If... - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-06-2006, 07:19 PM   #1
Guest
 
Posts: n/a
Re: If...

Quote:
Originally Posted by wdroller
If on subsequent cooks, I can duplicate the ribs I cooked today I'm gonna be one happy man.

The ribs came from BJ's and were fresher (expiration date 8/14 when I bought them on 8/4) and more evenly sized that those I've bought at Costco. So-o-o. I can go back to BJ's.

I used Worcestershire sauce and TXBBQRub 24 hours ahead and recoated with rub just before I put them in the smoker. So-o-o. I can do that again.

I was diligent in keeping the heat between 215 and 240 for four hours (red oak and hickory) before I put the ribs in foil and raised the heat to 240 for 1 hour. Keeping that 215-240 temperature range in an offset using only wood while the ribs were bare was a little harder, but I can do that again, I think.

I removed the foil and smoked them for 1/2 hour before I brushed pineapple jelly on for the last 1/2 hour, temperature 225 and falling. I can do that again.

After that.... Well, I don't need to tell you. But I do need to thank all of you who have posted help to those of use new to offset smokin'.


__________

She took all the love that a poor boy could give her,
And left me to die like a fox on the run.
Sounds good! Just 2 questions.. Based on your cooking times, I assume they were loin backs? (2) Was that the original or Brisket Blend you used?

24 hours ~ I might just try that.
  Reply With Quote
Old 08-06-2006, 07:19 PM   #2
Guest
 
Posts: n/a
Re: If...

Quote:
Originally Posted by wdroller
If on subsequent cooks, I can duplicate the ribs I cooked today I'm gonna be one happy man.

The ribs came from BJ's and were fresher (expiration date 8/14 when I bought them on 8/4) and more evenly sized that those I've bought at Costco. So-o-o. I can go back to BJ's.

I used Worcestershire sauce and TXBBQRub 24 hours ahead and recoated with rub just before I put them in the smoker. So-o-o. I can do that again.

I was diligent in keeping the heat between 215 and 240 for four hours (red oak and hickory) before I put the ribs in foil and raised the heat to 240 for 1 hour. Keeping that 215-240 temperature range in an offset using only wood while the ribs were bare was a little harder, but I can do that again, I think.

I removed the foil and smoked them for 1/2 hour before I brushed pineapple jelly on for the last 1/2 hour, temperature 225 and falling. I can do that again.

After that.... Well, I don't need to tell you. But I do need to thank all of you who have posted help to those of use new to offset smokin'.


__________

She took all the love that a poor boy could give her,
And left me to die like a fox on the run.
Sounds good! Just 2 questions.. Based on your cooking times, I assume they were loin backs? (2) Was that the original or Brisket Blend you used?

24 hours ~ I might just try that.
  Reply With Quote
Old 08-06-2006, 07:20 PM   #3
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Glad to hear that they were so good. Just keep cooking and you'll be able to do it the same on a more frequent basis.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 08-06-2006, 07:20 PM   #4
Guest
 
Posts: n/a
Re: If...

Quote:
Originally Posted by wdroller
If on subsequent cooks, I can duplicate the ribs I cooked today I'm gonna be one happy man.

The ribs came from BJ's and were fresher (expiration date 8/14 when I bought them on 8/4) and more evenly sized that those I've bought at Costco. So-o-o. I can go back to BJ's.

I used Worcestershire sauce and TXBBQRub 24 hours ahead and recoated with rub just before I put them in the smoker. So-o-o. I can do that again.

I was diligent in keeping the heat between 215 and 240 for four hours (red oak and hickory) before I put the ribs in foil and raised the heat to 240 for 1 hour. Keeping that 215-240 temperature range in an offset using only wood while the ribs were bare was a little harder, but I can do that again, I think.

I removed the foil and smoked them for 1/2 hour before I brushed pineapple jelly on for the last 1/2 hour, temperature 225 and falling. I can do that again.

After that.... Well, I don't need to tell you. But I do need to thank all of you who have posted help to those of use new to offset smokin'.


