This weekend I'm going for smoking some baby back ribs we got from the local
kroger that were on sale, 4lb for $5. Since the were cut up into 4 peices,
I decided to rub two of them with a mustard based rub, and the other two
with a Memphis style rub, though I added in some brown sugar because I
wanted too =p.

I'm also deciding to pla around a bit, since we got some brauts too. I know
alot of people use beer to soak their brauts in, but I'm not a beer drinker.
I do however drink JD, so I decided to embark upon finding out how we JD
bruats would turn out. I didn't have much jack on hand, so I mixed in a
little triple sec as well.

Pics of the progress so far (grilling will start tomorrow) are up on a.b.f
with the same subject.

Mike

Grill's going now; posted a few more pics to the a.b.f thread.

I was happy to learn a wal-mart near us was selling hickory wood chunks in
25lb bags for $5, and also selling a similar sized bag of lump charcol. The
lump though isn't in very big peices, and most of it falls right though the
grating. I don't know if I just got a bad bag or this is normal for store
bought lump. We'll see how it goes =p

Mike

On Sun, 6 Jun 2004 12:38:25 -0400, "Michael C. Neel"
wrote:


I was happy to learn a wal-mart near us was selling hickory wood chunks in
25lb bags for $5, and also selling a similar sized bag of lump charcol. The
lump though isn't in very big peices, and most of it falls right though the
grating. I don't know if I just got a bad bag or this is normal for store
bought lump. We'll see how it goes =p

The Real Flavor lump I get from Wal-Mart is usually in pretty good
shape, with lots of chunks about half the size of my fist.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"

The Real Flavor lump I get from Wal-Mart is usually in pretty good
shape, with lots of chunks about half the size of my fist.

That's the brand I have, so I consider it just a bad bag.

We'll I don't think it's looking good for the ribs. After 3 hours at
200-220 they haven't yet started to "sweat". I don't know if it's the rub
soaking up to much from the meat, bad cuts, or what. The temp has been
pretty stable.

Anyway, I'm pulling out - I've put on the sause (very thick, lol) and will
take them out in a few. The sauce is Wishbone Russian Dressing, something
my dad uses on chicken alot and I think it would be good on the ribs.

Posting a pic of the resutls to a.b.f when ready. The brauts weren't
anything special, so I probably won't do that again, though they were good.

Mike

Michael C. Neel wrote:
Grill's going now; posted a few more pics to the a.b.f thread.

I was happy to learn a wal-mart near us was selling hickory wood chunks in
25lb bags for $5, and also selling a similar sized bag of lump charcol. The
lump though isn't in very big peices, and most of it falls right though the
grating. I don't know if I just got a bad bag or this is normal for store
bought lump. We'll see how it goes =p

Mike

I'd guess that the stockers in Wally-World played football or soccer with your
bag, especially if it is the "Real Flavor" brand.

BOB

Michael C. Neel wrote:
We'll I don't think it's looking good for the ribs. After 3 hours at
200-220 they haven't yet started to "sweat". I don't know if it's the rub
soaking up to much from the meat, bad cuts, or what. The temp has been
pretty stable.

Ribs can cook at much higher temperatures and will be much better. Try 300 or
even 350. You won't be sorry.


Anyway, I'm pulling out - I've put on the sause (very thick, lol) and will
take them out in a few. The sauce is Wishbone Russian Dressing, something
my dad uses on chicken alot and I think it would be good on the ribs.

I won't make my comment about sauce and properly BBQed ribs.


Posting a pic of the resutls to a.b.f when ready. The brauts weren't
anything special, so I probably won't do that again, though they were good.

Mike

We'll, I don't need to call in pizza at least =p

I placed some shots to the a.b.f thread. The meat isn't exactly falling off
the bone, but it's not dry either. Both of the rubs really took in well,
and I'm pretty happy with the flavor they created, and they both work with
the Russian dressing as sauce. All-in-all they are no worse than ribs i've
had in some restuarnts, but still they aren't what ribs can be so I've got
some work to do =p

Mike

BOB wrote:
Michael C. Neel wrote:
We'll I don't think it's looking good for the ribs. After 3 hours at
200-220 they haven't yet started to "sweat". I don't know if it's
the rub soaking up to much from the meat, bad cuts, or what. The
temp has been pretty stable.

