#4432651 - 08/02/18 09:58 PM
Re: I'm making spare ribs
[Re: letterboy1]
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Joined: Apr 2008
Posts: 19,581
Raw Kryptonite
Beat the Kobayashi Maru
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Beat the Kobayashi Maru
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Posts: 19,581
MS
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Nothing beats actually checking the internal temp, but with ribs, better check a lot of spots. That said, some ribs would be nice right about now. I’m waiting on my wife to bring home the weekly cheat meal, so I’m going a little nuts myself!
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#4432911 - 08/04/18 04:58 AM
Re: I'm making spare ribs
[Re: letterboy1]
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Joined: Sep 2001
Posts: 24,712
Dart
Measured in Llamathrusts
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Measured in Llamathrusts
Lifer
Joined: Sep 2001
Posts: 24,712
Alabaster, AL USA
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And so let us begin the eternal debate:
Dry rub or sauce?
The opinions of this poster are largely based on facts and portray a possible version of the actual events. More dumb stuff at http://www.darts-page.comFrom Laser: "The forum is the place where combat (real time) flight simulator fans come to play turn based strategy combat."
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#4432915 - 08/04/18 05:27 AM
Re: I'm making spare ribs
[Re: Dart]
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Joined: Apr 2013
Posts: 1,402
Zamzow
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Member
Joined: Apr 2013
Posts: 1,402
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And so let us begin the eternal debate:
Dry rub or sauce? I'd say if one can't produce good results EITHER way, or with a combination of BOTH, then one is still learning (but nothing wrong with that, that's where I'M at....)
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#4433972 - 08/11/18 11:46 PM
Re: I'm making spare ribs
[Re: letterboy1]
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Joined: Jan 2002
Posts: 921
bigbird
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Member
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Posts: 921
Parrish, Florida
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For years before I broke down and bought an electric smoker I smoked my ribs on the grill. Basically, you set a foil packet of about 2 cups of soaked wood chips below the grate and crank the thing up on high for the side below the packet and close the lid. Once you start to see the smoke coming out, and you can smell it as the wood chips smoke and not just grease burning off, set the meat on the other side and turn the heat down to low. Close the lid but keep an eye on it for a bit in case it’s still to hot. Low and slow is the key and don’t worry if the smoke from the chips runs out. Whatever smoke they get you’ll taste. I like to keep a spray bottle of water handy too. Its great for putting out flare ups. If you can keep your grill at 200 to 215 degrees for 4-6 hours (hey...bbq is not an exact science!) you will be happy with the results. Most of my grills ran hotter (so shorter time!), so don’t panic. Just judge as best you can the halfway point of the cook and pull them and wrap them in foil. Then back on the grill with a piece of wood, like a dowel for instance, under the edge of the lid to help control the heat. If you slide the dowel to the back it holds the lid more open, toward the front for less open. Some people like the ribs to snap a little when you bite them off the bone, but I like the meat to be falling off. Personal preference, but I’m for dry rub (Equal parts - brown sugar, paprika and onion powder) then toss in Sweet Baby Rays BBQ sauce before you serve them. This is what I use these days. Great lazy way to smoke. I run pork butts overnight from 9 pm to 9 am and smell up the whole neighborhood of bacon!: Smokin it #1 Perfecting your own method and style is a big part of the fun of bbq! Enjoy!
Last edited by bigbird; 08/12/18 12:00 AM. Reason: Added more of my blah blah...
"Go for the eyes. The eyes are the groin of the head." - Dwight Schrute 2007
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#4433987 - 08/12/18 03:42 AM
Re: I'm making spare ribs
[Re: letterboy1]
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Joined: Mar 2011
Posts: 2,042
cichlidfan
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Posts: 2,042
Woodbridge, VA, USA
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Bigbird, I am tempted to smoke some ribs except I live in an apartment. I tried grilling, on the balcony of a fourth floor apt, many years ago. The fire department showed up and they were not happy.
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#4434052 - 08/13/18 02:07 AM
Re: I'm making spare ribs
[Re: cichlidfan]
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Joined: Jan 2002
Posts: 921
bigbird
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Member
Joined: Jan 2002
Posts: 921
Parrish, Florida
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Ha! Sorry guys...I got in the zone on bbq!
"Go for the eyes. The eyes are the groin of the head." - Dwight Schrute 2007
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