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ribs

3 Items tagged with "ribs"

Slow Cooked BBQ Requires Careful Planning
Written by Joe Dunbar

BBQ is becoming very popular in a lot of new places. My clients with BBQ oriented menus include a professionally managed public golf club and an authentic BBQ in midtown Manhattan (both use a Southern Pride Smoker ). While BBQ chicken and ribs are found just about anywhere, pulled pork, tritips and Texas-style brisket are relatively new to many regions of the country.

50 Forum posts tagged with "ribs"

re:Best PDF
In category Beef
Written by mama wings

I found this great PDF link that you will like .
Just check it out.

www.cabprogram.com/cab/food/cuts.html

re:Ribs, ribs, ribs
In category Pork
Written by mama wings

Hello again.

In all cokking recepies I read it is said that ribs shoould be slow roasted, about 2 hours.

Is there away to make it quicker ?

re:BBQ V.s Grill
In category Cooking
Written by mic

Lots of ppl mix between BBQ and Grill so I think its about time to put things right .

Grill is the BBQ machine, where the meat is roasted.

BBQ is the action itself, like BBQ party. You can't cook anything on the BBQ as it's impossible. You can cook on the grill.
8)

What do you do with your leftovers ?
In category Cooking
Written by TTD

Any BBQ I end up with enough good roasted meat that no one can eat.

I raised not to throw any food to the garbage and as meat lover no way I will do that.

I usually use it as the next day salad or cold sandwich .

What do you do ?

re:Home made grill
In category General Discussion
Written by mic

Any one here building their own grill ?

Ribs - bone side up
In category Barbecuing
Written by havanicday

Until now if I atribute the wrong person, accept my apologies in advanced. I believe it was The Fat Man who politely advocated which the only way to cook ribs was bone side down. Well, the last time I coked a rack, I tried it, & the ribs had a veritable pool of rendered fat on top, nice bark on the bottom.
Today, I did 3 racks on the Kamado. To some extent had to use the upper grill bracket t

re:BBQ for Co-workers
In category Barbecuing
Written by mic

I cooked bbq for 25 co-workers this week. I brought the meat and they brought various side dishes, salads and deserts, etc. We had quite a feast!

I received this e-mail today from a co-worker.

[i:bea5305353]Brian,
I just wanted to thank you for cooking the BBQ at yesterday's luncheon. It was fabulous!! Being from OK and TX, I haven't found good BBQ in this area… and I miss it terribly. I

re:Temps?
In category Barbecuing
Written by AllentownWSP

Anyone know what temp pork should at to be considered medium. I have an old cookbook that says 160 will do the job. What do you think about this?

re:When is it done?
In category Barbecuing
Written by Ansorg

I think I just made a discovery. I cooked some meat the other day, following my usual habit of cooking the meat until it should be done according the internal temperature. This time, however, I had to hold the meat until dinner so I ended up putting it into the oven wrapped in foil then later into a cooler wrapped in towels. In short, I steamed it 4-5 more hours than I would have done normally. Th

TO foil or not?
In category Cooking
Written by wuster420

I know this has been talked about quite a bit on here but I was wondering about wrapping your ribs with foil. I saw someone call it ï¿½Texas crunchï¿½ but not sure why. DO you cook them for 3 hours and then wrap them in foil? Would you recommend using foil and what it does to the meat? Do you notice a difference?

Rack ribs?
In category Pork
Written by Chris

I was wondering if any of you folks out there have done any ribs with a vertical rack? This allows for more ribs to be cooked in a much smaller area. Do you know if the results are the same as when cooked regularly? We are having a big Thanksgiving party and I am going to need more then I normally would. This is why I wanted try this method out. If anyone has done this before I would really a

First time ribs
In category Pork
Written by Tribal

This weekend I will be giving my first shot at making ribs. This will be using a rub and all the fixings. I really was hoping to try and make a mop sauce on my own that will be spicy and somewhat sweet in taste. Can anyone give me some recommendation for this? There is a nice website I found called spicebarn.com that I will order everything I need from. After I get my sauce made I want to ord

Brisket
In category Pork
Written by billatq

I got my hands on a nice 5 pound flat and a 4 pound roast. I think the brisket will take approximately 8 hours to cook. I have read that people wrap brisket in aluminum foil after cooking and then store it in an ice chest. Why? Also I was thinking of trying to smoke some baked beans but have never tried this before. Can someone please help me out?

re:Pork Prime
In category Pork
Written by Star Of Mars

This weekend I am going try for the first time to cook up some prime pork and come country ribs. I have never smoked anything before so this is all new for me. I just finished making up a nice rub to use and am very excited to try it all out. I will share my experience with all of you. However I would appreciate any input you can give me to help me out. Thanks.

re:Pork butt vs. Pork shoulder?
In category Pork
Written by bobweir

Can someone please tell me if the pork butt is part of a pork shoulder? The place I go to buy meat only sells pork shoulders. Is it possible to make pulled pork from a pork shoulder? Maybe this is a bad idea but I just do not know. Any input would be great. Thanks.

