Official OS BBQ/Grilling Thread

[slickdtc]

Official OS BBQ/Grilling Thread

Sounds good what time should I arrive?

[seasprite]

Re: Official OS BBQ/Grilling Thread

Sounds good what time should I arrive?

BYOB and bring me a Philly Phanatic bobblehead......

[jeremym480]

Re: Official OS BBQ/Grilling Thread

Well, I want to smoke a couple racks of ribs and do some hickory smoked BBQ chicken. I'll probably smoked some more mixed nuts to have some appetizer/drinking munchies. Not sure on the sides outside of potato salad. For dessert I think we're going to try doing a homemade ice-cream cake again. The last time we did that was 3 years ago and it turned out really well.

You can't have potato salad and not have baked beans, the two just go together. It's like having a peanut butter and jelly sandwich with no jelly.

[woodjer]

Re: Official OS BBQ/Grilling Thread

I'm by no means the expert that I wish I were when it comes to grilling. I can do fairly decent with the basic brats/burgers/chicken type stuff. Gotten better once I learned patience...used to be constantly flipping my stuff rather than letting it really cook.

Anyway, the wife asked me to grill up some ribs for Mother's Day this weekend. I did some last year and, while the flavor turned out fairly good, I wasn't completely satisfied. (Then again, that might be what I inherited from my Italian grandma...never good enough even if it's amazing)

So...any secret tips for an amateur taking a second shot at ribs? Last year, I used a drip pan under the ribs and a pan of water that I added a little bit to about 75% of the way through. I also used lump charcoal vs. bricks. Are bricks that much easier to control? I also threw on a couple chunks of hickory.

Thanks for any advice.

[seasprite]

Re: Official OS BBQ/Grilling Thread

I'm by no means the expert that I wish I were when it comes to grilling. I can do fairly decent with the basic brats/burgers/chicken type stuff. Gotten better once I learned patience...used to be constantly flipping my stuff rather than letting it really cook.

Anyway, the wife asked me to grill up some ribs for Mother's Day this weekend. I did some last year and, while the flavor turned out fairly good, I wasn't completely satisfied. (Then again, that might be what I inherited from my Italian grandma...never good enough even if it's amazing)

So...any secret tips for an amateur taking a second shot at ribs? Last year, I used a drip pan under the ribs and a pan of water that I added a little bit to about 75% of the way through. I also used lump charcoal vs. bricks. Are bricks that much easier to control? I also threw on a couple chunks of hickory.

Thanks for any advice.

Couple of questions:


1) What are you using to cook them with?
2) What kind of ribs? Babyback/spare?
3) If baby back, I prefer the 2-2-1 method. 2 Hours smoking, followed by 2 hours smoking wrapped in foil, followed by 1 hour unwrapped with your sauce on it. If spare ribs, 3-2-1 method 225-250 should be your temp.
4) Definitely prefer Lump over any other source
5) Is hickory the only wood you use? I prefer Apple when smoking
6) Do you soak with apple juice every 45 minutes or so?
7) I also use brown sugar during the second stage of cooking. I will sprinkle brown sugar and butter on the ribs before I wrap them in foil.




Smoking/grilling is something that you learn little things as you go, trial and error.

[Fresh Tendrils]

Re: Official OS BBQ/Grilling Thread

Never heard of those two methods for ribs before. The brown sugar/butter in the foil sounds delicious.

[woodjer]

Re: Official OS BBQ/Grilling Thread

Couple of questions:


1) What are you using to cook them with?
2) What kind of ribs? Babyback/spare?
3) If baby back, I prefer the 2-2-1 method. 2 Hours smoking, followed by 2 hours smoking wrapped in foil, followed by 1 hour unwrapped with your sauce on it. If spare ribs, 3-2-1 method 225-250 should be your temp.
4) Definitely prefer Lump over any other source
5) Is hickory the only wood you use? I prefer Apple when smoking
6) Do you soak with apple juice every 45 minutes or so?
7) I also use brown sugar during the second stage of cooking. I will sprinkle brown sugar and butter on the ribs before I wrap them in foil.




Smoking/grilling is something that you learn little things as you go, trial and error.

