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05-09-2005, 04:21 PM
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#1
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Playing on the kettle tonight
Rubbed down some beef ribs and thighs with wolfrub, just experiementing tonight...results to come.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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05-09-2005, 05:01 PM
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#2
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Guest
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Got mine today, too ~ Haven't broken the seal yet though..Thanks Larry! 
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05-09-2005, 05:31 PM
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#3
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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put the ribs on first....kinda seared em a little, then set em indirect over heavy smoke.....added the thighs.
Got talking to my neighbor and burned the skin side of the thighs!!!!
My favorite part! Oh well, maybe I can save it.
After a while, wrapped the ribs in foil with a little sauce on the meat side.
Not a lot of meat on these ribs. Very common down here (got em for 1.99 a pound)
temps over 300
flipped chicken and sauced...
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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05-09-2005, 05:39 PM
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#4
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Looking good Cappy! What kinda sauce??
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05-09-2005, 05:51 PM
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#5
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Sonnys on both....pulled the thighs at 170..
no idea what the ribs are like...still in the foil....they were on a total of
just over an hour and a half...
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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05-09-2005, 05:56 PM
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#6
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Guest
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Lookin' Good!! But in a couple of them pics, it looks like you had a little charcoal mishap.. 
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05-09-2005, 06:27 PM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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I'd never call those thighs burnt Captain, that's just how I like 'em, a little char on theoutside.
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Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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05-09-2005, 06:33 PM
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#8
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Baby Back
Join Date: Mar 2005
Location: Staten Island, NY
Posts: 57
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Quote:
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Originally Posted by Niagara River Smoker
Got mine today, too ~ Haven't broken the seal yet though..Thanks Larry! |
Got mine last week. Kettle's still a virgin. Trying to make a proper working area for it on my deck.
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05-09-2005, 07:17 PM
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#9
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Mishaps a plenty in this cook...again, just playing on the kettle.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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05-09-2005, 07:19 PM
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#10
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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I didn't like the rub on chicken, but it was good on the beef. Ribs weren't cooked long enough,...lesson learned. Decent, but still too fatty.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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05-09-2005, 09:09 PM
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#11
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
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Hey Capt. I did beef ribs this past weekend on the WSM. Cooked then for about 7 hours and I think they still could have went a little longer. Tonight I had 2 of them re-heated on the gasser. I put some sauce in a foil pan and dumped 2 ribs in and threw them on. Tasted better today then on Saturday. This past weekend was the first time I used Stubbs Original BBQ sauce. I enjoyed it quite a bit and will be getting more to keep on hand. I used it on the chicken thigh receipe you posted.
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I hope this isn't negative!
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05-10-2005, 05:55 AM
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#12
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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yeah I'm pretty sure beef ribs are gonna need to go low and slow....the kettle cook was decent, but I'd like em a little more rendered and tendered!
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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05-10-2005, 11:17 AM
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#13
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by TexLaw
Yeah, Cappy. Beef ribs need low and slow to render. :lmao: Nice thighs! :lmao:
TL
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05-10-2005, 03:18 PM
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#14
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BBQ Central Pro
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
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Quote:
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Originally Posted by Captain Morgan
yeah I'm pretty sure beef ribs are gonna need to go low and slow....the kettle cook was decent, but I'd like em a little more rendered and tendered!
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Cappy,
Did you cook the beef ribs as a whole rack or were they cut into single bones?
Nice looking Q!
Jack
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If you are going to have a Barbecue, something has to die.
- Ted Nugent.
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05-10-2005, 03:36 PM
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#15
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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it was a slab with 3 bones in it, not a lot of meat either. I didn't slice em till after I cooked em. They weren't bad, but I can do a heck of a lot better if I get serious about it. I just saw the little pack on sale and thought I'd put em on with the thighs.
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The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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05-10-2005, 07:44 PM
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#16
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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MVP stuff there Cap'n!
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