add photos from computer in each line you need
Click browse to look for your pictures
go to the text box to post reply in
At the top there is a little paper clip
Click on it
post pictures

NOTE: If you click quote or quick reply you need to click "Go Advanced" to get to the manage attachments.

Hope that helps. Because remember no pron didn't happen.
__________________
WannaBeBBQueen's Prince Consort

Swamp Pit BBQ's freeloader

To part or not to part: that is the question. Whether ‘tis nobler in the mind to part and suffer the slings and arrows of ostentatious brothers or to not part when faced with a sea of dissent, and by compromise end it? To part: to succeed. Forever more: and by succeed to say we win.

Yeah it looks good...but how does it smell?

Member of The Big Guns BBQ Team Semper Fumantem

"you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc
Skip is offline   Reply With Quote


Old 09-20-2009, 12:24 AM   #8
landarc
somebody shut me the fark up.

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

While I don't quite understand the dipping of wood in olive oil then burning it, as long as you use light or lower grade olive oils, you would not get the rancid burning olive smoke. I am wondering what the smoke is like, since fat tends to burn dirty.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 09-20-2009, 03:06 AM   #9
deathamphetamine
is one Smokin' Farker
 
deathamphetamine's Avatar
 
Join Date: 03-29-09
Location: Northern Arctic
Default

I just tried olive oil on my ribs ... worked good. :)
__________________
I Eat Burgers for Breakfast
deathamphetamine is offline   Reply With Quote


Old 09-20-2009, 09:18 AM   #10
River City Smokehouse
is One Chatty Farker
 
River City Smokehouse's Avatar
 
Join Date: 09-25-05
Location: Jefferson City, Missouri
Default

Why put oil on the ribs! I sure think that would clog the poures on the meat and not allow it to take in smoke. It would surely allow any creosote to stick to them. I'm not sure I'm a fan of that concept.

Also.....
__________________
"Please let me be the person my dog thinks I am." ~Author Unknown
8 x 18 Haulmark Trailer
Fast Eddy FEC 100
Traeger Texas BBQ 075
UDS "Cool Hand Luke"
3 Weber Kettles and a Yellow Thermapen
KCBS Certified BBQ Judge #8425
River City Smokehouse is offline   Reply With Quote


Old 09-20-2009, 12:38 PM   #11
gtsum
is one Smokin' Farker
 
Join Date: 08-30-03
Location: Richmond, VA
Default

I have used mustard on my ribs for years, but lately starting using olive oil (regular olive oil...NOT extra virgin), and my ribs are coming out better. I get a better bark and a more moist rib it seems. I like it! Not so sure about buring the OO though??
gtsum is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Baby Back Ribs??? SC_Dave Q-talk 10 10-08-2011 12:22 AM
Baby back ribs Hungry Belly Q-talk 21 08-13-2010 06:25 PM
Baby Back Ribs toumaj Q-talk 40 07-07-2010 09:26 PM
2-2-1 Baby Back Ribs Mike L Q-talk 20 06-03-2010 05:56 PM
Beef Ribs vs. Pork Ribs (Baby Back or Spare) Bigmofo300lbs Q-talk 22 01-12-2005 03:57 PM

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.





All times are GMT -5. The time now is 12:43 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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.
no new posts