 Interesting video on cooking ribs |
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BBQ Source Forums > Recipes, Tips & Tricks, Photos > Barbecuing and Grilling Tips > Ribs~Beef or Pork  |
 Aug 1 2008, 03:55 PM
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#1
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Advanced Member  Group: Admin Posts: 2,310 Joined: 29-May 04 From: Atlanta Georgia Member No.: 2  |
Ran into this video on cooking ribs and thought that some of you rib cookers might be interested in hearing from a Championship Team on how they cook it.
Here's the link... http://www.youtube.com/watch?v=TwiTjWBgUy8 Bluesin -------------------- |
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Aug 1 2008, 04:26 PM
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#2
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 Advanced Member Group: Moderators Posts: 8,062 Joined: 29-December 05 From: Hang'n on the Jersey Shore Member No.: 640 |
QUOTE (bluesin @ Aug 1 2008, 04:55 PM)  Ran into this video on cooking ribs and thought that some of you rib cookers might be interested in hearing from a Championship Team on how they cook it. Here's the link... http://www.youtube.com/watch?v=TwiTjWBgUy8 Bluesin Yippie! That was a very nice afterwork video! I thoroughly enjoyed viewing it! My favorite part was when picking up the rack and "pulling" the bones apart, it pulled easily, yet did not "fall cleanly" off the bone - pretty much exactly how YOU described good competition ribs a couple of weeks ago in our thread on this subject! Guess you know a thing or two on this subject!  Apple cider - I've got to give that a whirl next! Thanks for a most entertaining ten minutes to culminate my "hot and sticky" afternoon installing copper metal tiles behind a customers Wolf behometh stove!  Mike -------------------- "Grill yer Steaks and Smoke dem Ribs"
BBQ SOURCE STORE - Grill Parts and Accessories: CLICK HERE 2007 Costco Signature 720-0432 (Nexgrill origin) Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven -------------------------------------------------------------------- 2008 Kenmore Upright Electric Smoker, 1500BTU -------------------------------------------------------------------- 2007 Portable SS LP Grillware Tabletop Grill, 12,000BTU 2000 Weber "Go Anywhere" Charcoal Grill -------------------------------------------------------------------- Custom (Self-Made) Stainless Steel Rack, Raised Platform GriddleQ (from right here at the Source Store)! Pizza Kiln Shelf 16" Stones 304 Stainless Steel Wiener Wagons -------------------------------------------------------------------- Accessory for Cleaning, Setup, Grill Covering, etc. (Wife) Help support the BBQ Source Forums Click here to make a donation |
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Aug 1 2008, 04:42 PM
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#3
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 Advanced Member Group: Grill Masters Posts: 1,277 Joined: 20-May 07 From: Georgia Member No.: 2,626 |
I also really enjoyed it.
A few things I picked up that I thought they did different from the norm... Layer the rub vs mixing every ingredient... Get the rub on the edges... Not phyically rubbing the rub on. I actually had to stop doing that on mine, but remember my rub is over a layer of butter... Pretty much putting the ribs right on the smoker (after the few minutes of letting the moisture go to the surface) vs leaving the rub on for several hours or even days. Thanks for posting -------------------- Ultimate $500 setup:
Uniflame Gold (avatar) Ultra Sear IR Masterbuilt digitially controlled smoker Formerly owned and returned: Sears Crossray IR (couldn't get it started) Weber One Touch Silver (charcoal doesn't fit my lifestyle) Fiesta Blue Ember (warped/melted all burners) CB TEC (low temps) CB H20 electric smoker (sold) |
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Aug 1 2008, 04:42 PM
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#4
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Advanced Member Group: Admin Posts: 2,310 Joined: 29-May 04 From: Atlanta Georgia Member No.: 2 |
Yea, I liked his description of the rub/spices and the process of blending. I also liked the idea of sealing with brown sugar, however I'm not that much into sweet ribs myself, I mix in a bit of brown sugar when ever I make a rub. When he said he likes layers of flavor, I tend to go for hints of a particular flavor here and there with nothing overpowering, but I think I will try that the next time I make some, especially on some beef ribs...
Bluesin -------------------- |
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Aug 1 2008, 05:20 PM
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#5
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Advanced Member Group: Moderators Posts: 8,062 Joined: 29-December 05 From: Hang'n on the Jersey Shore Member No.: 640 |
QUOTE (bluesin @ Aug 1 2008, 05:42 PM) Yea, I liked his description of the rub/spices and the process of blending. I also liked the idea of sealing with brown sugar, however I'm not that much into sweet ribs myself, I mix in a bit of brown sugar when ever I make a rub. When he said he likes layers of flavor, I tend to go for hints of a particular flavor here and there with nothing overpowering, but I think I will try that the next time I make some, especially on some beef ribs... Bluesin Uh oh! Don't like sweet? Hmmmmmm, someday you will mix in my Mirin, brown sugar, molasses, honey, granulated sugar, corn syrup and Hershey's Dark Morsels, and then you will know what REAL ribs are all about! Now that's a MOP!!  Mike -------------------- "Grill yer Steaks and Smoke dem Ribs"
BBQ SOURCE STORE - Grill Parts and Accessories: CLICK HERE 2007 Costco Signature 720-0432 (Nexgrill origin) Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven -------------------------------------------------------------------- 2008 Kenmore Upright Electric Smoker, 1500BTU -------------------------------------------------------------------- 2007 Portable SS LP Grillware Tabletop Grill, 12,000BTU 2000 Weber "Go Anywhere" Charcoal Grill -------------------------------------------------------------------- Custom (Self-Made) Stainless Steel Rack, Raised Platform GriddleQ (from right here at the Source Store)! Pizza Kiln Shelf 16" Stones 304 Stainless Steel Wiener Wagons -------------------------------------------------------------------- Accessory for Cleaning, Setup, Grill Covering, etc. (Wife) Help support the BBQ Source Forums Click here to make a donation |
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Aug 1 2008, 05:28 PM
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#6
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Advanced Member Group: Admin Posts: 2,310 Joined: 29-May 04 From: Atlanta Georgia Member No.: 2 |
QUOTE Uh oh! Don't like sweet? Hmmmmmm, someday you will mix in my Mirin, brown sugar, molasses, honey, granulated sugar, corn syrup and Hershey's Dark Morsels, and then you will know what REAL ribs are all about! Now that's a MOP!! Mike Yes but the question is with all of that on them would I be able to tell the difference between them and pigs feet blindfolded??? :>) Bluesin -------------------- |
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