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TO Kickoff Summer - Off Topic BBQ Champ Rib Recipe

Discussion in 'Miami Dolphins Forum' started by Rickysabeast, Jun 22, 2017.

  1. Rickysabeast

    Rickysabeast Royale With Cheese

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    I know this is off topic but as we like football we also like BBQ. Just finished writing this for a friend so I thought some people might like it. Meant for a Big Green Egg Smoker but can be adopted for anything. Here's my way. I used to run a KCBS qualifier called the North Georgia Mountain Horsing Around BBQ Showdown. I learned a lot from the pros who would come in and compete. Get Baby Backs with the silverskin membrane on the back removed or remove it yourself. Start at one end an kinda try to zip/rip it off. Rub them with gulden or zatarains mustard. Next, rub them with a good bbq rub. When you're done you should see no meat should be all rub. Put them on the smoker with the platesetter in feet up position over lit hardwood charcoal and 5 pieces of oak and apple wood (pieces can be different so think like you want 2 pounds of pre soaked wood in there). Put the ribs in without foil (theres foil later) and you want the smoker to be about 250. For me in Naples, that means I lit the fire let it sit for a while and now close lower louver down to 1 inch showing and close the daisy when or whatever at the top down to showing about 1/2 of an inch. It should jut park at 250 but you might need to monkey with it. Leave the ribs on about two hours let them stiffen up and absorb that smoke. Then take them off. Now put them in some HD foil and give them a liberal spritz of apple juice. I always use whatever has the most sugar. Now wrap them up in the foil and return those to the smoker for about 25 minutes still at 250. Then pull them and remove plate setter and put in grill grate. Let grill get to about 400 and just sear the outside both sides. Now bring them in and eat em with a little face on the side just for giggles. By searing them at the end, you'll caramelize the sugars in the apple juice you added. If you are going to do them to KCBS standards, you want them wiser you have to gently tug at the meat to get it off the bone.

    If anyone ever needs proper BBQ help just give me a shout. Won;t make the off topic posts a habit just thought in the spirit of brotherhood everyone might like.
     
  2. dirtylandry

    dirtylandry Well-Known Member

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    I need one for chicken or lamb. I do not need pork or beef. You got my dribbling. I need a beer
     
  3. Rickysabeast

    Rickysabeast Royale With Cheese

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    I have a rotisserie for my big green egg. Did like worlds best rotisserie chicken last night. Like thats it. Got that box checked.
     
  4. djphinfan

    djphinfan Season Ticket Holder Club Member

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    I dig it..

    made some in the oven then the broiler for caramelization.
     
  5. Rickysabeast

    Rickysabeast Royale With Cheese

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    If you haven't tried using a smoker it's a life changer. So much fun added to the process.

    JUST NEVER EVER EVER EVER BOIL YOUR RIBS. I MEAN DON''T DO IT.
     
  6. jdang307

    jdang307 Season Ticket Holder Club Member

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    I'm more partial to Central texas style BBQ, less sweet, no sauce (or sauce on the side etc.) brisket, etc.

    Been using a Weber Smokey Mountain since 2004 (Webers are champs, left outside uncovered since 2004 and it's still going just replace the disposable grates). But now with kids, business, hobbies (mountain biking, golf, etc.) not a lot of time to tend to the fire so I just bought a Green Mountain Davey Crockett pellet smoker to set it and forget it (it was either that or a stoker or other auto controlled fan for the WSM).

    Harry Soo who has won a few contests I believe put out a Q&A on the TVWBB (smokey mountain forum) which was summarized in a PDF. Great insight on how to win contests and some recipes too (with regional differences)
     
  7. dolphin25

    dolphin25 Well-Known Member

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    so why pull off the silver skin?
     
  8. Rickysabeast

    Rickysabeast Royale With Cheese

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    Nice. I really really really want this one. http://www.yodersmokers.com/durango24.html. Had an old boss that had a New Braunfels version. Loved how you can smoke all different stuff at the same time with the vertical smoke box. So brisket in the main platform, sausages, chicken , ribs and corn all in the same day on the same smoker without it being a massive pain.

