cardman
Knows what a fatty is.
- Joined
- Apr 18, 2012
- Location
- Nashvill...
First post guys and I want to start by thanking everybody on this board. :mrgreen:
I have been lurking for awhile taking it all in. I have never had sucess with ribs. In fact it was so bad that I had tried everything including baking them before in the oven and then finishing on the grill and that still wasent getting the job done. Well luckily I found this board and the 2-2-1 method and my luck has changed.
Chose to do a 7lb butt this weekend from Sam's and picked up a quarter or so rack of ribs from Publix. Should have gone with the full rack but with my previous luck, I didnt feel like wasting money on another bad rack of ribs.
Used my 15 year old Char-Griller Barrel that was a hand me down from my grandpa. Charcoal and wood by the fire vent and had it about 15% open or so while smoking/grilling the whole time.
Started the grill with charcoal at 7:45 AM, and had the butt and ribs on at 8:30. Set the timer and every 50 mins added a handfull of coals(Kingsford) and a few small chunks of hickory and apple wood as well as flipping/rotating the meat. Was able to keep my temp in the middle of the grill anywhere from 215-275. I know its a pretty wide range but its about all I can do without a smoker box set up.
Wrapped the ribs in foil about 10:30 with alittle beer and bbq sauce. Cooked for another2 hours then put them right over the fire on the 2nd level. Finally took the ribs off about 1:30 and they were perfect, alittle darker then I would like but Im not sure if that was due to the grilling or the new rub I was trying out. Side note: I bout pooped my pants when I went to grab them off the grill and they broke in half becasue they were so tender. Not used to that happening:becky:
Back to the butt. Wrapped that in foil about 12:30 and it was 155-160 after 4 hours of smoking. It was up to 200-205 at 3:00, about an hour earlier then I had planned, which is better then not hitting temp I guess.(Total time on grill was 6.5 hours.) Wrapped in a towel, placed in the cooler and pulled about 3 hours later at 6:00 and boy was it good.
Im trying to post pictures but I dont know if it will let me.
About the rub I used:
I usually use Sams generic bbq rub but they did not have any bbq rub at all and I was not happy about that. They had 100 different spices and rubs, but not one bbq rub other then a chipolte, but I wasent sure about that. Stopped at the Publix and bought the McCormack cowboy rub, something new they had. The label says coarsly ground pepper, mustard seed and coffee, so I said what the hell and gave it a try.
It was alittle to strong for the ribs I felt like but did a pretty good job on the bbq. I dont know if I would buy it again partly because nothing about it stuck out to me and Im not a big fan of paying $5 for such a small amount of rub. Used all of it between both meats.
Sorry for the long post guys, but just wanted to thank/tell you guys about my sucessful weekend.
I have been lurking for awhile taking it all in. I have never had sucess with ribs. In fact it was so bad that I had tried everything including baking them before in the oven and then finishing on the grill and that still wasent getting the job done. Well luckily I found this board and the 2-2-1 method and my luck has changed.
Chose to do a 7lb butt this weekend from Sam's and picked up a quarter or so rack of ribs from Publix. Should have gone with the full rack but with my previous luck, I didnt feel like wasting money on another bad rack of ribs.
Used my 15 year old Char-Griller Barrel that was a hand me down from my grandpa. Charcoal and wood by the fire vent and had it about 15% open or so while smoking/grilling the whole time.
Started the grill with charcoal at 7:45 AM, and had the butt and ribs on at 8:30. Set the timer and every 50 mins added a handfull of coals(Kingsford) and a few small chunks of hickory and apple wood as well as flipping/rotating the meat. Was able to keep my temp in the middle of the grill anywhere from 215-275. I know its a pretty wide range but its about all I can do without a smoker box set up.
Wrapped the ribs in foil about 10:30 with alittle beer and bbq sauce. Cooked for another2 hours then put them right over the fire on the 2nd level. Finally took the ribs off about 1:30 and they were perfect, alittle darker then I would like but Im not sure if that was due to the grilling or the new rub I was trying out. Side note: I bout pooped my pants when I went to grab them off the grill and they broke in half becasue they were so tender. Not used to that happening:becky:
Back to the butt. Wrapped that in foil about 12:30 and it was 155-160 after 4 hours of smoking. It was up to 200-205 at 3:00, about an hour earlier then I had planned, which is better then not hitting temp I guess.(Total time on grill was 6.5 hours.) Wrapped in a towel, placed in the cooler and pulled about 3 hours later at 6:00 and boy was it good.
Im trying to post pictures but I dont know if it will let me.
About the rub I used:
I usually use Sams generic bbq rub but they did not have any bbq rub at all and I was not happy about that. They had 100 different spices and rubs, but not one bbq rub other then a chipolte, but I wasent sure about that. Stopped at the Publix and bought the McCormack cowboy rub, something new they had. The label says coarsly ground pepper, mustard seed and coffee, so I said what the hell and gave it a try.
It was alittle to strong for the ribs I felt like but did a pretty good job on the bbq. I dont know if I would buy it again partly because nothing about it stuck out to me and Im not a big fan of paying $5 for such a small amount of rub. Used all of it between both meats.
Sorry for the long post guys, but just wanted to thank/tell you guys about my sucessful weekend.
