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06-11-2017, 01:03 PM | #436 |
In Search of a Life
Join Date: Mar 2006
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I've had one in since last night
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Posts: 22,218
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06-11-2017, 04:39 PM | #437 |
Mammoth penis
Join Date: May 2006
Location: Springfield
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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.
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Posts: 11,430
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06-11-2017, 04:49 PM | #438 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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06-11-2017, 04:49 PM | #439 |
Be Kind To Your Pets
Join Date: Jun 2002
Location: Glorious Independence, MO
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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. |
Posts: 40,839
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06-11-2017, 04:52 PM | #440 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
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. |
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Posts: 35,253
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06-11-2017, 05:03 PM | #441 |
Mammoth penis
Join Date: May 2006
Location: Springfield
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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.
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Posts: 11,430
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06-11-2017, 05:04 PM | #442 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 115,643
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06-11-2017, 05:05 PM | #443 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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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!).
Last edited by GloryDayz; 06-11-2017 at 05:56 PM.. |
Posts: 115,643
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06-11-2017, 05:06 PM | #444 |
Mammoth penis
Join Date: May 2006
Location: Springfield
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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.
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Posts: 11,430
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06-28-2017, 08:50 PM | #445 |
Baba Ganoush
Join Date: Jan 2012
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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.
http://www.foodnetwork.com/recipes/o...recipe-2013912 |
Posts: 29,246
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06-28-2017, 08:59 PM | #446 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Salt then pepper the hell outta it like your grand pappy told ya.
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Posts: 24,415
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06-28-2017, 09:05 PM | #447 |
Baba Ganoush
Join Date: Jan 2012
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Posts: 29,246
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06-28-2017, 09:55 PM | #448 | |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Quote:
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. |
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06-28-2017, 10:10 PM | #449 |
Changes pants while driving
Join Date: Nov 2001
Location: Washington D.C.
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Posts: 15,790
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06-28-2017, 10:21 PM | #450 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Posts: 24,415
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