Gratuitous Grillin' Thread 2015

[Joe G]

Sunday morning I lightly covered them in cheap yellow mustard (doesn't impart any taste to the ribs - mostly just to help hold the rub), and then used 2 different rubs.

 

[Joe G]

In they go.

From my reading seems like the temps are usually between 225F and 240F. Went with 230F this time.


Top 2 racks were Rub #1, bottom 2 racks were Rub #2.

Little pieces on the bottom right are from the flap of the larger spare ribs. Smoked them for about an hour...

They melted in your mouth like good bacon.

 

[Joe G]

There's some people who use the 3-2-1 or 2-2-1 method (1st is # hours you smoke uncovered, 2nd is # hours you wrap in foil, 3rd is # hours you take out of foil and place back on the rack) and some who just smoke them uncovered the entire time.

At the 2 hour mark I pulled some of the 1/2 racks and put them in foil. The others I kept uncovered.

After another 2 hours I pulled the wrapped racks and put them back on in.


Checked them after 1 hour (total of 5 now) and none passed the "bend test" so kept them in for almost another hour. Most of the ribs were pretty thick, so I think that's why they needed the extra hour.

At hour 6 most were close enough that I pulled them all. Again, a few were real thick so I'm not sure they would have bent like the pictures I've seen no matter what - just too much meat.

 

[Joe G]

Here's midway through the smoke....

 

[Joe G]

... And when I pulled them.

Picture makes them look darker than they really are. Not burnt at all, just a nice mahogany color with a good bark on the outside.


And as juicy as I've ever had.

 

[Joe G]

Then we had fun testing the differences:

- Rub #1 vs. Rub #2

- Baby back vs. spare ribs

- Baby back ribs where I put them in foil for 2 hours, and ones that I didn't foil



There was no real consensus... imagine that.

But the good thing was that everyone like all of the styles and rubs.


One thing I learned through the various smoking forums I've been reading is that you really don't want "fall off the bone" ribs. Once it gets to that point the meat gets mushy and is over cooked. What you want is a semi-firm meat that has a "clean bite" - easy to bite through without having to pull to hard.

Didn't use any sauce this time and probably won't. They were all perfect IMO without them, even though I usually like sauce when I eat them at a restaurant.

 

[Fargo]

Very nice work, I've been doing this for about 5 years now and am still constantly learning and experimenting.

 

[steveh_131]

guys, my wife told me last night that she doesn't really like the taste of charcoal and wants me to use the gas brinkmann from now on for her food.

hold me

 

[chezuki]

guys, my wife told me last night that she doesn't really like the taste of charcoal and wants me to use the gas brinkmann from now on for her food.

hold me

My sincerest condolences. Divorce is never an easy thing.

 

[steveh_131]

makes me wanna BURN IT DOWN

 

[steveh_131]

My sincerest condolences. Divorce is never an easy thing.

NOW SHE TELLS ME. Now that I have 3 kettles and a UDS and a smokey joe on my deck. and a POS brinkmann that will be headed for the scrap heap in a couple years.

women, amirite?

 

[sharkey]

guys, my wife told me last night that she doesn't really like the taste of charcoal and wants me to use the gas brinkmann from now on for her food.

hold me

Why is she eating charcoal instead of the food?

 

[steveh_131]

Why is she eating charcoal instead of the food?

this is no laughing matter, sir.

 

[phylodog]

NOW SHE TELLS ME. Now that I have 3 kettles and a UDS and a smokey joe on my deck. and a POS brinkmann that will be headed for the scrap heap in a couple years.

women, amirite?

There's got to be a pharmaceutical for that.

 

[Clay]

just throw her crap in the microwave. Same difference.

 

[sharkey]

this is no laughing matter, sir.

Women's vs. men's intelligence usually isn't



But you called me 'sir', so...












I'm really confused.

 

[jfed85]

OK, well this isnt exactly grilling, but I have to share anyway.
Last night I pan-seared some NY Strips...it was legitimately the best steak Ive ever eaten.
Texture, crust, tenderness, flavor, all perfect...and yes, ive been to the high dollar steakhouses.

I may never actually grill a steak again, mmmmmmmm

 

[steveh_131]

You guys were talking about Nelson's chicken, this guy has a recipe for the sauce: Rob Yoder's Bits: Nelson's Golden Glow Sauce

If you read the comments, they talk about the machine that roasts the chickens. Roasts for maybe 15-20 minutes then dipped in the sauce then repeat.

Unsurprisingly, the sauce is mostly butter

I'd like to try to recreate this with my smoker by just dipping the chicken in the marinade every 20 minutes during the cook.

 

[chezuki]

OK, well this isnt exactly grilling, but I have to share anyway.
Last night I pan-seared some NY Strips...it was legitimately the best steak Ive ever eaten.
Texture, crust, tenderness, flavor, all perfect...and yes, ive been to the high dollar steakhouses.

I may never actually grill a steak again, mmmmmmmm

My absolute favorite steaks are 1 1/2-2" bone-in ribeyes seared in a white-hot cast iron. I still do it outside on the grill though to keep from filling the house with smoke.

 

[steveh_131]

My absolute favorite steaks are 1 1/2-2" bone-in ribeyes seared in a white-hot cast iron. I still do it outside on the grill though to keep from filling the house with smoke.

What sort of grill do you use for this? I'm assuming you have to get the grill hotter than the blazes of hell?