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Moderator
- Nov 2014
- 13629
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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Club Member
- Dec 2015
- 2406
- NE OK - South of Bonesy
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Traeger BBQ124
Yoder YS480
Chargriller Duo gas/charcoal side-by side
Blackstone 36" griddle
Camp Chef Smoke Vault 24 propane smoker
*current project - 330 gallon offset stickburner in progress*
Personal firearms, home theater, home computing/networking, car audio enthusiast.
We used to boil our ribs back in school many years ago - all we had were a couple of tiny little charcoal kettles and we were doing LOTS of ribs, so we would boil them in Grub Rub, then pull them, sauce them and throw them on the grill(s). We ate many many many a rack o' ribs that way, and we absolutely LOVED them.
I have since moved away from that method, but haven't revisited it to see if I would still enjoy it or whether I would think that it is utter crap these days.
I have a feeling they would be ok, not terrible, but obviously not as good as could be.
I should try it again just to see... haha.
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Club Member
- Jul 2016
- 3394
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
Ribs are pretty good however they are cooked. It's why people actually pay money for and eat McRib. But I came here to learn a better way, so I'm going to stick to that.
I've always thought Raichlen was a goofball; now I'm sure of it. 😛
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Club Member
- Apr 2018
- 4865
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
So a few points ... all IMHO:- Raichlen is to BBQ as "Dr." Oz is to medicine.
- "Boiling (or simmering) Ribs" in a flavorful broth is not the same as boiling them in just plain water.
- There should always be beans in chili ...
... you're welcome
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Club Member
- Dec 2021
- 1973
- Buffalo, NY
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Weber 22 Kettle
Santa Maria kettle attachment
LSG 20x32 Pellet smoker
Fireboard 2
Fireboard Spark
SNS
Work Sharp E-5 Electric Knife Sharpener
Fillet Knife 7" | Flexible Blade | Valhalla Series
In the restaurant I worked in when I was younger, They used to bake them in water until done. I did not know any different at the time.
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Boiling, simmering, baking in water, or whatever is just a short cut. You cant push the heat up very much because ribs are easy to burn, and the risk that they might be raw in the middle. But if you boil then grill them, you can do a high heat sear and still get the inside hot enough to do its magic without scorching the outside.
I can see why a restaurant or cafeteria would go this route (BBQ restaurants being the exception of course). It is faster. And not all places that serve ribs are BBQ joints, therefore it is not reasonable to expect them to slow smoke things.
Now for me, I would not boil them. But then again when I cook ribs I am at home, usually only cooking for my family, and I have ALL DAY with nothing else to do (except play World of Warships and consume beer). So what if it takes 6 hours. Also I have a Fireboard cheater device, so my Primo is like some 1980s Ronco "SET IT AND FORGET IT" gadget. Only better.
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Agreed. I have had ribs where the caterer was bragging that their ribs were braised inn BBQ sauce and fall off the bone tender. They were drowned in the sauce and literally the meat fell off as you picked up the rib to eat it. They tasted good if you like BBQ sauce. No pork flavor. I would never boil or braise ribs for BBQ. I did make Tuscan Ribs once where you simmered them in tomato sauce then served over pasta. They were tasty but not BBQ.
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Club Member
- May 2017
- 1847
- La Crescenta, CA
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Jambo Backyard Smoker
KBQ
Weber Smokey Mountain (22" & 18.5")
PK360
PK Original Grill
Pit Barrel Cooker
Weber "Brownie" Circa 1978 22"
Weber 70th Anniversary model 22"
Weber Genesis
Weber Gas Grill, Silver A
Santa Maria Attachment for PK360
Vortex
Favorite Beer: Peroni
Favorite Sports Teams: Rams, Dodgers, Kings, UCLA Bruins
I've passed on a recipe to my friends for easy ribs. Parboil for 45 min., remove from water, season with your favorite rub, wrap in cellophane and put in the fridge overnight. Next day fire up your gasser, grill ribs until you get some grill marks and color, apply sauce and flip often to avoid burning. Get the char/color you want and serve. They are pretty good. Not for this crowd, but good for those who don't Que.
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Club Member
- Feb 2018
- 2816
- Northshore MA
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Home:
XL BGE
PK360
PKGO
Alfresco Gasser
Alfresco Power Burner
Alfresco Sear Station
Blazin' Grid Iron Pellet Cooker
Shirley 36 Patio Offset Smoker
Up at Camp:
Weber Summit Charcoal Grill
I would never boil/braise ribs for 'Q. I am intrigued by the prospect of grilling ribs over high heat. I have seen recipes for this but have not done it.
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Club Member
- Dec 2018
- 3174
- Texas Gulf Coast
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Grills:
Weber 22" Kettle Premium w/Slow N' Sear 2.0
Pit Barrel Cooker
Grilla Grills Chimp
W.C. Bradley & Co. Char Kettle CK-115 ~1980s Vintage Grill (inactive)
LOL.....I'm probably the biggest Steven Raichlen fan on here and when I saw the email yesterday I was like "oh no.....oh Steven was is you doing??!!"
To be fair, in the actual recipe, he has you do the ribs over a charcoal fire.
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Before my intro to AR I always slow braised ribs in beer and spice, and finished over charcoal. I didn’t know what I was doing, but I believe they were the best ribs I ever made. I cook over smoke now because ’that is the way you are supposed to cook ribs’. Granted, the braise destroys the competition ’bite’ and smoke profile, the flavor, however, can be unbelievable if cooked in the right mix. Ribs will be ribs!
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