BBQ Ribs
Woke up to dreadful weather and switched on the TV to an episode of Man, Fire, Food and decided it's time to spend my day dedicated to my other love which is cooking shit low and slow in smoke so found some meaty ribs and brushed on some sweet mustard and covered them with a basic rub and into the smoker they go.
I'm using the 321 method which is smoking them at 225f for 3 hours on the rack, covering with foil and adding a splash of apple cider vinegar for a further 2 hours and then unwrapping them and placing them back on the grill and smoking for a final hour.
A bit later one I'll make a smoky BBQ sauce using molasses as my sugar base.
I've got a Hark electric smoker which runs through an external Auberins PID controller to keep the temps rock solid rather than the swings you get with the stock thermostat which is also in the wrong place. I've developed a method where I chuck in a few chunks of charcoal to give it the pink smoke ring and taste that you cannot get using just the electric element and I also place my Maverick ET-732 to keep an eye on the grill temperature while I'm in the house just in case something goes wrong.
Now all I have to do is add small handfulls of chips every 15-20 minutes and dream of smoked ribs.
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Rob H
Posts: 5795
Date Joined: 18/01/12
what time will they be
what time will they be ready
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Jackfrost80
Posts: 8140
Date Joined: 07/05/12
Bout 6pm mate but the kids
Bout 6pm mate but the kids are getting fish fingers so I don't like your chances
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Shane O
Posts: 926
Date Joined: 22/01/10
coca cola
try using some bourbon or coca cola in the marinade or the sauce you can't go wrong there.
Jackfrost80
Posts: 8140
Date Joined: 07/05/12
I love bourbon BBQ sauce but
I love bourbon BBQ sauce but I let out a tear when pouring bourbon into food rather than down my gob. Might give the coke a crack after looking at a few recipes but pour a small amount of bourbon in also.
I'll call it the Makers Mark and Coke Sauce.
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Shane O
Posts: 926
Date Joined: 22/01/10
Chicken
Hi Jack,
A recipe that can be used for chicken,ribs or even lamb. This require a fair bit of basting on your behalf, you can you a spoon or a laddle. I think you can even use turkey basters for this, i won't put measuremnts as i don't really measure when cooking for 40 people at work. This is just a guide...
Spiced Chicken recipe
Mix all the above in a bowl to combine in a bowl.
You can do your method of cooking for 3 hours in the smoker if you like, i just cook 3/4 in the oven as that is all we have. Then it's just a matter of pouring all the above over the meat you are cooking making sure all is covered. Then continue to baste, i do this about every 10 mins until i have a nice glaze on top.
Garnish with some fresh coriander, or fresh flat leaf parsley.
This above recipe can be adjusted to what ever you like, you can even add chilli if you like.... or bourbon
oh another one is vodka and lime, this goes well with chicken...
Jackfrost80
Posts: 8140
Date Joined: 07/05/12
3 phase is done. Time to
3 phase is done. Time to wrap them up and steam the meat from the bones on these bad boys
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Dale
Posts: 7930
Date Joined: 13/09/05
Bugger steaming them Jack, just slice between the ribs, a rib in one hand and a beer in the other, spot on!
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Jackfrost80
Posts: 8140
Date Joined: 07/05/12
Phase 2 done and they're
Phase 2 done and they're already falling off the bone. Applied my bourbon and coke sauce and back in the smoker uncovered for a final hour to get a nice bark on them while I make a cabbage, granny smith, beetroot, carrot and coleslaw. The Mrs is on the hasselback potatoes and the Asahis are flowing and the Fed Express is rolling out of the station. Happy days!
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Jackfrost80
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Date Joined: 07/05/12
(No subject)
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Fergiedw
Posts: 3
Date Joined: 22/01/12
BURP!!!
BURP!!!
z00m
Posts: 1086
Date Joined: 10/05/14
Good job
Hope the meat wasn't falling too far off the bone. The judges will mark you down if they take a bite and the rest of the meat doesn't stay on the bone. Seems like a fine line to me.