/ck/ - Food & Cooking

>>10906819
I much prefer ribs cooked in the oven. Is there something wrong with me? The way I make them, they really "fall off the bone" and they are nice and soft/chewy.

>>10906819
To start make sure to remove the membrane from the ribs.
Today I'm using a pretty basic rub. 3 table spoons of brown sugar, 2 tablespoons of black pepper, 2 tablespoons of salt, 2 tablespoons of paprika, and a teaspoon of garlic powder. Mix them together and rub generously on the ribs.
While you're doing this you should be preheating your grill/smoker.

>>10906819
Is that a mustard slather? What rub you using?

>>10906834
Once the grill is heated put the ribs right on the rack. They way the ribs need to be oriented will vary based on the grill. I'll be smoking these at around 200-225 for about 5 hours.
In a cup or bowl mix a bit of BBQ sauce with water and about a table spoon of your rub. Use this thin mixture to baste the ribs every so often.

>>10906836
I'm sorry I forgot to mention. Yes I did rub a bit of yellow mustard on the ribs. It doesn't add much flavor its just helps the rub stick. Also I allowed my rub to sit on the ribs for about an hour before putting them on the grill.
>>10906831
Just your preference, nothing wrong with it. I love the smokey flavor but I've had great oven ribs as well. Though I prefer mine to be a little more firm than fall of the bone.

Here are the ribs at the 1 hour mark. The surface will obviously be drier which is why we baste. At the three hour mark I'll remove the ribs, wrap them in foil, turn up the heat and place them back on the grill.
Also in case anyone is wondering I'm using hickory wood pellets. Some prefer applewood but I think applewood is overrated.

Also this is my first time ever smoking anything. Everything I'm doing here is things I learned on /ck/. What should I cook next? I was thinking brisket.

>>10907015
First time smoking?, Come on. 3/4 of /ck/ has at least smoked a cock at some point.

>>10907047
Me? Smoke a cock? Haha never..

texas > memphis > KC > NC

>>10907083
I'm also not a big fan of Carolina BBQ. But I've also never had it in the actual state so maybe that's my problem. When people around here make it all you can taste is vinegar.

2 hour mark.

>>10907117

Looks good OP. What are your plans for side dishes? Thanks for sharing.

>>10906834
You do any landscaping? I noticed the equipment back there. Looks like a sprayer ?

>>10907137
Not really sure about side dishes. These won't be done until around 8 tonight. So I may have some of them for lunch tomorrow and could probably make something to go with it.

>>10907167
I use that stuff for my garden. Unfortunately the garden has seen better days. Didn't have too much time for it this year.

>>10906834
Ok the tiller and the mower and more than likely a sprayer sorry bro I’m just a fan of landscaping and caring for grass I work at a golf course

>>10907183
It happens

>>10907190
It is a sprayer. I sprayed around my driveway for weeds the otherday.

Here are our ribs at the 3hr mark. Now we're going to wrap them in foil and let to cook for 1 more hour. This will keep the ribs moist.

Make sure to wrap the ribs tightly when doing this part.

Now we unwrap the rips and place back in the smoker for 30 to 45 more minutes.

I'm just using a basic bbq sauce mixed with some Worcestershire sauce and some seasoning. I also mixed a bit of the rib juices into the sauce. We'll brush a light coating of sauce on the ribs every ten to 15 minutes now.

And they're done. Now we just need to let them rest for several minutes. They smell great.

>>10906819
This was about 2 hours ago. Got it wrapped up and coming up to temperature

>>10907812
Forgot pic.
>>10907822
Damn that looks good anon.

>>10907832
Next weekend I'm doing a whole chicken and after that I'm finally doing a brisket

>>10907832
They taste great. Thanks everyone who followed along
>>10907842
Sounds good. I'm doing a brisket sometime later this week.

>>10907858
Interior.

