Ribs. New conclusion.

Cat

TJinBham,[p]I'm a fan of fried in general...chicken, onion rings, squid, whatever. Haven't yet had a chance to try a turkey - bet that would get me more gawks from my Yankee neighbors than the Egg does. [p]Cathy

Nature Boy

Frozen Chosen,
WOW. Sounds great. Funny how some of the methods that the pro's scoff at, can be great when you know what you are doing. I bet that parbroil adds a lot of flavor with the ginger and garlic. From your positive review, I assume the 20-30 minute short-smoke provides a satisfactory smoke flavor.[p]Last summer, not long after I got my egg, someone posted about a method he had been working on for years. Said that his method created the best results of anything he tried. A combination of steaming and smoking. I remember most of the responses he got were from doubters. Being open-minded is the way to learn! I'll dig up the link in the archives and post it.[p]The brining issue brought up today sounds interesting also. [p]Live and learn
Cheers
NB

King-O-Coals

Nature Boy, this is going to be a frustrating summer because of yall. You know in the summer, especially when they move the clock up,, I get to play outside until just after dark. Well, that means I usually get inside around 9pm. By then, if conditions are right, I'm hungry(or stuffed), tired, and sometimes as drunk as a boiled owl. I just love summer! Then I have to try to catch-up on the going's-on's on the forum. I'm sitting here now trying to read the posts while eating left-over brined chicken. I must say,, the forum is coming in second in this competition. My mouse is greasy! But on the subject of ribs,,, I have always believed that indirect, low, slow,, is always best for me. I like to treat an evening, or day, with the egg, like a relationship. I dislike beef only because it cooks too quick. Remember when I said we cook baby backs at between 150 and 200 for 6 hours. That's where we started, and have refined it down to 200 for 5 hours. 200 is easier to maintain without constant attention. They are always more greaseless than quick ribs,, tender,, juicy,, and have the dark (almost crust) coloration. My ribs make sophisticated women eat like young boys in a hurry to go back out and play. This weekend I am doing Cats, Nature Boys, and mine in a strictly controlled preparation and technique atmosphere. I hope you two don't mind me being perfectly frank in judging the results. Keep in mind that different people have different taste preferences, so if I come down hard on you,, remember I still love you. If either (or both) of yalls are better than mine, I will openly admit it (in a week or so). I have made arrangements for a fully staffed rescue truck to be standing by at my house,,, just in case yalls are better than mine, cause if they are,, well, just let me say if ribs get any better than mine,, I don't know if I can stand it. Seriously, I got everything today except the rice wine and the Chinese 5 spice powder. I get those tomorrow. My wife got tired of hearing me whinning about all the good stuff Dr. Chicken got from the meat market,, so she told me to go get me something special. I love her. I got ribs for Saturday,, and a 9lb. Boston Butt that goes in the egg after I get a fresh load of lump going when the ribs come off. I can bearly contain myself. As Nature Boy would say,,, YYYYEEEEEEEEEEEeeeHAAAAAAAAaa! Remember,, patients my children. And I challenge you all to try to out-do me in smiling all weekend.

Tim M

Cat,
Way back when, one of my very first replies I ever got on this forum when I was a newbie, was from JJ and he sent me that picture of the lower drip pan. Never made it though.[p]
Tim

TJinBham

Cat,
I garuntee it..hehe
thanks for all you have contributed.

TJinBham

Cat,
I garuntee it..hehe
thanks for all you have contributed.

King-O-Coals

Spin, yeah, you're right. I use the word "juicy" in describing ribs, when I actually mean moist under the outer skin. Good point.

Dr. Chicken

King-O-Coals,
Oh! I see! Now it's my fault! I've got broad shoulders, I can handle it! Ya have to admit, its better'n chasing toothless oyster boat captains![p]Dr. Chicken

King-O-Coals

Dr. Chicken, what else did you get today? I can start whinning early,,, who knows, it worked last night. I know,,, I'll tell her you got a big beef tenderloin to slice up for steaks.

Dr. Chicken

King-O-Coals,
Tell her I got (2) tenderloins and (3) Standing rib roasts! That should keep my pantry full for a while![p]Dr. Chicken

Frozen Chosen

Nature Boy,The subject of smoke penetration needs more attention. I see that Cat, who knows her stuff, recommends actually freezing bb ribs prior to cooking to get max. smoke penetration. Conversely, most brisket recipes call for bringing the meat to room temp. to achieve the same effect. I'm confused.

Fritz

Nature Boy,[p]I have not done ribs indirect. In fact, I am not sure I have done anything indirect except for pizza and bread.[p]My ribs have always been wonderful cooked direct. I find I prefer them dry (read not sauced). This produces a rib with a wonderful flavor and texture.[p]Fritz

Cornfed

Spin,[p]This is an interesting clarification. I like my ribs moist and sightly chewy. I often find myself calling them juicy but to be fair, juicy is that beer butt chicken Finger Lickin' Tom and I did where the bird would shoot out juices so far I had to worry about getting them on the wall. Or some of those steaks that ST and I did where the plate would fill with juice as soon as we took the knives out of the drawer and thought about cutting the steak.[p]It's all relative (e = mBGEc^2),
Cornfed

Nature Boy

Fritz,
These responses are great, and much can be learned! I will not give up on direct. Today's results were good, but not as good as my other direct cooks. Not sure why, but a lot had to do with a very small concentrated fire.Even after 4.5 hours, the meat did not pull from the bone. Quite chewy were some parts. Maybe it was the ribs.[p]Thanks everyone for responding. It is clear after hearing everyone's ideas, that direct invokes a smokiness, flavor and texture that cannot be overlooked. Also, Fritz, since you haven't cooked indirect yet, give the 300 indirect-over-drip-pan-with-liquid technique a go, and let me know your opinion. Pour the smoke to it early in the cook.[p]Thanks
NB

