Lets Talk BQ

[baymule]

My pit is home made from a hot water heater tank. Renters left it at house next to our old property and it some how traveled to our house....

 

[Nyboy]

bay enjoy your family thats what the move was all about

 

[Carol Dee]

Ditto what @Nyboy said. Have a WONDERFUL Weekend. hugs to all....

 

[Jared77]

Pork smoked with apple wood is a regular flavor combo for me that seems to work regardless of the cut. Loin, ribs, etc.

I've got some pecan wood too that I've been meaning to use just haven't thought of what to pair it with yet.

I'm a big fan of grilled veggies too. I often try to cook everything on the grill to save on dishes & help keep the house cool.

Enjoy everybody!!

 

[Nyboy]

@Jared77 good to hear from you, been awhile, Sure family keeping you busy!!

 

[MontyJ]

I did a rack of ribs and a huge of mess of country style ribs in the drum smoker. Had a great, busy weekend, then went back to work yesterday and worked 17.5 hours

 

[Carol Dee]

17.5 is a L-O-N-G day.....

 

[ducks4you]

As it should have been! Anything wrapped in bacon has to be a hit.

I just add a tad of this and a bit of that to a jar of BBQ sauce. Ribs are rarely made. Therefore they are different enough to be a special treat and are loved by one and all around here.

I am good with just family. The food doesn't have to be fancy if the family is here.

You'd like ribs if you were getting really good ones. The store 10 minutes from my house gets their meat from the Amish. I buy my ribs there, cook them in water for several hours in the oven, and then grill w/BBQ sauce. The meat falls off of the bones.

 

[MontyJ]

I buy my ribs there, cook them in water for several hours in the oven, and then grill w/BBQ sauce. The meat falls off of the bones.

*shudder* Oh the sacrilege.

I rub mine the night before, then wrap in plastic wrap. The day of the cook, I get my drum smoker up to temp, and put the ribs in the racks. Into the smoker they go for about 2-2.5 hours. I then put a half inch of apple juice into a large pan, put my bread cooling racks into the pan and lay the ribs onto the rack. I wrap the pan in foil and put it back in the smoker for about 1/2 to 1 hour. I pull them again for a bend test. If they pass, they go onto a hot grill for only a few minutes where they are sauced. I only leave them on long enough to glaze the sauce. Then they rest for about 20 minutes, and are cut to serve.
Sometimes, I switch the apple steam to just wrapping each rack in foil with a put pats of real butter. When I do that, I only leave them in for about 1/2 hour.

I occasionally skip the crutch all together and just leave the ribs in the smoker for about 3 hours, then grill sauce them.

All methods produce a very nice smoke ring, excellent bark and tender meat that leaves a perfect bite mark, without the rest of the meat coming off the bone.

Throw some bacon wrapped corn on the grill and some potato salad on the plate, followed up by some homemade ice cream over some dutch oven cobbler and you've got yourself a meal.

 

[baymule]

That settles it, from now on I'm eating with Monty and Dew!