Ribs...mmmmmmmmmmm

[Curval]

Originally posted by Creamo
BTW it's RAINING, lol, Im going to fight the elements no matter!

lol...ain't that always the way.

In my case it actually works to my advantage when it is raining and a bit colder than usual.  I have rigged up a "smoker" out of my BBQ and it tends to cook a bit hot for smoking.  The rain and lower temperature outside is actually better for me.

I've gotta get a smoker...but no-one sells 'em here.  I'll get one next trip.

Post pics of your results Creamo.

lol Nuke...sorry man.

[Creamo]

Its going slow but sure. Of course I covered them in tinfoil post pix.

[Curval]

THAT is a cool set up man...looks almost industrial.  

Could you explain it to me though?  Is the smaller unit the burner and the bigger grill not actually producing heat?

[Saurdaukar]

You bastards...

Whats this Toad/Rude book?

[Creamo]

Well, the heat scored drum on the left you see is the smoker part of the grill. The smoke stack regulates heat. Basically you can indirectly cook. Maybe Toad calls it "smoking". Dunno for sure what Kansas City experts that know call it, I just try to regulate the temp to 300.

The heat mark on the fire drum  is me trying wood, and I put in several pieces. BAd idea, it got HOT. Right now it is charcoal and one piece of wood for smoke/flavor. The guy that won the super duper rib cook off on the food channel used charcoal in this exact grill. Just smoked it for 12 hours, then like you said, basted it and hit the grill coals direct, carmalising the sauce. Hot damn, Im hungry.

BTW, when I was smokin some pork tenderloins and you see the heat marks? Yeah, they were hockey pucks.

[Curval]

Saur - The book..or "bible" is called "Rib Stars - Backyard Smoking & BBQ Manual".

Creamo - we are doing things slightly differently, but I'm sure the same results in terms of "yummyness".

If it were me and I had your set up (which is far superior to mine btw) I would marinate the ribs as you have done. Coke or Dr. Pepper is great for marinating..although surprisingly I noticed no "beer" in your description.  I put about a can of beer and sometimes some scotch...just to give a bit of extra flavour.

I have a gas grill...but charcol is better.  I would load up the right side with the wood chips (soaked overnight...trust me...I had nothing but ash left after only soaking the chips for a few hours) and charcol mix in the right side.

Then, once I had the right side to the right temp...book says 200-250 degrees...I would coat the marinated ribs with a rub (I love the Rib Doctor stuff Rude & Toad sent, but it is easy to make your own..happy to e-mail you a recipe from the manual if you want) and then stick them in the left side smoker for 3-4 hours.

The rub has a small amount of powdered sugar in it and when the heat hits it the effect is to create a crust, or "bark" that develops on the outside.  Because the heat isn't too high on the smoking side it doesn't caramalise per se.  It is great tasting and helps to seal in the juices.

Then, after the 3-4 hours (those ribs look like they are spare-ribs and may need longer than baby backs) hit 'em with the sauce and transfer them to the right side until, as you say, the caramalising effect kicks in.

Just a suggestion...as I said, I am a total newb at this, but every batch is tasting better than the last.

I wanna see a pic of you final results.  

Man, I'm hungry now too, but unprepared for what you are doing today.

Guess I'll go make a BLT.  

[JB73]

Originally posted by Dingbat
Not to hijackyour hunger inducing thread, bastage Does anyone have "The Big Green Egg"?  If so how do you like it?

my father in atlanta has one...

i highly recommend it.

dont try to cook on it like a normal grill though... it works very differently.

start off using the recipies thry give you to get a feel for it. then there is a BBS somewhere on the net i saw for big green egg owners and they swap recipies and tips.

when set up right it will cook a 2 inch thick new york strip to perfection in about 5-7 minutes.

[Drifter1234]

Curval,

 I cook ribs with my gas grill the same why you do.

Litttle tips for the gas grill.

I cook the same way you do.  Burner on low opposite the meat.  

Instead of water I use the leftover merinade in an old bowl.

I take all the wood chips and wrap them in aluminum foil and poke holes in the top of the packet.  Makes clean up tons easier.  I place this on the flavorizer bars have above the burner.

Must have a rib rack.  It keeps the meat on its side no turning required.

I also seal up the grill with strips of aluminum foil.  look where the smoke is coming out.  Tear a few pieces of foil lay where the cover meets the base keeps the smoke in (especially in the rear)

My input on ribs.  Drooling over cremo's setup.


Enjoy

Drftr

[B17Skull12]

ohh boy wait til skuzzy comes in here and tell how to cook "texas style ribs"

[Crapgame]

Now smokin' meats is a hobby of mine as well. Do any of you fellas visit the Kansas City BBQ Forum or the BBQ FAQ?

http://www.rbjb.com/rbjb/rbjbboard/

http://www.eaglequest.com/~bbq/index.html

If you don't already have it, pick up a book by the name of Smoke and Spice. They don't go into much detail about cooking methods or temperature variation but there is some wonderful recipes for rubs, sauces and meats in there. Not to hijack the ribs either, but for my money, I like a nice smoked brisket or pork butt....sandwiches for days....

Crapgame
Blue Knights Diversity Officer
http://we-know-whats-right.blogspot.com
Home of the Weekly Rant and Recipe

[Curval]

Never saw your final results Creamo, what happened?

[Creamo]

Not falling off the bone after 4 hours, but ok. I couldn't wait. Next time the smaller ribs (don't know all the diffrences, pork though)and 12 hours in the smoker.