DOponds
Well-known member
- Joined
- Jan 12, 2014
- Location
- Crownsvi...
Lil confused between all these posts on weeping. If I try "weeping ribs" on my WSM should I leave water pan dry? Does it make difference?
Looking for weeping rib method
- Thread starter Thespanishgrill
- Start date
- Joined
- Jan 3, 2014
- Location
- Detroit...
The plate is used to make a sound. Sound is the reference, instead of opening the pit and spoiling the effect.
This is a thread on weeping ribs. If you don't believe they exist this is not the thread for you.
This is a thread on weeping ribs. If you don't believe they exist this is not the thread for you.
El Ropo
Quintessential Chatty Farker
Donnie is right on the money. Some people just don't like the way he delivers his message. Get over it.
The thing he's right about is crack kills and espresso, speed and back alley pharmaceuticals don't mix. We don't need sick jokes on peoples Mothers, screaming the Lords name in vein and other vulgarity on this board along with nonsensical rants.
Secondly he has no method on ribs. Most of us non video making bbq folks simply smoke our ribs and somehow the "pig honey" doesn't dry up.
Bludawg
somebody shut me the fark up.
- Joined
- Jul 4, 2009
- Location
- Jonesbor...
:blah::drama: They are your ribs cook 'em the way you like 'em "T's" method works and it is Proven. It is one way If you like to cook 'em a different way so be it. If you don't like his method then don't use it. If you don't like Him then control your mouse and don't open the post. Have a Nice Afternoon
:blah::drama: They are your ribs cook 'em the way you like 'em "T's" method works and it is Proven. It is one way If you like to cook 'em a different way so be it. If you don't like his method then don't use it. If you don't like Him then control your mouse and don't open the post. Have a Nice Afternoon
Ok thanks. I wonder if i invented the "wet ribs " method then:noidea:
I leave the membrane on, cook about 275 and they're really wet. I'll go ahead and coin that method( gotta learn to do videos though)...after all it works well. I'm sure glad my pig honey doesn't dry up. :laugh:
Like others have said its a method. Different methods work better in some cookers that they do in others. Donnie's technique is best employed in a cooker with a dryer environment inside the cook chamber like stickburner, or any smoker with a significant amount of airflow going through it.
Water Cookers probably would not be the best choice for this method. Anyone who has grown up in the deep south knows that in the summer when its hot and ridiculously humid outside, the sweat on your skin doesn't readily evaporate like it would in lets say Arizona or California. This is because the air is already so saturated with moisture that it doesn't readily accept more. It still evaporates, just much slower. Bevause of this, it actually increases your body temp due to the lack of evaporative cooling on the surface of your skin. You actually sweat more in a hot dry climate, but you don't notice because it doesn't just sit there on the surface of your skin and make you feel miserable like it does here.
Meat inside a cooker is the same way. In a water cooker as long as you are making the water boil, the air inside the cook chamber is going to stay completely saturated with moisture. This moisture won't add anything to the meat, but it will minimize the amout of water that leaves due to evaporation. A certain amount will still be lost simply because of meat fibers tightening and squeezing it out, but this will be made up for by the moisture that is released when the collagen in the connective tissue breaks down. The high moisture air produces what some consider an inferior bark, but I just say that its a different bark. Depends on your preference.
A high air flow stickburner will have a much lower humidity. As a result moisture will more eagerly leave the meat than in a water cooker. The lower the humidity inside the cooker is, the more you will need to be on your toes as to when the meat is done. Ever notice how a brisket can be tough and dry sometimes, and other times its falling apart and dry? When its tough and dry its because the brisket cooked long enough to for a significant amout of water to exit the meat, but not long enough to release the hidden moisture from the collagen breaking down. The falling apart/dry brisket cooked too long after the collagen broke down, and lost that shot of "bonus moisture". It can happen very fast too, because at that point the meat has loosened up a lot, and the moisture barriers inside the meat have deteriorated, so now there isn't much to hold the moisture in, or to hold moisture OUT. That is why I believe that moisture could be re absorbed by the meat. Before the collagen breakdown the meat would be unlikely to absorb anything, because its still too tight, but if you shut it down at just the right stage some of it could be drawn back in, but more importantly you are stopping the aggressive cooking that rapidly expels the last dose of moisture from the melted connective tissue.
That took a while to type, so I sure hope its correct haha!