BBQ
In category Barbecuing
Written by Earthsound

I am just sort of getting into BBQ these days and have so many questions it hurts my mind to think about them all. I was hoping that someone could explain to me what the difference is between Texas BBQ, KC BBQ and Carolina Barbecue? I just got myself a really cheap Brinkman and have just been trying to learn as much as I can as fast as I can. Then the other day someone in my neighborhood was th

re:Should I switch to WSM?
In category Barbecuing
Written by mendishi

I have a NBBD which I find is a real fuel hog. Therefore, I am looking into changing it into something a bit more fuel efficient. I read a lot of positive things about the WSM here and would be interested in hearing your opinions regarding NBBD vs WSM.

My first smoking performance for my family- questions
In category Barbecuing
Written by jtrinco

This coming Sunday is my first smoking performance for my family. Altogether I will be serving 18 adults. I plan to smoke half a turkey about 1.1 KG and a KG butt (then pull) baby backs. I will be performing on a 008 and I will need to transfer it 300 KM away from home to do this.
I have questions:
1. Do you guys think 1 rack of ribs for three people is enough, what with the other meat...
2. Shou

re:Trying out a new cooker
In category Barbecuing
Written by iwrotethebook

I am about to try out my new smoker yet again. The last time I cooked a brisker and it came out black when it was done but it tasted OK. The temperature keeps changing on me, I made ribs too and they were also OK but not spectacular. So now I have a pork butt and this is the final call , I guess, if I will keep it or not.

New smoker
In category Cooking
Written by ETownE

I just got myself a brand new smoker that I ordered from off the internet. I was so excited that as soon as it came I put some ribs on and they came out amazing. It was well worth the wait. I can honestly say it was the best batch of ribs I have ever had.

re:Oh I love my ribs!
In category Pork
Written by mic

I have been cooking ribs for sometime now but I keep having a problem with them coming out too crunchy and black on the outside. They taste fine on the inside though. I am using a smoker with an offset firebox. For wood I am using hickory as well as some charcoal. They are cooking at about 235 with a nice rub. I would really appreciate any advice you can give me for getting my baby back ribs

re:Next Day BBQ
In category Pork
Written by mendishi

Today I was thinking about the pulled pork that I make so often and came to a realization. It struck me that I tend to like the way the pulled pork tastes the day after it is cooked as opposed to the when it comes off the smoker. This sounds strange to me but I think I have some good reasons for this and I was wondering if anyone else felt this way. I think after being around the smoker all day

re:Ketchup
In category Other Recipes
Written by mendishi

I have just started experimenting with making my own sauces and have one question. I like to use a lot of ketchup on my food but wanted to try something different but similar. Does anyone know of something that will be a good alternative to Ketchup?

Beef back ribs
In category Beef
Written by ryan21

I have an ECB and I have been doing a lot of pork ribs in it. Now I want to try beef back ribs. I have looked online at BBQ FAOs but haven't been able to find much info. I know they will need a rub and will need to be done low and slow but is there anything else that is important? I would appreciate any advice.

Suggestions for first smoke.
In category Barbecuing
Written by Coltrane

Hi all. What would you suggest would be best for a first time smoker? Something easy please.

BBQ for the traveler.
In category Barbecuing
Written by PHISHIN99

Hi all. I travel a lot and would like recommendations for good BBQ places so go to. Please mention any place anywhere.

Beef back ribs
In category Beef
Written by Watters

I have an ECB and I have been doing a lot of pork ribs in it. Now I want to try beef back ribs. I have looked online at BBQ FAOs but haven't been able to find much info. I know they will need a rub and will need to be done low and slow but is there anything else that is important? I would appreciate any advice.

Smokey Bones BBQ in Charlotte, NC
In category Barbecuing
Written by helpslipfrank

This place will be opening soon here in Charlotte. It looks like a chain of BBQ joints, is it worth checking out?

About spaghetti sauce
In category Cooking
Written by Hippiewanabe

I can hear the hooting, hollering and ridicule now just as my suggestion to par boil spareribs brought forth some time ago. However I am going to post this anyway and then take refuge in the nearest dumpster. We have tried nearly all the store bought spaghetti sauces and although Hunts came close none has been as good as the sauce made from a packet of Lowerys spaghetti sauce mix. Just follo

Texas Roadhouse Ribs
In category Barbecuing
Written by plummers

While in Indiana this past weekend was not able to get up to Chicago for some good Q per Monroe`s suggestion but did stop in Richmond, Indiana and sampled the barbecued baby-back ribs at the Texas Roadhouse which I thought tasted good (although I am a newbie and dont know what they "should" taste like

).
Anybody know how Texas Roadhouse cooks its ribs and if there are better ways to coo

Ribs again today
In category Barbecuing
Written by misterminor

4 racks of spares going into the Backwoods around noon for dinner. I`ve made a change in the rub and removed the sugar as a test. Today`s rub is 4 parts garlic powder, 2 parts paprika, 1 part cumin and 1/2 part cayenne. The sugar was giving me too much bark. We`ll see what this concoction does...