__________

She took all the love that a poor boy could give her,
And left me to die like a fox on the run.
Sounds good! Just 2 questions.. Based on your cooking times, I assume they were loin backs? (2) Was that the original or Brisket Blend you used?

24 hours ~ I might just try that.
  Reply With Quote
Old 08-06-2006, 07:21 PM   #5
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Want to ask him one more time, Joker. #-o
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 08-06-2006, 07:26 PM   #6
Guest
 
Posts: n/a
Quote:
Originally Posted by Finney
Want to ask him one more time, Joker. #-o
GREG! Fix this board :-X !!
  Reply With Quote
Old 08-06-2006, 07:33 PM   #7
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by The Joker
Quote:
Originally Posted by Finney
Want to ask him one more time, Joker. #-o
GREG! Fix this board :-X !!
He's trying to!

But you just posted again #-o
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 08-06-2006, 07:33 PM   #8
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by The Joker
Quote:
Originally Posted by Finney
Want to ask him one more time, Joker. #-o
GREG! Fix this board :-X !!
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 08-06-2006, 07:33 PM   #9
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by The Joker
Quote:
Originally Posted by Finney
Want to ask him one more time, Joker. #-o
GREG! Fix this board :-X !!
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 08-06-2006, 07:35 PM   #10
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by The Joker
Quote:
Originally Posted by Finney
Want to ask him one more time, Joker. #-o
GREG! Fix this board :-X !!
He's trying to



But you just posted again
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 08-06-2006, 07:36 PM   #11
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by The Joker
Quote:
Originally Posted by Finney
Want to ask him one more time, Joker. #-o
GREG! Fix this board :-X !!
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 08-06-2006, 07:42 PM   #12
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Damn post count 'ho(s). #-o
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 08-06-2006, 07:44 PM   #13
Guest
 
Posts: n/a
:dunno:
  Reply With Quote
Old 08-06-2006, 07:54 PM   #14
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331

Greg fix this board!! :-X

Sorry Bill
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 08-06-2006, 08:22 PM   #15
Guest
 
Posts: n/a
Re: If...

Quote:
Originally Posted by wdroller
Quote:
Originally Posted by The Joker
Quote:
Originally Posted by wdroller
If on subsequent cooks, I can duplicate the ribs I cooked today I'm gonna be one happy man.

The ribs came from BJ's and were fresher (expiration date 8/14 when I bought them on 8/4) and more evenly sized that those I've bought at Costco. So-o-o. I can go back to BJ's.

I used Worcestershire sauce and TXBBQRub 24 hours ahead and recoated with rub just before I put them in the smoker. So-o-o. I can do that again.

I was diligent in keeping the heat between 215 and 240 for four hours (red oak and hickory) before I put the ribs in foil and raised the heat to 240 for 1 hour. Keeping that 215-240 temperature range in an offset using only wood while the ribs were bare was a little harder, but I can do that again, I think.

I removed the foil and smoked them for 1/2 hour before I brushed pineapple jelly on for the last 1/2 hour, temperature 225 and falling. I can do that again.

After that.... Well, I don't need to tell you. But I do need to thank all of you who have posted help to those of use new to offset smokin'.


__________

She took all the love that a poor boy could give her,
And left me to die like a fox on the run.
Sounds good! Just 2 questions.. Based on your cooking times, I assume they were loin backs? (2) Was that the original or Brisket Blend you used?

24 hours ~ I might just try that.
Yes, Original Blend. First time I've used Worcestershire sauce ( in the past I've used that only with beef) with pork. Reread my post. Total cook time 6 hours, 24 hours precook if fridge with first coating of rub. Spare ribs.

Ah-h-h. Pics. That's another story. I've had to buy a digital camera since you ass....s can't be satisfied without them. And getting them online is worse than mowing the lawn--and I mow 3.5 acres. I'm trying.
Thanks!
  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







All times are GMT -5. The time now is 03:54 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×