Water Cookers probably would not be the best choice for this method. Anyone who has grown up in the deep south knows that in the summer when its hot and ridiculously humid outside, the sweat on your skin doesn't readily evaporate like it would in lets say Arizona or California. This is because the air is already so saturated with moisture that it doesn't readily accept more. It still evaporates, just much slower. Bevause of this, it actually increases your body temp due to the lack of evaporative cooling on the surface of your skin. You actually sweat more in a hot dry climate, but you don't notice because it doesn't just sit there on the surface of your skin and make you feel miserable like it does here.
Meat inside a cooker is the same way. In a water cooker as long as you are making the water boil, the air inside the cook chamber is going to stay completely saturated with moisture. This moisture won't add anything to the meat, but it will minimize the amout of water that leaves due to evaporation. A certain amount will still be lost simply because of meat fibers tightening and squeezing it out, but this will be made up for by the moisture that is released when the collagen in the connective tissue breaks down. The high moisture air produces what some consider an inferior bark, but I just say that its a different bark. Depends on your preference.
A high air flow stickburner will have a much lower humidity. As a result moisture will more eagerly leave the meat than in a water cooker. The lower the humidity inside the cooker is, the more you will need to be on your toes as to when the meat is done. Ever notice how a brisket can be tough and dry sometimes, and other times its falling apart and dry? When its tough and dry its because the brisket cooked long enough to for a significant amout of water to exit the meat, but not long enough to release the hidden moisture from the collagen breaking down. The falling apart/dry brisket cooked too long after the collagen broke down, and lost that shot of "bonus moisture". It can happen very fast too, because at that point the meat has loosened up a lot, and the moisture barriers inside the meat have deteriorated, so now there isn't much to hold the moisture in, or to hold moisture OUT. That is why I believe that moisture could be re absorbed by the meat. Before the collagen breakdown the meat would be unlikely to absorb anything, because its still too tight, but if you shut it down at just the right stage some of it could be drawn back in, but more importantly you are stopping the aggressive cooking that rapidly expels the last dose of moisture from the melted connective tissue.
That took a while to type, so I sure hope its correct haha!
- Joined
- Jan 11, 2011
- Location
- Lawrence...
Yeah pretty much this. Just because someone goes on wannabe eccentric rants for the sake of self indulging comedy and some people think it is "cute/funny" doesn't give them a pass on insulting/talking about people's mothers here and saying GD all over the place. I totally get the "schtick" as every forum has folks just like this, but still doesn't give someone a pass.............
It's one thing to say "move along" if you don't like what people post, but another when insults start flying.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Location
- Memphis...
Well now. I see a bunch of new guys have finally met Donnie (AKA The RAKE). :thumb::becky:
USMC
is one Smokin' Farker
- Joined
- Jun 30, 2013
- Location
- Benndale...
The RAKE? Don't tell me this is one of his coined methods too? :shocked:
Pitmaster T
Babbling Farker
- Joined
- Apr 3, 2011
- Location
- Texas
Yes.... 32 responses.
And about 4 admissions from the same person they cannot master the method. They can master theirs i supposeSo best thing I guess is to say its not a method. Also... If BBQ were just putting meat over the fire we'd all be masters and would not be here.
Jim minion likes this story I told him on facebook about trying his "Method". I must have failed a million times with his method in my Meat Mama. Then I realized the design of my pit made conditions where a controlled burn was not possible after an hour unless I made adjustments. I didn't just say **** it or goddamn and say its malarky.
People are asking on this forum is what Aaron Franklin doing that simple... And if so... Why is it its so good and better than mine? The reason is.... He cooks meat... It's about each cut of meat.... If you don't get that.... You have not reached master status is all I can say.
It's more than just videos too. The videos are a record of the process... One that like many others people want to know about and people... Although I am a complete god damn asshat... Still ask me about. Which brings me to another thing...
Craig Sharrys EXCELLENT article about people that bitch about styles and stuff when they fail at it. Essentially he points out that most of the poo pooing about BBQ comes not from the winners and producers... But from disgruntled people that are not living up to their potential ( probably cuz they bitch too much) and essentially.... I think he said... They need to shut up and learn to cook better... Which is the only thing you really can do about it.. Other than quit... As for myself... I keep workin at it. Which essentially is why people actually pay me to see or read what I think.
And about 4 admissions from the same person they cannot master the method. They can master theirs i supposeSo best thing I guess is to say its not a method. Also... If BBQ were just putting meat over the fire we'd all be masters and would not be here.
Jim minion likes this story I told him on facebook about trying his "Method". I must have failed a million times with his method in my Meat Mama. Then I realized the design of my pit made conditions where a controlled burn was not possible after an hour unless I made adjustments. I didn't just say **** it or goddamn and say its malarky.
