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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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Baby back ribs... Updated..

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  • Huskee
    Administrator
    • May 2014
    • 15541
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Masterbuilt Gravity 560
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber 26" Original Kettle Premium (light blue)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke X4 by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    Baby back ribs... Updated..

    Here's the post of Thursday's rib cook. 3 medium-small racks of baby backs, between 2.4 and 2.8lbs each.





    3 racks, between 2.4 - 2.8lbs each. I've found it best to use BB racks less than 3lbs. Click image for larger version

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    Trim membrane on back and any excess fatty spots within reason. I also trim excess loin meat, notice the red and blue line on pic above. The circle is a good example of excess loin meat, so I trim it fairly even with the rest of the slab, which approximates the dashed line. Save those trimmed pieces for stir fry while cooking,
    or whatever else, it's good meat.
    Click image for larger version

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    Here's a rack trimmed and ready for rub. Notice the left end isn't any thicker (height-wise) than the right end. The excess loin meat is trimmed, and a reasonable amount of fatty spots were trimmed.
    Click image for larger version

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    Generous coating of Huskee's Rib Rub, my rub I created before I met Meathead and his Memphis Dust. A different recipe. I love it.
    Spray a light coating of PAM or similar, or lightly brush on regular cooking oil. Generous coating of rub. Pat it with fingers to seat it to avoid excess falloff. Do this at least 1-2 hrs before smoking so the salt can dry brine the meat. I did it 4hrs before smoking. Click image for larger version

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    Each rack is wrapped in plastic wrap, then placed in a pan in the fridge until smoker is up to temp.Click image for larger version

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    Here's the 3 racks in the offset.
    The green circle shows some of the brown sugar I add right before placing on smoker that hasn't melted quite yet, the rest has melted to form the glaze.
    The blue circles are my thermometer probes, one at the hot side toward firebox (red arrow) and one in the middle.
    The yellow lines show where the water pan is underneath the cooking grate on top of the heat management plate (tuning plate) Click image for larger version

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    Here's how I start a log cook. Half to 3/4 chimney of charcoal, few sticks of wood in it to prebrun some as it lights.
    Click image for larger version

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    Nearby by is a bowl of charcoal with more logs pre-burning. I do this to get closer to ember status to avoid the billowing fresh smoke of new wood. Once they're blackened pretty good I put them in my cabinet smoker, sealed up, to stifle the burn. Then I add them as necessary to the firebox.Click image for larger version

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    Here they are about halfway through the cook Click image for larger version

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    Passing the bend test/bounce test at about the 6 1/2hr mark
    Click image for larger version

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    On the plate. Beautiful thing! Click image for larger version

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    Attached Files
    Last edited by Huskee; September 29, 2014, 12:16 AM.
  • dprice
    Founding Member
    • Jul 2014
    • 42
    • Donald Price
      Texas Pit Crafters PM 100S JR
      Cookshack Smokette
      Maverick ET-732 Dual Thermometer
      Thermoworks Thermapen

    #2
    Man, those look good!

    Comment

    • IrondeQuer
      Founding Member
      • Jul 2014
      • 238
      • Irondequoit, NY
      • Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
        Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
        Sierra Nevada Pale Ale * Shock Top Belgian White

      #3
      Nicely done!!

      Comment

      • Huskee
        Administrator
        • May 2014
        • 15541
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Masterbuilt Gravity 560
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber 26" Original Kettle Premium (light blue)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke X4 by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #4
        Originally posted by dprice View Post
        Man, those look good!
        Originally posted by IrondeQuer View Post
        Nicely done!!
        Thanks guys!

        Comment

        • boftx
          Founding Member
          • Jul 2014
          • 852
          • Las Vegas, NV
          • CharGriller Pro COS
            Oklahoma Joe COS
            Maverick 732 thermometer
            Red Thermapen
            Favorite beer: Scotch

            I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

          #5
          Man I wish Meathead would find sponsors for a throw-down in Vegas. As good as those look, I can do better.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            And I'll add these are non-sauced. What you see is the rub, the brown sugar, and the smoke.

          • boftx
            boftx commented
            Editing a comment
            Well. I guess I know what i'm cooking next weekend.

          • jrobertson50
            jrobertson50 commented
            Editing a comment
            And i even better.....
        • Jon Solberg
          Former Member
          • Jul 2014
          • 4729

          #6
          At some point I'm just going to fly boftx up to MI to watch Huskee kick his a&* hehehehehe just sayin.

          Tell me what you want on the ground when you get here bo so I can work on a budget.
          Last edited by Jon Solberg; July 19, 2014, 08:06 PM.

