ブタ
The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 05-08-2010, 04:51 PM   #1
BruceKWHP
Full Fledged Farker

 
Join Date: 01-15-10
Location: Oak Park, CA. Ventura County 91377
Downloads: 0
Uploads: 0
Default UDS trial run, need help with Beef Ribs !

Hey Gang,

I went to RD and got 11 lbs. of choice angus beef ribs to break in "Robot".

I am thinking about a full chimney should be enough to get er done... I am looking for any tips, advice or tricks that come to mind!

Thanks!
__________________
Bruce B.

Building "Robot", my UDS:
[URL]http://www.bbqbrethren.com/forum/showthread.php?t=83312[/URL]
UDS "Robot" (the easy smoke oven), CL CharGriller w/sfb, Stok Quattro
BruceKWHP is offline   Reply With Quote


Unread 05-08-2010, 05:24 PM   #2
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Downloads: 0
Uploads: 0
Default

Well my favorite way, which considering how I cook EVERYTHING else is kinda weird. Its Gonzales Style which are considered some of the best ribs in Texas.

After you have your ribs rubbed with a good dalmatian rub or whatever smoke them fat up for a bit - maybe an hour until they begin rendering. Then get a good pan (foil does not work as well) and stick those puppies fat down in the pan and smoke the rest of the way. This makes the ribs smoke in their own fat and fry a bit. The fat renders better and even makes a nice cracklin crust.
Still with no extra glazes or anything, pull out of the pan once you have a good crust and let smoke fat up again and probe for doneness. They will drain is why I rack them.
Shut your dampers and vents down and let them ride a bit without peeking as the temp goes down.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Thanks from: --->
Unread 05-08-2010, 06:19 PM   #3
peppasawce
is one Smokin' Farker
 
Join Date: 07-08-09
Location: Columbia, Mississippi
Downloads: 0
Uploads: 0
Default

I like that technique myself barbefunkaramaque...I am gonna try it
__________________
Getting A smoke Ring is were it's at Yall
peppasawce is offline   Reply With Quote


Unread 05-08-2010, 06:22 PM   #4
Captain Dave
is one Smokin' Farker
 
Captain Dave's Avatar
 
Join Date: 07-29-09
Location: Luling, Texas 78648
Downloads: 0
Uploads: 0
Default

You might want to start with more than one full chimney. Better too much and it'll serve a duel purpose. Since its the trial run... after the ribs are done and off, you can shut down the intakes and see how well it puts out the coals. If all is working right, it should be nearly cold in about an hour and a half. Whatever coals are left over can be reused on the next go around.
__________________
Thanks for noticing
Captain Dave is offline   Reply With Quote


Unread 05-08-2010, 06:35 PM   #5
BruceKWHP
Full Fledged Farker

 
Join Date: 01-15-10
Location: Oak Park, CA. Ventura County 91377
Downloads: 0
Uploads: 0
Default

Thanks! I have another 1/2 chimney of K blue standing by in case one won't go the distance.. but I only had enough in the Trader Joes bag for one full chimney.

I did read how people put in one, two or just filled the whole basket... And the thread about greying the whole chimney to get rid of chem smells.

I have the full chimney on top of a santa maria red oak chunk... smells yummy !!
__________________
Bruce B.

Building "Robot", my UDS:
[URL]http://www.bbqbrethren.com/forum/showthread.php?t=83312[/URL]
UDS "Robot" (the easy smoke oven), CL CharGriller w/sfb, Stok Quattro
BruceKWHP is offline   Reply With Quote


Unread 05-08-2010, 10:48 PM   #6
BruceKWHP
Full Fledged Farker

 
Join Date: 01-15-10
Location: Oak Park, CA. Ventura County 91377
Downloads: 0
Uploads: 0
Default

Done!

The robot went 4 hours on a full chimney plus a chunk of red oak. It held steady at 230 / 240 for 3 hours. then it dipped to 220 or so.... so I rolled it back and forth a few feet so the vibration of the casters on the concrete would shake the coals, then I opened the other side 1" cap. The temps came back up just past 230 for the last hour.

Pulled the ribs, cut them into singles and dinner was served! They were great with so little fuss I had time to run to the store after I turned them at hour 2.

My UDS wishes came true... Long fuel efficient smokes that BLOW the char-griller away.

I shut the vents when I pulled the ribs off, and after dinner (one hour) I went out to check and it was stone cold.

I rolled it away under the overhang and felt really good about having built one.

Thanks to all that came before me and got this drum thing down to a science!
__________________
Bruce B.

Building "Robot", my UDS:
[URL]http://www.bbqbrethren.com/forum/showthread.php?t=83312[/URL]
UDS "Robot" (the easy smoke oven), CL CharGriller w/sfb, Stok Quattro
BruceKWHP is offline   Reply With Quote


Unread 05-09-2010, 08:28 AM   #7
dgassaway
Full Fledged Farker
 
Join Date: 05-11-09
Location: Kalispell, MT
Downloads: 0
Uploads: 0
Default

Congratulations Bruce! Nice job.
__________________
[FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][B][I]David [/I][/B][/COLOR][/SIZE][/FONT]
[COLOR=Navy]
[/COLOR][FONT=Verdana][SIZE=2][COLOR=Navy]1 Very Ugly UDS & 2 Pretty Ones plus 2 big a$$ stoked 85's
1 Weber 22.5 with Rib-O-Lator & [/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2][COLOR=Blue][COLOR=Navy][COLOR=DarkOrange][B]Orange[/B][/COLOR] Thermopen[/COLOR][/COLOR][/SIZE][/FONT][FONT=Verdana][SIZE=2]
____________[/SIZE][/FONT][FONT=Verdana, Arial, Helvetica][SIZE=2][COLOR=midnightblue][FONT=Verdana]

PNWBA Board Member | CBJ #200356[/FONT]
Smokin' HOT Grillfriends | Wellseasoned & The CanadaQ Crew BBQ Team
Event Organizer: Big Red Barn Burner | Cloverdale Cowboy Cook-off | BBQ on the By Pass[/COLOR][/SIZE][/FONT]
dgassaway is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Butt On UDS Trial Run ChicagoSizzlin Q-talk 12 09-07-2010 10:05 AM
Smokin' Bucky UDS Trial Run PR0N Bluesman Q-talk 6 04-12-2010 07:34 PM
First UDS build- trial run GusRobin Q-talk 14 11-09-2009 09:32 AM
Trial run in my UDS... keale Q-talk 7 05-17-2007 05:35 PM
Trial Run nmayeux Q-talk 6 04-07-2005 10:16 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

Loading



All times are GMT -5. The time now is 09:11 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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