ಚಿಕನ್
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 01-06-2011, 02:22 PM   #1
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Downloads: 0
Uploads: 0
Default St. Louis cut spares w/ Corky's and Montreal Steak Seasoning

Just dropped two nice sized spares onto the UDS for dinner later on. Trying something new, can't say that I've seen anyone use it here, but maybe I'm not paying close enough attention. I'm trying Montreal Steak Seasoning as my dry rub for one of the racks of spares. The spices and large grains make sense to me. I'm hoping the flavor does not overpower the ribs. Only time will tell, might as well experiment on my In-Laws!

The other rack is a bit more traditional with Corky's dry rub. Plan is to use the UDS version of 3-2-1 (times are subject to change on a drum). Will foil in Adam Perry Lang's Honey/Brown Sugar/Apple juice mixture at the proper time. Got lazy and didn't make sauce so they will get a final kiss of regular Sweet Baby Ray's for the last 20 minutes or so after the foil. Pics to come.
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote


Unread 01-06-2011, 02:38 PM   #2
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

I've tasted ribs with steak seasoning like that.
It tasted great but you might watch the salt in there.
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Unread 01-06-2011, 02:40 PM   #3
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Downloads: 0
Uploads: 0
Default

Pics...by the way, anything I can do about excess condensation in a UDS during the cold weather months??? Probably a question for another thread. More pics later.
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

Last edited by 42BBQ; 01-20-2011 at 04:55 AM..
42BBQ is offline   Reply With Quote


Unread 01-06-2011, 02:40 PM   #4
High Q
Take a breath!
 
Join Date: 12-29-09
Location: Houston, Texas
Downloads: 0
Uploads: 0
Default

I'm looking forward to seeing the results. Keep us posted.
__________________
"Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848
High Q is offline   Reply With Quote


Thanks from:--->
Unread 01-06-2011, 02:41 PM   #5
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Phubar View Post
I've tasted ribs with steak seasoning like that.
It tasted great but you might watch the salt in there.
thanks Phubar, I tried to go light with the Montreal for that reason. We'll see how they turn out.
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote


Unread 01-06-2011, 02:56 PM   #6
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Downloads: 0
Uploads: 0
Default

So, some condensation is acceptable and you want to cut down on the excess only?

You could store it upside down with the lid off, this will allow it to drain. You could put a small fan into it to blow it dry.
__________________
the meat thermometer was so far past the top reading, it read Taylor

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


Thanks from:--->
Unread 01-06-2011, 03:10 PM   #7
zwylde1
Full Fledged Farker
 
Join Date: 12-17-10
Location: Cape Cod, MA
Downloads: 0
Uploads: 0
Default

Hey 42...I will be on my way though Manheim on route 72 about 5:30. Will they be ready then??
zwylde1 is offline   Reply With Quote


Thanks from:--->
Unread 01-06-2011, 03:13 PM   #8
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by zwylde1 View Post
Hey 42...I will be on my way though Manheim on route 72 about 5:30. Will they be ready then??
LOL, shooting for 6:00 dinner so they'll be close, well on their way right now...
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote


Unread 01-06-2011, 03:14 PM   #9
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,The NetherPharkinglands
Downloads: 0
Uploads: 0
Default

BTW...I would scrape that loose paint off the lid to prevent it from slipping into the air vent while the wind is blowing.
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Unread 01-06-2011, 03:21 PM   #10
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Phubar View Post
BTW...I would scrape that loose paint off the lid to prevent it from slipping into the air vent while the wind is blowing.
Thanks!, dang didn't even think about that happening. Thankfully a quick fix. Good looking out Phu
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote


Thanks from:--->
Unread 01-06-2011, 03:46 PM   #11
hdis2002
Knows what a fatty is.
 
hdis2002's Avatar
 
Join Date: 12-12-07
Location: Conway, SC
Downloads: 0
Uploads: 0
Default

If you have some old charcoal, leave it in the basket of your drum when not in use. It will absorb excess moisture.
hdis2002 is offline   Reply With Quote


Thanks from:--->
Unread 01-06-2011, 04:57 PM   #12
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

looks like you're off to a good start. Let us know how it turns out.
__________________
Dan

IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms.

And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
chambersuac is offline   Reply With Quote


Thanks from:--->
Unread 01-06-2011, 05:05 PM   #13
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Looks like a good start!
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Thanks from:--->
Unread 01-06-2011, 08:25 PM   #14
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Downloads: 0
Uploads: 0
Default

Ok Gents, finished product. They turned out really good, all in attendance loved them. I personally liked the rack rubbed with Corky's memphis style rub a little better than the rack that had the Montreal Steak Seasoning. Both had really good flavor and I like the large grains of the Montreal seasoning but in the end the classic flavor of a memphis style rub really worked well with the spares. Next time I may do a little minor dusting with cayenne to liven it up. But I had to play to my audience for this one .

I started with over 10 lbs on two racks so I had a lot of rib trimmings to feed the youngins. Everybody was full and happy. Things I learned, next time get a little more aggressive with the fat on the thick end. The best ribs were just shy of the middle section. And maybe go a little longer and aim for temps a little lower. Last two hours they were running at around 265* give or take.

Also realized I had no AJ to spray with during the cook. The wrap mixture of honey/brown sugar/AJ was modded with cherry pepsi instead of the AJ with no observable difference in flavor. Sweet Baby Ray's is a good finisher too if you don't take time to make your own sauce. All in all good, see last pic as evidence . Thanks for looking.
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

Last edited by 42BBQ; 01-20-2011 at 04:55 AM..
42BBQ is offline   Reply With Quote


Thanks from:--->
Unread 01-06-2011, 08:45 PM   #15
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0
Default

Yum! But chocolate beer???
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
How to cut St Louis Style Spares (Tutorial) Mister Bob Q-talk 128 Today 03:53 PM
Contrast BB's and St Louis cut Spares Lake Dogs Q-talk 25 09-12-2009 05:48 AM
brisket rub- montreal steak seasoning? boatnut Q-talk 15 06-08-2008 01:10 PM
Montreal Steak Seasoning on Brisket Plowboy Q-talk 14 10-26-2006 10:37 PM
Ned help making a St. Louis cut on Spares MilitantSquatter Q-talk 11 11-12-2005 10:38 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 10:52 PM.


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.