Sometimes I hear to not put any sauce on until the end…sometimes the other way around. They say that the sugars in the sauce caramelize and harden onto the meat.

 

I use a pressure cooker to start the ribs, but instead of water, use apple cider. Then slow grill and baste with sauce until done. Very tender without loosing the taste or being overcooked and dry. Then eat, drink, eat and drink some more. Be careful to balance the amount of brew and ribs so you don’t run out of one but not the other.

Woof
Bowser

 

Don't worry ladies..eat all the ribs you want.....Theres plenty of "BREW" to go around.


Bowser..The apple cider routine is good as well. If I do it that way, I put the cider in a spray bottle and spray them the entire time they're on the grill.

Peladu...your right, the sugar in the sauce will carmelize and stick to the meat, which is why you want to do it at the end. Thats when its good. But if you put it on at the beginning, it carmelizes way before the ribs are done and then it just burns and turns all hard and crispy, like the inside of a stove pipe.


BREW

 

Something tells me Brew is going to be making BBQ Ribs this weekend. Hell might even be tomorrow night. Hes going to cut out from work early, enjoy the nice weather and throw a few beers down...i bet im right? haha

 

Skip out early...Beer...Ribs...




Who, me??


BREW

 

Not trying to make enemys, but you guys are missing out. Bar-B-Q is not done on a grill. Hot dogs, burgers and a few other things maybe on a grill.

For Ribs, Pulled Pork, Brisket, Sausage and many more meats/fish you need to smoke your meat slowly.

Ribs- Trim the brisket flap off the back side of the rack and pull off the memebrane next. Coat the ribs with a slather of yellow mustard, you will not taste the mustard when done. Now a good coating of dry rub. ( your own combo of brown sugar, cayenne pepper, sea or kosher salt(never iodized), coarse black pepper,ground comino, chilli powder, garlic and onion powderers. Adjust to your personal taste. Make a bunch of it and use it for several smokings. Now put the ribs on the smoker at 225*-235*. The first three hours straight smoke, after any meat hits a 145* it will not take any more smoke flavor. Continue slow smoking for 2-3 more hours. The majority of the population loves fall off the bone ribs so foil the last three hours. For competitive type ribs(no foil) only the bite you take comes cleanly off the bone.

I use the same technique and rub for butts to make pulled pork only I smoke them for 12 hrs.

Brisket- only sea salt and coarse pepper 12-14 hrs 225*

For the best and one of my most requested for big parties are smoked Delmonico's. This is the large primal cut before rib eyes are sliced off. Smoke them slow and they melt in your mouth.

If it aint smoke it aint 'Q'

Later more recipes for smoked beans, collard greens and mac and cheese.!

I live to smoke meat. Vegetarian is an Indian word for lousy hunter.

 

I wouldnt say that too loud




But really, thats sounds good. And yes, smoking is the best way to go. But its just not practical for the everyday backyard BBQ guy. We'll leave that to you, and I'll come get some this summer. You gotta tell me where you'll be.


BREW

 

One of my favorite subjects these days. Just started BBQing again after some time off cause of too many busy weekends for a while.

There's several good BBQ and Grilling sites on the net these days.

Here' several I frequent or lurq on. They're primarily BBQ oriented but most also have grilling sections and most have good recipe files somewhere.

http://barbecuebible.com/

http://www.barbecuenews.com/forum/default.asp

http://www.myfreebulletinboard.com/f...p?mforum=bbq4u

http://www.bandera-brethren.com/index.php

http://www.texasbbqrub.com/

http://www.thesmokering.com/forum/index.php

http://www.virtualweberbullet.com/index.html

Here's my latest pit and some low and slow grub

http://img108.imageshack.us/img108/7568/p61205491am.jpg

http://img320.imageshack.us/img320/7348/p91006518di.jpg

 

Sorry BREW I just sold the business this week. These Damn yankees don't eat enough 'Q' to make it profitable. I am going buying a smaller smoker for family and friends. So wwhen I get that running I drop you a line to come on up for real 'Q'.

"There's room for all God's creatures at the table, right next to the mashed taters and gravy."

"Pork - the one you Love"

Check www.BBQFORUM.com

 

Damn, that stinks. Sorry it didnt work out for you. But if you ever have some extra after the family picnic, let me know for sure..


BREW

 

How about a California Tri-Tip.

-Take one Tri-Tip and trim all fat.
-Tenderize Tri-Tip with large fork. Do not massacre, just stab about twenty times each side.
-Rub lots of Santa Maria Seasoning on both sides. I go pretty heavy and just grind the stuff in with my palms till it's covered like mud.
-Grill on low (gas grill) for six minutes each side. Takes about eight turns or until internal temp is about 150F. I usually cook one hour tops.
-Remove immediately to cutting board.
-Slice 1/8" to 1/4" strips against meat grain. If you don't carve immediately it will continue to cook inside.
-Serve bloody.

Santa Maria Seasoning

Tri-Tip

I cooked about four of these bad boys during a chili cookoff here in Michigan. I got honorable mention.

 

Smoked turkey's are a favorite of mine. Anyone have any good luck with brines?

I wish it wasn't 32 and snowy b/c I can't wait to try some of these ideas

 

Smoked turkey is best when smoked on one of those little weber pot belly grills, you know, the one with the red top....Some of the best turkey I've ever eaten, next to deep fried.


BREW

 

get yourself a nice Brinkmann smoker and let them go with a beef brisket for bout 8-9 hours, best ribs you will ever eat. use mesquite chunks here

 

Brew-

Those ribs sounded so good I have them on the grill now. I just need to slow down on the beer so I remember what they taste like!!