Off to a good start - Page 3 - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-17-2008, 05:27 PM   #21
Cooker
 
dmtky's Avatar


 
Join Date: Sep 2008
Location: Berry, Kentucky
Posts: 239
well, I've always cooked mine meat side up, at least till now, lol, you guys have never steered me wrong yet so I'm gonna swithch to meat side down. By the way, the ribs look fantastic!!!
__________________

__________________
Lang 84 original
BQGrills Pig Cooker
dmtky is offline   Reply With Quote
Old 12-17-2008, 05:34 PM   #22
BBQ Central College
 
BayouChilehead's Avatar


 
Join Date: Oct 2008
Location: Walker, La.
Posts: 407
Quote:
Originally Posted by WildFireEric
Quote:
Originally Posted by Cliff H.
What to do with the juice that collects in the valley ?
Good question. add it to almost anything, I guess.

The ribs looked great.
Big Wheel was the one who said not to get rid of that juice, maybe he will have an answer!!
__________________

BayouChilehead is offline   Reply With Quote
Old 12-18-2008, 09:58 AM   #23
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Waiting for BW.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 12-18-2008, 02:00 PM   #24
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Looks good. Now you got to make sure they done before sticking them in the hot box. Several tests for doneness out there in the world. My favoroite is to put on my heat resistant dishwashing gloves and grab a coupla of adjacent bones in the middle of he rack and try to pull them apart. If they try to come apart and the meat tear fairly easy..that's a clue. Time to wrap and stow for at least an hour or two. Now this technique do not produce the falling off the bone finished product as would be the case if they was cooked in foil or crockpot. They will be nice n tender if done right but a person still need teeth to eat em.

bigwheel


Quote:
Originally Posted by BayouChilehead
Here they are. I put them in foil and into a ice chest for awhile, but still weren't fall off the bone....close though. I will leave them on the smoker longer next time, I finished them in the oven because I got a late start and the family was buggin me to eat. Note to self.....don't listen to family!!






As always, any comments or suggestions are welcome!!
bigwheel is offline   Reply With Quote
Old 12-18-2008, 05:11 PM   #25
BBQ Central College
 
BayouChilehead's Avatar


 
Join Date: Oct 2008
Location: Walker, La.
Posts: 407
Thanks BW for the tip.....now what about the juice in the valley your were talkin about, whats so impotant about it and what to do with it??
BayouChilehead is offline   Reply With Quote
Old 12-18-2008, 06:15 PM   #26
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Main thing is dont mess with it. If you cooking on an offset and need to swap ends that ok..just dont spill it. Try to keep it intact when you wrap and store in the hot box.. Set em in there juice side up. Now I got a top serect recipe on how to use it which supposedly filtered down to the Peons from Bill Milroy (Texas Rib Ranger). Now it free of course just the normal shipping and handling. Kindly keep me posted. It also involves the 3 2 1 deal so it aint really applicable to the situation at hand. Hopefully during the time the ribs rest it will reabsorb the majority. Thats why I like to cool em down slowly. In an ideal world they come down in temp in real slow increments.

bigwheel
bigwheel is offline   Reply With Quote
Old 12-18-2008, 06:49 PM   #27
Cooker
 
WildFireEric's Avatar


 
Join Date: Jun 2007
Location: Sterling, VA
Posts: 292
Quote:
Originally Posted by bigwheel
Main thing is dont mess with it. If you cooking on an offset and need to swap ends that ok..just dont spill it. Try to keep it intact when you wrap and store in the hot box.. Set em in there juice side up. Now I got a top serect recipe on how to use it which supposedly filtered down to the Peons from Bill Milroy (Texas Rib Ranger). Now it free of course just the normal shipping and handling. Kindly keep me posted. It also involves the 3 2 1 deal so it aint really applicable to the situation at hand. Hopefully during the time the ribs rest it will reabsorb the majority. Thats why I like to cool em down slowly. In an ideal world they come down in temp in real slow increments.

bigwheel
BW,
So for those of us using rib racks to cook them vertically, we can't take advantage of your "reabsorption" method, unless we had a way to collect the drippings (or use alternative liquid) and put them back on the ribs meat down to rest. In your experience, does a noticeable amount of liquid rehydrate the ribs and make them noticeably moist?

It's nice to hear you explain this rather than simply tell us meat side down and fail to mention the importance of it (keeping the juice for later). Thanks.

I'll be cooking 4 racks Saturday for a party that night, so this will be a good opportunity to test this horizontal cooking meat-down-retain juices method.
__________________
Eric aka The Pig
WildFireEric is offline   Reply With Quote
Old 12-18-2008, 07:08 PM   #28
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well I dont save the juice..sorry to have gave that impression. I have tried it a thousand different ways and its pointless as far as I can tell. Now I have used Bills method and at least the version I got did not mention defatting the rib juice. It sorta like proaching a brisket in fat. The grease from any of the critters rarely taste good when re-applide less we speaking of bacon of course. Not even wanting to discuss lard making etc. Most time them drippings be best tossed into the nearest weed patch less a person defat it then it ambrosia. Simple huh?

bigwheel
bigwheel is offline   Reply With Quote
Old 12-18-2008, 10:59 PM   #29
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Quote:
Originally Posted by bigwheel
Well I dont save the juice.
That is what I'm talkin' bout. I have been doing it right all along.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 12-19-2008, 12:06 AM   #30
Cooker
 
WildFireEric's Avatar


 
Join Date: Jun 2007
Location: Sterling, VA
Posts: 292
Quote:
Originally Posted by Cliff H.
Quote:
Originally Posted by bigwheel
Well I dont save the juice.
That is what I'm talkin' bout. I have been doing it right all along.
OK BW, I got a little lost in your explanation of meat down, don't spill the juice, etc. I thought you kept the juice on long enough for it to get reabsorbed while resting. I envisioned ribs soaking up juice that has been sitting on them during the whole cook. This brought me to the next idea of: if you leave the juice on and foil (with the juice on them), then when do you sauce the ribs? So, if you're just talking about leaving the juice on as long as possible and you expect to discard it before you sauce and wrap them bad boys in foil, then I understand. I think you tell an interesting story, but I missed something there.
__________________

__________________
Eric aka The Pig
WildFireEric is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:12 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, vBulletin Solutions, Inc.