Love me some loin backs when they're on sale like last week at Mariano's for $3/lb 😀 other wise I go with spares
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Which ribs do you use?
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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Charter Member
- Sep 2014
- 48
- Knoxville, TN
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Regular use
Primo Oval XL 400
Weber Smokey Mountain 22.5
Weber Jumbo Joe
Gathering dust
Char-Griller Smokin' Pro
Tools
Weber Rapidfire chimney starter
Weber lighter cubes
BBQ Guru DigiQ DX2
Maverick 732
Thermopop
Fuel
Kingsford Blue
Wood preference
Chunk
Apple is my favorite
Alcohol
Summer: Angry Orchard
Winter: Guinness
Year round: Ketel One
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
I unusually do regular spare ribs. I peel then and trim some excess fat (I know. . . No such thing!) But have not yet trimmed them into SLC. I am thinking about doing it for my next cook but I'm not sure what to do with the trimmings. Does anybody have any ideas? I use my own rub recipe and my own Rum Molasses Sauce to finish them on direct heat.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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I like 'em all! Having said that, when price is an issue, I get packages of baby back rib ends from my local retailer. As I'm often in an experimenting mood, I can do several different recipes at the same time under the same conditions. Or consequently, do the same recipe under different conditions. My wife prefers baby backs, so we tend to eat more of those than SLR. However, she's coming around...lol
We don't do beef ribs often; unless, we are spending the day in the garden where they can be checked on often in long cooks. The time spent is well worth it, but we don't often have the time(we grow a great deal of our own stuff).The exception to the beef rib thing is Kalbi, as we also love Asian food. Kalbi is quickly prepared, which works out well.
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