Who's Doing Ribs for the 4th?

[640ibimmerguy]

I’ve tried numerous methods over the past 10 years or so. I’ve marinated, not marinated, 3/2/1 method, rub on mustard and then season. etc. etc. etc. I’ve tried so many variations.

Finally one day just threw them on the Big green egg no prep at all and just dusted them ever 1-2 hours with dry rub. This has become my tried and true method and they’re fantastic. I use baby back ribs and try to find some that are not overly thick. The only thing I will do is trim down the thick end so the slab is more uniform in thickness. I also only use lump charcoal and very little smoke as the charcoal give off some smoke as well (obviously lol). 4-5 hours at around 210-230 degrees. When you pick them up with tongs and they bark starts to crack. They’re done.

[Boothroyd]

Definitely having ribs here, but I am cheating and picking up slabs from my favorite BBQ joint. They do them so much better than I can.

I grill chops and pork loin myself really often, but ribs I leave to the experts.

[DonRickles]

Making me hungry....

[rmagoo57]

I'm smoking mac'n'cheese tomorrow for a bbq/fireworks party. Might smoke wings Sunday since I still have some leftover ribs in the freezer.

Have a safe and fun holiday weekend everybody!

Here's my latest effort with bacon...

[Deepseadoug]

Wow is all I can say about some of you guys and your bbq skills. This thread is making me so hungry. Steaks n links too right? That Mac ^^ need that!

[mountainjogger]

Originally Posted by rmagoo57

I'm smoking mac'n'cheese tomorrow for a bbq/fireworks party. Might smoke wings Sunday since I still have some leftover ribs in the freezer.

Have a safe and fun holiday weekend everybody!

Here's my latest effort with bacon...

Never done smoked mac. All I say is now I am hungry.

[AzPaul]

I'll have to give that Coke thing a try.

[DonRickles]

Originally Posted by AzPaul

I'll have to give that Coke thing a try.

Here's a quick shot of my Burnt Ends (brisket point). After smoking them, I throw them back into the smoker covered in my "barbecue sauce mix"...for another two hours. They literally melt in your mouth! Oh, our Miele dishwasher got the craft, clean like brand new!

It's .......
1/4 cup apple cider vinegar
1.5 cups water
1 brisket point-end, approx 7lb
1/4 cup Hardcore Carnivore Black rub
2 cups cola
1.5 cups BBQ sauce
1/3 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons butter
1-2 tablespoons honey
kosher salt

[brandrea]

This thread is a red meat lovers wet dream … I need to go shower off

[DonRickles]

Originally Posted by brandrea

This thread is a red meat lovers wet dream … I need to go shower off

I tried that vegan diet for a couple years......missed fish the most?

[Nikrnic]

Sounds better than tofu with a side of kale..

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[JParm]

This thread is making me crave ribs...

We'll be in Delray Beach / Peanut Island this weekend so won't be making any, but I will damn sure find a spot serving some! Happy 4th weekend, everyone.

[gearguywb]

When you live in KC ribs are a must!

I am pretty much a 3-2-1 guy, with a few changes. Continually refining. I am more of a "fall of the bone" guy vs competition ribs.

[AzPaul]

Originally Posted by DonRickles

Here's a quick shot of my Burnt Ends (brisket point). After smoking them, I throw them back into the smoker covered in my "barbecue sauce mix"...for another two hours. They literally melt in your mouth! Oh, our Miele dishwasher got the craft, clean like brand new!

It's .......
1/4 cup apple cider vinegar
1.5 cups water
1 brisket point-end, approx 7lb
1/4 cup Hardcore Carnivore Black rub
2 cups cola
1.5 cups BBQ sauce
1/3 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons butter
1-2 tablespoons honey
kosher salt

Thank you, sir.

[mountainjogger]

Originally Posted by DonRickles

Here's a quick shot of my Burnt Ends (brisket point). After smoking them, I throw them back into the smoker covered in my "barbecue sauce mix"...for another two hours. They literally melt in your mouth! Oh, our Miele dishwasher got the craft, clean like brand new!

