The BBQ Thread

[Skinsfan1311]

I don't really have a recipe but here is the gist of it.

2 parts Dijon
1 part orange marmalade
Your favorite hot sauce to taste

Or

1 part Dijon
1 part brown sugar
Enough hot sauce to thin it out

You get the idea play with it

Works for me.
I bet that would be good with pepper jelly too.
Thank you very much!

 

[Skinsfan1311]

Boone I finally grilled an avocado.
Drizzled a little olive oil and sprinkled some Tajin seasoning on it.
Damn! That was good. Thanks for recommending it...

 

[Boone]

Yeah, it totally becomes a different thing grilled doesn't it? I still recommend you try the olive oil, lemon juice, minced garlic version. It's like crack!

 

[Skinsfan1311]

Yeah, it totally becomes a different thing grilled doesn't it? I still recommend you try the olive oil, lemon juice, minced garlic version. It's like crack!

Will do.
I used olive oil & lemon juice. We were put of minced garlic and I didn't feel like mincing fresh garlic.
It was sooooo good!

 

[Boone]

Bought a single rack of pork spareribs, removed the membrane, coated with yellow mustard. Added some pork rub. Using 3-2-1 method on the pellet smoker. They are in foil with some butter, beer, and apple cider vinegar currently. Made homemade BBQ sauce... wrapped fresh herbs in bacon and sauteed with some garlic, added sauce ingredients - a bag of frozen blueberries, a cup of ketchup, a little mustard, some apple cider vinegar, a little rub, some molasses, brown sugar, cayenne pepper, and worcestershire sauce. Mashed the blueberries once they were soft and have had it simmering for a few hours. Will pull the ribs out of the foil in a bit, sauce them and finish on the grill for the last hour.

Serving with some pork and beans.

I frequently use fruit in homemade BBQ sauce but this is my first time using blueberries. Will be interesting to see how it turns out.

 

[Boone]

 

[Boone]

Those were maybe the best ribs I have ever had. Holy cow. And I'm not even really a big fan of ribs.

 

[RedWolf]

Those were maybe the best ribs I have ever had. Holy cow. And I'm not even really a big fan of ribs.

As I have mentioned before, fruit with a spicy barbecue sauce or glaze is killer for pork

 

[Voice_of_Reason]

Bought a single rack of pork spareribs, removed the membrane, coated with yellow mustard. Added some pork rub. Using 3-2-1 method on the pellet smoker. They are in foil with some butter, beer, and apple cider vinegar currently. Made homemade BBQ sauce... wrapped fresh herbs in bacon and sauteed with some garlic, added sauce ingredients - a bag of frozen blueberries, a cup of ketchup, a little mustard, some apple cider vinegar, a little rub, some molasses, brown sugar, cayenne pepper, and worcestershire sauce. Mashed the blueberries once they were soft and have had it simmering for a few hours. Will pull the ribs out of the foil in a bit, sauce them and finish on the grill for the last hour.

Serving with some pork and beans.

I frequently use fruit in homemade BBQ sauce but this is my first time using blueberries. Will be interesting to see how it turns out.

I love 3-2-1 ribs. I do them with St. Louis ribs.

I find the hardest part is getting them wrapped crookedly for the 2 hour braise. If anybody has any wrapping tips/tricks, I’m all ears.

I’ve never tried braising with beer. I use butter and apple cider vinegar. I think I’ll add some beer.

 

[Ashburn Dave]

I love 3-2-1 ribs. I do them with St. Louis ribs.

I find the hardest part is getting them wrapped crookedly for the 2 hour braise. If anybody has any wrapping tips/tricks, I’m all ears.

I’ve never tried braising with beer. I use butter and apple cider vinegar. I think I’ll add some beer.

For the two hours wrap, I'll lay butter down on the foil, add some brown sugar, and some honey. Lay the ribs meat side down on the butter, sugar, and honey. I wrap and seal one end and then add an ounce of water or apple juice to the other open side and seal it good.

 

[Boone]

I love 3-2-1 ribs. I do them with St. Louis ribs.

I find the hardest part is getting them wrapped crookedly for the 2 hour braise. If anybody has any wrapping tips/tricks, I’m all ears.

I’ve never tried braising with beer. I use butter and apple cider vinegar. I think I’ll add some beer.

I always do the foiling inside the house. I use heavy duty foil, 2 layers, and a lot of it. I make a 'boat' with the foil before I pull the ribs out of the smoker, and I'll add half of whatever I am putting in the foil with them to the boat first. I think the trickiest part is getting the ribs off the grill, into the foil, but I try and just slide a rack onto a bread sheet just below the grill rack, then slide the rack into the boat. Top with my foil additions and wrap tightly.

One thing I recommend - don't add a bunch of liquid. You only need a quarter cup or so of whatever you are using. If you use more, you will end up 'steaming' your ribs and when you go to take the ribs out to sauce and finish the last hour, they will be more likely to fall apart on you. I like them 'competition' style where you can take a clean bite vs. falling off the bone.

I also frequently do more of a 3-1-1 because I find 2 hours in the foil is too much.

