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07-04-2017, 04:08 PM | #541 | ||
Cast Iron Jedi
Join Date: Nov 2004
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What are you Smoking/Grilling/BBQ'ing this weekend?
Quote:
Just because they remove the chine (thanks, I couldn't remember that term) doesn't make them cease to be spare ribs. They're St. Louis style, but they're still spare ribs. Quote:
The Pit Barrel Cooker (PBC) cooks around 305-315, depending how much I open the vent. You don't get much of a smoke ring, but the flavor and texture are great. |
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Posts: 35,253
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07-04-2017, 04:13 PM | #542 | |
MVP
Join Date: Oct 2006
Location: West of the Equator
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Quote:
Don't you finish the ribs wrapped on the cooking grate? I don't own a PBC, but that's how I've heard how to finish ribs and other meats on a barrel cooker. |
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Posts: 13,661
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07-04-2017, 04:32 PM | #543 |
Wasted away again...
Join Date: Aug 2000
Location: in Margaritaville
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Shrimp, andouille sausage, corn on the cob, zucchini, red bell pepper, all tossed in olive oil, Old Bay seasoning, pepper and garlic salt and grilled in foil packets.
Quick, easy and delicious! |
Posts: 51,269
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07-04-2017, 04:56 PM | #544 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I do with a brisket, but not ribs. Their online instructions don't have you wrap. |
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Posts: 35,253
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07-04-2017, 05:00 PM | #545 | ||
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Quote:
Quote:
Asking for myself. |
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Posts: 45,762
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07-04-2017, 05:04 PM | #546 |
Cheat Death
Join Date: Nov 2007
Location: Land of Drincoln
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Pretty Big Cock
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Posts: 34,291
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07-04-2017, 05:15 PM | #547 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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Posts: 5,383
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07-04-2017, 05:20 PM | #548 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Posts: 45,762
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07-04-2017, 05:20 PM | #549 | |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Quote:
Sorry about my Alzheimer's. |
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Posts: 45,762
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07-04-2017, 05:45 PM | #550 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Here is the method of trimming spareribs in to St Louis cut.
http://www.seriouseats.com/2014/05/h...uis-style.html |
Posts: 24,726
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07-04-2017, 07:13 PM | #551 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Posts: 57,040
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07-04-2017, 08:31 PM | #552 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Minus the shrimp and we did kielbasa, we did this at the lake last Sunday and they were indeed yummy. Super easy, takes the lake grill's cleanliness out of the equation, lets you focus on fun on the water, and more than enough to eat.
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Posts: 116,665
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07-04-2017, 10:07 PM | #553 |
Gimme My Berries Back!
Join Date: Apr 2006
Location: None of your business
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I made a Salade Niçoise and relaxed in my pool. No grilling or cooking for me. I had a true holiday.
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Posts: 162,058
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07-04-2017, 10:51 PM | #554 |
The Constitutional Choo choo
Join Date: Dec 2009
Location: homeof43conferencetitles
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Grilled chicken tonight. Used Dorthy Lynch salad dressing instead of BQ sauce.. Was excellent.
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Posts: 44,330
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07-05-2017, 08:19 AM | #555 |
Indian Twitter
Join Date: Nov 2000
Location: Free Agency
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So I was going to smoke a pork butt and a brisket on the 4th but it was a rainy day so I held off. I thawed the meats out for a couple days. Half a day or so at room temp then I let it sit in the fridge for a day and a half. I took it out of the paper on Monday night and dry rubbed it(well I put some mustard on the pork butt before I rubbed it as well.) and wrapped it in foil and then put it back in the fridge. We are rescheduled to do the 4th celebration on Friday. Is that to long for the meats to still be good? How long will it last?
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