 |
09-02-2013, 04:53 PM
|
#1
|
|
Baby Back
Join Date: Sep 2013
Location: Buffalo, NY
Posts: 62
|
Hello from Buffalo, NY!
Hi everyone!
I'm new to this forum and BBQ in general. I currently have a BBQ Pro 4-burner gas grill, along with my trusty (and neglected up until recently) BBQ Pro 22.5 kettle grill. My meat of choice so far has been ribs - spareribs mostly. I started out on charcoal, mainly from watching my dad cook as a kid. However, as time rolled by I got busy and time didn't permit me to properly grill on charcoal, so I got a gasser (el cheapo 2-burner to start), and my kettle was put to the side. Got a 4-burner gas grill this Memorial Day to replace the 2-burner which fell apart, and successfully did 4 racks of spareribs for a group party this summer. That challenge for me aside, I wanted to try my hand at BBQ with charcoal. My first few dry runs were a challenge, then I tried a single rack with 2 baskets of charcoal, meat in the middle. I found I was running WAY too hot. Did another rack later that day with only one basket...just right!
Looking forward to learning more here!
__________________
|
|
|
|
09-02-2013, 05:26 PM
|
#2
|
|
Moderator
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
|
Welcome to The Forum Victor, sound like you have the bug. Loads of folks to learn form here, good to have you along.
__________________
__________________
Buzz Price
WSM 18.5 WSM 22.5 Performers, Black & Green Q 300 Gasser
KCBS Certified Judge #53267
|
|
|
|
|
09-02-2013, 05:51 PM
|
#3
|
|
Baby Back
Join Date: Sep 2013
Location: Buffalo, NY
Posts: 62
|
Quote:
Originally Posted by bbquzz
Welcome to The Forum Victor, sound like you have the bug. Loads of folks to learn form here, good to have you along.
|
Thank you for the warm welcome, and yes, I DO have the bug!
|
|
|
|
|
09-02-2013, 07:13 PM
|
#4
|
|
Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
|
Welcome to the jungle!
__________________
I hope this isn't negative!
|
|
|
|
|
09-02-2013, 07:57 PM
|
#5
|
|
BBQ Central Pro
Join Date: Jul 2013
Location: omaha ne
Posts: 786
|
Welcome sir!
|
|
|
|
|
09-03-2013, 04:04 PM
|
#6
|
|
Graduate of BBQ Central
Join Date: Aug 2013
Location: Michigan
Posts: 734
|
How Ya all R.......... 
|
|
|
|
|
09-03-2013, 07:25 PM
|
#7
|
|
Moderator
Join Date: Nov 2006
Posts: 536
|
Welcome to the forum! Lots of knowledgeable and friendly folks here, ask lots of questions and post lots of pics and you will have a great time here. I also use both gas and charcoal depending on what I am cooking and how much time/energy I have.
|
|
|
|
|
09-03-2013, 07:41 PM
|
#8
|
|
Baby Back
Join Date: Sep 2013
Location: Buffalo, NY
Posts: 62
|
My first successful racks of St. Louis style spareribs...before cooking.
|
|
|
|
|
09-03-2013, 07:44 PM
|
#9
|
|
Baby Back
Join Date: Sep 2013
Location: Buffalo, NY
Posts: 62
|
 Let's try this again...
|
|
|
|
|
09-03-2013, 08:41 PM
|
#10
|
|
Moderator
Join Date: Nov 2006
Posts: 536
|
St. Louis style is my favorite. What is the rub?
|
|
|
|
|
09-03-2013, 10:53 PM
|
#11
|
|
Baby Back
Join Date: Sep 2013
Location: Buffalo, NY
Posts: 62
|
Quote:
Originally Posted by dledmo
St. Louis style is my favorite. What is the rub?
|
It's a recipe I got from a Weber cookbook: chili powder, paprika, mustard powder, kosher salt (I used table salt...too salty), garlic powder and black pepper. I may have missed something.
|
|
|
|
|
09-04-2013, 12:53 AM
|
#12
|
|
BBQ Central Pro
Join Date: Jul 2013
Location: omaha ne
Posts: 786
|
onion and sugar. I buy the st louis ribs, but I carve them down, and use the extra rib meat for other stuff. I can't cookem like that, they're too thick.
|
|
|
|
|
09-04-2013, 09:07 AM
|
#13
|
|
Baby Back
Join Date: Sep 2013
Location: Buffalo, NY
Posts: 62
|
Quote:
Originally Posted by boozer
onion and sugar. I buy the st louis ribs, but I carve them down, and use the extra rib meat for other stuff. I can't cookem like that, they're too thick.
|
That's what those were in my picture - 4 whole racks I butchered down to size and cooked the extra meat for sandwiches and the like.
|
|
|
|
|
09-05-2013, 02:39 AM
|
#14
|
|
BBQ Central Pro
Join Date: Jul 2013
Location: omaha ne
Posts: 786
|
Is that 4 racks? I thought it was 2 with the outer layer of rib meat on. I was looking at it with my phone. Nicely trimmed ribs, those will cook up good.
|
|
|
|
|
09-05-2013, 04:20 AM
|
#15
|
|
Baby Back
Join Date: Sep 2013
Location: Buffalo, NY
Posts: 62
|
Quote:
Originally Posted by boozer
Is that 4 racks? I thought it was 2 with the outer layer of rib meat on. I was looking at it with my phone. Nicely trimmed ribs, those will cook up good.
|
Yes, they WERE 4 racks - the first I cooked for anyone other than family. As far as them cooking up good, they disappeared in less than 15 minutes!
|
|
|
|
|
09-05-2013, 08:34 AM
|
#16
|
|
BBQ Central Pro
Join Date: Jul 2013
Location: omaha ne
Posts: 786
|
Nice!
|
|
|
|
|
09-05-2013, 02:07 PM
|
#17
|
|
Official BBQ Central Mark
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
|
Nice looking ribs and welcome over here. The rub recipe looks good. This is one of my favorites for a home made pork rub.
 - Southern Succor Rub
- 1/4 cup ground black pepper
- 1/4 cup paprika
- 1/4 cup turbinado sugar
- 2 tablespoons salt
- 2 teaspoons dry mustard
- 1 teaspoon cayenne Makes enough rub for a 6 to 8 pound Boston butt.
From: Smoke and Spice
Posted By: Tonkcats@cs.com, Via: Rec.Food.Recipes
Post Date: Saturday, April 01, 2000
|
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Threads |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