    I dig the pellet smokers but I'm more of a tinker with the heat charcoal guy (no kids). Right now my main baby is a Large Big Green Egg.

    Send me a link to the Smokey Mountain Forum I'll take a peak. I've sat down and ironed out the rules for my old BBQ with BBQ god Myron Mixon himself. When my work's going a little more, I'm going to start a comfortable corp BBQ team. Whenever there's great bars and a minimum of 4 star resort nearby, we'll go hit those events.
     
  9. eltos_lightfoot

    eltos_lightfoot Well-Known Member

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    I love my Green Mountain...I have the mid level one (Daniel Boone I think). It is so awesome.
     
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  10. eltos_lightfoot

    eltos_lightfoot Well-Known Member

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    Isn't that standard with ribs? I mean, I don't know why we do it, but I have always done it.
     
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  11. jdang307

    jdang307 Season Ticket Holder Club Member

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    http://virtualweberbullet.com/

    I collected vintage webers for a few years. Collecting old colors etc. But the kids. They kill the time (all worth it but gotta make some sacrifices).
     
  12. dolphin25

    dolphin25 Well-Known Member

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    I had only heard of it a couple years back. Never heard why though.
     
  13. cuchulainn

    cuchulainn Táin Bó Cúailnge Club Member

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    While the silvery membrane is porous enough for smoke to pass through it, the membrane can either get tough and stringy or can get rubbery, depending on how you cook them. Also, there is usually a small layer of fat under the membrane. Removing the membrane lets the fat melt and then drain away.

    Personally, I'm partial to rib tips, burnt tips or burnt pork hash instead of regular ribs. Just as good, but a lot less work.
     
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  14. jdang307

    jdang307 Season Ticket Holder Club Member

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    Because it is rubbery. Remove it.
     
  15. Finster

    Finster Finsterious Finologist

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    I use my Weber kettle grill for smoke cooking, without the actual smoker attachment, just put the charcoal on one side and the meat on the other with the air holes over the meat, I only use lump charcoal as briquets have additives and you need to keep feeding the fire, and I add chunks of wood as needed for the smoke.

    I do pulled pork, and that takes 10-12 hours, constant monitoring of the temp, which includes the right amount of charcoal and wood, but the wind is also a big factor.

    The wind going up or down will raise or lower the temp, so you have to bank the fire accordingly, but it's an effort of love on my part, and pulling apart that beautiful juicy roast that is just falling apart, with that nice pink smoke ring... oh boy.

    I usually brine pork first, with molasses added, does wonders, whether I use a dry rub or sauce, and I also make my own rubs, marinades and sauces.
     
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  16. Bpk

    Bpk Premium Member Luxury Box

    And save for homemade rubbers.
     
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  17. jdang307

    jdang307 Season Ticket Holder Club Member

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    Don't. That's how Jet's fans are conceived.
     
  18. Bpk

    Bpk Premium Member Luxury Box

    This is what came to mind.
    [​IMG]
    [​IMG]
     
  19. Finster

    Finster Finsterious Finologist

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    Caveman style, prehistoric prophylactics, silver skin comes in handy when you run out of pterosaur wings.
     
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  20. djphinfan

    djphinfan Season Ticket Holder Club Member

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    yes, I know not to boil...its disrespectful.
     
  21. djphinfan

    djphinfan Season Ticket Holder Club Member

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    to allow the flavor and smoke to permeate the meat, if you leave it on thats a lot of surface space that will not see rub or sauce, that membrane is like duck tape, its nasty and useless.
     
  22. cuchulainn

    cuchulainn Táin Bó Cúailnge Club Member

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    Looks like Sick's place... complete with McLovin's "mighty whitey prostate massager".:cool0:
     
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  23. Puka-head

    Puka-head My2nd Fav team:___vs Jets Club Member

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    Squeeel baby! Squeeeell Like a piggy!!!!
     
