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-   -   Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? (https://chiefsplanet.com/BB/showthread.php?t=293234)

Fire Me Boy! 07-04-2017 04:08 PM
What are you Smoking/Grilling/BBQ'ing this weekend?
 
Quote:
Originally Posted by Stewie (Post 12943309)
Trimmed? They remove the chine which makes spare ribs inconsistent, fatty and parts inedible. Are you new to this? They are superior to spare ribs and baby backs. All the flavor of spare ribs that cook consistently w/o the expense of baby backs. It's the preferred cut.

Just because they remove the chine (thanks, I couldn't remember that term) doesn't make them cease to be spare ribs. They're St. Louis style, but they're still spare ribs.

Quote:
Originally Posted by Stewie (Post 12943316)
How do you cook ribs in 3 hours? You have to be near 350+ to do that. Even baby backs should take 4+ hours at the sweet spot of 250.

My ribs have been on for 2-1/2 hours and I just wrapped them to go back on for another 2 hours, at least. My smoker has been rocking steady at about 260 for a long time.

The Pit Barrel Cooker (PBC) cooks around 305-315, depending how much I open the vent. You don't get much of a smoke ring, but the flavor and texture are great.

Stewie 07-04-2017 04:13 PM
Quote:
Originally Posted by Fire Me Boy! (Post 12943331)
Just because they remove the chine (thanks, I couldn't remember that term) doesn't make them cease to be spare ribs. They're St. Louis style, but they're still spare ribs.




The Pit Barrel Cooker (PBC) cooks around 305-315, depending how much I open the vent. You don't get much of a smoke ring, but the flavor and texture are great.
They're spare ribs that cook evenly.

Don't you finish the ribs wrapped on the cooking grate? I don't own a PBC, but that's how I've heard how to finish ribs and other meats on a barrel cooker.

Dartgod 07-04-2017 04:32 PM
Shrimp, andouille sausage, corn on the cob, zucchini, red bell pepper, all tossed in olive oil, Old Bay seasoning, pepper and garlic salt and grilled in foil packets.

Quick, easy and delicious!

Fire Me Boy! 07-04-2017 04:56 PM
Quote:
Originally Posted by Stewie (Post 12943341)
They're spare ribs that cook evenly.



Don't you finish the ribs wrapped on the cooking grate? I don't own a PBC, but that's how I've heard how to finish ribs and other meats on a barrel cooker.


I do with a brisket, but not ribs. Their online instructions don't have you wrap. :shrug:

lewdog 07-04-2017 05:00 PM
Quote:
Originally Posted by Fire Me Boy! (Post 12942866)
Just threw a couple racks of baby backs on the PBC. Should be done mid-afternoon. Just salt and pepper rub. Will do a light sauce at the end.
Quote:
Originally Posted by LoneWolf (Post 12943042)
I also have two racks of ribs on my PBC. Thanks for turning me on to the PBC. So much easier than babysitting my offset smoker all day.
What's a PBC?

Asking for myself.

KCUnited 07-04-2017 05:04 PM
Pretty Big Cock

Buzz 07-04-2017 05:15 PM
Quote:
Originally Posted by lewdog (Post 12943435)
What's a PBC?

Asking for myself.



https://www.pitbarrelcooker.com/

lewdog 07-04-2017 05:20 PM
Quote:
Originally Posted by KCUnited (Post 12943442)
Pretty Big Cock
Will not attempt cooking on mine!

lewdog 07-04-2017 05:20 PM
Quote:
Originally Posted by Buzz (Post 12943453)
Oh yea. That's been mentioned before.

Sorry about my Alzheimer's.

srvy 07-04-2017 05:45 PM
Here is the method of trimming spareribs in to St Louis cut.

http://www.seriouseats.com/2014/05/h...uis-style.html

Buehler445 07-04-2017 07:13 PM
Quote:
Originally Posted by lewdog (Post 12943458)
Oh yea. That's been mentioned before.

Sorry about my Alzheimer's.
I think it's just sometimers.

GloryDayz 07-04-2017 08:31 PM
Quote:
Originally Posted by Dartgod (Post 12943368)
Shrimp, andouille sausage, corn on the cob, zucchini, red bell pepper, all tossed in olive oil, Old Bay seasoning, pepper and garlic salt and grilled in foil packets.

Quick, easy and delicious!
Minus the shrimp and we did kielbasa, we did this at the lake last Sunday and they were indeed yummy. Super easy, takes the lake grill's cleanliness out of the equation, lets you focus on fun on the water, and more than enough to eat.

BucEyedPea 07-04-2017 10:07 PM
I made a Salade Niçoise and relaxed in my pool. No grilling or cooking for me. I had a true holiday.

LiveSteam 07-04-2017 10:51 PM
Grilled chicken tonight. Used Dorthy Lynch salad dressing instead of BQ sauce.. Was excellent.

philfree 07-05-2017 08:19 AM
So I was going to smoke a pork butt and a brisket on the 4th but it was a rainy day so I held off. I thawed the meats out for a couple days. Half a day or so at room temp then I let it sit in the fridge for a day and a half. I took it out of the paper on Monday night and dry rubbed it(well I put some mustard on the pork butt before I rubbed it as well.) and wrapped it in foil and then put it back in the fridge. We are rescheduled to do the 4th celebration on Friday. Is that to long for the meats to still be good? How long will it last?


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