BBQ food prOn battle

Abacinator

Abacinator

Unholy Blasphemies
I rubbed my meat last night :laughing. Spare ribs, that is.

With a mixture of salt, pepper, granulated garlic, chili powder, paprika, onion powder, brown sugar, and a little tumeric and herbs du Provence. I should have some pics later!
 
Rel

Rel

Groveland, where's that?
Abacinator said:
I rubbed my meat last night :laughing. Spare ribs, that is.

With a mixture of salt, pepper, granulated garlic, chili powder, paprika, onion powder, brown sugar, and a little tumeric and herbs du Provence. I should have some pics later!
Click to expand...

me too..... oh.....
 
Abacinator

Abacinator

Unholy Blasphemies
Here we go!
IMAG1327.jpg


IMAG1328.jpg


IMAG1329.jpg
 
Abacinator

Abacinator

Unholy Blasphemies
carries an axe said:
proper Q dude. esecially first cook! what did you do for your recipe.
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Abacinator said:
I rubbed my meat last night :laughing. Spare ribs, that is.

With a mixture of salt, pepper, granulated garlic, chili powder, paprika, onion powder, brown sugar, and a little tumeric and herbs du Provence. I should have some pics later!
Click to expand...

I just kinda made it up as I went along. Grill temp was a bit under 250F and the ribs were on for about 4.5 hours. They were falling apart as I was cutting them up! All in all, I'm pretty pleased with the way those ribs turned out and the guests (the meat eating ones, anyway) all enjoyed them :)

Two of my friends made sriracha crab Rangoon's and lumpia and they brought the deep fryer along! :drool
 
carries an axe

carries an axe

meat bone meat meat meat
Abacinator said:
I just kinda made it up as I went along. Grill temp was a bit under 250F and the ribs were on for about 4.5 hours. They were falling apart as I was cutting them up! All in all, I'm pretty pleased with the way those ribs turned out and the guests (the meat eating ones, anyway) all enjoyed them :)

Two of my friends made sriracha crab Rangoon's and lumpia and they brought the deep fryer along! :drool
Click to expand...

awesome:thumbup
 
Abacinator

Abacinator

Unholy Blasphemies
In the smoker. If it's cooking on a low heat, should I turn it periodically? I didn't turn the ribs and they came out pretty bitchin. I think I want to have a crack at a beef brisket next.
 
carries an axe

carries an axe

meat bone meat meat meat
Abacinator said:
In the smoker. If it's cooking on a low heat, should I turn it periodically? I didn't turn the ribs and they came out pretty bitchin. I think I want to have a crack at a beef brisket next.
Click to expand...
Short answer: no
Long answer:
You have to ask yourself why you would turn it to begin with. Generally you turn things because you want them to cook evenly on all sides. At that low temperature it doesn't matter at all unless you overcrowded the cooker and need to move things around because they were touching. The more you open the cooker the harder it is to keep a stable temperature and the longer it will take to cook.
 
Abacinator

Abacinator

Unholy Blasphemies
carries an axe said:
Short answer: no
Long answer:
You have to ask yourself why you would turn it to begin with. Generally you turn things because you want them to cook evenly on all sides. At that low temperature it doesn't matter at all unless you overcrowded the cooker and need to move things around because they were touching. The more you open the cooker the harder it is to keep a stable temperature and the longer it will take to cook.
Click to expand...
That's pretty much what I was figuring.

carries an axe said:
Chris, I'm curious where did you get the full ribs with the rib tips on? I don't normally see those.
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Believe it or not, I bought them at Safeway.

Thanks for all the tips, Adam!
 
Tharkûn

Tharkûn

Freeway Moderator
The worst part about home BBQ is you can never really enjoy a meal out with friends at a restaurant. The only time it comes close to as good is at a top dollar place where its hard to justify when you can do the same for far less, or its a real heart and soul BBQ hole in the wall which is pretty few and far between in the bay area.

If you guys are looking for something new, go smoke some tritip. 225* only takes about 2 hours, pull at 130-140 depending on medium rare-medium. Slice against the grain and it melts like butter. Its a cut that is rarely smoked, but damn its good. My neighbor is a cattle rancher and I gave him one I smoked, said it was one of the best tritips he's ever had.

Costco sells bulk packages of it for $3 a lb, comes with about 6 large cuts that I separate and freeze until needed. Its not well trimmed as if you got it from a proper butcher, but its about 2/3rds less expensive.
 
lefty

lefty

Well-known member
Tharkûn said:
The worst part about home BBQ is you can never really enjoy a meal out with friends at a restaurant. The only time it comes close to as good is at a top dollar place where its hard to justify when you can do the same for far less, or its a real heart and soul BBQ hole in the wall which is pretty few and far between in the bay area.

If you guys are looking for something new, go smoke some tritip. 225* only takes about 2 hours, pull at 130-140 depending on medium rare-medium. Slice against the grain and it melts like butter. Its a cut that is rarely smoked, but damn its good. My neighbor is a cattle rancher and I gave him one I smoked, said it was one of the best tritips he's ever had.

Costco sells bulk packages of it for $3 a lb, comes with about 6 large cuts that I separate and freeze until needed. Its not well trimmed as if you got it from a proper butcher, but its about 2/3rds less expensive.
Click to expand...

While your post is informative and greatly appreciated, I do not know which Costco you shop at, but, I shop at the Mtn View and Redwood City Costco, the Tri-Tip is $6.99/lb.
 
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