Made some from a YouTube video I watched. Came out amazing and gave this mahogany color, tasted real good.

https://www.youtube.com/watch?v=CevV-HkDbBM&t=562s

>>10907902

Also from another thread, brisket I made today. Packer cooked over 12 hours at roughly 225. Live oak with a couple logs of mesquite at the start. Injected with beef stock and used a sweeter rub this go round. Tried something new and added some msg into the rub, added a nice savory tone. The mop was a spray of beef stock, apple juice, worshishire sauce, and a bit of olive oil. Let it rest for two hours wrapped in a towell in a cooler to finish.

>>10908036
Looks good. Is injecting brisket required or can I not do it? Does it make a huge difference?

how much did that cost you op?

>>10908206
Like 8 dollars.

Pork butt done

>>10908254
Looks great.

>>10908152
Not a major difference. It just can add some nuance to the flavor. The rub will only add taste to that bark. That leaves a lot of very good but still plain meat. An injection can get a hint of flavor in there but don't expect miracles. Injection is way more important with chicken. Technically with brisket all you need is salt and pepper and some kind of moisture in the mop to keep the bark moist.

>>10909016
Yes I like my meant burnt on the outside. Crispy as fuck

>>10907858
If you want to try meme-food territory
https://www.seriouseats.com/2016/09/how-to-make-homemade-mcdonalds-diy-mcrib-sandwich.html
https://www.youtube.com/watch?v=zO8Yo87f4Ak

>>10908254
doesn't look done.

>>10909188
Why do you say that? It was at 190° well done by pork standards

>>10907083
This, except in the reverse order.

>>10908254
I'd butt fuck that

Smoking this brisket today. It's my first time. It's only 2 and quarter pounds. Any advice?

>>10907183
How much land you got and in which state? Fuck burgers are lucky what a wonderful country.

>>10908036
look at the bang on that beauty...

>>10910798
My yard is 2.5 acres. I live in maryland.

>>10910679

>>10908206
Oh did you mean the grill? 350 USD

This sounds weird but you guys should try a bit of ground coffee on them. Best ribs ive ever had and gave it a great texture

>>10912269
That sounds like it could be good. I have an espresso rub that I use on steaks and it's delicious.

OP you ever try the classic 321?

3 hours unwrapped, 2 wrapped with a bit of applejuice, acv, bourbon, whatever you want in the tinfoil, then glaze with preferred sauce, then one more hour unwrapped?

Seems to produce a consistently good rack from my experience.

What wood are you using?

>>10912344
I've been using hickory. I'll give that a try though. Do you use spare ribs or baby backs?

>>10912377
It works with pretty much any kind of rib aside from beef short ribs.

I am not picky. I get whatevers on sale, whether its side or babyback.

Good choice on the hickory, thats what I use as well.

Do you make your own sauce? Or did I miss that part of the thread.

>>10912612
I just mix same store bought sauce with worcestershire sauce, some seasonings, and a bit of the juice from the ribs. But I do plan on making my own soon. Like I said earlier in the thread, I'm pretty new to this.

>>10912636
Next time you do pulled pork, try a simple vinegar sauce. it goes amazingly well.

Another good one i've tried is a peach bourbon sauce. Goes great on ribs. Just google a recipe, there are tonnes of them and they are probably all pretty decent.

>>10907883
>that smoke ring
Looks good man. I'm jelly.

>>10912652
I'll have to look into it. Thanks.
>>10912676
Thanks anon.

>Take frozen pizza, toss on bbq, wait.
First time using my new Amazen Tube Smoker. Worked great, except I should have turned the burner under it completely off as I ignited the whole length of pellets after about 15 minutes.

Used up the last of the pulled pork I smoked last Sunday.

>>10913597
Nice I've been looking to making pizza on a grill.

Txfag here. I got some shit today

>>10913628
Fucking phoneposting sucks my nuts

>>10913628
Looks good.

>>10913651
Thanks friend. I got more but i dont know how to unfuck my pics the right way

Hawaiian style glazed baby backs. Sweet, hot, and fall off the bone delicious...

>>10913886

Fully dressed...

The finest ribs I've made so far. 2-2-1 method

>>10908254
>>10908036
>>10913901
What's the secret to getting that beautiful bark?

I haven't had time to BBQ much this year. Here's some wings I did last year