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michelliot

Gonna try something a little different with the ribs today

19 posts in this topic

Morning all,

 

I'm sure it's nothing revolutionary. I woke up early this morning (4:30 or so). I thought, what the hey, I'll get a head start and begin cooking the ribs for tonight, or at least 1/3 of the way done. Then I thought twice about it after I started the grill. I live in a relatively rural area in Whitestone, NY. If I begin smoking/cooking outdoors with my newly purchased bag of wood, all of my neighbors are going to wake up for school and work with the pungent aroma of burning pecan in their nostrils. This morning happens to be crisp and clear so I'm sure plenty of the windows in my neighborhood are wide open. They'd just love that, racing around to see what's burning in the house or the neighborhood. It is around 75°, so no ones using their fireplace today.

 

What I did was wrap the ribs in foil and placed it in the oven. I figure just for an hour to an hour and one half just to cut the cooking time for tonight. I doubt if it will destroy the flavor or texture but it will be interesting to compare them to the ones I made last week totally on the grill. They are relatively large so they'll get at least 2 hours additional cooking/smoking time on the grill this evening.

 

Has anybody done this before. I think sacrificing a little flavor is worth it than to sacrifice any all positive relationships I have with my neighbors. I may be overreacting, but I'd freak to wake up with the smell of burning wood, unless I was camping upstate that is.

 

elliot

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Morning all,

 

I'm sure it's nothing revolutionary. I woke up early this morning (4:30 or so). I thought, what the hey, I'll get a head start and begin cooking the ribs for tonight, or at least 1/3 of the way done. Then I thought twice about it after I started the grill. I live in a relatively rural area in Whitestone, NY. If I begin smoking/cooking outdoors with my newly purchased bag of wood, all of my neighbors are going to wake up for school and work with the pungent aroma of burning pecan in their nostrils. This morning happens to be crisp and clear so I'm sure plenty of the windows in my neighborhood are wide open. They'd just love that, racing around to see what's burning in the house or the neighborhood. It is around 75°, so no ones using their fireplace today.

 

What I did was wrap the ribs in foil and placed it in the oven. I figure just for an hour to an hour and one half just to cut the cooking time for tonight. I doubt if it will destroy the flavor or texture but it will be interesting to compare them to the ones I made last week totally on the grill. They are relatively large so they'll get at least 2 hours additional cooking/smoking time on the grill this evening.

 

Has anybody done this before. I think sacrificing a little flavor is worth it than to sacrifice any all positive relationships I have with my neighbors. I may be overreacting, but I'd freak to wake up with the smell of burning wood, unless I was camping upstate that is.

 

 

elliot

 

 

 

Why care what the neighbors think ! Its your food, your stomach & your $$$ go ahead "make your day" cook the ribs. Although I've never done it that way you describe, I think if you preserve them well for the finish later on tonight, it should be fine and enjoy with no regrets !

 

Cheers, :)

Scott

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Elliot,

 

The heating and cooling puts the meat in the danger zone more times than if you just cook them to done and eat them. I'm sure everything will be fine but it's just something to think about. Personally, I think the smoke needs to be at the beginning to penetrate the meat but maybe I'm wrong. It will be interesting to hear how they came out. As for the neighbors.... I wouldn't worry about it. It sounds like they are used to smoke smells from fireplaces so it won't be something that should worry them. House fires smell different than smokers anyway.... Besides.... why worry about creating a great smell in the neighborhood???? They will all go to work hungry! :)

 

Patiently waiting,

Sink

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You know, you guys are probably right. I enjoy the aroma, why wouldn't they. It's just the fear factor. Maybe I'm over-reacting.

 

I'll let you know how it turns out.

Bye-the-way, Sink, what's a newspaper grill? Does the sports section taste different than the entertainment section?

 

Be well,

elliot

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Bye-the-way, Sink, what's a newspaper grill?[/b] Does the sports section taste different than the entertainment section?

 

Be well,

elliot

 

I have a grill that uses newpaper for fuel. It's a novelty but it actually works pretty well! Great to pull out at a tailgate or camping. I have a pix here. The shiney color pages do taste different... (dont use them) :rolleyes:

 

Sink

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I have no issues with grill/smoker smoke in the morning, afternoon, evening or ever. Neighbors always come running for freebies whenever they smell it - if that's an issue! :rolleyes:

 

But I do have one neighbor that has a fireplace that he burns a lot of locust. Man - does that stuff ever give off a stinky smoke smell! But I never complain - I know that it's one of the better fuels of all the woods out there - high btu output for locust! And I've burned my share through the years and they never complained! :)

 

Sinko - is there any worries about toxicity from the ink burning on the newspapers? Are there any disclaimers on the box the grill came in? I'm jest wonderin'!

 

mikey (who uses newspapers quite often to start his fireplace fires).. But I never cooked over them.. :)

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Thanks Sinko,

 

I saw your picts and I see there are a few configurations of the newspaper grills out there. Ebay has some posted as well. Not cheap, but great way to recycle newsprint.