People are asking on this forum is what Aaron Franklin doing that simple... And if so... Why is it its so good and better than mine? The reason is.... He cooks meat... It's about each cut of meat.... If you don't get that.... You have not reached master status is all I can say.
It's more than just videos too. The videos are a record of the process... One that like many others people want to know about and people... Although I am a complete god damn asshat... Still ask me about. Which brings me to another thing...
Craig Sharrys EXCELLENT article about people that bitch about styles and stuff when they fail at it. Essentially he points out that most of the poo pooing about BBQ comes not from the winners and producers... But from disgruntled people that are not living up to their potential ( probably cuz they bitch too much) and essentially.... I think he said... They need to shut up and learn to cook better... Which is the only thing you really can do about it.. Other than quit... As for myself... I keep workin at it. Which essentially is why people actually pay me to see or read what I think.
- Joined
- Jan 3, 2014
- Location
- Detroit...
Main Entry: meth·od
Pronunciation: \ˈme-thəd\
Function: noun
Etymology: Middle English, prescribed treatment, from Latin methodus, from Greek methodos, from meta- + hodos way
Date: 15th century
1 : a procedure or process for attaining an object: as a (1) : a systematic procedure, technique, or mode of inquiry employed by or proper to a particular discipline or art (2) : a systematic plan followed in presenting material for instruction b (1) : a way, technique, or process of or for doing something (2) : a body of skills or techniques 2 : a discipline that deals with the principles and techniques of scientific inquiry 3 a : orderly arrangement, development, or classification : plan b : the habitual practice of orderliness and regularity 4 capitalized : a dramatic technique by which an actor seeks to gain complete identification with the inner personality of the character being portrayed
synonyms method, mode, manner, way, fashion, system mean the means taken or procedure followed in achieving an end. method implies an orderly logical arrangement usually in steps <effective teaching methods>. mode implies an order or course followed by custom, tradition, or personal preference <the preferred mode of transportation>. manner is close to mode but may imply a procedure or method that is individual or distinctive <an odd manner of conducting>. way is very general and may be used for any of the preceding words <has her own way of doing things>. fashion may suggest a peculiar or characteristic way of doing something <rushing about in his typical fashion>. system suggests a fully developed or carefully formulated method often emphasizing rational orderliness <a filing system>.
So by definition yes weeping ribs is a method as much as burning them is.
The easy way to say it is the def of method it is a process that can be repeated.
Pronunciation: \ˈme-thəd\
Function: noun
Etymology: Middle English, prescribed treatment, from Latin methodus, from Greek methodos, from meta- + hodos way
Date: 15th century
1 : a procedure or process for attaining an object: as a (1) : a systematic procedure, technique, or mode of inquiry employed by or proper to a particular discipline or art (2) : a systematic plan followed in presenting material for instruction b (1) : a way, technique, or process of or for doing something (2) : a body of skills or techniques 2 : a discipline that deals with the principles and techniques of scientific inquiry 3 a : orderly arrangement, development, or classification : plan b : the habitual practice of orderliness and regularity 4 capitalized : a dramatic technique by which an actor seeks to gain complete identification with the inner personality of the character being portrayed
synonyms method, mode, manner, way, fashion, system mean the means taken or procedure followed in achieving an end. method implies an orderly logical arrangement usually in steps <effective teaching methods>. mode implies an order or course followed by custom, tradition, or personal preference <the preferred mode of transportation>. manner is close to mode but may imply a procedure or method that is individual or distinctive <an odd manner of conducting>. way is very general and may be used for any of the preceding words <has her own way of doing things>. fashion may suggest a peculiar or characteristic way of doing something <rushing about in his typical fashion>. system suggests a fully developed or carefully formulated method often emphasizing rational orderliness <a filing system>.
So by definition yes weeping ribs is a method as much as burning them is.
The easy way to say it is the def of method it is a process that can be repeated.
I'm just going to stir the pot..... isn't Dickinson in this area they think is call south east Texas?? I hate to tell them that there is an area south of them called south Texas with BBQ that will smack the arm pit on the arse... oh wait and they haven't figured out that central Texas has the best bbq in TX. be it yard bird, brisket, ribs, etc.....
I'm just going to stir the pot..... isn't Dickinson in this area they think is call south east Texas?? I hate to tell them that there is an area south of them called south Texas with BBQ that will smack the arm pit on the arse... oh wait and they haven't figured out that central Texas has the best bbq in TX. be it yard bird, brisket, ribs, etc.....