1) Weber Performer (don't remember the exact model but it was their first year)
2) I did babyback last year. Thinking about St. Louis this year, if only to try something different. Any preference?
3) Nice idea. Do you smoke for the last hour too?
4) Ok, cool. I had read last year someone that was adamant about bricks over lump. I've only ever used lump personally but don't really have any specific reason behind that.
5) Last year was my first attempt at smoking, so yes. I may give apple a shot then.
6) I didn't soak with apple juice. First I've heard that. Does it leave a sweet flavor?
7) I'm going to run that idea by the wife. I agree that it sounds good!

Thanks for any further insight that you've got.

[Mabster]

Re: Official OS BBQ/Grilling Thread

The 2-2-1/3-2-1is the method I've always used for ribs too. The last hour I don't sauce though. I let them cook dry. Drys the surface back out a bit from its 2 hour steam and forms a little start of a bark. Then I put on sauce for 10-15 minutes so it gets heated through. Just a tiny texture difference I prefer.

[Mabster]

Re: Official OS BBQ/Grilling Thread

1) Weber Performer (don't remember the exact model but it was their first year)
2) I did babyback last year. Thinking about St. Louis this year, if only to try something different. Any preference?
3) Nice idea. Do you smoke for the last hour too?
4) Ok, cool. I had read last year someone that was adamant about bricks over lump. I've only ever used lump personally but don't really have any specific reason behind that.
5) Last year was my first attempt at smoking, so yes. I may give apple a shot then.
6) I didn't soak with apple juice. First I've heard that. Does it leave a sweet flavor?
7) I'm going to run that idea by the wife. I agree that it sounds good!

Thanks for any further insight that you've got.

My 2 cents

2) Baby back preferred here. Hands down.
3) smoke only during the pre wrap time. They won't take any more smoke flavor after that.

6) I don't apple juice mop but I do put it in the water pan and I also put a splash in each foil packed during the second stage. It's needs some kind of liquid in there to make the steam/braise happen.

[seasprite]

Re: Official OS BBQ/Grilling Thread

My 2 cents

2) Baby back preferred here. Hands down.
3) smoke only during the pre wrap time. They won't take any more smoke flavor after that.

6) I don't apple juice mop but I do put it in the water pan and I also put a splash in each foil packed during the second stage. It's needs some kind of liquid in there to make the steam/braise happen.

This, with exception to the juice mop. I really don't mop, just spray a few squirts of apple juice and water on the ribs during the first process every 45 minutes to keep them moist....just my preference.

Which I'll point out that just about everyone has their own preferred method. Most of us have learned after many failed attempts how to perfect it the way we like lol.

[TheShizNo1]

Re: Official OS BBQ/Grilling Thread

Couple of questions:


1) What are you using to cook them with?
2) What kind of ribs? Babyback/spare?
3) If baby back, I prefer the 2-2-1 method. 2 Hours smoking, followed by 2 hours smoking wrapped in foil, followed by 1 hour unwrapped with your sauce on it. If spare ribs, 3-2-1 method 225-250 should be your temp.
4) Definitely prefer Lump over any other source
5) Is hickory the only wood you use? I prefer Apple when smoking
6) Do you soak with apple juice every 45 minutes or so?
7) I also use brown sugar during the second stage of cooking. I will sprinkle brown sugar and butter on the ribs before I wrap them in foil.




Smoking/grilling is something that you learn little things as you go, trial and error.

What heat settings are you guys using for the ribs?

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[seasprite]

Re: Official OS BBQ/Grilling Thread

What heat settings are you guys using for the ribs?

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Shoot for 225-250

[Mabster]

Re: Official OS BBQ/Grilling Thread

225 is the sweet spot. Creep over 250 much and you're not really going low and slow anymore.

[TheShizNo1]

Re: Official OS BBQ/Grilling Thread

Damn and you guys are letting them cook for 5 and 6 hours? I think I'm going to try these methods out in the upcoming weeks.

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[woodjer]

Re: Official OS BBQ/Grilling Thread

Man, great suggestions here. Any tricks/tips to keeping temp low with lump charcoal? I know it tends to burn hotter.