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Barrel Roll Man\'s Caramelized Pork Ribs

Barrelrollman
Barrelrollman Posts: 7
edited November -0001 in EggHead Forum
Barrelrollman - Episode 2 - 3-Stage Brown Sugar and Apple Caramelized Smoked Pork Ribs

I've started a new channel on YouTube - All for the love of the Big Green Egg!! Second episode consists of my favorite Pork Ribs preparation and cooking technique on the Big Green Egg - Punch it! :evil:

http://youtu.be/nZMlxaLN54A
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Comments

  • Mainegg
    Mainegg Posts: 7,787
    this is from the other post ... but I was not sure if you would read it after that mess....

    Hey there.. I owe you an apology I got caught up in things. Welcome and this is a good group at heart. you spent some time putting that together and posting it. some good info in there but a few things you will learn other way of doing here in the forum. that work really well. I hope you stick around and give it a chance. Julie
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  • Barrelrollman
    Barrelrollman Posts: 7
    Thank you for the kind words, Julie. I am very much looking forward to learning from this wonderful forum.

    I put this latest video (3-stage Ribs) together before really observing other people's techniques. This is just the way I've been doing Ribs the past year since I received my BGE as a wedding gift. I chose the closest knife to me on the block and cut my ribs on foil to save time because my videos are long enough!

    I am trying to learn and only share what I think works well and only things that I have geneuine feedback from people who have tasted my food.

    Really pumped about the quality people in this group and am looking forward to new BGE knowledge.

    Cheers y'all - Punch it. :evil:
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  • Mainegg
    Mainegg Posts: 7,787
    all good... :) like the new handle too. It is just that we all try to help in as many ways as we can with new eggers and make sure everyone has consistent good information to have a great experiences with the egg. sadly we are also a bit gun shy with some that have joined before and done a lot of mocking and just all round bad posts and advise to new eggers... so I know I tend to be defensive of wrong info. do a little research and you will see some great techniques on here.
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  • Crimsongator
    Crimsongator Posts: 5,797
    The only advice I would give you (since the video was unclear) would be to rub both sides of the ribs for maximum flavor.

    Welcome to the forum
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  • Barrelrollman
    Barrelrollman Posts: 7
    Noted Crimsongator. I won't be shy about coating both sides of the ribs next time ;)
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  • Crimsongator
    Crimsongator Posts: 5,797
    btw, I want to see the part on the flank steak video where you dropped the flaming grid. It was still burning when you picked it up and you should have left that part for education reasons :whistle:
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  • Barrelrollman
    Barrelrollman Posts: 7
    @Crimsongator - I don't have a problem showing you the part where I removed the flaming grid, but I formatted my memory card to film my Rib video and remove my raw video from my laptop quickly to prevent clutter.

    I have no problem explaining what I did. I didn't think the process through. I've seen other videos on YouTube where people drop their wood around the sides on their plate setter. I've seen people spiral the wood out from the center of the charcoal to the outer edge of the charcoal to let the wood burn slowly. I've seen people just casually toss hand-fulls of wood through their grids into their BGE's and I've seen people meticulously prepare their wood and add different types at different stages of cooking and temperature.

    I wanted to make my video as short as possible (fail) so edited the clip where I removed the grid and placed on the ground. I didn't clean my grid thoroughly enough and the remanants of the Brisket I smoked the night before were flamming.

    Sloppy, yes. But I thought it was humorous having a flaming grill on the ground to me. It is poor instruction however for a new egg-aficiando.

    Trust me, I was crucified on this forum for my videos and I enjoy constuctive criticism. I've learned in life that there are no dumb questions to ask, and knew posting my Marinated Flank Steak video on this forum would raise eyebrows. It will make me better.

    Due to this forum, I will change technique with the tips I've received and future advice I stumble upon as well and I'm pumped about learning more here. I will also better explain what I'm doing in the future and continue having my fun. I'm a tounge-in-cheek kind of guy, especially on an internet forum where keyboards always talk louder than words, and trust me, Episode 3 will give you a laugh. B)
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  • Crimsongator
    Crimsongator Posts: 5,797
    I look forward to it!
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  • WessB
    WessB Posts: 6,937
    Very well said....and you need to realize others will read or view your posts and if they know no different they will folllow your advice...bottom line..just be productive and helpful...
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  • Little Chef
    Little Chef Posts: 4,725
    You are a very good sport! ;) Episode 3...No burnt hair allowed...OK? :laugh: Welcome aboard, it really is an amazing group of people. You can learn a TON here! (And peoples experiences are always better than cookbooks. B) )
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