Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: kettlebb on September 23, 2016, 11:21:09 AM
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So last weekend was my moms birthday but she was out of town. We are having a family dinner Saturday. I offered to cook and she wants her favorite, baby back ribs. I'm also doing chicken breasts with the skin on. Here is my plan, please help if you think I'm off base.
Ribs:
Remove silver skin if needed
Dry rub and smoke with peach wood. Try to keep 250 until the bend test. Then sauce and pull. No plans to wrap them
Chicken:
Dry rub
Run the grill at 400 and sauce when they hit 160, pull at 165
Grilled peaches for dessert:
No clue.
Any guidance would be appreciated. I'd spend some time in the search bar but this week has been hectic at home and tonight is no different. Thanks for the help. I'll post pics as I go tomorrow.
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If you had the time, I would brine those breasts overnight but that's just me. Chicken breast has a tendency to dry out on the grill, but a marinade or brine would help keep that meat moist.
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I'm a fan of wrapping ribs but whatever..
Not sure what kind of help your looking for but I'd recommend marinated chicken. Generally come out a bit for flavorful IMO. You can have ribs cooked ahead of time and resting in a cooler waiting for guests. Start chicken just before guests arrive or just after for best possible outcome. Nothing worse than chicken that's sat around for an hour or more.
There are some folks that have done grilled peaches here. Maybe someone will share a recipe. I'd go with halves face down for a sear then flip over and place a small pat of butter in the seed cavity with brown sugar and a dash of nutmeg. Finish with a bit more sugar and a blow torch. Or just a fine scoop of vanilla bean ice cream.
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Kinda makes the peaches a side, instead of a dessert but we like a balsamic reduction drizzled on them.
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Bone in skin on chicken breasts are great on the grill because they retain moisture better and are more forgiving than boneless skinless. I usually do 4 chicken breasts in high indirect heat with a little applewood. Usually takes an hour. I make them frequently using the same method your proposing except I do not sauce them. I like the crispy skin the best. I haven't tried brining or marinating them. I have homework now.
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If I sauce chicken, I grill thighs. You can cook the crap out of them without drying them out and they are a little smaller and easier to eat while all sauced up. Plus dark meat seems to pair well with sauce.
Still, nothing wrong with sauce on breasts.
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@kettlebb I would smoke the ribs using 3-2-1 method, Chicken really depends on what type Bone in/out? let us know. But I would use a brine if you can on the chicken. Good luck and remember grilling is fun if it becomes work.... Crack open a beer ;D! Oh! just thought of this.. Do you have a vortex to do the chicken?
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No vortex fellas. Love the tips and help. I'll try 3-2-1 and put the chicken in a marinade tonight
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@kettlebb If you can get it try Stubb's Chicken Marinade. Its very good.
https://www.youtube.com/watch?v=r4kCyxn30_c
I know you are doing Chicken but you can do the same with the Chicken breasts if you have the injector. I do mine like this! ;D
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So last weekend was my moms birthday but she was out of town. We are having a family dinner Saturday. I offered to cook and she wants her favorite, baby back ribs. I'm also doing chicken breasts with the skin on. Here is my plan, please help if you think I'm off base.
Ribs:
Remove silver skin if needed
Dry rub and smoke with peach wood. Try to keep 250 until the bend test. Then sauce and pull. No plans to wrap them
Chicken:
Dry rub
Run the grill at 400 and sauce when they hit 160, pull at 165
Grilled peaches for dessert:
No clue.
Any guidance would be appreciated. I'd spend some time in the search bar but this week has been hectic at home and tonight is no different. Thanks for the help. I'll post pics as I go tomorrow.
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Here is how to win with ribs...
Memphis Style Ribs
https://www.youtube.com/watch?v=WKvjQFa0GUo
I hate wrapping, (3-2-1), etc and when I discovered Memphis Style I was in heaven.
Memphis gives you the best of both worlds because you can always sauce at the end of the cook for the sauce lovers in the crowd.
I also stopped buying those frozen loin backs at the grocery store and now go with only fresh ribs from the butcher shop.