 

[Voice_of_Reason]

I always do the foiling inside the house. I use heavy duty foil, 2 layers, and a lot of it. I make a 'boat' with the foil before I pull the ribs out of the smoker, and I'll add half of whatever I am putting in the foil with them to the boat first. I think the trickiest part is getting the ribs off the grill, into the foil, but I try and just slide a rack onto a bread sheet just below the grill rack, then slide the rack into the boat. Top with my foil additions and wrap tightly.

One thing I recommend - don't add a bunch of liquid. You only need a quarter cup or so of whatever you are using. If you use more, you will end up 'steaming' your ribs and when you go to take the ribs out to sauce and finish the last hour, they will be more likely to fall apart on you. I like them 'competition' style where you can take a clean bite vs. falling off the bone.

I also frequently do more of a 3-1-1 because I find 2 hours in the foil is too much.

I think I do similar. I get everything ready inside the house. I have an outdoor kitchen with a good amount of work space, so I’ll take the prepared foil out, then assemble outside and throw them back in the smoker.

I just find getting the rack into the foil challenging and generally make a mess about it. Which isn’t a big deal. A few summers ago, I actually bought “braising bags” which apparently they sell. Essentially tin foil already sealed on three sides and you just slide the ribs in, seal on one side and done. But they were expensive and didn’t really make it any easier so that experiment ended.

I like my ribs completely tender and fall off the bone if you give them a good scowl. So I prefer the 3-2-1. I do agree you have to be careful about steaming them.

I think beauty is in in the eye of the beholder when it comes to tenderness. I certainly don’t mind the “competition” style but I prefer them when they just fall apart.

 

[Voice_of_Reason]

For the two hours wrap, I'll lay butter down on the foil, add some brown sugar, and some honey. Lay the ribs meat side down on the butter, sugar, and honey. I wrap and seal one end and then add an ounce of water or apple juice to the other open side and seal it good.

Huh. I always do the opposite. I put the rib in meat side up, but brown sugar, butter and apple cider vinegar in, then wrap and seal.

I’m going to try doing it “upside down” that makes sense.

Do you put it back into the smoker meat side up or down?

 

[Boone]

I think a lot of people prefer them that way. Don't get me wrong, they are great falling off the bone, I just find them difficult to handle without making pulled pork, lol...

When it comes to ribs, my best advice is to ditch the tongs. If you want to make a mess, use tongs. Much better to slide the ribs onto a cookie sheet or tray and use that method to move them around. Sliding is your friend.

And btw, the 'fall off the bone if you give them a good scowl' made me laugh

 

[Boone]

Huh. I always do the opposite. I put the rib in meat side up, but brown sugar, butter and apple cider vinegar in, then wrap and seal.

I’m going to try doing it “upside down” that makes sense.

Do you put it back into the smoker meat side up or down?

The liquid and ingredients are going to 'boil' so that's why I put some of them in the foil first then go meat side up. I think if I tried to do meat side down I would tear the ribs up. I already hesitate turning them during the last hour to sauce the back of the ribs. #GrillingStressIsReal

 

[Ashburn Dave]

Huh. I always do the opposite. I put the rib in meat side up, but brown sugar, butter and apple cider vinegar in, then wrap and seal.

I’m going to try doing it “upside down” that makes sense.

Do you put it back into the smoker meat side up or down?

I do them meat side down. I got this method from Malcom Reed at howtobbqright.

 

[skinsmarydu]

I don't eat anything off a bone, makes me feel barbarian.
Make me a sammich.

 

[Boone]

Neanderthals. The first BBQers.

 

[Voice_of_Reason]

I think a lot of people prefer them that way. Don't get me wrong, they are great falling off the bone, I just find them difficult to handle without making pulled pork, lol...

When it comes to ribs, my best advice is to ditch the tongs. If you want to make a mess, use tongs. Much better to slide the ribs onto a cookie sheet or tray and use that method to move them around. Sliding is your friend.

I will try sliding. I use tongs to get them in and out of the smoker.

And btw, the 'fall off the bone if you give them a good scowl' made me laugh

Chuckle. If you've never given your ribs a good scowl to see how they react, you're not doing it right.

 

[Voice_of_Reason]

In other news, I think I'm going to get a new smoker this season. I've had a Master Built electric smoker for years, and I think it's finally going to give up the ghost. It's been great as a first, really easy to use smoker. Inexpensive, easy to use and low maintenance. But it's time to move on. I have a really nice grill, so I just need a smoker. I want to go back to charcoal. I think I asked this before, and got a lot of recommendations back maybe towards the end of summer, I went back to see if I could find those in the thread, but they're buried somewhere.

I think the Webber Smokey Mountain was one of the recommendations. I haven't looked into pellet smokers. I have friends who rave about Kamado style smokers, however I'm not going to pay the premium for a Big Green Egg. I have others who really like offset smokers.

So, any thoughts would be welcome. I don't think, if I remember back in the day, we talked about Pellet smokers, I think the conversation was centered around the WSM.

Don't want to spend a ton, but also want something which will hold temp and not require constant vigilance.