We want BBQ!!!

[Spanky]

I have had a few requests for some different types of BBQ this weekend. Today is a day off, so I decided to smoke up a couple fatties.http://i241.photobucket.com/albums/ff55/Captspanky/fattytut2.jpg

got some different types of cheese and the meat is johnsonville brat patties.

They are done and this is what they looked like when I took em off. I aint sliced em yet, one of them aint mine!;)
http://i241.photobucket.com/albums/ff55/Captspanky/humpdayfattiesjuly2.jpg

Since I was doing about 6-7 of them, I decided to put some larger chunks of meat in the pit too!

http://i241.photobucket.com/albums/ff55/Captspanky/humpdaybrisketsandbutts.jpg

these are to be done around late afternoon, early evening. I get to keep one of each brisket and butt, the other two have been spoken for. Little breezy today. I think the smell of BBQ may be carried to the next county. Strange how certain neighbors just happened to stop in this morning!;)

[DangerDan]

Pool Party!!!

:lol: :lol: :lol:

[Slick fishing]

looks good as always..Cya Slick

[Spanky]

Thats what I should do, get some BBQ goin and get some volunteers to come over and help me...........................................paint my cement pond!

Thats a great Idea!:D

[Slick fishing]

Thats what I should do, get some BBQ goin and get some volunteers to come over and help me...........................................paint my cement pond!

Thats a great Idea!:D

Any advice you can give me about smoking ribs, I have my secret rub and all:lol: I just need to know about the prep of them and the temp and how long, dad gave me some advice but I am interested in what you have to say as well..Cya Slick

[Spanky]

Sorry I didn't get back to ya slick, I have been living off a generator and no internet since weds storms.

Lotsa different recipes and techniques for ribs.

I don't know if ya already did em or not, but I'll go for it anyways!:lol:

I rub mine the night before, some folks don't, I then wrap em in saran wrap, just like I do the butts or the briskets.Make sure you take off the outter layer of membrane on the bone side of the rack.It helps the rub and smoke get into the meat, and the membrane makes the ribs real chewy when they are done cooking.

Next day smoke them meat side up for about 2-3 hrs, spray them with aplle juice and morgans, them wrap them up tightly in foil, seal them in there good. Back into the smoker( no smoke needed though) for about 1-2 hrs, its good to peek at them after 1 hr, and see if the bones sick out of the meat about 1/2 to 3/4 of an inch, then tip them out of the foil back onto the grate and continue to smoke for another 30-60 minutes. In the last 15 minutes, I often glaze them with BBQ sauce and let them get nice and tacky in the smoker(no smoke needed).

Take them out, they may break in half if you try to lift them in the middle.

Hope this helps.;)

[Slick fishing]

Thanks Spanky I apperciate it kinda sounds like the same thing my father told me to do:rolleyes:some people kids just dont listen:lol::lol: you know I am talking about myself :lol:..

I am sorry to hear you lost power, I know the feeling ours where out for 5 days with that first nasty storm that came thru a couple weeks ago and our generator was running the whole time as well..

Oh what kind of ribs should I get or what do you find to be the best for the money? Cya Slick

[Spanky]

Babybacks for sure! More tender, less junk meat.;)

[Riva]

Babybacks for sure! More tender, less junk meat.;)


Purchase them at Costco (Swift & Co. brand)

Fresh; never frozen

All natural (no chemicals)

Not "injected" with a solution

There is a difference, trust me!:)

[Slick fishing]

Yeah Riva we buy all out meat from a local butcher, best dam meat you will ever eat no chemicals reminds me of the old days headig to the butcher shop as a kid and not these terrible grocery store chains..Cya Slick

[William H Bonney]

Purchase them at Costco (Swift & Co. brand)

Fresh; never frozen

All natural (no chemicals)

Not "injected" with a solution

There is a difference, trust me!:)

This is one of the "cardinal rules" Slick...... fresh ribs. With that said,,,,,,, I don't like 'em.... sorry Riva:hide:. I've tried 'em a few times since you mentioned them before,,,, for some reason I find they have a "bland" taste to the meat. My palate just must be used to the chemicals..:lol: Last night I stumbled upon a new "juice" to baste 'em with though,,,,, apple juice and Seagram's,,:lol: I'm not a whiskey drinker either,, it was a nice "after taste",, not with every bite though, very good.

[Spanky]

I agree with Riva, I always use Swift, and try to get them unfrozen, but often they come either way to my butcher. I have yet to notice a big difference on fresh or frozen(might have to be the next experiment), but the injected or solutions added/minimally inhanced, is just too salty and "hammy" tasting. If that was all you could find for ribs, I would soak them overnight in cold water and use a rub with very little salt.

Yes on the baste William. I use 3 parts apple juice to 1 part captain morgans.;)

[Riva]

I agree with Riva, I always use Swift, and try to get them unfrozen, but often they come either way to my butcher. I have yet to notice a big difference on fresh or frozen(might have to be the next experiment), but the injected or solutions added/minimally inhanced, is just too salty and "hammy" tasting. If that was all you could find for ribs, I would soak them overnight in cold water and use a rub with very little salt.

Yes on the baste William. I use 3 parts apple juice to 1 part captain morgans.;)


I splash my ribs with simple worstershire sauce and then rub with Texas BBQ Rub http://www.texasbbqrub.com all within about 60 minutes of putting them on the cooker. I let my family/guests put the bbq sause of their choice on the ribs. I typically put out about 4 or 5 types plus a jar of Texas pepper jelly http://www.texaspepperjelly.com/ jelly.

[Slick fishing]

I am going to fill the smoker up thursday morning, cant wait need to get my list in order for wed shopping trip:lol::lol: 1 or two pork butt's a bunch of ribs chicken, maybe a couple fatties.. I have to watch how much I buy because I am not useing Spanky's smoker:lol:..Cya Slick