 

Enjoy,

 

elliot

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did you end up doing this?

 

I have always heard / read that smoke penetrates the meat for the first 3 or so hrs, anything after that is negligible

 

... so I'm wondering how par-cooking and then finishing with smoke worked out? Did you get a smoke ring? do you use a rub? or a sauce guy?

 

Thanks for sharing

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No gentlemen, I haven't returned to cooking it yet. Still at work. I probably won't be able to make a judgment until 8:00ish EST. I usually get home at 6PM and I'd like to give it another 1 1/2 to 2 hrs cooking time along with some Pecan/Hickory chunks thrown in. I'm curious how well the smoke flavoring will be absorbed. If all turns out well, I'll definitely save a few ribs for all inquires.

 

Hang in there, but don't count on me for dinner.

 

Speak to ya later,

 

elliot

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Sinko - is there any worries about toxicity from the ink burning on the newspapers? Are there any disclaimers on the box the grill came in? I'm jest wonderin'!

 

mikey (who uses newspapers quite often to start his fireplace fires).. But I never cooked over them.. :P

 

Isnt newspaper ink made out of soy? I dony believe anything toxic is in it

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Morning all,

 

I'm sure it's nothing revolutionary. I woke up early this morning (4:30 or so). I thought, what the hey, I'll get a head start and begin cooking the ribs for tonight, or at least 1/3 of the way done. Then I thought twice about it after I started the grill. I live in a relatively rural area in Whitestone, NY. If I begin smoking/cooking outdoors with my newly purchased bag of wood, all of my neighbors are going to wake up for school and work with the pungent aroma of burning pecan in their nostrils. This morning happens to be crisp and clear so I'm sure plenty of the windows in my neighborhood are wide open. They'd just love that, racing around to see what's burning in the house or the neighborhood. It is around 75°, so no ones using their fireplace today.

 

What I did was wrap the ribs in foil and placed it in the oven. I figure just for an hour to an hour and one half just to cut the cooking time for tonight. I doubt if it will destroy the flavor or texture but it will be interesting to compare them to the ones I made last week totally on the grill. They are relatively large so they'll get at least 2 hours additional cooking/smoking time on the grill this evening.

 

Has anybody done this before. I think sacrificing a little flavor is worth it than to sacrifice any all positive relationships I have with my neighbors. I may be overreacting, but I'd freak to wake up with the smell of burning wood, unless I was camping upstate that is.

 

elliot

Elliot,

I hope you have some for your neighboors after that torture treatment. :P

 

For years I ONLY prepared ribs by wrapping them in foil and cooking at around 300F on my genesis 1000 with the rear burner only or in the oven. I'd try to get them close to "fall off the bone" over a few hours before opening up the foil to finish with sauce. Glazing only takes about 30 minutes, so not a lot of time to add smoke flavor. The commercial sauce that my son likes has liquid smoke added anyway.

 

All my niece talked about after visiting last summer was coming back to Uncle Kurt's for ribs on the bone... I guess they taste ok! ;)

 

I've been experimenting with gasser based smoking methods at 225-250F with reasonable results for the past 12 months (both Genesis and Summit) but I think that a real smoker would work better overall. My attempt with this style change was to reduce the amount of retained fat in my diet (the ribs cook in their own fat with the foil method) and to add more smokey goodness. Keeping the ribs in foil pretty much eliminates the desire to open the oven or grill for hours keeping temps constant, but the ribs cook in their own fat. The smoking method means adding wood chucks every hour or so to my smoker box, plus opening the lid for basting so it's harder to keep temps consistant.

 

Based on Shelly's success with the Ribolator and flavordome, that may be my final solution. His ribs looked Ribolicious! B)

 

Enjoy your ribs!

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Yes.... newspapers use soy ink now a days so no problem with toxicity. The shiney pages are a differnt situation and they tell you not to use them. Very unique grill. Something different anyway. They show it on the box grilling over the fire but I always line the grate with foil. It is very hot and very quick.

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VERY COOL

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"Good Morning People",

 

(Where is that line from)

 

As far a yesterday's ribs go, it wasn't a total success. They came out sub par as far as the texture goes. The flavor was fine. Even though they were precooked for an hour and a half before hand, I feel that they needed a full 3 hours additional to achieve doneness. Still, they were a bit chewy but also a little fatty which leads me to believe that it may have been the characteristic of this particular rack. I can't see a rack of Baby Backs taking more than 4 and one half hours to cook.

 

Of notable mention, the meat did absorb the smokiness in the last 2/3rs of cooking time but yesterday happened to be an excellent burn. The chunks used billowed smoke heavily and continuously for at least an hour and a half.

 

Such is the life of a griller, you can't win them all.

 

Thanks and be well,

 

elliot

 

Regardless, these ribs were engulfed quite enthusiastically.

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Sacrifice flavor for the sake of the remote possibility that neighbors might get upset? :o

 

:P

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