Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: 1buckie on January 12, 2013, 09:37:45 AM
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This is another re-print & a different way to do ribs.....
Ok, I think I'm in the right place ~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012011-1.jpg)
HOT & FAST... Right ??
I'm testing out some different combinations of stuff for Saturday, my dad's Memorial service & BBQ feed...
The wife has been putting up all different kinds of jellies & came up with a real winner
( one among several, actually)
She got to a certain point & asked me what color it would come out if she added a bit of
green food coloring in...Not Sure, I say as it was kind of a light purple at that point...
Used mostly purple basil & with that addition, it turned a gorgeous rich rose color.......
Basil jelly ~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012008-2.jpg)
Ever since it was sitting on the table setting up, we've been talking about using it for a glaze
or something related on BBQ...
So ribs was what I thought ~~~>
1st a quick trim as the other ones that go on Saturday are St. Lou's
Then a fairly lite coating of granulated garlic ~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012005-1.jpg)
Then the JELLY !!
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012015-1.jpg)
Tips in a small separate packet...
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012013-1.jpg)
These are braized in foil, then crisped out of foil the last part of the cook , coals like so ~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012022-1.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012025-1.jpg)
Started @ 275° for 3/4 hr & then opened up the bottom vents most of the way to run up to
325° ~ 350° for an hour & 15 min. .....
They look pretty anemic at this point ~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012028-1.jpg)
Out of the foil with some fairly thin
baste / glaze saved out ~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012029-1.jpg)
After the 'Hot' hour, the coals are calmed enough to drop down to a steady 260°
& it stayed there for another 45 -50 minutes, glazing every 8-10 minutes ~~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012034.jpg)
Let them go as the coals dropped 260 / 250 / 240 / down to 215 at about 3 hr- 45 min.
Looks done to me, 120° bend with no crack ~~~>
( Must be the jelly that makes 'em do that)
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012038.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012039.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/Memorials%20July%202012/MemorialsJuly2012041.jpg)
Result: Not too bad, but the basil taste didn't really come thru like I thought it might.....
the jelly is really fragrant
Kinda like those ribs you get at the Chinese buffet, only quite a bit more moist & tender
as they haven't sat in a steam pan for 6 hours...
Need to come up with a more densely flavored & thicker glaze to add to the ending part of the cook....
Hot & Fart (< typed that accidentally :oops: ) worked OK, were plenty tender compared to slow cooked....
Couldn't have been too bad, as me & the dawgs ate all of them except that big one on the end.... :D
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They do look Yum
Loving the different techniques you guys are using
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A simple mix I've used with this method ( foil 1st, then crisp up ) is 50/50 BBQ sauce & pickle juice saved from spent jars of pickles....
Braize in the foil & then slather the remaining juice on 3~4 times to build up a glaze.....
Even the wife likes those !!!!
PS: the vinegar in the pickle juice tenderizes the meat real well...... :)
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A simple mix I've used with this method ( foil 1st, then crisp up ) is 50/50 BBQ sauce & pickle juice saved from spent jars of pickles....
Braize in the foil & then slather the remaining juice on 3~4 times to build up a glaze.....
Even the wife likes those !!!!
PS: the vinegar in the pickle juice tenderizes the meat real well...... :)
Pickle Juice?? Now that's a new one for me. Flavor??
The more I think on it, the more since it makes, Mmm I love Claussen pickles!!
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Pickle Juice?? Now that's a new one for me. Flavor??
The more I think on it, the more since it makes, Mmm I love Claussen pickles!!
When we got married & the wife moved in here, she asked what the hell I was saving pickle juice in big containers for....
......Until she tasted ribs done this way !!!
Ribs, the 'bread & butter' of BBQ !!!!
Actually, I just mix all of them together & it really turns out good & also interestingly different...... 8)
Braize in foil & then glaze with the leftover juice....
It will thicken (esp. if it's got a goodly amount of BBQ sauce mixed with it ) if set off to the side in the foil boat the ribs were in & it's been cooked enough to not be concerned about food temp issues......... :)
General rule of thumb is 2/3's of the time in foil & 1/3 spent glazing
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ok you sold me. I'm trying it!!
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Do you store the old pickle juice in the fridge or the pantry?
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I got a fridge out in the carport for all my BBQ crap so the wife doesn't have to put up with my shenanigans......
So, yeah, the fridge...... :)
Lasts quite a long time because of the vinegar....... 8)
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Psssst.....
Goes really good with this:
http://weberkettleclub.com/forums/other-recipes/deep-fried-potato-salad/
Snuck this one in on y'all early today......*
*Pimpin' the Recipes Department
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Was scouting thru pics to answer something elsewhere & found this:
(http://i1223.photobucket.com/albums/dd520/1buckie/Late%20May%20Asstd/memorial%20day/LateMayAsstd094.jpg)
I'm pretty sure this is spares done with the pickle / BBQ sauce mix........
Just be careful not to go too long in the foil, as they WILL turn to mushy pulled pork if braized in liquid for extended time........... :'( :-[ :-[