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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking


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13539728 No.13539728 [Reply] [Original]

Rib Status: PRIMED

>> No.13539733
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13539733

>>13539728
Commencing Grill start up sequence

>> No.13539743
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13539743

>>13539733
Pre-Cook maintenance protocol: COMPLETE

>> No.13539749
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13539749

>>13539743
Payload insertion: COMPLETE

>> No.13539756
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13539756

>>13539749
Diagnostic probe: ENGAGED

>> No.13539762
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13539762

>>13539756
Payload vital signs are normal. Will continue observation until internal temperature of 130 degrees Fahrenheit is achieved.

>> No.13539773
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13539773

>>13539762
Break time.
Is anyone else cooking anything outside today. I'm sure lots of anons are off work for the holiday. Feel free to post anything your cooking today or have cooked in the past.

>> No.13539798
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13539798

Hello anon I am monitoring this based thread.

>> No.13539828
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13539828

It's good to use the smoker again. Last time I used it was for the Christmas Turkey. I hope other anons are enjoying a day off as well.

>> No.13539935

>>13539828
Smoked turkey is fucking godly. We did a smoked turkey at thanksgiving and it blew me away. Good thread so far OP

>> No.13539965

>>13539935
I genuinely thought I hated turkey for most of my life because my grandmother always over cooks it. This year I brined the bird and smoked it and couldn't believe how fucking good it was.

>> No.13539983
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13539983

Hour in. Changes are nominal. Strong winds from the east caused a drop in temperature. Vitals sitting at around 86F. Increasing internal grill temp to dial 300F in an effort to maintain 250-275F.

>> No.13540013

>>13539983
Are those beef ribs? some unusual cut? they look really meaty. I can hardly see bones.

>> No.13540026

>>13540013
also curious on this. the beef ribs i find at the store are beef "back" ribs with barely any meat, just in between the bones.

where (generally) do you live and what store did you get these at?

thanks in advance :)

>> No.13540042

keep us posted!

>> No.13540045

>>13540013
>>13540026
It's a prime rib roast

>> No.13540053
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13540053

I like this

>> No.13540064

>>13540045
damn shits embarrassingly tiny in that case

>> No.13540071
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13540071

>>13540064
... I thought it was this typa thing btw

>> No.13540109

>>13540064
It's 8ish pounds. I've never cooked one before. So I'm not entirely sure what it's supposed to look like.
>>13540026
And sorry I didn't answer your question. I live in Maryland. My grandfather bought it a butcher shop called bylers and tasked me with cooking it for him. I've never made one before. So hopefully it turns out good.

>> No.13540125

By the way for anyone who's curious. The rub on the outside is Salt, pepper, thyme, rosemary, garlic powder, and some weber KC BBQ rub mix.

>> No.13540129
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13540129

>>13540109
im mostly just hating. i imagine prime ribs as being thicker usually. but obviously it depends on the animal and what part of the rib it comes from, since it's thicker on one side and more narrow on the other.

im sure it will be delicious.

my one piece of advice would be to throw it in a super hot oven for ~15 minutes after smoking, if it doesn't have a nice dark crust/bark. like kenji does here: https://www.youtube.com/watch?v=KCHpiHmOXyU

keep us updated.

>> No.13540138

>>13540129
>throw it in a super hot oven for ~15 minutes after smoking
How have i never thought to do this? The only issue I have with my smoker is that I never get a great bark. Should I take it out of the smoker early if I'm going to throw it in the oven?

>> No.13540161

>>13540138
Nah, im not the original anon but I would assume it is fine to sear completely cooked. It's not like you're going to let it sit on one side for the 15 minutes so there shouldn't be any real extra cooking happening and whatever does won't be enough to overcook the meat

>> No.13540181
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13540181

>>13540138
yeah I wouldn't take it straight from the smoker to the oven, because the internal temp will continue rising.

I usually take it off when it reaches the desired temp, then heat up the oven. as the oven heats up the meat rests, then you can finish it off in the oven when its ready.

>The only issue I have with my smoker is that I never get a great bark

yeah it can be tough with a pellet grill if youre not cooking something for a really long time. if you have a weber kettle (typical round charcoal grill), you should try experimenting with charcoal/wood chunks. it's a bit more involved, but you'll get a better bark. you can just bank the charcoal to one side, or use something like the "slow n sear" to keep them in place: https://www.youtube.com/watch?v=adtc7F_wCMY

>> No.13540188
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13540188

>>13540161
We've hit a temp of 130f. Taking it out and allowing it to rest while my potatoes are baking. After that I will crank the oven to 500 and throw it in for 10-15 minutes to darken that bark and warm her up. It doesn't look that great but it smells incredible.

