Ribs

[elk yinzer]

Happy Birthday America.

Live cook along today.

Step 1: Buy center cut ribs. None of that baby back garbage.

Step 2: remove the membranes

Step 2a: crack the first beer of the day. Start the coals in a chimney starter. I use 50/50 mix of briquettes and lump.

Step 3: rub liberally with yellow mustard and dry rub. I use a doctored up Mccormicks Pork Rub. I add some ancho chile and black pepper.

Step 4: let them smoke at 250-275 for a long time. A few chunks of hickory won't hurt.

 

[elk yinzer]

Low and slow. The hardest part about good bbq is I can't reliably say "these ribs will be ready at 4 o'clock. They might be ready at 3 or they may take til 5. We will eat them today, that is for sure. And they will be delicious.

 

[BassBoysLLP]

I start with a cold smoke for an hour, 3 hours at 225, pull and wrap for another 2 hours, remove and rest for at least an hour. Finish and serve.

I started these early this morning. 3 different rubs. I just wrapped and foiled for the last two hours of the primary cook Then it's off the grill and a long rest while my family and I spend the rest of the day at the beach.

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[elk yinzer]

2 hours, 3 beers in and the smoker is sitting at a perfect 250 degrees. Had good smoke pouring out for at least an hour and a half. I don't go nuts with smoke, I find a few chunks of wood does what it will do and still give good flavor and smoke rings.

Haven't lifted the lid once to check but the neighborhood has a pleasant odor and already some grease showing up in the drip pan.

My 7 week old son is finally napping, so time for me to do the same. Last night was a rough one.

That looks like a serious fancypants smoker there @BassBoysLLP. Someday I need to carve out budget space for an upgrade, but I've been slaying it on the Weber for 10 years now and it has a special place in my heart and does enough to feed my family and a couple guests.

The last few times I smoked ribs I've been wrapping one and leaving the other bare. My wife like the fall-off-the-bone wrapped version and my unwrapped is meat nirvana in my opinion.

I'll let it go another hour or two, take a peak, and decide if it's time to wrap. Just a feel thing. Usually ends up being 4-1-1 or thereabouts.

Are you resting them that long in a cooler or what? I've never rested ribs more than a half hour. Pork butts, I've rested a few hours wrapped in foil and inside a sleeping bag. A little redneck ingenuity I came up with there.

 

[BassBoysLLP]

I have no specific method. It depends on how long I want it to rest. Usually I just roll em up in some old beach towels but I've used a cooler as well. It just gives you some extra flexibility in the timing of the final cook.




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[elk yinzer]

Well things took a turn for the worse. This hugh jass storm rolls in out of nowhere and with the old weber I lost control of the temp. The thermo was reading 150 which I knew wasnt accurate. There is going to be some pretty nasty flooding so my ribs are the least of anyones worries. Still I stripped down, braved the storm, and made a last ditch attempt to erect my tailgate tent over the deck. That p.o.s. broke as I was putting it up praying not to be struck by lightning. So the ribs are now wrapped in foil in the oven. Fingers crossed power doesn't go out...should still be tasty with 4 hours of smoke. Gotta call an audible now and again.

 

[donnieballgame]

Oh man, that sucks, looks like you made a good save, I'd say as long as they got a few hours of smoke finishing them in the oven won't hurt. I always wrap in foil to finish, I think they call it the "Texas cheat", lol.

 

[BassBoysLLP]

Bummer. Hope you recover. I agree with @donnieballgame, wrap and finish them up inside.

Oh, and fancypants grills do perfectly fine in inclement weather. Remember that blizzard that rocked the Midwest late last April with several feet of snow? Yeah, I was grilling ribs. The PID loop in the controller adjusts and makes grilling a year round activity.

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[donnieballgame]

Bummer. Hope you recover. I agree with @donnieballgame, wrap and finish them up inside.

Oh, and fancypants grills do perfectly fine in inclement weather. Remember that blizzard that rocked the Midwest late last April with several feet of snow? Yeah, I was grilling ribs. The PID loop in the controller adjusts and makes grilling a year round activity.

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HAHA, that's awesome, I have a Big Green Egg and I can easily grill year round if I feel like it.

 

[elk yinzer]

Deep in a food coma here and a handful of beers into the day so I'll keep it brief.

Oven time lasted an hour. As the storm was winding down I stoked the coals back up and back on the grill they went. Put some Memphis style sauce on over the course of half an hour and dug in.

Yeah, honestly even with my Weber I grill year round. The cold certainly doesn't stop me but 2 inches of rain in a hour was a curveball I wasn't expecting.

Turned out well. I was missing that absolutely perfect texture, I think the storm messed with my feel and they went just a little over done. But still tremendous.