Nature Boy

Frozen Chosen,
Briskets absorb smoke rapidly from what I understand. The pros say to be careful not to pour too much smoke to a brisket, as they are easily oversmoked..[p]I have frozen steaks partially before smoking, but the ribs seem to be plenty smoky just by starting at room temp and cooking with a couple hickory chunks. Easy to be confused with all the different opinions out there! Pays to go with your gut feeling.[p]

Unknown

Nature Boy,[p]I use;[p]1) St. louis style ribs, rubbed with dry spice.
2) 1.5 Hours @ 300 dome.
3) Indirect heat.
4) Soaked Hickory chips after .5 hour, more at 1 hour.
5) Sauce on last 10 minutes.[p]Moist, tender, clean bone, red all the way to the bone.[p]I love it.

MAC

Nature Boy,
I hope that you guys and gals appreciate the profound affect you have on the readers of this column. Just by reading this 40Ft string, I have had just about all my questions on the differences between direct and indirect. This shortens my learning curve by months. There are unlimited possibilities for Q education here. We should get the medical community to try this. Think what advancements they could make. This is like "The EncyQopedia" Keep up the good work. Living near MSU and owning an EGG gives me another reason to shout "GOOOOOOO GREEEEEEEEEEEEN ! ! ![p]MAC

Nature Boy

Motorman,
Mine take 3 plus hours at 300 dome?? My thermometer is calibrated. Maybe it is the liquid in the drip pan that remains 212, that prolongs it. They seem to be better when cooked longer.[p]Was your 90 minute cook over a naked drip pan??
Were your ribs small??
Hmmm.[p]Thanks
NB

Nature Boy

MAC,
A phenominal number of great opinions, experiences and bits of information occur here everyday. The archives are a HUGE treasure chest. The archives and this forum is all anyone needs...not only to learn about barbeque, but all related cooking...and even food science.[p]Ain't it great?
NB

Bama Fire

Nature Boy,
As you know, my first forray into ribs will occur tomorrow. Even after all of the threads here, I'm gonna try the direct. I need a point of comparision when I try the indirect method.[p]Dr. Chicken, should I find/develop a wonderful rub, you will one of the first to know! glad you're back![p]Bama Fire

Bama Fire

Kona Tim,
Glad to see you're staying active on the EGG![p]Have a great weekend![p]Bama Fire

Unknown

Nature Boy,[p]I use a V rack inside of an empty drip pan. 90 minutes is all they usually (+/- 10-15 minutes due to size) take. The St. Louis style are regular spare ribs cut off at the bend. I cut the slab in half, remove the membrane and you know the rest. I boiled the thermo and it is within 5 degrees. No top cap, bottom vent open .5 inch. If I left them on for 3 hours they would be dog food.[p]Yep...I bet its the water![p]See Ya.[p]

Nature Boy

Motorman,
Interesting. I would think off-hand that 90 minutes won't give you optimum results though. Have you troed longer slower cooks with ribs to compare??[p]Sounds like it works great for you. Amazing how many different paths to great Q![p]Enjoy!!

Spin

King-O-Coals,[p]I'm not being picky and am certainly guilty of calling a rib juicy, especially on the first cook after creating drywall ribs. I would classify my cooking preference as a liberal purist . I like and cook the more traditional methods as I feel they tend to require me to learn the meat and how it likes to be cooked. As I learn the meat I do tend to experiment.[p]Spin

Dr. Chicken

Bama Fire,
Hope they come out as good as my first ones did! There's always room for a little improvement though! Thank goodness for that.[p]Good luck, and let us know how they were![p]Dr. Chicken

Dr. Chicken

Spin,
Ya know I think I've made some of dem "drywall ribs"! I wonder if we's gots da same reciiipppee![p]Dr. Chicken

Unknown

Nature Boy,[p]Thats what I like re this forum...it gets you thinking...now I'm gonna try a little lower a little longer. Maybe 250 for 2 hours...although I am thinking that since I am doing them dry a faster cook maybe what keeps them moist. No kidding...this fast way is really good. Lets just say that it keeps me out of the BBQ resteraunts...and thats saying a lot in my book. [p]Another thing is I work here in "Silicon Valley" and with the travel time thrown in there just ain't much time left. A 90 minute cook means I can enjoy ribs anytime.[p]I'm getting a strong urge for another small rib roast (beef) again.[p]See Ya.

Nature Boy

Motorman,
Next time I am in a a bind for time, I'll try your short method. While I'm at it, do like you say, and try the longer route and compare. I think on lower longer cooks, give the fat and connective tissue more time to convert to tender moistness.[p]I know what you mean about the Prime Rib Roasts. Did one at Christmas, and I have been thinking about it ever since. yum.[p]NB

King-O-Coals

Cat, I got a recipe that will blow their socks off, I'll email it to ya, but now that I'm bathed in the glow,, brine that baby first.:))

YB

Nature Boy,I saw this and decided to add to your post,i have never used this recipe,i like mustard,salt and pepper.
YB
BB King's BBQ Ribs[p]
2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water [p] Coleslaw and grilled corn on the cob as
accompaniments [p] Rub ribs well with some of the Dry Spice Rub and refrigerate,
covered, for 4 to 6 hours. [p] In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours. [p] Preheat a grill or smoker over low heat until hot. Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce during last
minutes of cooking. Serve with remaining sauce, coleslaw, and
corn. [p]
[p] (Dry Spice Rub) [p] 1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt [p] In a jar combine all ingredients well and store in a dry place,
covered, until ready to use.