>> No.13540198

>>13540188
Ignore me if this anon >>13540181 has first hand experience with it. Resting for a period does sound best if you want to avoid any overcooking

>> No.13540344

OP you better come back w a final pick. whole roast then a slice pic preferably.

>> No.13540383

>>13540344
I'll be back soon. Waiting for the potatoes to finish baking.

>> No.13540726
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13540726

Slice from the edge. Tastes fantastic. Wish I had added sage to the rub.

>> No.13540765
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13540765

Grandfather approves.

>> No.13540787

>>13540726
>>13540765
Looks pretty decent. The outside is ugly as fuck but inside looks delicious. Good job for a first outing OP

>> No.13540797

>>13540787
outside looks much better compared to >>13540188

>> No.13540832

>>13540797
Very true. Whatever you ended up doing in the oven definitely helped on that end.

>> No.13540947

>>13540787
>The outside is ugly as fuck
Yeah it really is. I'm just happy I didn't overcook it. At least it looks better than it did. Thanks for following the thread fellas.

>> No.13540988
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13540988

>>13540726
>>13540765
nice job Opie. I don't think the crust looks bad at all. if you search for prime rib, you can find some pretty unappealing, anemic exteriors in professional shots.

>> No.13541009

>>13540947
No problem. Cook along threads are some of the more interesting /ck/ threads regardless of what spregs yell

>> No.13541045

>>13540765
Do people eat all that fat, or eat around it? Never was a fan of fatty bits, so I always eat around it.

>> No.13541072
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13541072

>>13541045
for me, the crust of a prime rib is so good i would eat a decent amount of fat with it (circled green), but not a crazy amount (circled red)

>> No.13541088

>>13540188
>doesn't look that great
The fuck? I'd eat that right now

>> No.13541089
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13541089

>>13539733
>winter edition
>all the grass is green and it's sunny outside
let me guess you live in California or southern flyover

>> No.13541165

>>13541089
It's 28F (15F with wind chill because it's windy as fuck) and I live on the easter shore of Maryland.

>> No.13541189

>>13541072
green would probably still be too much for me. I'm a huge pussy.

>> No.13541190

>>13540947
where does the smoke come out from your grill? it looks like an offset cooker without a pipe for the steam to come out

>> No.13541203

>>13540045
>It's a prime rib roast
Well, then, they actually look not very meaty at all. They are flat. I'm sure it'll be good though!

>> No.13541206
File: 2.90 MB, 350x350, Prime Rib With Garlic Herb Butter.webm [View same] [iqdb] [saucenao] [google]
13541206

not enough seasoning

>> No.13541220

>>13540765
It ended up gorgeous!

>> No.13541223
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13541223

>>13541190
i was curious so i looked up the brand. it looks like it just has some holes in the back. might promote more even heat flow desu, with multiple spread apart exits rather than just one.

>> No.13541230

>>13541045
>Do people eat all that fat, or eat around it? Never was a fan of fatty bits, so I always eat around it.
Prime rib fat is the softer melting kind of intromuscular fat, not the rubbery gristly end cap kind. I'll eat any fat that has a nice crust to it.

>> No.13541246
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13541246

>>13541089
>he thinks all grass turns brown in the winter
you must be one of those edumacated city folks

>> No.13541266

>>13541246
well if it's covered by snow for any significant amount of time, it will die, right? therefore it must be somewhere it hasn't been snowing.

>> No.13541314
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13541314

this was a wonderful thread, thanks OP.

>> No.13541505

>>13541266
no it will just go dormant

>> No.13541550

>>13541266
Yeah it hasn't snowed at all this year

>> No.13541559

>>13541190
This guy >>13541223
is correct. There are several openings on the back and one on the side.

>> No.13541725

The 2 week -25 to -40C cold snap is over so I filled up the propane tank today and grabbed a 4 kg pork butt to do some pulled pork.

>> No.13541750

>>13539773
My mom drives that exact same car bro. She has those car keys.

Anyways, I find the dedication to autism post your entire solo bbq session endearing, though certainly spergy it may be.

Tell me (a novice ck) what herbs you put on your meat and what choice cut is it?

>> No.13541865

>>13541750
I don't know the exact cut but I think it's a standing rib roast. Seasoned with salt, a pepper blend, garlic powder, a bit of weber KC BBQ rub and some finely chopped rosemary and thyme.

