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-   -   Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? (https://www.chiefsplanet.com/BB/showthread.php?t=293234)

BryanBusby 06-11-2017 01:03 PM
I've had one in since last night

MTG#10 06-11-2017 04:39 PM
2 Attachment(s)
Beef ribs turned out pretty good. Next time I'll cook them a little longer to render out some more of the fat. Still pretty delicious for my first go at them.

Fire Me Boy! 06-11-2017 04:49 PM
Quote:
Originally Posted by MTG#10 (Post 12912171)
Beef ribs turned out pretty good. Next time I'll cook them a little longer to render out some more of the fat. Still pretty delicious for my first go at them.


Those look pretty good. You touched on why I think most people don't do them - they can be pretty greasy.

gblowfish 06-11-2017 04:49 PM
Quote:
Originally Posted by MTG#10 (Post 12911884)
You ever smoked any? If so how'd they turn out?
About the only ribs I do any more are baby backs. They cook quicker, cook more evenly, and are not too much food that my wife and I can handle. Big racks of full sized ribs are usually chewy and fatty, even after trimming them. And you have to eat them when they're fresh, they don't do well after being refrigerated.

The beef ribs take a long time to cook. I'd rather do a brisket if spending that much time. But to each his own.

Fire Me Boy! 06-11-2017 04:52 PM
Quote:
Originally Posted by gblowfish (Post 12912179)
About the only ribs I do any more are baby backs. They cook quicker, cook more evenly, and are not too much food that my wife and I can handle. Big racks of full sized ribs are usually chewy and fatty, even after trimming them. And you have to eat them when they're fresh, they don't do well after being refrigerated.



The beef ribs take a long time to cook. I'd rather do a brisket if spending that much time. But to each his own.


I did some chili this weekend in the slow cooker. Used a pound each of BBQ pork butt and brisket that I chopped up pretty finely. That ended up being one of the best chilis I've made ever.

MTG#10 06-11-2017 05:03 PM
Quote:
Originally Posted by gblowfish (Post 12912179)

The beef ribs take a long time to cook. I'd rather do a brisket if spending that much time. But to each his own.
Mine were on for 6 hours and are nearly fall-off-the-bone. Probably could have used a couple more but 8 hours isnt even that long. Nowhere near as long as a brisket.

GloryDayz 06-11-2017 05:04 PM
Quote:
Originally Posted by MTG#10 (Post 12912171)
Beef ribs turned out pretty good. Next time I'll cook them a little longer to render out some more of the fat. Still pretty delicious for my first go at them.
I'd don't know is you want to mess with anything, those look darn tasty..

GloryDayz 06-11-2017 05:05 PM
And yeah, beef ribs are freaking great! If one rib isn't enough, two are more than enough (and you can skip all the sides!).

MTG#10 06-11-2017 05:06 PM
Quote:
Originally Posted by GloryDayz (Post 12912198)
And yeah, beef ribs are freaking great! If one rib isn't enough, two's more than enough (and you can skip all the sides!).
I had never even tried them before making them today. They are very tasty, a little fattier than I'd like but that was probably my fault. Will definitely make them again.

In58men 06-28-2017 08:50 PM
What are you Smoking/Grilling/BBQ'ing this weekend?
 
Wanting to see if anybody has tried Joe's method when it comes to flat brisket. I am currently 0-1 when it comes to flat brisket. For all you clever guys it wasn't when my apartment caught fire. Also, what are some good store bought rubs? I bought this after reading some reviews and doing research. I heard Head Country was really good as well.

https://uploads.tapatalk-cdn.com/201...a856f39d3a.png



http://www.foodnetwork.com/recipes/o...recipe-2013912

srvy 06-28-2017 08:59 PM
Salt then pepper the hell outta it like your grand pappy told ya.

In58men 06-28-2017 09:05 PM
Quote:
Originally Posted by srvy (Post 12936153)
Salt then pepper the hell outta it like your grand pappy told ya.
Not sure if you're being serious or not, but a lot of people do you use just salt and pepper from what I've read.

Buehler445 06-28-2017 09:55 PM
Quote:
Originally Posted by Inmem58 (Post 12936144)
Wanting to see if anybody has tried Joe's method when it comes to flat brisket. I am currently 0-1 when it comes to flat brisket. For all you clever guys it wasn't when my apartment caught fire. Also, what are some good store bought rubs? I bought this after reading some reviews and doing research. I heard Head Country was really good as well.





http://www.foodnetwork.com/recipes/o...recipe-2013912
What was the matter with your last brisket?

I always foil mine after like 4 hours and run it up to 190-200 and pull it. I haven't had good luck with bringing it to 180 and slice it.

I've also had better luck going to a butcher than a grocery store. I have no idea what the difference is or how to get it otherwise so I just bend over and pay up. It's worth the money.

ping2000 06-28-2017 10:10 PM
Quote:
Originally Posted by Buehler445 (Post 12936214)
What was the matter with your last brisket?
The apartment fire temp exceeded 200 degrees.

srvy 06-28-2017 10:21 PM
Quote:
Originally Posted by Inmem58 (Post 12936159)
Not sure if you're being serious or not, but a lot of people do you use just salt and pepper from what I've read.
Im serious. I pepper mine have for years think bark and ask self really what point is a rub'


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