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07-04-2017, 04:08 PM | #541 | ||
Cast Iron Jedi
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What are you Smoking/Grilling/BBQ'ing this weekend?
Quote:
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:
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. |
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07-04-2017, 04:13 PM | #542 | |
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Quote:
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. |
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07-04-2017, 04:32 PM | #543 |
Wasted away again...
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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!
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07-04-2017, 04:56 PM | #544 | |
Cast Iron Jedi
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Quote:
I do with a brisket, but not ribs. Their online instructions don't have you wrap. |
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07-04-2017, 05:00 PM | #545 | ||
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Quote:
Quote:
Asking for myself.
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07-04-2017, 05:04 PM | #546 |
Cheat Death
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Pretty Big Cock
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07-04-2017, 05:15 PM | #547 |
I like Pie!
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07-04-2017, 05:20 PM | #548 |
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07-04-2017, 05:20 PM | #549 | |
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Quote:
Sorry about my Alzheimer's.
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07-04-2017, 05:45 PM | #550 |
Fight, build, win!
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Here is the method of trimming spareribs in to St Louis cut.
http://www.seriouseats.com/2014/05/h...uis-style.html
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07-04-2017, 07:13 PM | #551 |
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07-04-2017, 08:31 PM | #552 |
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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.
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07-04-2017, 10:07 PM | #553 |
Yum! Buc Marshmallows
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I made a Salade Niçoise and relaxed in my pool. No grilling or cooking for me. I had a true holiday.
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07-04-2017, 10:51 PM | #554 |
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Grilled chicken tonight. Used Dorthy Lynch salad dressing instead of BQ sauce.. Was excellent.
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07-05-2017, 08:19 AM | #555 |
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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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