Should meat fall off the bone?
In category Barbecuing
Written by Gustav717

Having an argument with a co-worker. He says real barbecue spare ribs fall right off the bone. I disagree. Anytime I make ribs, or anytime I visit BBQ or rib joints, the meat has to be chewed off the bone. Question: Does good barbecue spare ribs feature meat that "falls off" the bones?

4 racks of ribs first time - very good in my WSM
In category Barbecuing
Written by Zerakule

Just did four racks of ribs for the first time in my WSM. I put two on the bottom grate and two on the top lying flat.
These are non-trimmed ones from Costo so they have all the extra flaps of meat etc. I did them for 5 hours with the temperature at about 250-260 measured at the exhaust vent.
The were excellent and we have a bunch frozen for future dinners.
- Bobby p.s. I`ve done tw

Help, having major problems keeping my lump hot
In category Barbecuing
Written by casa70

Well this weeks atempt at cooking some ribs isnt going so well. For some reason even though I`ve added 3 chimmneys of lump my fire is just not hot enough. I barely got over 200 at one point but its mostly down around sub 170 readings.
Right now I have a fire pan full of lump but only a small protion of it is actually red/burning. Last week I cheated a little and added some easy start briq

help with a whole hog, differences from a butt?
In category Barbecuing
Written by India

Hey, my family has a big whole hog cookout every year on labor day, and this year i`ve been put in charge of it as the new Q`er, as they have heard about my success with my pulled pork on my WSM. We basically dig a pit in the ground, put a grate on it, burn wood in an offset fire area and shovel coals. We put a giant aluminum rectangular cover over the top....mking basically a giant oven.

Need help with Char Griller Professional
In category Barbecuing
Written by IamHydrogen1

I picked up a Char Griller at Lowe`s and mail ordered the side fire box. I did three batches of ribs in it before adding the fire box and was fairly satisfied with the results. I had difficulty keeping the temp below 150 though. The ribs took about five hours and weren`t bad. I figured that the fire box would give me more control. It didn`t. The hottest I was able to get my fire up to today w

Lump in San Diego???
In category Barbecuing
Written by Nothing

Does anyone here have a good source for Lump in the San Diego area? Planning on doing a brisket and whole chicken tomorrow. Thanks for any and all help

book recommendations?
In category Barbecuing
Written by Max Hass

I`m new to this concept of cooking meat. I`ve read the faq`s, I`ve lurked a bit--I can see this is a guy group and I don`t want to intrude. I`ve been to the bookstore and the selection was poor.
My husband brought home a propane smoker from Costco(Great Outdoors Smoky Mountain Series) www.gogrills.com
I can tell from lurking that this smoker isn`t the preferred setup, but I appreciate his

8 hours to cook spares?
In category Barbecuing
Written by casa70

I just read about some bbq place (I think in Memphis) that claims the smoke their ribs for 8 hours at 225.
Does this sound right and how would going about double the time what I have found necessary, help out?

Loser Boy Brisket
In category Barbecuing
Written by Dan

Bobby Flay and his airhead ("I don`t cook much") girlfriend just demonstrated brisket on "Boy Meets Grill".
He used a trimmed flat, I guess to save time. He used a bullet-type smoker, and said the purpose of the liquid was to keep the meat moist (wrong). He put on a rub and had his honey put the meat on grill fat side down (not my choice, but I`ve heard it done). He mopped every so often, w

New WSM! What`s easy for first timer?
In category Barbecuing
Written by EmptyProd

I just finished assembling my new WSM. I`ve been lurking here for months and considered buying a Kamado #7 but I thought it would be best to start cheap if I discover I`m better at eating Q than Q`ing it.
Can I get some suggestions for my first time?
Sealing the door: The door on the side doesn`t look like it seals well. Do I need to seal it with silicone, or only if I don`t get good r

Smoker Comparison: BBQ Galore Smoker vs. Weber Water Smoker
In category Barbecuing
Written by wfhowell

Am weighing the purchase of a Barbeques Galore Charcoal Offset Smoker versus the Weber Smokey Mountain (vertical) smoker.
Does the design of an offset fire box have any advantages or drawbacks?
May be a dumb question, but --- is the BBQ Galore a water smoker? Is that one differentiating feature of the Weber?
Would appreciate any views and input regarding their relative merits or drawba

If you could start a restaurant...
In category Cooking
Written by The Real Satan

Most food people I know have at one time or another fantasized about owning a restaurant, even when they know they know almost nothing about the actual hour-to-hour and day-to-day mechanics of actually making such a fantasy real.
Assuming start-up costs were covered, what sort of place would you, well, start up? What would your focus be, in food, decor, marketing niche, etc.? What would yo

Favorite BBQ dish
In category Barbecuing
Written by Bad Boys BBQ

Guys, What is your favorite or most popular BBQ dish? Ribs, Brisket, Pulled pork or Beef?

ribs

3 Items tagged with "ribs"

50 Forum posts tagged with "ribs"

0 Products tagged with "ribs"