And I rose from my slumber and said, "Let there be bbq"
http://i106.photobucket.com/albums/m...uckroast04.jpg
No bbq of mine is complete without Hayley the bbq dog
http://i106.photobucket.com/albums/m...uckroast05.jpg
Printable View
And I rose from my slumber and said, "Let there be bbq"
http://i106.photobucket.com/albums/m...uckroast04.jpg
No bbq of mine is complete without Hayley the bbq dog
http://i106.photobucket.com/albums/m...uckroast05.jpg
That Hayley is one smart pooch.
She would have sat outside all night if I had let her. Then about midnight when I got the temp. stabilized, we went to bed with me getting up every 2 hours to check the temperature. She didn't miss a temp. check.
Sweet! I see you put a tool roller under the barrel. Makes moving it a snap. I use one like that under my table saw.
I have always had my other barrel pits out in the yard because they had more heat to them and "ash messy", but this one is low heat, ash stays in barrel till I go to clean it and best of all I can come out during the night in my drawers to tend my "Q".Quote:
Originally Posted by Rick
I can store it under the deck now.
ABTs Before
http://i106.photobucket.com/albums/m...ABTsbefore.jpg
Baked Beans and ABTs on the smoker
http://i106.photobucket.com/albums/m...ansandABTs.jpg
Looks awsome bro, I'll watch you as I haven't the energy to remove my butt from my Lazyboy today. First day off in nearly 3 weeks.
I just taste tested one of those ABTs. Not quite done yet but I couldn't wait. That pepper let me know it was a pepper.
After getting up every few hours last night, I'm going to be getting in my Lazyboy later on this afternoon as soon as these beans are done and I shred up that beef.
Tahyo, the taste-testing work belongs to Crash and me.:mad:Quote:
Originally Posted by Tahyo
Baby backs are rubbed down and in the box to marinate. Smoker will fire up tomorrow morning and ribs will be mine come dinner time.
I made a royal pig out of myself today. Last of the pictures. Finished ABTs and the bbq beef is shredded and mixed with the bbq sauce. I'm full as a tick!
Now... I turn it over to Rick and his Ribs! Pictures Man... Gotta take pictures!
http://i106.photobucket.com/albums/m...dedbbqbeef.jpg
http://i106.photobucket.com/albums/m...h_ABTsdone.jpg
Rick, and Tahyo, I need some pointers. My ribs sucked. Ok, they were ok, but the rub i used called for waaaaay to much pepper (half a cup for two racks), the smaller rack cooked nice, not too tough, not too juicy/fatty, but the bigger rack was all kinds of fatty, too peppery, and just plain unappetizing. looks like i should leave the rib grillin to the experts. :(
oh, and nice pics!
LTFG, first of all, what kind of ribs did you buy? Please tell me they were not Hormel brand baby back ribs.
For baby back ribs, always go to Sam's Club and get them there in the cyrovaced packages. They are not "enhanced". Enhanced means that the meat has been injected with some sort of, usually sodium solution, i.e. Hormel brand. Always read the package. If the meat has been enhanced, it has to say so on the package. Enhanced pork is going to be way too salty and it's going to taste like ham instead of ribs.
Next, the rub.... Actually putting a rub on ribs is not necessary. Sometimes all I do is some salt and pepper. If you want to use a rub, here's a very basic one that I use. There are tons on the internet, but this one suits me. Per slab....mix 1 tsp of kosher salt, 1 tsp of black pepper, 1 tsp of paprika (sweet if you can find it) and 1 TBSP of brown sugar. Mix that really good. It should resemble corn meal. (you can make this as much as you want, but start light so you know next time to do what you want)
Rub the ribs down with that, wrap in plastic wrap and put in the refrige for 6 - 8 hours. 1 hour before you are going to put in your smoker, unwrap the ribs and put in a sheet pan and knock the chill off. Try to dab up any major spots of moisture.
Not sure what kind of smoker or grill you are using. When you tell me, then I can make a suggestion.
Oh... and always remove that membrane off the back of the ribs. If you don't, then don't bother rubbing the underside.
Wow, good info. here's the problem, i don't have a smoker. so i found a recipe where you put the racks in the oven at 300 degrees for about two hours on a cookie sheet with some water, tightly covered in foil. then throw them on the grill over medium heat for five minutes each side, adding a coat of sauce each flip, repeat several times.
the texture was most off, the flavor i think will fix itself with a different rub/sauce combo.
and charcoal, i used charcoal on the grill, and the ribs were vacuum-sealed, no additives.
To be honest LTLG, you'll never get that bbq baby back rib flavor/texture doing it that way.
What kind of grill do you have?
a charcoal one? ummm... it's black? not too big, not too small :)
Well it helps if I know the brand name and the size.
O.k... here's what it is in a nutshell. There is "Grilling" and there is "Barbequeing". Grilling is cooking something quickly over your heat source, usually like chicken breasts, steaks, wienies and the like.
Barbequeing is cooking low and slow like Brag, Rick and I do. That involves cooking with either indirect heat (heat source is not directly under the food), direct heat (heat is under the food but at varying distances) My barrel pit is direct heat with the heat source (lump charcoal) being about 2 feet below my food. I control the air intake which gives me control over how hot or cold my heat will be. I like my temperatures for pork and the beef that I did last night to be at 225 - 240. This means I'm cooking for a long period of time, in short, "Low and Slow". It gives the meat a chance to render out the fat, absorb what ever flavor wood I'm using and to gradually come up to what ever internal temperature I need. Rick, Brag and I cook by watching our temperatures and not time when we do pork butts, shoulders, chuck roasts, briskets. Ribs I cook the same way, but it just takes less time, although still about 3 to 6 hours.
Not every grill/pit can be used for low and slow cooking, although some of them you can do a fair job on, i.e. Weber Kettle Grills, by using indirect heat and keeping your heat with in reason.
It's just as much a science sometimes as it is "cooking".
P.S. Don't watch Bobby Flay. That peckerwood should be taken out and stoned for the things I've seen him do.
that's funny you say that Tahyo, i've got a "Chef's Story" tivo'd of Bobby Flay doing a 16 spice chicken with caramelized mango garlic sauce! I'm embarrassed to say that my grill is one i just picked up at wal-mart. it was on sale for 25 bucks and is of the kettle variety. i had to get something collapsable because at the apartments, we're not supposed to grill on the balcony. but i'm a rebel :)
your method certainly sounds better, low and slow, especially because fat was the biggest problem. what should i expect to pay for a small smoker that would do the job?
Yea, apartments can be a difficult place to do good bbq because of the time involved and the smoke you are going to generate, especially if you have bad neighbors or landlords.
If that grill is the one I'm thinking of, it's probably too small to do low and slow. About the only suggestion that may work and it goes against everything I was brought up to believe in doing bbq. You may just have to "par-boil" your ribs, then season them with salt and pepper and then grill them on that little grill. You'll have to cut the slabs down into manageable pieces though. At least they'll be tolerable if you keep your heat down so they at least soak up some charcoal flavor.