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Thread: Ribs

  1. #41
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    Quote Originally Posted by Baggy View Post
    Man the ribs and onions look great. I love bread and butter pickles, but those look dill to me. I like dill ( a tad) in some things,but not pickles. Just about the only thing I can’t eat.
    The corn on the other tray, what’s in that? It looks good.
    Little of this and little of that! Cream cheese, sugar, salt, pepper...

  2. #42
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    I so sorry, but did get 3 pages generated so far about Ribs!

    Show us the cook as these guys want to put you on an episode of BarBeQue Pitmasters.

  3. #43
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    Quote Originally Posted by willk View Post
    I'm gonna load the Lang up labor day weekend.
    edisto? come shoot doves instead
    "JUST BECAUSE I AM NOT A GOOD SPELLER DOESN'T MEAN MY JEAN POLL IS GONNA BE BAD."
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    There's evidence coming out...
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  4. #44
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    Obviously slim shady hasn't seen MacDog's Instagram. It'll make your mouth water.

    No one has yet to tell me about this quick pickling, red onions go with everything.

  5. #45
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    Quote Originally Posted by Quack07 View Post
    Obviously slim shady hasn't seen MacDog's Instagram. It'll make your mouth water.

    No one has yet to tell me about this quick pickling, red onions go with everything.
    It’s just usually a variation of the following and maybe some added items: vinegar, sugar, mustard seed, garlic, dill, bay leaves. Heat it up all until sugar dissolves except for your bay leaves and dill. Toss the cucumbers, onions or whatever in a jar with the dill and bay leaves and pour the liquid over top. Let it cool and you’re ready to go.

  6. #46
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    Quote Originally Posted by MacDog View Post
    Same here. Do you wrap? 3 hours is about all it takes on the BGE.
    Yeah, that first 30m is wrapped time just to soften the bark and finish breaking down the fat. Last 30m is back on to finish and add sauce, if I plan to use any.
    I just often see the 3-2-1 method mentioned on websites and I have never understood how anyone can cook ribs that long. I have always figured that they were probably cooking on something that is less efficient than the BGE.
    Crops are harvested, animals are killed.

  7. #47
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    Quote Originally Posted by sc_slim View Post
    I so sorry, but did get 3 pages generated so far about Ribs!

    Show us the cook as these guys want to put you on an episode of BarBeQue Pitmasters.
    You're off to a solid start here.

  8. #48
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    Quote Originally Posted by MacDog View Post
    It’s just usually a variation of the following and maybe some added items: vinegar, sugar, mustard seed, garlic, dill, bay leaves. Heat it up all until sugar dissolves except for your bay leaves and dill. Toss the cucumbers, onions or whatever in a jar with the dill and bay leaves and pour the liquid over top. Let it cool and you’re ready to go.
    Add some allspice
    cut\'em

  9. #49
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    Quote Originally Posted by ziggy View Post
    edisto? come shoot doves instead
    Lemme come the next shoot.

    I know a fella who can start a rack and have them cut and in the turn in box on three hours...and he wins...often. I usually run mine 4-5 hrs. St. Louis cut
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    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
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  10. #50
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    I miss you.

  11. #51
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    Quote Originally Posted by MKW View Post
    Yeah, that first 30m is wrapped time just to soften the bark and finish breaking down the fat. Last 30m is back on to finish and add sauce, if I plan to use any.
    I just often see the 3-2-1 method mentioned on websites and I have never understood how anyone can cook ribs that long. I have always figured that they were probably cooking on something that is less efficient than the BGE.

    I agree 3-2-1 is a little long especially for back ribs, but you can get away with it on spares though. I don't like mine completely fall off the bone but my wife and parents do so I cook a couple of racks 2 different ways. For them I do 2hrs unwrapped and 2hrs wrapped while I leave mine on there the entire time unwrapped. They turn out perfect for us every time.
    Reality is only an illusion
    that occurs due to a lack of alcohol.

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    ......Some of you guys are fastidious and choosy to the point of near faggotry.

  12. #52
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    I never wrap baby backs during the cook, only when I let them rest, theyre not my favorite but the wife and kids like them, I prefer spares with mustard sauce.
    Now, I did a chuck roast on my egg the other night, seared it good all the way around, panned it and added mushrooms and onions. Hot dam.

  13. #53
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    Quote Originally Posted by charlie horse View Post
    I never wrap baby backs during the cook, only when I let them rest, theyre not my favorite but the wife and kids like them, I prefer spares with mustard sauce.
    Now, I did a chuck roast on my egg the other night, seared it good all the way around, panned it and added mushrooms and onions. Hot dam.
    Yes, I have done chuck like that also. I put carrots and taters with a little beef broth in the bottom. It was great. I need to do another.
    And, I don't care for babybacks either.
    Crops are harvested, animals are killed.

  14. #54
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    Take those chuck roast and cook them like a brisket. Sadly, chuck roast will become the price of brisket one day due to that.

  15. #55
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    Quote Originally Posted by Highstrung View Post
    I miss you.
    I almost came by the store last weekend when I was in town...but I didn't.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  16. #56
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    Quote Originally Posted by willk View Post
    I almost came by the store last weekend when I was in town...but I didn't.
    It's the thought that counts.
    Crops are harvested, animals are killed.

  17. #57
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    Ha, I wasn't there.. or this weekend.

  18. #58
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    Quote Originally Posted by MKW View Post
    It's the thought that counts.
    Am I right?
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

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