          Comment


          • boftx
            boftx commented
            Editing a comment
            Just get me a COS CharGriller Pro, some hunks of meat of whatever you want, a damn sharp axe, and a supply of mesquite and I'll be happy. Oh, and a couple of bottles of Glenmorangie. I'll bring my own cigars since Huskee doesn't smoke.
        • Jon Solberg
          Former Member
          • Jul 2014
          • 4729

          #7
          Cool, I'll get started on it. Ill get 4 bottles as I'll be joining you in the libation lol

          Comment

          • Jon Solberg
            Former Member
            • Jul 2014
            • 4729

            #8
            Oh and you're flying coach. If you win your flying back first. if you lose Trailways. Blind judging. I'm the judge. lol

            Comment


            • boftx
              boftx commented
              Editing a comment
              Works for me. I'll even pay my own fare back if I lose. But I want 3 judges.
          • Jon Solberg
            Former Member
            • Jul 2014
            • 4729

            #9
            My money my rules.....

            just sayin easy to talk shit when your not investing

            Comment


            • boftx
              boftx commented
              Editing a comment
              Hey! I offered to pay my own way back if I lost!

              Just remember, old age and treachery can overcome youth and ambition.
          • boftx
            Founding Member
            • Jul 2014
            • 852
            • Las Vegas, NV
            • CharGriller Pro COS
              Oklahoma Joe COS
              Maverick 732 thermometer
              Red Thermapen
              Favorite beer: Scotch

              I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

            #10
            By the way, this kind of interaction was exactly why I decided to pay up for the Pitmaster Club. If all I wanted was hard data I could get that for free on AR and support the site by clicking on the links if I wanted to buy something. But this level of BS would be completely inappropriate when posting on an equipment or recipie review.

            Comment

            • Huskee
              Administrator
              • May 2014
              • 15541
              • central MI, USA
              • Follow me on Instagram, huskeesbarbecue

                Smokers / Grills
                • Yoder loaded Wichita offset smoker
                • PBC
                • Grilla Silverbac pellet grill
                • Slow 'N Sear Deluxe Kamado (SnSK)
                • Masterbuilt Gravity 560
                • Weber 22" Original Kettle Premium (copper)
                • Weber 26" Original Kettle Premium (black)
                • Weber 26" Original Kettle Premium (light blue)
                • Weber Jumbo Joe Gold (18.5")
                • Weber Smokey Joe Silver (14.5")
                • Brinkmann cabinet charcoal smoker (repurposed)

                Thermometers
                • (3) Maverick XR-50: 4-probe Wireless Thermometers
                • (7) Maverick ET-732s
                • (1) Maverick ET-735 Bluetooth (in box)
                • (1) Smoke X4 by ThermoWorks
                • Thermapen MkII, orange
                • ThermoPop, yellow
                • ThermoWorks ChefAlarm
                • Morpilot 6-probe wireless
                • ThermoWorks Infrared IRK2
                • ThermoWorks fridge & freezer therms as well

                Accessories
                • Instant Pot 6qt
                • Anova Bluetooth SV
                • Kitchen Aide mixer & meat grinder attachment
                • Kindling Cracker King (XL)
                • BBQ Dragon
                • Weber full & half chimneys, Char-Broil Half Time chimney
                • Weber grill topper
                • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                • Pittsburgh Digital Moisture Meter

                Beverages
                • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                • Most favorite beer: The one in your fridge
                • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                About me
                Real name: Aaron
                Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                Occupation:
                • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

              #11
              [laughing] I think a competition would take the fun out of it. But winning would bring it right back

              Comment

              • Jon Solberg
                Former Member
                • Jul 2014
                • 4729

                #12
                Im slow bo but I figured you out... Thats why I'm engaging..


                BUT.... oh never mind


                Where the hell can I get a bunch of crappy desert wood?
                Last edited by Jon Solberg; July 19, 2014, 08:32 PM.

                Comment


                • boftx
                  boftx commented
                  Editing a comment
                  You have? Please, tell my wife, it would make my life so much easier if she had a clue.
              • Jon Solberg
                Former Member
                • Jul 2014
                • 4729

                #13
                all in good fun ; )

                Comment

                • boftx
                  Founding Member
                  • Jul 2014
                  • 852
                  • Las Vegas, NV
                  • CharGriller Pro COS
                    Oklahoma Joe COS
                    Maverick 732 thermometer
                    Red Thermapen
                    Favorite beer: Scotch

                    I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

                  #14
                  Joking aside, I think all of this is part of BBQ.

                  Every region, hell, everyone of us thinks we can make the best damn BBQ that anyone has ever tasted. And on any given day, we're right. I know that Huskee thinks the KCBS has lost its way, and I agree with him. I'd love to have a chance to put my Q up against anyone here based solely on technique. I'll be the first to say that I am old school in that I think BBQ has to be wood-fired and the hell with gas or pellets. At the same time, I'll also say that the best advice I've ever read was to get an accurate digital thermometer right here on AR. I'm not ashamed to say that it took my 'Que to a whole new level.

                  All that notwithstanding, it would be bitchin' to have an AR throw-down! (In Vegas of course.)

                  Comment

                  • Jon Solberg
                    Former Member
                    • Jul 2014
                    • 4729

                    #15
                    I think we just pulled off the first total HIJACK!

                    Comment


                    • boftx
                      boftx commented
                      Editing a comment
                      Like I said, all part of what makes BBQ what it is.

                  Announcement

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                  2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                  See more
                  See less
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                  Meat-Up in Memphis