View Full Version : Ribs and wings

01-09-2014, 07:30 PM
First time trying dusting the wings with corn starch worked will very crispy, ribs were good to.

01-09-2014, 07:33 PM
Here is the second pic of the wings

01-09-2014, 07:43 PM
How did you cook the wings?

01-09-2014, 08:06 PM
Just some Montreal steak spice and dusted them with corn starch, temp was 300 on the big steel keg for about 1.5 hours very crispy wings and moist inside the best I have done.

01-09-2014, 08:14 PM
Wangs look sooooo guud! I guess I'm overloaded on ribs but they look good as well. Great job!

01-10-2014, 02:52 AM
Nice looking grub.

01-10-2014, 04:17 AM
Very nicely done. love wings. Thanks for pics.

01-10-2014, 07:21 AM
Did some last minute strip steaks a week ago and used the corn starch method too. The results were amazing just like yours.

Michael Cowley
01-10-2014, 07:24 AM
Ok I am unfamiliar with the method of cornstarch on products to crisp them? Explain please?

01-10-2014, 09:33 AM
Here is the second pic of the wings

I have a feeling it's not going to go over well with the IT guys when I explain I need a new monitor due to bite marks... :oops:

Nice looking wings!

Smok'n n Joke'n
01-10-2014, 10:29 AM
I learn something every day on this site. Wings/cornstarch....Thanks :-D

01-10-2014, 02:48 PM
Looks great. :thumb:

01-10-2014, 03:09 PM
Never heard of this cornstarch trick either I'm intrigued!

Diesel Dave
01-10-2014, 03:59 PM
Good lookin eats there, and yeah please more about the corn starch

01-10-2014, 05:39 PM
Great looking wings and ribs!!

01-10-2014, 05:47 PM
2 of my favorites. They look good.

01-10-2014, 06:56 PM
Ok I am unfamiliar with the method of cornstarch on products to crisp them? Explain please?

Just dust your eats in corn starch right before it goes on the cooker (this is the very last step,your rubs should already have been applied). The starch wicks the last of the moisture so that the eats can char and not steam.

Smith's Pig Pen
01-10-2014, 07:13 PM
Yah...lookin good. Love us some wings off the pit. Can't get enough. Memphis, Buffalo, Teriyaki, Jerk- great leftovers too. I imagine the corn starch gives a little more crust?