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I grill peaches often.
Make sure they are "cling free" peaches if you can - the pits don't cling to the flesh.
Cut them in half and remove the pit. Sprinkle some brown sugar on the cut half. Put them on the grill indirect for "a while" - how long depends on grill temp. If you do them at 400 with the chicken, I'd guess 15-20 minutes. They're ready when they're "soft" to a squeeze with tongs.
You can sear either or both sides if you want, but not really necessary. I usually sear the cut side just to get some grill marks.
I cut them in slices and serve as a side, but adding some vanilla ice cream would make a really nice dessert.
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I just did three racks of ribs today. I guess my rub would be called a wet rub:
[2 Tbsp black pepper corns
2 Tbsp whole dried Rosemary
1 Tbsp sea salt
1 Tbsp whole Coriander
1/2 Tbsp whole Cumin
1 Tbsp whole Mustard
Grind up dry spices
1/2 tsp cayenne
Medium bulb fresh garlic, crushed
Enough canola oil to make a slurry
No sugar.
I did them in a 26" kettle with a snake consisting of four rows or briquettes with chunks of hickory and apple set on top. I lit both ends of the snake because I wanted them ready for dinner and they went on at 1:30 PM. With all vents wide open it ran about 250F and climbed slowly to about 300F. At about 4:30 I cut back a bit on the air. Ribs were nearly done. I took them off to rest at about 5:00.
Google screwed up their links so I can't embed any more but I can link to a picture I think. https://goo.gl/photos/4K3gNmLKRcFfmLyw8
Compared to some other strategies these are pretty KISS but come out good. These were pretty meaty and too big to qualify as 'baby' at 10 lb for 3 racks.
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Here is where we are so far. Took the ribs out at 9 this morning. Dry rub and let them warm up a bit. Got out my MT and did a full chimney just to burn off from the last cleaning. Got a basket of Stubbs full and lit 5 briquettes. Lined the bottom grate with foil. Ribs on at 1:30. Maverick says the grate temp is 273. Chicken has been marinating in apple juice over night. It's going on at 4. I'm taking the meat over to my moms for dinner at 6. Brother is doing sides.
(http://uploads.tapatalk-cdn.com/20160924/8ffb06a93a9a60b47471326f4c1f8a3b.jpg)
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(http://uploads.tapatalk-cdn.com/20160924/ce7b07021b0845270f2a5065e0a3899f.jpg)
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Looking good so far. I'm glad you decided to marinated the chicken. You will not be sorry you did.
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Yep, lookin good !
I do both baskets for a 5 hr cook on two racks, flat.
7-8 lit briqs from each basket.
With one basket, you will have to re-load at least once I would think to complete to cook.
I would swap positions of the racks so that they have equal time in each position.
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Looks fantastic but I agree. You'll definitely need more fuel. You guys inspired me. I've got my own ribs on right now. I just bank the coals on the side. Start out with a quarter chimney dumped on one end and chuck a couple chunks of applewood on. Kind of like the snake method only less anal lol
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Surprising the grate temp is 245 without a reload yet
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You guys think they need to go much longer past 5:30 ish? That is the 4 hour mark. I'd think they would be done by then.
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I'm calling it the finished product and heading out soon. Thanks for all the tips here. Didn't have time to do the peaches. The lovely wife made cupcakes with homemade buttercream icing.
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(http://uploads.tapatalk-cdn.com/20160924/1a97de3632d92ff66d37b6b11e203a19.jpg)
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(http://uploads.tapatalk-cdn.com/20160924/0f9056d8bbbfa96e4cae5ff921c0f171.jpg)
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I think you win based on looks but thanks for unknowingly nudging me into making ribs today.
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Yours look good too! Made them by request of my mother. I personally don't buy ribs because I don't think they are a good value with all the bones and little meat. Making them today may have changed my perspective on that. They tasted so damn good and are fun to make and eat. The skin on my chicken got a little dark but overall it was good. Glad I marinated it or it would have been dry. Love my Weber kettles.
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