Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: TheDude on November 13, 2016, 04:25:50 PM
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(http://i1222.photobucket.com/albums/dd487/sickofcichlids/D9099D27-6927-462C-AB0B-A32D76815FEA.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/D9099D27-6927-462C-AB0B-A32D76815FEA.jpg.html)
Sorry @pbe gummi bear Not my favorite rub.
(http://i1222.photobucket.com/albums/dd487/sickofcichlids/5AA71B39-9274-42AD-9D7E-10A14BDB33BE.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/5AA71B39-9274-42AD-9D7E-10A14BDB33BE.jpg.html)
(http://i1222.photobucket.com/albums/dd487/sickofcichlids/D9A2264B-DB33-456A-AFD0-84C08C66374B.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/D9A2264B-DB33-456A-AFD0-84C08C66374B.jpg.html)
(http://i1222.photobucket.com/albums/dd487/sickofcichlids/E2D90399-F2AF-43CF-BF88-A9AAB8C1132D.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/E2D90399-F2AF-43CF-BF88-A9AAB8C1132D.jpg.html)
One of my first of many @zavod44 pieces. Got some more on the way.
(http://i1222.photobucket.com/albums/dd487/sickofcichlids/989304F7-5222-43EB-AD9A-B6EF7197B3D8.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/989304F7-5222-43EB-AD9A-B6EF7197B3D8.jpg.html)
I don't normally sauce, but we're trying something new.
(http://i1222.photobucket.com/albums/dd487/sickofcichlids/2D76878C-1859-4C4D-A31B-1879F473E1B7.jpg) (http://s1222.photobucket.com/user/sickofcichlids/media/2D76878C-1859-4C4D-A31B-1879F473E1B7.jpg.html)
Not sure I will low and slow ribs again.
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Lookin good, especially these days......
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Lookin good, especially these days......
Hell yeah!!!
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The ribs look great. Hope the sauce gave you more flavor you like!
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How long did they take? Dig the new handle.
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I have always banked a full chimney of lit coal and cooked my ribs for 2 hours. It wasn't til recently I've been doing low and slow. Both methods taste great. I find the low and slow are a little more tender but it's great throwing ribs on after work and eating them for dinner in a couple hours and they are still fantastic.
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How long did they take? Dig the new handle.
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About 1:45. Handle is far from new, but thanks. Brian does good work.
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Hey Dude, Grate looking Blue MT. Ribs look awesome!
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Having some good old fashion grilling fun today. Nice day for November.
(http://uploads.tapatalk-cdn.com/20161126/aff0167601dc82e393a7158c5e92fae8.jpg)
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I agree with @TheDude
I don't think I'll do them any other way again. I always used to do them hot and fast and started slow cooking and wrapping this year. I made these hot and fast and everyone likes these just as well if not better. So simple. I lit a 3/4 full chimney of coal and banked to one side, through the ribs on, rotated them after 1 hour, sauced at 1:45 and pulled them 5min later. Also I left the membrane on and only scored it. Way better with membrane left on imo. It gets nice and crispy.
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(http://uploads.tapatalk-cdn.com/20161128/9a44c059de50329d0bebcfc2e663c836.jpg)
Ignore the raw chicken breasts. I through those on for lunch the next day.
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I wish you guys would stop posting this shit. I already have to pick up stuff to make beer can burgers and bacon wrapped potato bombs from @Captjoe06 and @KenMC. Now I got to get ribs!! [emoji12]
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@Travis It's a great way to make ribs "fast". They don't get as smokey, but great when time is a factor.
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I wish you guys would stop posting this shit. I already have to pick up stuff to make beer can burgers and bacon wrapped potato bombs from @Captjoe06 and @KenMC. Now I got to get ribs!! [emoji12]
You and me both. I couldn't believe how great the burgers and potato bombs looked. I've got those on the short list.
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@TheDude @HoosierKettle
Ok guys, if @bcjustin ran his ribs 3 hours at about 350, what were you guys running at to get them done in under or at 2 hours?
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He was doing spare ribs too, which we know take longer than bb's.
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@TheDude @HoosierKettle
Ok guys, if @bcjustin ran his ribs 3 hours at about 350, what were you guys running at to get them done in under or at 2 hours?
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Didn't watch the temp. Full lit chimney in the baskets. Vents wide open. I'd guess over 400°.
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Did you add at any point to maintain the temp or I should say maintain the fire.
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No adding required but I was surprised he said 3 hours. My st Lois style usually take a little over 2 hours. Maybe I was running a little hotter
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3 hrs at 350 sound bout right for bb's. I was surprised at spares. I'm surprised you didn't have to add fuel at any point. So it's basically starting hot and letting it ride. I've said I need to try it, but I need to pick up a slab and just do it on my next set of days off.
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You know what, I lied. I did add 8 or so bricks at an hour in. I started with 3/4 chimney. I don't think i have too with a full chimney.
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I started with a full chimney and let it ride. Didn't refuel at all.
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foil is your friend when doin' that H'nF thing.
just sayin'
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foil is your friend when doin' that H'nF thing.
just sayin'
Keep as much moisture in as possible I guess
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I didn't need foil on this cook. I assume @swamprb means is to use it as a shield where needed?
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Sounds intimidating.
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Sounds intimidating.
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Not at all.
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I've got 3 racks of baby backs. Maybe I'll try it out. Worst case they are a little tough?
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Sounds intimidating.
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Ah hell man, what's the worst that could happen. We screw up a rack of ribs, right! I couldn't tell ya how many times I had pizza as a back up learning how to just cook in general. Ive seen your cooks you've posted. You got it down. I still got Pizza Hut on speed dial!! Ha!
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Little Caesars $5 hot and ready!
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Hells yes!
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You won't screw it up. Can't go wrong. 2 hours. 300-350ish
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I always try to bring my leftovers in for a coworker to try. His opinion always matters to me because he is the type that eats out frequently at all the fancy restaurants and will not hesitate to offer constructive criticism in a polite way to the restaurant. He also does the same with food that I bring in. If something is ever so slightly dry or under seasoned, he lets me know. I like that honest feed back even though it's disheartening at times. These ribs I warmed up in the office micro for 15 seconds per bone and served them. He said they were a 10 out of 10 which is a hard rating to get from him.
Funny thing is we eat ribs at 7 am in the office.
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Sounds like my old man when he was still alive. You'd cook something and he'd always give you his feedback, good or bad. You felt good as hell when he'd say you nailed it.
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