>> No.13542105

>>13541750
>Anyways, I find the dedication to autism post your entire solo bbq session endearing, though certainly spergy it may be.
its a cookalong bro, everyone should be doing this (instead of just shitposting about fast food)

>> No.13542174

>>13539733
Based pellet pooper.

>> No.13542180

Can someone link/post an oven brisket recipe? I don’t have bbq and want to larp as an American

>> No.13542183

>>13540138
Your not getting a good bark because you probably aren’t moisturizing the meat through the cook with a spray bottle or you aren’t applying enough rub or both.

>> No.13542277
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13542277

Healthyfag reporting in, gonna throw them on

>> No.13542320

>>13542183
pellet smokers just dont build up nice bark, especially during shorter cooks. the smoke is somehow extremely mild, even though there appears to be a decent amount in volume.

Ive done smoking with an offset cooker, charcoal, and pellet, and I can pretty confidently say rub/moisture wont matter much with a pellet grill.

>> No.13542336
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13542336

>>13542277
Almost done bros....

>> No.13542345

>>13542277
wow, I didn't think wh*te people really wore their shoes around the house.

>> No.13542381
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13542381

>>13542345
>house

>> No.13542523

>>13542336
Pretty plain but they still look fucking tasty. You make a side or sauce to go with them?

>> No.13542869
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13542869

I've never had good luck timing a pulled pork to be done when I want, so I don't even try anymore and just cook them ahead of time. Just put this one on, after the temp stabilizes I'll only need to set an alarm to check on it a few times overnight, maybe refill the smoke tube once or twice. I should get a remote thermometer so I can be even lazier.

>> No.13542984

>>13542320
You can get plenty of smoke flavor with a pellet smoker. The trick is to first leave the smoker on it’s “smoke” setting for the first 30 minutes. This basically is a setting that lets the wood smolder and produces incredible amounts of smoke while the meat’s temp is very low which is when it absorbs smoke the best. When you turn the heat up on a pellet smoker the wood starts burning more cleanly and produces less smoke so that initial 30 minutes is the key to getting the smoke flavor in a pellet burner. I never have problem getting nice dark bark on my pellet smoker. There’s many reasons why you might not get good bark, not enough rub, not keeping the meat moist once the rub has set, wrapping in aluminum foil, cooking at too high a temp so it should not in long enough to get good bark. Tons of reasons why but if you know what you are doing you will get the bark no matter the heat source. At the end of the day heat is heat. It doesn’t matter if the heat source is charcoal, wood, gas or electric.

>> No.13542990

>>13542869
Are you crutching it when it hits 160f? I assume not or your timing would be more consistent.

>> No.13543129

>>13542990
Looking back at some notes, I did foil sometimes and not others, some around 160 and others not until around 175. The early foiled one did finish quite a bit soon, so I should probably do that more regularly.

Most of them I did on a charcoal bbq, but I've started using propane which is easier to manage the temperature.

>> No.13543617

>>13542869
After much fiddling I got the BBQ to hold a constant 250 and stay there for hours. Temperature jumped a few times in the first 2 hours when I was trying to generate more smoke and the pellets went from smoking to burning (at which point the smoke disappears). After reloading the tube, I moved it off an active burner for a slower, longer smolder.

>> No.13543642

>>13539773
I MADE SOME HOTDOGS OVER A FIRE TODAY. I ALSO TRIED TO COOK A FISH, FORGOT YOU NEEDED TO GUT AND SCALE IT FIRST.

>> No.13544459

>>13543617
Honestly man if you want to smoke meat just buy a real smoker. Get the right tool for the right job.

>> No.13544502

>>13539728
They can't do much for real bark, like for a ham or something, but electric smokers are so fucking easy to use it's not even funny. Set the shit at 250, let it come to temp then put your ribs, primerib, whatever out there and reload the chips once or twice. Chicken skin turns to rubber but everything else is done once you put the thermometer in. Speaking of, with ribs you just set it and 2-3 hours later check on it and if the ribs are pulled back it's done, what's even the point of a temp with a meat you don't want rare?

>> No.13544529

>>13544502
>Speaking of, with ribs you just set it and 2-3 hours later check on it and if the ribs are pulled back it's done
Lol no that’s not how you properly cook ribs in a smoker.

>> No.13545390
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13545390

>>13542984
do you ever cook on a stickburner/offset or charcoal&wood smoker?

I have a Camp Chef pellet grill, Weber Smokey Mountain, and a janky offset. Pure wood burning smokers and charcoal/wood smokers definitely create better barks than pellet grills, regardless of how much rub you put on or how closely you monitor the moisture.