BUT do the folks in South Texas make ghey videos describing/ reinventing a "method" that has happened since the beginning of rib cooking and describe juices as pig honey? Have they all chatted with Jim Minion on FB? :bow: Ah.....Didn't think so
Oh ...did i mention the videos and the music?
I'm drunk and this is fun.... I'll take that challenge - you wana meet in Lockhart?? http://www.chisholmtrailroundup.com/pages/BBQCook-off/
Pitmaster T
Babbling Farker
- Joined
- Apr 3, 2011
- Location
- Texas
38 posts. Good going. Now I am on my computer at home and not on some mini screen.
Fat Coyote... great contest... not too hot in Texas at that time. Hold it, what am I talking about? Its been in the 100s then each year.
So what do you want me to do there? I will follow your lead. Your the one with the team.
Fat Coyote... great contest... not too hot in Texas at that time. Hold it, what am I talking about? Its been in the 100s then each year.
So what do you want me to do there? I will follow your lead. Your the one with the team.
Pitmaster T
Babbling Farker
- Joined
- Apr 3, 2011
- Location
- Texas
Huh? Jim Minion will talk to anyone. He is a nice guy. I ain't special cuz I talk to him... but I mention it because its a common reference. You do like the whole straw man thing don't you? I admittedly say my method is stolen... heck even the name... I say that in the thread... even tell you its a method proven by restaurants in central Texas that have been in biz for generations and all are meccas of BBQ... then y'all go on to say the same thing as if I don't realize it. Out of ideas huh?
I am mentioning Minion cuz I am saying this whole thing sorta reminds me of when I could not initially do his process... which really was because I laid two ****ing bags of 22 pounds each of charcoal in my firebox and once the lid was closed it was so hot it ignited it all. I had to adjust... in the same way I hear "wet tasting ribs" whatever that is... I didn't go and tell people Jim Minion's method was not a method as fires have been burning for generations and also it doesn't work cuz 44 pounds of charcoal lit up in my smoker all at once and I quit. LOL
On another note... I am afraid to tell you that pig honey (of course not something that is new but one I have drawn attention to and yes.... I guess had a hand in naming) does not and cannot really happen in the traditional pit method as the top part of the meat is exposed to the cooler air and is mopped. So you would be wrong in that... so its yet another reason you may need to study up a little more before you get into the discussion. I would venture to say in the BBQ arena (which is more roasting than smoking) in the US it would have started occurring around 1905 when open pits began their demise as a response to theFood and Drug Acts and focus on sanitations. This is where we start getting the German smoking ovens which run hotter than the preservation slow smokers used before.
Notice how my panties are not in a wad cuz you call my videos gay... its trash talk... also a part of bbq... always had been... sure there are shining nights that don't do it... and yes I am mellowing... but really... its funny to me someone gets all pissy about it. I mean say something back like: Yo mama eats her ribs out of a hole in the back on her neck, has wooden leg with a kick stand, and makes her kids hang her glass eye on the Christmas tree. Sheesh. LOL
Heck... why not say Prince is gay... which of course is ludicrous.
Pitmaster T
Babbling Farker
- Joined
- Apr 3, 2011
- Location
- Texas
I'm just going to stir the pot..... isn't Dickinson in this area they think is call south east Texas?? I hate to tell them that there is an area south of them called south Texas with BBQ that will smack the arm pit on the arse... oh wait and they haven't figured out that central Texas has the best bbq in TX. be it yard bird, brisket, ribs, etc.....
Not sure but I think he is saying what I have always said... that central texas BBQ is the best in Texas, and arguably the world. I was saying that when i lived in Connecticut. Didn't matter where I lived... always told people central was best... which is why I promote hotter styles... the central, texas... Austin, Lockhart way.
Maybe I have been gone too long.
Vision
is Blowin Smoke!
- Joined
- Sep 11, 2011
- Location
- Baltimor...
Some of you are being too hard on this for some reason.
The Weeping Method is a method. The weeping is not the method. You cook the ribs until the ribs start giving up moisture, then shut the smoker off and let them cook in a decreasing temp environment. Basically, you're trying to cook them as minimally as possible to maximize moisture. What is to debate?
The Weeping Method is a method. The weeping is not the method. You cook the ribs until the ribs start giving up moisture, then shut the smoker off and let them cook in a decreasing temp environment. Basically, you're trying to cook them as minimally as possible to maximize moisture. What is to debate?
If only i had rested my ribs..... i feel so stupid :frusty: It does deserve it's own name.
