Author Topic: Hey Grandpaw,,, what's fer dinner??  (Read 2056 times)

Offline GA1dad

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Hey Grandpaw,,, what's fer dinner??
« on: June 16, 2012, 08:55:03 PM »
I made some more smoke today.

Pork Ribs for me
Beef Ribs for the MIL
Chicken for my wife and daughter
Corn picked fresh this morning

JASON

- Sometimes the real challenge is not getting the fish to bite, but getting the rod past the spouse.

1976 Cimarron
2001 Harley Ultra Classic
Coleman Lantern & Stove Collector
SCBA Certified BBQ Judge

97fatboy

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Re: Hey Grandpaw,,, what's fer dinner??
« Reply #1 on: June 16, 2012, 09:24:41 PM »
i say hee haw

Offline lance

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Re: Hey Grandpaw,,, what's fer dinner??
« Reply #2 on: June 16, 2012, 09:47:43 PM »
what is your rib recipe ? if you dont mind sharing
There is a place on earth for all God's creatures......
  .... right next to the potatoes and gravy.

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Offline GA1dad

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Re: Hey Grandpaw,,, what's fer dinner??
« Reply #3 on: June 16, 2012, 10:39:17 PM »
Nothing special. For this go around I did the following ( I'm always trying something new )

1- coat ribs with homemade mustard based BBQ sauce ( I usually just use plain mustard )
2- sprinkle liberally with Webers "Classic BBQ" rub ( good stuff )
3- rub on a light coat of brown sugar

Smoke at 275-ish for 2 hours

At two hours, wrap in aluminum foil and continue to cook for another 2 hours

Open foil and coat ribs with homemade whiskey based BBQ sauce ( Kansas City type sauce, real close to Sweet Baby Rays)
cook another 30 minutes

For todays cook, I used 4 pieces of oak firewood, and it was still 275-ish when I pulled them off. I started 3 pieces and let them burn for about 20 minutes before I put the ribs on. About half way through I added another piece. If I'd take the time to seal my cooking chamber better, I could probably do it with 3 pieces.

This was my first time eating or cooking beef ribs,,,,, they were alright,,,,, tasted just like the pork.

Inexpensive offset smoker

« Last Edit: June 16, 2012, 10:43:36 PM by GA1dad »
JASON

- Sometimes the real challenge is not getting the fish to bite, but getting the rod past the spouse.

1976 Cimarron
2001 Harley Ultra Classic
Coleman Lantern & Stove Collector
SCBA Certified BBQ Judge

Offline lance

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Re: Hey Grandpaw,,, what's fer dinner??
« Reply #4 on: June 16, 2012, 10:46:36 PM »
great stuff. thanks for sharing
There is a place on earth for all God's creatures......
  .... right next to the potatoes and gravy.

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Offline GA1dad

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Re: Hey Grandpaw,,, what's fer dinner??
« Reply #5 on: June 17, 2012, 01:41:09 PM »
I had never tried the "Texas Cheat" ( aluminum foil ) before. I tried it this weekend on the recommendation of someone who only cooks beef ribs.

For my taste, I think the ribs overcooked in the foil as they literally fell apart. On a positive note though, the smokey pork flavor was definatley intensified with the foil. It would have been a perfect way to cook butts for pulled pork. I think maybe next time I will try 3 hours over open smoke, and one in the foil. Maybe that will be a happy median and the meats consistency will hold together better.

All that said, my mother in law ate the whole rack of beef ribs without hardly taking a breath.
JASON

- Sometimes the real challenge is not getting the fish to bite, but getting the rod past the spouse.

1976 Cimarron
2001 Harley Ultra Classic
Coleman Lantern & Stove Collector
SCBA Certified BBQ Judge

Offline CharleyGirl

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Re: Hey Grandpaw,,, what's fer dinner??
« Reply #6 on: June 17, 2012, 05:27:20 PM »
When people gobble food up like that, that's the greatest compliment. :)
Charlene
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Offline Steve A

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Re: Hey Grandpaw,,, what's fer dinner??
« Reply #7 on: July 14, 2012, 08:39:42 PM »
Quote from: GA1dadnew

1- coat ribs with homemade mustard based BBQ sauce ( I usually just use plain mustard )

For those who don't know.  Mustard based barbecue sauce is a SC specialty.  Eastern NC has vinegar and red pepper flakes and Western NC is more of a red sauce.

Personally, I'm partial to Eastern NC (for those who were at the CA Round Up, that's what that was) and SC's mustard sauce.
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