what is the best method for you bbq pro's. i'm from N.ireland and would like some feedback.
he had a rib throwdown. bobby used dry rub (and a load of it) and cooked low and slow.
the other guy used very little dry e and cooked fast and hot. he put some kind of bbq sauce and vinegar mix at the end.
fast and hot guy won the throwdown.
what is the best way to cook ribs?
I don't like fast and hot. It can be good but to me BBQ is defined by low and slow. Fat and collagen break down most effectively using a slow methodical rise allowing the meat to absorb juices. Cooking fast can break down fat but you end up dehyrating the meat to a certain extent.
When I'm pressed for time I use the 3-2-1 method for spare ribs. 3 hours smoke. 2 hours tightly wrapped. 1 hour to finish up. Basically to firm up and add sauce if you want sauce.
Beef is way more forgiving than pork.
when you say "3 hours smoke, 2 hours wrapped and 1 hour to finish.....do you mean
"3 hours of smoke (indirect heat) THEN 2 hours wrapped (indirect heat) THEN 1 hour unwrapped (indirect heat) for a total of 6 hours?
If I'm cooking fast, something like chicken, I'd use a brine first. It would at least help.
Rub with worchestershire and then dry rub to make a paste.
Low and slow 2 hours in smoke.
Wrap with foil low and slow 1 hour.
Check to see if bones are starting to loosen but not fall out.
Adjust foil cooking time time accordingly. You want the bones to be loose but not too loose and have a slight "bite" to them when you pull the meat off the bone (but loose enough that it comes off cleanly)
Pull out, remove from foil and let rest for at least 15 minutes.
Cut into 3 rib pieces.
Baste with 2/3 y red mop sauce and 1/3 honey
Cook hot and fast on the grill flipping them with tongs till the baste sauce caramelizes. Pull them off as they are done...
Serve to your adoring fans.
Save the bones for the dog because thats all you will have left no matter how many you cook.
That's right.
Presonally I prefer 225 until the slab bends and you can turn the bone. However that could potentially take 8-10 hours at those temps. So I use the 3-2-1 because it saves time and I'm only sacrificing minimal quality.
I probably wouldn't recommend pork bones for a dog. Unless you were just describing your method for beef.
That's important. I've adjusted the 3-2-1 method many times. If I'm running hot like 275 you don't want it to be wrapped for too long. The better the pit the better the temp control.
I like the 2 + whatever it takes in foil method just because I don't like an overpowering smoke flavor on my ribs...When I bite into mine I want to taste the "sweet" from the caramelized honey, then the 'bite" of the y mop sauce, then the clean aftertaste of the smoky rib meat...
ok....do you guys make your own dry rub mix or do you buy off the counter?
do you guys finish with your own sauce (and i don't mean the sauce you create when your thinking of hot chicks) or store bought sauce?
almost forgot. wood (what kind) or charcoal? and what is best for beef ribs/what is best for pork ribs?
/make your mouth water thread
I generally buy my rubs. i have made my own that were very good but it's actually more expensive to buy all the individual ingredients. This is the rub I am currently using on my briskets and ribs.
http://texasbbqrub.com/shopping.html
On my chickens I use Italian dressing and Bohlners poultry rub.
On my pork shoulders I use worchestershire and bohlners pork rub.
never understood the concept of lathering up and cooking a piece of meat with bbq sauce . if i want bbq sauce i'll put it on my meat. i think the meat should be seasoned, marinated, what have you and let that give the flavor to the meat. kinda like putting salt on something before you taste it or drowning fries in ketchup.
My wood of choice for pork is oak that has been cut for about 4 months. Not green, but not totally dry either.
I like pecan for poultry and a blend of mesquite and oak for briskets.
Store bought rubs are pretty decent. I've used Rudys rub a few times lately and its been good.
I recommend pecan or hickory with charcoal for pork. Mesquite is okay but its pretty strong. Pecan is pretty much my favorite. Unlike CC I like the smoke flavor.
If I make my own rubs I usually go this route as an outline 3.5 parts. I like big batches
1 cup chili powder
1 cup brown sugar
Half cup kosher salt
1 cup equal portions garlic powder, cayenne, paprika, ground mus seed and in
Trim it down for a smaller portion
i think i'll order that rub for ribs.
frankly, trying to smoke brisket seems a bit daunting.
Oak is excellent when used with other woods. I use it to cut mesquite or hickory pretty regularly. Its a good taste and I consider it to be a mild wood.
CC said he likes oak. is oak a mild smoke flavoring compared to pecan and hickory?
just saw your post on oak.
This thread goes to show that there's more than one way to a hooker. CC and I are similar at some things and quite different in others.
From strongest to lightest
Mesquite / Hickory
Pecan
Oak
Pecan is a great wood. Burn nicely. Smells great. If you like things on the mild end of things mix oak and pecan.
Oak is mild and even. I like pecan because is has more flavor but again if you aren't into smoke flavor let your meat and rub do that for you.
For the type of flavor CC is after oak is a no brainer.
don't you have to be careful about resin in oak?
A little cancer never killed anyone.
nah, i meant that bitter resin taste.
CC may or may not disagree but I've found that the more green the wood is the more bitter you get. A nice medium age oak is pretty smooth. Flue control is key with smoking. You don't want to over do it. Nice steady light blue stream of smoke. If your smoke is thick black or yellow its too much and it's going to be bitter.
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