Intervention Request

johnkitchens

We were hoping to golf this weekend as well, but the rain will not let it happen. 

mahenryak

mick7607 said:

Got ribs planned for the weekend. Prob Sunday since it's gonna rain and I won't be able to tee it up. Pics will follow. 

Glad you're sticking with it.  Have you settled in on the lump you are going to use?  That can be key for a lot of folks.  That and not adding too many wood chunks for smoke.

stompbox

mick7607 said:

Got ribs planned for the weekend. Prob Sunday since it's gonna rain and I won't be able to tee it up. Pics will follow. 

Personally, as a noob, I find ribs the most difficult of all I have made.  I have been able to make lots of things very well: pulled pork, fajitas, pork loin, steaks, scallops, beans, pork shots etc.....  but I just can't get what I want with the ribs yet.

I think next time, I will be trying one of the foil methods 4-2-1 or something like that.

Good luck and I would love to hear if you have first time success.

Biggreenpharmacist

I'm cooking me and the wife a thin ribeye for tonight. 

mick7607

@mahenryak I know a lot of people here don't care for Cowboy but I kinda like it. Not nearly as smoky as RO, lights easily, burns hot with no bad smoke taste. Bonus, it's cheap. I will be trying others in the future, esp Rockwood. 

johnkitchens

I would hate to see thick! 

Biggreenpharmacist

Going with a reverse sear. That beer filled me up so hope erin is hungry. 

mahenryak

mick7607 said:

@mahenryak I know a lot of people here don't care for Cowboy but I kinda like it. Not nearly as smoky as RO, lights easily, burns hot with no bad smoke taste. Bonus, it's cheap. I will be trying others in the future, esp Rockwood. 

Gotta go with what you like.  If I had reasonable access to Rockwood I would definitely be on board.  This many people who agree on something just cannot be wrong--well, in this case, anyway. 

NPHuskerFL

Good gravy.   This one has really got out of hand. Some really outright hateful responses. Way to welcome a guy and urge him to "stick with it". Welcome @mick7607 and I'm sure you'll have it licked in no time flat. Glad your staying and I think you'll love it. 

mick7607

@stompbox  I personally find ribs the easiest cook. Mind your temp & time, good to go. Trade secret just between you and me.... Finish cooking an hour before meal time, wrap in foil, wrap in old towels, put in cooler until ready to eat. Works every time. BTW, 3-2-1 works well.

Chicklet

I'm also a newb.  I consider myself a pretty decent griller as I've worked as a restaurant manager for years in my previous career and felt like I had to know how to work the grills just as well as my "grill guys" did on any given shift.  
I've also watched my uncles Egg for years and was always impressed with what they pulled off for us to enjoy.  
Having said that, I am no where close to feeling consistently comfortable on the Egg.  I feel pretty good at the mac-n-cheese but that's it.  
I do think there is a pretty big learning curve with the Egg and I find that I am constantly asking people - my uncles and the peeps here - how to do various cooks.  I learn something every time I cook.  

I'm sorry i can't give proper credit, but someone on here suggested I keep a cook journal.  BEST advice I've gotten to date.  It really helps me to remember what worked well and what didn't for various meats.  

Are there any classes at your local Egg store?  Maybe they have some connections and could hook you up.  I say give it some more time and pour through these threads and search on Pinterest and even YouTube for ideas.  I learn more by doing and seeing so the videos do help me a lot.  

Good luck! 
m

VANcouverEGG

Ok. kamodo cookers are like nothing else. They are one: for a lifetime and two, a ongoing learning experience. 
  I have failed 1/3 the time with my beginning cooks but now, the more i listen to (Betty), the more she listens to me. 

DMW

I've been following this thread, but haven't commented until now.
The willingness of everyone to chime in and help out puts a huge smile on my face. I was approached today on another forum asking for my input there on what makes a successful forum and would I be willing to participate as a moderator to help build an engaging community.

I have no idea how a mod would help create a helpful community like exists here. This is organic, people come here to learn, and they find it. And then they jump in a participate. It's cyclical in such a good way.

Biggreenpharmacist

I love this forum. I have fun with it at times, but still
love it. 

bboulier

Like you, I had BBQ'ed for over 30 years (Weber Bullet, WSM, Weber Gas Grill) before buying a medium Egg.  The first few cooks on the Egg were not all that successful, even though I had been following this forum for quite a while.  There is definitely a learning curve.  However,  I would recommend you stick with the Egg and hone your skills.   Now, I cook almost exclusively on kamado cookers (the Egg and a KJ Classic).  The Egg is incredibly versatile and the final products (e.g., ribs, pork butts, steaks, pork chops, salmon, etc.) superior to those done on other cookers.  The gas grill is now reserved for vegetables, used for extra space or used for some specialty items e.g., rotisserie chicken).  The WSM has been passed on to my youngest son, who makes very good use of it. 

Biggreenpharmacist

Best advice you can get is to stick
it out and get involved in this forum. Post your cooks and discuss them. Whats good, bad, mediocre, etc. read and comment on other posts. Ask questions. Basically join in and make friends and find that being part of this community will up your game. 

BYS1981

As @Chicklet suggested I highly recommend a egg journal, I used to do it and it helped me get a good foundation of times. 

I used to read recipes and get upset my times weren't exactly what the recipe called for, but I realized I should be cooking to internal temp and that matched my journal times.

mick7607

Let's move on, shut this thread down and give it a proper burial. Thanks to all, may all your cooks be flawless. We'll be in touch.

islanderegger

Amen

THEBuckeye

@ 
Here:

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

Ladeback69

stompbox said:

mick7607 said:

Got ribs planned for the weekend. Prob Sunday since it's gonna rain and I won't be able to tee it up. Pics will follow. 

Personally, as a noob, I find ribs the most difficult of all I have made.  I have been able to make lots of things very well: pulled pork, fajitas, pork loin, steaks, scallops, beans, pork shots etc.....  but I just can't get what I want with the ribs yet.

I think next time, I will be trying one of the foil methods 4-2-1 or something like that.

Good luck and I would love to hear if you have first time success.

Personally I wouldn't do 4-2-1.  That's lake 7 hours and ribs should not take that long.  Maybe you were thinking 2-2-1 or 2-1.5-.5 or what I do is 3.5 to 3.5 hours straight through at 275 tell done.  If you want sauce, slap on some at about the last 30 minutes or so.  Now you make me want to cook ribs.  Well I guess I may have to do it.