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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. |
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04-11-2010, 08:10 PM | #1 |
Knows what a fatty is.
Join Date: 04-10-10
Location: McDonough, Ga
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Im a looking....
So here's the deal. I just bought a Chargriller pro series grill/smoker, and Im wanting to (for the first time) smoke a few racks of ribs. I think I have the timing about right (2-3hrs), but as this is the first time, Im looking for any input I can get. Im not going to use the side fire box, I havent picked it up yet (damn back order) I dont use charcoal (hardwood here) and ill be adding hickory chunks (soaked of course). One thing I would really like to find is a kid friendly rub. i have a few but they are all on the spicy side, and dont taste right with out the heat. Anyone that has any info please let me know. Thanks in advance..
P.S. Did about 40 burgers, and 40 dogs tonight, and forgot to get pron... anyone ever feel drunk from the smell of meat on the grill?
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To Q or not to Q, That is the question! |
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04-11-2010, 08:16 PM | #2 |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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Check out the rubs from McCormicks. They have a few, this one is pretty tasty and not very spicy.
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"Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425 |
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04-11-2010, 08:16 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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To me, a great start would be something simple like fresh ground black pepper, kosher salt, lemon zest, turbinado sugar and garlic powder. Just mix until it tastes right to you and apply.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-11-2010, 08:20 PM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Unless you are cooking the ribs very hot, 2-3 hours won't be long enough to smoke spare ribs.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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04-11-2010, 08:21 PM | #5 |
Knows what a fatty is.
Join Date: 04-10-10
Location: McDonough, Ga
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Sorry Im not doing spares, Im doin baby backs... sorry i should have said that in the first place
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To Q or not to Q, That is the question! |
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04-11-2010, 08:23 PM | #6 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Typically about double that time. Baby Backs would be less.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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04-11-2010, 08:36 PM | #7 |
On the road to being a farker
Join Date: 07-16-09
Location: Milwaukee, WI
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and don't soak the wood!
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04-11-2010, 08:40 PM | #8 |
Knows what a fatty is.
Join Date: 04-10-10
Location: McDonough, Ga
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Ok, now my head is spinning. Why dont I soak my smokin wood?
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To Q or not to Q, That is the question! |
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04-11-2010, 08:48 PM | #9 |
On the road to being a farker
Join Date: 07-16-09
Location: Milwaukee, WI
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I've learned here that it does more harm than good. Wet wood produces too much white smoke, which is bad and makes the food taste like crap. Dry wood doesn't do that and burns clean blue smoke.
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04-11-2010, 09:47 PM | #10 | |
Full Fledged Farker
Join Date: 03-02-10
Location: Post Falls, Idaho
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Quote:
Also the grillmates products pointed out above, are pretty good rubs... I haven't tried the one above, but the grillmates applewood rub has placed pretty high in my flavor profile testing this year...
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*2 Weber Smokey Mountain 18.5 & 22.5 w/Stoker *Pre-1979 22.5-inch Red Weber Kettle *Pre-1979 18.5-inch Red Weber Kettle *1993 & 1998 Weber Performers *Grill Dome Kamado smoker 18-inch *El Cheapo offset smoker (CharBroil) *4X8-foot trailered Santa Maria Grill *Coveting a Weber Ranch Kettle *Yellow splash-proof Thermapen *Member of PNWBA/KCBS/West Slope BBQ Association |
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