Let's Talk Barbeque
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Just out of curiosity, what do yall like to put on ribs to keep it tender while it's cooking? When I'm cooking ribs, every 15 minutes i'll rub it down with vinegar.
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For mine I used the 3-2-1 method. The day before I slather (the ribs) with yellow mustard and do a dry rub. I then, the following day, smoke (the ribs) for 3 hours then BBQ at 225 for 2 hours. Before Qing I just did a simple coat with brown sugar and drizzled with honey then wrapped in foil with about an 1/8 a cup or so of apple juice. After the 2 hours on the BBQ I unwrapped and wet mopped once and let them go for about half an hour. Fall of the bone stuff.Thanatos0320:Just out of curiosity, what do yall like to put on ribs to keep it tender while it's cooking? When I'm cooking ribs, every 15 minutes i'll rub it down with vinegar.
Hope this helps and gives some ideas. -
we have date picked out Todd?bandyt09:DZR - August herf my house. Some of this will be had? You in?
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Either the 9th or 16th? Does one work better for you? Leaning towards the 16th...........danielzreyes:
we have date picked out Todd?bandyt09:DZR - August herf my house. Some of this will be had? You in? -
My wife will be taking me to SD to check out some breweries for my Bday on the 16thbandyt09:
Either the 9th or 16th? Does one work better for you? Leaning towards the 16th...........danielzreyes:
we have date picked out Todd?bandyt09:DZR - August herf my house. Some of this will be had? You in? -
My wife asked why I was licking and chewing on my computer monitor. I had to show her the picture and then she understood.bandyt09:DZR - August herf my house. Some of this will be had? You in? -
Holy wing ding-a-ling. round 1 of 4. 600 wings total.
Round 1 down, round 2 is up. Ding ding! Just about time for a cigar! -
Damn!! What's the occasion??
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Charity softball event cookout for a general contractor we do work with.
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Looks delicious! Good work!
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And the finally took 3 out of 8 in the cook-off. Need to work on better presentation next year. Wings on a paper plate do not cut it. All 600 gooooone! They were a hit.
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Is that the Traeger??bandyt09:DZR - August herf my house. Some of this will be had? You in? -
looks greatmatkn293:
Holy wing ding-a-ling. round 1 of 4. 600 wings total.
Round 1 down, round 2 is up. Ding ding! Just about time for a cigar! -
It is, with the option rack. Also, got the rib rack so I can smoke up to 16 racks of ribs at one time.The Kid:Is that the Traeger?? -
3-2-1. That's the method I use.bandyt09:
For mine I used the 3-2-1 method. The day before I slather (the ribs) with yellow mustard and do a dry rub. I then, the following day, smoke (the ribs) for 3 hours then BBQ at 225 for 2 hours. Before Qing I just did a simple coat with brown sugar and drizzled with honey then wrapped in foil with about an 1/8 a cup or so of apple juice. After the 2 hours on the BBQ I unwrapped and wet mopped once and let them go for about half an hour. Fall of the bone stuff.Thanatos0320:Just out of curiosity, what do yall like to put on ribs to keep it tender while it's cooking? When I'm cooking ribs, every 15 minutes i'll rub it down with vinegar.
Hope this helps and gives some ideas.
Looking delish Todd. -
It's Saturday so, is anyone hungry?
10 racks of smoked ribs
Cooked smoked ribs
And some chicken
Mopped ribs and Carne Asada
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Damn Todd-- looking spectacular
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Thanks Jim, but what about the BBQ?Bigshizza:Damn Todd-- looking spectacular -
Uh, I hate to bring this up but my invitation seems to have gotten lost in the mail... Harrumph!!
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I want Todd's meat in my mouth
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I did do this and it was dry again. I just don't think brisket and I are meant to be.ddubridge:
Happening this summer.jgibv:
Bookmarked, thanks mayne!!! You ever try that brisket recipe from amazingribs.com???ddubridge:
Almost forgot.jgibv:
Awww yeah, not that's lookin' good right there Drew!!!ddubridge:"Turn and bow to each other"
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
And yes, bourbon brine recipe, please share.
http://www.myrecipes.com/m/recipe/bourbon-smoked-chicken-50400000114460/
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ddubridge:
I did do this and it was dry again. I just don't think brisket and I are meant to be.ddubridge:
Happening this summer.jgibv:
Bookmarked, thanks mayne!!! You ever try that brisket recipe from amazingribs.com???ddubridge:
Almost forgot.jgibv:
Awww yeah, not that's lookin' good right there Drew!!!ddubridge:"Turn and bow to each other"
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
And yes, bourbon brine recipe, please share.
http://www.myrecipes.com/m/recipe/bourbon-smoked-chicken-50400000114460/
:-( sad to hear that
cook time? temp?
i only did brisket a couple times this year but it (luckily) always turned out good ... -
Try wrapping in foil maybe 2 hours in. Then you can always throw in the oven as well. Some say cheating but man does it taste good. I have also thrown in the crock pot with a vinegar mop sauce and holy smokes is that good.
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Followed the recipe to a T including putting the meat in a cooler before cutting it. I give up on brisket. It's so time consuming and kicks my a$$ every time.jgibv:ddubridge:
I did do this and it was dry again. I just don't think brisket and I are meant to be.ddubridge:
Happening this summer.jgibv:
Bookmarked, thanks mayne!!! You ever try that brisket recipe from amazingribs.com???ddubridge:
Almost forgot.jgibv:
Awww yeah, not that's lookin' good right there Drew!!!ddubridge:"Turn and bow to each other"
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
And yes, bourbon brine recipe, please share.
http://www.myrecipes.com/m/recipe/bourbon-smoked-chicken-50400000114460/
:-( sad to hear that
cook time? temp?
i only did brisket a couple times this year but it (luckily) always turned out good ... -
damn that stinks.ddubridge:
Followed the recipe to a T including putting the meat in a cooler before cutting it. I give up on brisket. It's so time consuming and kicks my a$$ every time.jgibv:ddubridge:
I did do this and it was dry again. I just don't think brisket and I are meant to be.ddubridge:
Happening this summer.jgibv:
Bookmarked, thanks mayne!!! You ever try that brisket recipe from amazingribs.com???ddubridge:
Almost forgot.jgibv:
Awww yeah, not that's lookin' good right there Drew!!!ddubridge:"Turn and bow to each other"
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
And yes, bourbon brine recipe, please share.
http://www.myrecipes.com/m/recipe/bourbon-smoked-chicken-50400000114460/
:-( sad to hear that
cook time? temp?
i only did brisket a couple times this year but it (luckily) always turned out good ...
i tell you what.... next time i cook brisket i'll get a real big cut, you come over and have some -
Drew... Is that a masterbuilt youre smoking on?
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YesJetmech_63:Drew... Is that a masterbuilt youre smoking on?
And John, you might be careful what you offer. I might just take you up on it. -
Going to do 2 racks of St. Louis ribs on the smoker today, going to try not doing 3-2-1 since last time I lost a lot of the seasoning and bark and the ribs turned to pulled pork... Pics to follow
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Dang that sounds good, enjoy Vinny!
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2 racks, membranes stripped, patted dry and put on a thin layer of mustard And my standard rub of brown sugar, celery seed, peppe, paprika, onion powde, garlic powder, a little cumin/chili powder and salt
