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Thread: The BBQ/Smokers/Smoked Meats Thread...

  1. #641
    FIRE BETTMAN!! BeerMan's Avatar




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    baby backs dusted with creole seasoning and wetted with McCutcheon's bbq sauce. 3-2-1 method applied in 230 degree and smoked with cherry and oak wood.

    future reference:
    1) use light-salted creole seasoning
    2) don't forget to spritz with apple juice.
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    I BELIEVE I'll have another beer!

  2. #642
    1st Scoring Line Salty Dog's Avatar




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  3. #643
    Lucky Luc! DRGinLBC's Avatar




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    ^^ wtf ^^

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    1st Scoring Line Salty Dog's Avatar




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  5. #645
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    Did pork ribs this afternoon. Last time I did the 3-2-1 method, and they were a little over cooked. For me, the loosening from the bone is the goal, not falling apart, which is what happened last time. Anyway, I didn't have time for a dry rub, so I put the 3 racks straight on the BGE with the plate setter in place. I had pre-heated the egg with a bonfire. It occurred to me that I don't need to buy charcoal anymore. I'm surrounded by fallen oak trees, so I went for it. I cleaned the egg out, built my best boy scout tee pee style fire and let it burn for about 20 minutes with the lid closed. About the time the smoke started to dissipate, I put the ribs in bare, dry, naked, if you will, and let them go at 240 degrees.

    After an hour I gave them a brush of a new concoction: 1 part Sweet Baby Ray's Hot and Spicy sauce, 1 part Sriracha and 1 part lavender water. I made lavender water the other day to mist the house as a basic air freshener, and it occurred to me that the floral notes might be nice in a BBQ sauce. I was right.

    At the end of hour 2, I piled up the ribs in an aluminum foil tent and dumped the rest of the concoction over them, sealed, and cranked up the heat for 1 hour. It got up to about 400 over that period of time. About that time, the canyon is starting to smell like barbecue and the neighbors are peeking through their curtains to see where it's coming from.

    At the end of hour 3, they came off the grill and the plate setter came out, so the grill is now directly over the coals. I made a mix of 1 part drippings from the foil, 2 parts bullseye original, and a splash of Cointreau. I gave them a nice heavy brushing and enough time over the coals to let the sugars caramelize on both sides. Off the grill, onto the plate, and one final brushing of the second sauce.

    Since the grill was hot I halved a romaine heart and gave it a little spritz of olive oil, a pinch of salt and pepper, and a moment on the hot grill; just enough time for good grill marks and flavor.

    These may be the best ribs I've ever done. Give it a whirl if you wish.

  6. #646
    2nd Scoring Line Mulletsave30's Avatar




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    Beef ribs. Tricky aren't they?? I think out of the past 5 times I've done them only once did they come off tender falling off the bone. Went back up to the plate today and did 2 racks. Only threw on some Lawry's salt, and garlic pepper. After 3 hours in the heat of 230-240 and hickory smoke I spritzed them with apple juice and put on the sauce and wrapped them. Gave them another hour as the coals were now cooling down. I do the snake method. They tasted great but were still a bit tough. Trying to do a great beef rib consistently. I don't boil them period to grilling. Sounds like a cardinal sin. What's your methods if you have success w/these?
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  7. #647
    Selke Smooth notbob's Avatar




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    Quote Originally Posted by Mulletsave30 View Post
    Beef ribs. Tricky aren't they?? I think out of the past 5 times I've done them only once did they come off tender falling off the bone. Went back up to the plate today and did 2 racks. Only threw on some Lawry's salt, and garlic pepper. After 3 hours in the heat of 230-240 and hickory smoke I spritzed them with apple juice and put on the sauce and wrapped them. Gave them another hour as the coals were now cooling down. I do the snake method. They tasted great but were still a bit tough. Trying to do a great beef rib consistently. I don't boil them period to grilling. Sounds like a cardinal sin. What's your methods if you have success w/these?
    When you wrap em you can always just throw em in the oven till they are the desired doneness. Its common to have cooking times vary.

    Just be patient
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  8. #648
    FBJ
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    Quote Originally Posted by notbob View Post
    When you wrap em you can always just throw em in the oven till they are the desired doneness. Its common to have cooking times vary.

    Just be patient
    Patience is the key.
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  9. #649
    2nd Scoring Line Mulletsave30's Avatar




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    What would you suggest temps for reheating? I still have about 7 ribs left over. Thanks!

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    Quote Originally Posted by FBJ View Post
    Patience is the key.
    Beer really helps...
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