>At the end of the day heat is heat

so if you put meat in your oven at 250 you think you will get a bark comparable to a smoker?

pic somewhat related - some pastrami I made

>> No.13545394

>>13544502
>what's even the point of a temp with a meat you don't want rare?
I wanted it rare. Prime rib is best rare imo.

>> No.13545398

>>13544529
2-3 hours is super short, but a lot of people advocate not wrapping for ribs, saying the common 3-2-1 method makes the meat too mushy.

you can definitely just leave them for 5-6 hours, so long as you spritz occasionally.

>> No.13545408
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13545408

>>13545398
I usually do the 3-2-1 method and have never had a problem with the texture.

>> No.13545423

>>13545408
I agree with you, I like the 3-2-1 method. Only problem is ribs can vary a lot in size, so sometimes they are pretty much falling apart after being wrapped. I will wrap for <2 hours if the ribs aren't very meaty.

But some people recommend against it:

>The Texas Crutch is it is baked into a popular technique called the 3-2-1 method which I do not recommend. Two hours in foil or butcher paper is far too long and can make the meat mushy.

>https://amazingribs.com/best-barbecue-ribs-recipe

>> No.13545431

>>13545398
My electric smoker is a place of magic and wonder then, free of physics and the laws of the universe. I have never cooked anything near as long as other sites/reviews say but always end up with perfectly cooked meat. I think the secret is in the seasoned meat tenderizer/dry brine I put on it overnight. 2 hours is short for ribs, but 4-5 hours is overkill to me. Just have some bbq chicken on the grill and you can take them off and sear the ribs to caramelize the glaze at the end or just put them under the broiler.

>> No.13545454

>>13545431
ye whatever works for you

>> No.13545456

Some nice info in this thread, we need to get some /BBQ/ generals going once the weather warms up a little.

>> No.13545498

>>13539733
leaving the stickers on your grill for no reason...

my father would be proud of you.

>> No.13545507

How much is a good pit

>> No.13545545
File: 157 KB, 650x650, Yoder-Smokers-Cheyenne-Offset-Smoker.png [View same] [iqdb] [saucenao] [google]
13545545

>>13545507
when you say "pit" do you want a traditional offset smoker like pic related? or are you open to other kinds of smokers?

>> No.13545725

>>13545545
One where I can put logs in

>> No.13545909

>>13545725
yeah you want an offset or "stickburner"

unfortunately they are the most expensive to get a decent one. like 500-1000+

I've seen people talk about the Bayou Classic Offset as a good budget option: https://www.youtube.com/watch?v=lU5ZUk7g8cY

>> No.13545924

>>13545909
i think these are available at costco btw. not sure if that's mentioned in the video.

>> No.13545944

>>13545924
nvm it was mentioned. and it looks like they go for about 700 but go on sale for 400-500.

>> No.13546002
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13546002

>>13545398
>>13545408
Some people like ribs that fall right off the bone and they like them to basically melt. Other people like to have more chew on their pork ribs. Personally i like it best when they melt off the bone. I'm going to be doing an experiment tomorrow (weather permitting) where I smoke some ribs with the tradition 3-2-1 method but I'll be wrapping them in butcher paper instead of tinfoil to see what happens. I'll be using my pellet smoker so I'll be giving them an extra 30 min at the beginning on the smoke setting that won't count towards cook time. Check the board tomorrow around 11am eastern time to hang out with me.

>> No.13546007

>>13545431
>My electric smoker is a place of magic and wonder then, free of physics and the laws of the universe.
Or maybe you just have a different preference than most people.

>> No.13546117

>>13546002
ill be around m8, nice looking ribs

>> No.13546134

>>13545909
>>13545924
>>13545944
Ok because I worked with one for years and I prefer using it

>> No.13546322

>>13546134
you might consider a drum ("ugly drum") smoker or a Weber Smokey Mountain for cheaper options that use charcoal and wood chunks.

>> No.13546725

>>13545498
Honestly I've never even noticed them.

>> No.13547009

>>13546002
are those spare or baby back? what is better?

>> No.13547787

>>13547009
I use baby backs. But spares are fine. They just have more cartilage which I find annoying.

>> No.13547833

>>13547009
Those were baby back (loin back for the meat officionados). Personally I like the spare ribs better. There's more meat between the bones than baby back ribs. I buy whatever looks best when I'm at the butcher shop though. Last time I went they didn't have any st. Louis cut spare ribs.

>> No.13548619

>>13547833
>officionados