ribs are on

chris123stock · May 2013

Ribs are on, does anyone flip ribs? I usually use a rack figured I would lay them flat this time. Also I was wondering, because I dont really know and tried looking it up but I may have to wait to see when I open it. This brisket, I am wondering if its a flat or packer, or are they the same? I think a packer has the deckle right? Im so confused, I did look at brisket 101. If I remember right CT told me to use plenty of apple juice right? No he didnt thats were I messed up last time. I will be using him recommendation on just BBR and nothing else. We'll see this weekend should work out.

billyray · May 2013

Looks like the whole packer. Whole packer has the point and the flat, should be in the 12 to 16 pound range.

TexanOfTheNorth · May 2013

I do not flip my ribs... until the very end of a cook to get a little direct heat on both sides.

Looks like a packer to me. And, yes, a packer has both the flat and the deckle (or point).

chris123stock · May 2013

billyray said:

Looks like the whole packer. Whole packer has the point and the flat, should be in the 12 to 16 pound range.

Yes this is 16 lbs. When I open it I guess I should look for the point, I just dont know how to tell where the point is I do know its at the end. Thats about it.

billyray · May 2013

The big thicker end. In your pic. it looks to be on the left.

GA_Dawgs · May 2013

I don't flip my ribs, that looks like a packet. The point is fattier (more intramuscular fat) than the flat.

chris123stock · May 2013

billyray said:

The big thicker end.@ In your pic. it looks to be on the left.

@billyray Thanks

@GA_Dawgs Thanks

chris123stock · May 2013

TexanOfTheNorth said:

I do not flip my ribs... until the very end of a cook to get a little direct heat on both sides.

Looks like a packer to me. And, yes, a packer has both the flat and the deckle (or point).

Thanks

Skiddymarker · May 2013

Chris - I flip if I'm saucing, obviously to get some sauce on the bone side. SWMBO likes wet ribs, I'm kinda of a dry guy.

Looks good! What did you dust those piggies with?

Good luck with the brisket.

lousubcap · May 2013

WRT ribs- All rib cooks are some variation around X-0-0 which translates into the following: Basically ribs are cooked as usual (bone side down for me) for the first X hours. Then they are removed from the cooker and wrapped with liquid (Q sauce, some other liquid for flavoring etc) in a foil pouch with the meat side down. This becomes step -0- mentioned above. The sealed ribs are then returned to the cooker. At the end of the "0" time-frame, the ribs are removed from the foil and then put back on the BGE for the final "0" time-frame. This is when sauce is added if your desire. X-X-X defines the cook cycle. Those of us X-0-0 run without any of the above extras. It's all in what you like And to determine when they are finished-the bend test if you have full racks-pick them up on one end and if they bend around 90* they are finished. Another method-use a toothpick and insert in the thickest meat-in and out with no resistance and finished. Also look for a good meat pull-back on the bones.

And since we are in information overloard-here are some great brisket sources-http/www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/
http://www.nakedwhiz.com/recipes.htm
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
All the info you will ever need. Enjoy the journey-

chris123stock · May 2013

Skiddymarker said:

Chris - I flip if I'm saucing, obviously to get some sauce on the bone side. SWMBO likes wet ribs, I'm kinda of a dry guy.
Looks good! What did you dust those piggies with?
Good luck with the brisket.

Now you are asking what I dusted them with? Come on you know I'm a trilbys kind of guy, its the mild rub. Love it.

chris123stock · May 2013

Well they were good I must say.

cazzy · May 2013

Chris...you don't need to do nothing...

Just saying

http://tinyurl.com/No-Flipping-No-Sauce-No-Foil

smokesniffer · May 2013

I'd defiantly eat those. Nice going.

chris123stock · May 2013

cazzy said:

Chris...you don't need to do nothing... Just saying http://tinyurl.com/No-Flipping-No-Sauce-No-Foil

I didnt and they were great. Thanks

cazzy · May 2013

Looook good...nice color and good bone pull back. Love the pot you used for beans!

chris123stock · May 2013

cazzy said:

Looook good...nice color and good bone pull back. Love the pot you used for beans!

That pot is like 50 years old, I freaking broke the top on one cook. Trouble for me lol. Its a great pot though

Skiddymarker · May 2013

chris123stock said:

Skiddymarker said:

Chris - I flip if I'm saucing, obviously to get some sauce on the bone side. SWMBO likes wet ribs, I'm kinda of a dry guy.
Looks good! What did you dust those piggies with?
Good luck with the brisket.

Now you are asking what I dusted them with? Come on you know I'm a trilbys kind of guy, its the mild rub. Love it.

I was just being the straight man.... Merilee makes some seriously good stuff.

TexanOfTheNorth · May 2013

The results look pretty good! Did you make a dressing for your cole slaw?

bbqlearner · May 2013

Looks great - Great cook! =D>

Btw, no drip pan between platesetter and ribs?

chris123stock · May 2013

@bbqlearner na sometimes I might foil if its real messy or I want to keep the juices, I just said heck with it this time. Thanks

chris123stock · May 2013

@TexanOfTheNorth I didn't make it this time I think I was lazy yesterday.

ribs are on

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