MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 10-25-2012, 03:25 PM   #1
Socks
Knows what a fatty is.
 
Join Date: 07-03-12
Location: Toronto
Default Ribologists: Help me make the best ribs of my life tonight

I've got a Vision Kamado.

I don't have a good platesetter setup. But, I think I can get better results than I've had before if I hang a pizza tray covered in foil from the bottom rack on hooks, with not much room around the edges.

I've tried ribs a few times now, and they tend to get overdone, hard and crunchy especially on the tips. To be honest I like my ribs overdone (fall off bone or whatever) if I had to guess, but I don't know I've tried something that was really competition quality, so I'm probably just speaking out of my ass on that. But I definitely love when they're juicy and meaty and not hard.

I have an ET732, just got it. Any tips on where I should place it? What pit temp should it say for ribs?

My last cooks I've just applied rub, put them flat on the grill, tried to follow temperature advice from here, no foil, etc. Applied barbecue sauce during the last half hour 2-3 times.

So I'm thinking my problems have been: Not having a good enough heat diffuser. I'd just put a pizza pan covered in foil on the bottom rack sometimes. I think too much room around the edges (maybe 2 inches difference between pan size and the wall of the kamado). Maybe the temperatures weren't accurate as well from the built in thermometer, so the 732's pit probe should help with that.

I have a bunch of side ribs from Costco ready to go. The two rubs I have are "Butt Rub" and Yard Bird. I also have all the stuff I'd need to make my own...

Show me the way champs.
Socks is offline   Reply With Quote




Old 10-25-2012, 04:05 PM   #2
cheeaa
Full Fledged Farker
 
Join Date: 05-26-11
Location: st louis, mo
Default

I cook them at 275ish until the poke test (toothpick) has a little bit of resistance, ( after about 2 hours) then I foil with some beer or Apple juice for a little while. I do this until they're almost at 90 degrees on the bend test (anywhere from 30-1 hr in foil). Then I let them go about another hour with no foil until the tooth pick goes in with no resistance and they easily bend to 90 degrees. This is when I put on sauce and let them go for another 15-30 minutes. The family and I love them. I'm not going to claim they;re the best in the world, but they;re tasty. a little bite left but basically fall off the bone. Damn I want some ribs now.
__________________
Large Green Egg / Weber 22.5" Blue OTG
cheeaa is offline   Reply With Quote


Old 10-25-2012, 04:43 PM   #3
Smokeass
Knows what a fatty is.
 
Join Date: 08-12-12
Location: Eastland Texas
Default

Pork spare ribs are my favorite. I always trim the membrane off the backside, which I think helps out a lot. I do a basic dry rub, then put them on at 275 meat side up for 2hrs, then meat side down for 1hr. Then wrap with brown sugar, blue bottle, and honey or agave nectar. Put back on 1 more hour. Then re- wrap again with my fovorite BBQ sauce, then bacK on for 30 min or if you want fall off the bone, booooooooo, then 1-2 more hours. This is just how I do it, and I've won and placed high with these ribs. Good luck.
__________________
16' Homemade comp trailer, [FONT=Arial Black][COLOR=red]Pitmaker BBQ Safe[/COLOR][/FONT], Homemade offset patio smoker, 22" Weber Kettle, [COLOR=magenta]Proud owner of the ugliest UDS Ever aka. Frank.[/COLOR]
Smokeass is offline   Reply With Quote


Old 10-26-2012, 09:40 PM   #4
Socks
Knows what a fatty is.
 
Join Date: 07-03-12
Location: Toronto
Default

Alright I'm doing something like this tonight. I don't have squirtable butter, but I'll go with regular butter, honey and brown sugar like I've seen them do on BBQ Pitmasters and as Smokeass says above. Using some applewood. I put the wood on in the beginning, is that okay? I put it to the side of the bowl, and lit the centre of the coals only. I'm going to try and not run up my temps this time on ignition as I sometimes lazily do. Just get to 275 and try and hold it.
Socks is offline   Reply With Quote


Old 10-26-2012, 09:53 PM   #5
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Default

Definitely applewood is excellent for ribs! And smoking from the beginning is best. If you don't get so much smoke later in the cook, that's OK.

Fire control is absolutely where it's at. If you can control your temps, you can control your WORLD! LOL!
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Old 10-26-2012, 11:36 PM   #6
Socks
Knows what a fatty is.
 
Join Date: 07-03-12
Location: Toronto
Default

Alright rub applied (one set yardbird, the other set bad byron's butt rub), they're on the grill. I did the rolled up trick I saw the other day since I didn't have enough room for 2 slabs of side ribs (4 long pieces). Hope it goes well. I laid one out, the other 3 are rolled up. Wish me luck boys.
Socks is offline   Reply With Quote


Old 10-27-2012, 04:33 AM   #7
Bluebird
is one Smokin' Farker
 
Bluebird's Avatar
 
Join Date: 07-11-12
Location: Floyd Va
Default

Great info guys, this is my next project.
__________________
Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE.
Bluebird is offline   Reply With Quote


Old 10-27-2012, 08:10 PM   #8
Just BS
is one Smokin' Farker
 
Join Date: 09-10-12
Location: Lost in the woods, somewhere in the PNW
Default a couple of questions

What are side ribs?

What is the 90best degree bend?

Thanks
Just BS is offline   Reply With Quote


Old 10-27-2012, 09:12 PM   #9
cliffcarter
is one Smokin' Farker
 
Join Date: 02-21-11
Location: Old Town, Maine
Default

Quote:
Originally Posted by Just BS View Post

What is the 90best degree bend?

Thanks

The bend test-

cliffcarter is offline   Reply With Quote


Thanks from: --->
Old 10-27-2012, 10:18 PM   #10
1buckie
Babbling Farker
 
Join Date: 06-21-12
Location: Sacramento CA
Default

Quote:
Originally Posted by Just BS View Post
What are side ribs?

What is the 90best degree bend?

Thanks

Lets you know the meat's relaxed enough....

1buckie is offline   Reply With Quote


Thanks from: --->
Old 10-28-2012, 07:06 AM   #11
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

Are they done yet, Socks? :)
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

WATCH THIS SPACE!!! BBQ Brethren Chicago Area Picnic Planning Starting Soon

Naked Fatties Rock!

4x Hunsaker Cans/PK360 X 2/Campchef FTG600/Southern Q Limo Elite/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote


Old 10-28-2012, 07:30 AM   #12
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default

Quote:
Originally Posted by Ron_L View Post
Are they done yet, Socks? :)
i hate it when i get bit by that BBQbeerbug.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Reply

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:51 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
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.
no new posts