Off to a good start - BBQ Central

Reply
 
Thread Tools Display Modes
 
Old 12-16-2008, 08:27 PM   #1
BBQ Central College
 
BayouChilehead's Avatar


 
Join Date: Oct 2008
Location: Walker, La.
Posts: 407
Off to a good start

I decided to smoke some ribs today. I put these on at about 11:45 AM and the smoker is keeping a steady 250*. I will post more later.

__________________

BayouChilehead is offline   Reply With Quote
Old 12-16-2008, 08:47 PM   #2
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Sweet. What kind of rub are you using?
__________________

__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

https://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 12-16-2008, 08:49 PM   #3
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Looks yummy. Try em meat side down the whole time sometime and try not to spill any of the juice with collects in the depression on the bone. side.

bigwheel
bigwheel is offline   Reply With Quote
Old 12-16-2008, 09:02 PM   #4
BBQ Central College
 
BayouChilehead's Avatar


 
Join Date: Oct 2008
Location: Walker, La.
Posts: 407
Quote:
Originally Posted by Bill The Grill Guy
Sweet. What kind of rub are you using?
Equal parts rub from a fish market in Des Arc, Ark.; rub from a BBQ joint in Houma,La.(Smokin Joes Ribs) and brown sugar
BayouChilehead is offline   Reply With Quote
Old 12-16-2008, 09:04 PM   #5
BBQ Central College
 
BayouChilehead's Avatar


 
Join Date: Oct 2008
Location: Walker, La.
Posts: 407
Quote:
Originally Posted by bigwheel
Looks yummy. Try em meat side down the whole time sometime and try not to spill any of the juice with collects in the depression on the bone. side.

bigwheel
I will give that a try, I had heard of meat down but never have done it!!
BayouChilehead is offline   Reply With Quote
Old 12-16-2008, 09:37 PM   #6
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
I hate's to say it... But BW is correct,.... For once

Hey BW you ever got yer internet video player workin Boy?!

I hate makin funnys of some texass guy what can't see it in my videos


PM me fur hep on that tissue.... BOY!
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

https://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 12-16-2008, 10:02 PM   #7
BBQ Central College
 
BayouChilehead's Avatar


 
Join Date: Oct 2008
Location: Walker, La.
Posts: 407
I fix the problem...this look better:
BayouChilehead is offline   Reply With Quote
Old 12-16-2008, 10:07 PM   #8
God O'Que
 
Toby Keil's Avatar


 
Join Date: Jan 2008
Location: Thousand Oaks, CA
Posts: 2,669
Them ribs are lookin good. I gotta try that meat side down trick on my next cook.
__________________
WSM, Chaney, Genesis 1000 Gas, Go-Anywhere Gas, Smokey Joe
Toby Keil is offline   Reply With Quote
Old 12-16-2008, 11:44 PM   #9
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Yeppers just give it a whirl one of these days. I was a bit skeptical myself till I tried it a few years back. You can safely put away the tinfoil away till it come time to wrap em stick in the hot box for an hour or two. Or if a person don't mind being messy they could throw em in there upwrapped. I mean the little bride prob gonna be the one to wash it huh? Person could save a lot of money on tinfoil on that kinda deal. The ribs look great turned the right way. JB..as my daddy always say.."Even a blind sow finds an acorn occasionally." Fact is and old boy from Tennessee preached me that meat down technique for years afore I ever bothered to try it. Think I got all the latest players. I just usually listening to Classic Country on the Sat radio and I hate to get the audios to conflicting. Hey could you do some with subtitles? Like the furrin movie? That way a person could watch the movie and read the script whilst listening to The Old Possum and Loretta. Let me know Boy.

bigwheel
bigwheel is offline   Reply With Quote
Old 12-17-2008, 12:27 AM   #10
BBQ Central College
 
BayouChilehead's Avatar


 
Join Date: Oct 2008
Location: Walker, La.
Posts: 407
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!!
BayouChilehead is offline   Reply With Quote
Old 12-17-2008, 12:29 AM   #11
Wizard of Que
 
Tannehill Kid's Avatar


 
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
Looks you you off to a good start or a corrected start Can't wait to see the finished pics.
__________________
Geaux Tigers
Tannehill Kid is offline   Reply With Quote
Old 12-17-2008, 12:35 AM   #12
Wizard of Que
 
ronbeaux50's Avatar


 
Join Date: Nov 2007
Location: Louisiana
Posts: 1,559
I think I'm going to be skeptable for a few more years on the meat side down thing. Don't know why. Just cause I guess. Especially with this backwards cooking Chubby. Now on the Primo or the Stumps, possibly.
I cook for color and then wrap for tender. And I don't think grill marks look good on ribs. Course I ain't judging them, they are.

Now if someone was to offer a real good explaination of why it is better other than "An old man from tim buk two" said to. I'd be willing to listen.

__________________
The fight ain't over until the winner says it is.

Backwoods Party, Bubba Keg, Primo XL Oval, Ole Grandad, Mini BGE, Bradly Original Smoker, and a Weber kettle.
ronbeaux50 is offline   Reply With Quote
Old 12-17-2008, 01:04 PM   #13
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
A local chef's helper loaded up the Southern Pride meatside down early one morning some time ago. By the time he discovered it they were well into the cook, he noticed the moisture in the curved backside and decided to leave them be. He has never gone back to the meat side up. I'm guessing that moisture is rendering it's way down through the ribs, like a pork butt renders the fat.
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 12-17-2008, 01:08 PM   #14
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Curve side up here too, Looks good BCH
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

https://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 12-17-2008, 01:44 PM   #15
Official BBQ Central Mark
 
Bill The Grill Guy's Avatar


 
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
Great finish.
__________________
Bill The Grill Guy
www.billthegrillguy.com
"Life, it's what you do between meals."

https://img76.imageshack.us/img76/3674/platezi0.png
Bill The Grill Guy is offline   Reply With Quote
Old 12-17-2008, 03:30 PM   #16
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
What to do with the juice that collects in the valley ?
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 12-17-2008, 06:42 PM   #17
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
You did a great job Chet. I was just kidding with ya last night on the radio show. Hope you can make it to Breaux Bridge in May
surfinsapo is offline   Reply With Quote
Old 12-17-2008, 08:47 PM   #18
BBQ Central College
 
BayouChilehead's Avatar


 
Join Date: Oct 2008
Location: Walker, La.
Posts: 407
Thanks to all the input. JB I thinks I will do just that. I saw on that Ribs Paradise show on the travel channel that most of the rib joints were cookin them that way but didn't think twice about it. I do know that wrap them in foil and putting the in a cooler help a bit too. Again thanks all....even you Big Wheel !!
BayouChilehead is offline   Reply With Quote
Old 12-17-2008, 08:51 PM   #19
BBQ Central College
 
BayouChilehead's Avatar


 
Join Date: Oct 2008
Location: Walker, La.
Posts: 407
Quote:
Originally Posted by surfinsapo
You did a great job Chet. I was just kidding with ya last night on the radio show. Hope you can make it to Breaux Bridge in May
I know you were Sapo, don't worry I ain't the kind to get my feather ruffled about petty stuff. I think I will be able to go in May!!
BayouChilehead is offline   Reply With Quote
Old 12-17-2008, 10:21 PM   #20
Cooker
 
WildFireEric's Avatar


 
Join Date: Jun 2007
Location: Sterling, VA
Posts: 292
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.
__________________

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


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 08:26 AM.


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