View Full Version : Weekend BBQ

03-29-2012, 05:03 PM
This is what 60 lbs of county style ribs looks like. Getting ready to start brining for the weekend cook.

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03-29-2012, 05:08 PM
What time should I show up?:tongue:

03-29-2012, 05:12 PM
I'll bring the booze.

03-29-2012, 05:40 PM
Expecting a few friends?

03-29-2012, 06:40 PM
I hear ya there. I just had 72lbs in mine last weekend. Thinking I need another fridge:)

03-29-2012, 07:06 PM
Hurry up and cook it. Hungry.;)

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Big Bears BBQ
03-29-2012, 07:10 PM
Somebody say booze and ribs ?????????????????? :clap:

03-30-2012, 01:58 AM
I love country style ribs, but when I smoke them they come out dry....I have been using my MasterBuilt electric smoker, 225 degrees, 4 hours, waterpan,


03-30-2012, 02:45 AM
That's a healthy looking fridge!

J'ville Grill
03-30-2012, 03:27 AM
How do you brine them?

03-30-2012, 04:52 AM
That's a mess of ribs!

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03-30-2012, 10:58 AM
This is my only me second attempt at smoking them. I'm brining them in a mixture of sea salt, turbinado sugar and some cracked black pepercorns. They will be brining for just over 48 hours. My last attempt was good but a few were on the dry side too. Im hoping with the long soak they will hold a little more moisture. Ill definitely keep you updated.

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03-30-2012, 01:16 PM
Pork country ribs have always been a grilled item here. Slather with BBQ sauce or plum glaze and cook on high heat until the internal temperature reaches 160°F.

Better Than Plum Sauce

Yield: 1 1/2 cups

2 tsp crisco® canola or vegetable oil
2 tbsp onion, finely diced
2 cloves garlic, chopped
2 tsp fresh ginger, finely chopped
1/4 tsp chili flakes (optional)
1 cup smucker’s® pure apricot jam
2 tbsp rice vinegar or white vinegar
2 tbsp water
1 tbsp brown sugar

1. Heat oil in a small saucepan. Add onion, garlic and ginger. Cook for 2-3 minutes until soft. Add chili flakes if desired and cook for 30 seconds.

2. Add remaining ingredients. Stir well to combine. Bring to a boil, lower heat and cook mixture for 2 minutes.

3. Cool and refrigerate overnight to allow the sauce to thicken. Store in the refrigerator for up to 2 weeks.