It's .......
1/4 cup apple cider vinegar
1.5 cups water
1 brisket point-end, approx 7lb
1/4 cup Hardcore Carnivore Black rub
2 cups cola
1.5 cups BBQ sauce
1/3 cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons butter
1-2 tablespoons honey
kosher salt

I am jealous Don!

[rmagoo57]

Hey Don, what temp (2 hrs) on those burnt ends?? 225? They look delicious!!

I haven't smoked a brisket or burnt ends yet but will soon!

[mountainjogger]

Pic 1. Racks cut in half into 5 half racks per pot with Coke.

Pic 2. Coming to boil.

Pic 3. Cut into two rib servings. Bast all over. And ready for fridge. Now to get the rest of the ribs in the pot.

Why do I cut them before grilling? End up with more seared edges. Then dump 3 or 4 doubles on a plate. A lot easier for guests to eat.

[DonRickles]

Originally Posted by AzPaul

Thank you, sir.

My pleasure!

Originally Posted by mountainjogger

I am jealous Don!

And I am of your smoker!

Originally Posted by rmagoo57

Hey Don, what temp (2 hrs) on those burnt ends?? 225? They look delicious!!

I haven't smoked a brisket or burnt ends yet but will soon!

Yup 225, low n slow! My smoker runs hot so I can drop a few and save on pellets. The list I posted, let me add to it!

After smoking and spritzing… Place the cola in a small saucepan over medium high heat, and reduce liquid by at least half. Add the bbq sauce, brown sugar, Worcestershire, soy and butter, plus salt to taste. Stir to combine.
Place the brisket cubes in a large foil tray, then pour over the sauce, stirring to make sure all the pieces are well coated. Drizzle honey across the top, then return to the smoker.
Increase the heat of the smoker to 275f, and cook a further 2-3 hours, or until the liquid has reduced and caramelized.

This is a copy paste fro Jeffrey pryles. I adjust the ingredients and rubs.

Originally Posted by mountainjogger

Pic 1. Racks cut in half into 5 half racks per pot with Coke.

Pic 2. Coming to boil.

Pic 3. Cut into two rib servings. Bast all over. And ready for fridge. Now to get the rest of the ribs in the pot.

Why do I cut them before grilling? End up with more seared edges. Then dump 3 or 4 doubles on a plate. A lot easier for guests to eat.

I like that trick more edges on the ribs !!!

[GB-man]

Yum I’ll be at my sisters lake cottage otherwise I’d be throwing something on the pellet for sure.

I’m guessing it will be burgers, sausages, beer and the beach for us.

[avidflyer]

Originally Posted by Dan Pierce

What time??
dP

Getting them dressed up now....of course for some reason everyone wanted to fly the last couple days....

[Dan Pierce]

Originally Posted by avidflyer

Getting them dressed up now....of course for some reason everyone wanted to fly the last couple days....

Dang it! No worries, heading to Louisville today anyway.


However, I'll post pics of the mega chops we plan to prep, grill, & devour tomorrow.
dP

[77T]

I had to move the smoke session up a day. The dry rub cooler aging reached the threshold early. Humidity and the hydration of the ribs can vary - so you have to judge from nose and color and rebound. Don’t want to have the ribs start out too dry before smoking.



A wash & pattycake toweling gets them onto the rack.



And then some coals onto the snake (or maybe call it a lizard since this is a short 6 hr session)




Yeah it’s old school low budget. Even the coal baffle from an old smoker helps deflect direct infrared radiance.

But the ribs don’t know the difference


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[77T]

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[Dan Pierce]

Just me & my better half this July 4th.

Before I prep the chops, I prep myself w/ some of Ky's finest 10 year old.

Next, work the chops w/ olive oil, salt, pepper, & Ruby's steak rub [yep, steak rub on chops, this stuff is powdered gold].

Grill to protection, add some peaches & cream sweet corn, and the San Francisco treat.

Then sit back and enjoy the fireworks.
dP