Ribs can cook at much higher temperatures and will be much better.
Try 300 or even 350. You won't be sorry.

Yep, 200's for the birds, take that back, that's too low for birds too. Next
time maybe try 250-300. Why not?
I'd expect a full rack to take over 6 hours to cook at your temps, 4-5 hours
at 250-300.

Anyway, I'm pulling out - I've put on the sause (very thick, lol)
and will take them out in a few. The sauce is Wishbone Russian
Dressing, something my dad uses on chicken alot and I think it would
be good on the ribs.

You do? Next time you might want to go simple with S&P and maybe garlic
powder/garlic salt and have sauce on the side. Why not?

It's all good, you got all this summer and many summers afterwards to
experiment and find what/how/why. Our favorite rub, and the only one my wife
likes, is simply kosher salt and coarse ground pepper, the pepper goes on
pretty liberally. Starting simple like that then working on up to more
complicated flavors might be something to consider, especially in the
beginning when you're trying to learn to cook the meat when you don't need
the distractions. (was the meat tough because of how you cooked it, or
because of what you put on it? That sort of thing)


--

Ribs can cook at much higher temperatures and will be much better.
Try 300 or even 350. You won't be sorry.


What kinda of cooking time would I be looking at for that temp range?


I won't make my comment about sauce and properly BBQed ribs.


Lol. When I looked at the ingrediants in Wishbone's russian dressing, my
comment was "Hey, that's the same stuff I put in rubs!". It's like a rub
with tomato mixed in. Though I had already joked with dad that if I
mentioed using it on the ng, I'd get comments =p

Mike

Michael C. Neel wrote:
Ribs can cook at much higher temperatures and will be much better.
Try 300 or even 350. You won't be sorry.


What kinda of cooking time would I be looking at for that temp range?

anywhere from 4 to 6 hours



I won't make my comment about sauce and properly BBQed ribs.


Lol. When I looked at the ingrediants in Wishbone's russian dressing, my
comment was "Hey, that's the same stuff I put in rubs!". It's like a rub
with tomato mixed in. Though I had already joked with dad that if I
mentioed using it on the ng, I'd get comments =p


OK, I'll comment now. Sauce goes on the side, at the table. Sauce cooked on is
used to cover up mistakes.

I *will* use a marinade of something like wishbone Italian dressing for veggies
or sometimes pork chops since (stupidmarket) pork chops are so lean and don't
have any taste on their own.

BOB

Michael wrote:
I placed some shots to the a.b.f thread.

OK, everybody laugh at the newbie. What's the "a.b.f thread"?

alt.binaries.food

I placed some shots to the a.b.f thread.

OK, everybody laugh at the newbie. What's the "a.b.f thread"?

Ribs can cook at much higher temperatures and will be much better.
Try 300 or even 350. You won't be sorry.


What kinda of cooking time would I be looking at for that temp range?

anywhere from 4 to 6 hours


That long? I went by the FAQ, which said 3-4 hrs at 200 to 225 and 30-45
minutes less for baby back.

After eating and thinking over all things, I think I might have had spare
ribs, not baby back. Looking at the packaging again, it only said
"backribs". I'm not familiar enough to know the difference on sight, but I
did notice a membrane on the backs of the ribs, which I had read it's best
to remove from spare ribs.

Next, I think I will add a little water to a dry run to make it a paste on
ribs. The mustard rub ribs came out much better than the Memphis dry rub
(which I'll also take out the salt as well, matter of taste there).

Last, since I'm going to be turning them every hour or so anyway, might as
well hit them with a little oil spray.

Temp though, I'm still not sure - I see alot of people doing it differently.
I probably won't know what I'm going to do until I fire up the grill next
time =p.

OK, I'll comment now. Sauce goes on the side, at the table. Sauce
cooked on is used to cover up mistakes.

For steak, sauce is a sin. For pulled pork, I like a few sauces at the
side. For ribs though, wet is all I know - and there is a difference
between ribs that had the sauce put on hot, and sauce that was put on later.
I suppose though it's all a matter of how and where you grew up.

Mike

On 6-Jun-2004, "Michael" wrote:

I placed some shots to the a.b.f thread.

OK, everybody laugh at the newbie. What's the "a.b.f thread"?

alt.binaries.food

--
M&M ("When You're Over The Hill You Pick Up Speed")