The BBQ Thread

I got to get out there to Wagner's more often
 
9 lb plate of Snake River Farm Dino ribs. Rounded the corners off. Mustard for binder, then heavy coat of black pepper, mix of Lawry’s salt and crushed beef bouillon, and finished with a little garlic and onion powder. Waiting for the Big Green Egg to get to 250 and on it will go. Post oak for smoke.

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The ribs had just a bare minimum of fat on them so I did not trim at all. I’ve also thrown them on while the fire gets to temp (ie… dirty smoke), something I’ve done a lot prior to You Tube videos
 
I just ran across this vid totally by accident. I've seen this woman before in my feedspot email. She knows her stuff. So this vid might be helpful for the thread. As I mentioned in the dinner forum, beef ribs can be confusing. But this video might clear things up a bit. Bottom line - back ribs are back ribs. IMO, they are best referred to as back ribs. It eliminates confusion. They are the bone you see in a ribeye steak. Not much meat on a rack of back ribs. Otherwise, the other ribs are short ribs. And short ribs doesn't necessarily mean the ribs are short. There are all sorts of different short rib styles, depending on how and where the ribs are cut from the cow. I think in general, when bbq enthusiasts say "beef ribs," they are referring to short ribs as in short rib plate ribs. I think that's kind of like a default. But that doesn't mean there won't be confusion or misuse of the phrase, so IMO it's best to just say what they are: back ribs, short rib plate, and English style ribs (I think of them as grocery store ribs). The flanken style ribs you see sometimes too.

 
These are definite plate short ribs. I think you are right though, my previous disappointments doing beef ribs were due primarily to them being back ribs
 
Maaan, I wish I was there with you - especially at the end. I can almost smell the smoke from here. Are you gonna wrap them at all?
 
Nope. Will check them at 4 hrs and spritz every 1/2 hour from there with a mix of apple juice, cider vinegar, and bourbon as a nod to RedWolf :)
 
I never wrap mine and they always came out great! But after they were done, I'm pretty sure I rested them at least an hour, and I almost certainly wrapped them for the rest. I checked my notes and there's nothing there about the rest. Can't remember. But my instinct would be to wrap them for the rest. Also, one of Jirby's three beef rib vids shows him wrapping them at 185 or so. The other two he did not wrap. I don't think you can go wrong though, no matter what you do. I was thinking about cooking my ribs today but it's just a little too chilly. I'd like it to be 5-10 degrees warmer outside. Hopefully later next week. High today is only 59.
 
OMG, what's your address? :ROFLMAO:

Edit: That could be a magazine cover photo
 
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I used to make a North Carolina style bourbon BBQ sauce very thin and great for the drizzle. Nice looking ribs Boone
 
I just found this thread, so I'll add my two cents to it.

I got tired of tending the fire every hour, so I went lazy and bought me one of those gravity fed Assassin competition chest smokers. I don't get all the smoke you do with an offset on it, but I can leave it unattended for pretty much the entire smoke except for adding some wood chunks every couple of hours.

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Dave - that’s cool as hell! What kind of fuel does that use?
 
It uses charcoal. I use briquettes for an even burn but you could use lump. Lump can cause blocks though due to their uneven shape.

You load a charcoal bag in the top of the chute on the right and then light it at the bottom of the chute. As the charcoal burns the stack keeps moving down so it pretty much feeds itself. I'm giving up some smoke flavor, but it is wonderful just sitting inside and watching the temp stay the same for the entire smoke. It has a blower fan, so it keeps the temp constant.
 
Ashburn Dave said:
It uses charcoal. I use briquettes for an even burn but you could use lump. Lump can cause blocks though due to their uneven shape.

You load a charcoal bag in the top of the chute on the right and then light it at the bottom of the chute. As the charcoal burns the stack keeps moving down so it pretty much feeds itself. I'm giving up some smoke flavor, but it is wonderful just sitting inside and watching the temp stay the same for the entire smoke. It has a blower fan, so it keeps the temp constant.
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Nice!!!
 
Fired up the old bullet smoker. 1 1/2 lb skinless pork belly with a chunk of post oak & pecan.
Average temp ~240° and it was probe tender at 196° internal. Nothing fancy...rubbed it down last night with some store bought, (Dizzy Pig Dizzy Dust), and she's resting now. I'm trying something new, for me anyway, and am smoking some Brussels sprouts cut in half and tossed in some olive oil and some Kinder's SPG rub while the meat rests. I tossed a small piece of hickory on the coals for the sprouts.

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