  24. Puka-head

    Puka-head My2nd Fav team:___vs Jets Club Member

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    If you don't have a smoker or the time try this way. And yes trim the silver off. Season to flavor with rub of choice. Change it up til you find one you like. Rub, wrap in saran wrap and refrigerate over night. Need about three hours total time to cook. Remove plastic wrap, put racks on deep cookie sheets. Pour I half a can of beer, or apple juice, or coconut water, cover with foil and bake in oven for 1-2 hrs (30 min or so per rack.) at 250 degrees. At that point you can put them away after they cool to wait for tailgate or transfer to BBQ. I use a gas grill and soak chunks of apple and cedar for smoke Either on the grill or under next to the burners. Keep a spray bottle handy but if you soak it first no worries. Indirect super low heat, my grill hast a temp gauge but just watch it, keep it smoky not on fire til you can't turn the racks without them breaking, sauce if you want and carmelize with high heat for a few minutes. Don't forget the beans and greens.
     
  25. Pauly

    Pauly Season Ticket Holder

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    For lamb, the best cut is shoulder. Try and get NZ or Aussie Lamb, which is usually more tender and not as gamey as US lamb.

    The straight up simplest thing to do is butterfly the shoulder, but a few branches of rosemary in. Tie it up, wrap the outside in Rosemary branches and smoke away. Depending on the size of the shoulder it should take about 4 hours at around 210-220.

    If you're feeling good and want to make a sauce put 6 large ripe tomatoes on a tray in with the lamb for the first 2 hours, and then use them as the base to make the sauce.
    Deseed the tomatoes. 2 rashers of bacon, cut into matchsticks. Fry until crisp. Onions diced very small, add to the bacon. Fry onion and bacon until onions are golden (maybe some garlic too if you like it, I prefer not to but it is a matter of taste) Add 2 tablespoons of tomato paste, fry for another 3 minutes. Add the smoked tomatoes, a good glug of red wine (Cabernet Sauvignon is best with lamb), 2 Cups of beef stock, Rosemary, bay leaves. Simmer over low fire for at least 1 hour. Stir every 5 minutes or so, as the tomatoes can catch on the bottom of the pan and burn. You should end up with a consistency similar to ketchup. Strain (bacon and herbs will have transferred all their flavor into the sauce so there is no point keeping them in). Season with salt and black pepper.
     
  26. Rickysabeast

    Rickysabeast Royale With Cheese

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    First it's indigestible. Second, it is kinda rubbery and ultimately just shows you don't know what you're doing to somebody that might catch it. Butcher can remove it for you. I've removed enough of them that it's not that much of a pain.
     
  27. Rickysabeast

    Rickysabeast Royale With Cheese

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    Nice. But if you don't have the time then order dominos lol. BBQ is all about low and slow in ever way.
     
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  28. dolphin25

    dolphin25 Well-Known Member

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    it would be cool if we could have a BBQ cook off with all you guys. Sounds like you know what your doing.

    I love pork shoulder, wonderfully flavorful cut of meat.
     
  29. Rickysabeast

    Rickysabeast Royale With Cheese

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    That would be fun.
     
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  30. Rickysabeast

    Rickysabeast Royale With Cheese

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    I was thinking this. 2zr3ock.jpg
     
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  31. Finster

    Finster Finsterious Finologist

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    The Phins "Dolphin safe" Backyard BBQ Barometer, "gentleman, light your chimney starters!"

    That would actually be pretty dang awesome.
     
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  32. Rickysabeast

    Rickysabeast Royale With Cheese

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    I'm down.
     
  33. brandon27

    brandon27 Season Ticket Holder Club Member

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    I don't have a smoker, just a bad *** BBQ, and the oven... I do my ribs similar to yours though. Although not the apple juice and such here. Just simply... Membrane off, dry rub with select seasonings, then on the Q or into the oven (depending on weather lol) at 250 for 2 hours uncovered. Then out they come, sauce em, cover em and back into the Q again for another approximately 1-2 hours. I'll usually finish the last few minutes with high searing heat on the Q, or the broiler in the oven to try and caramelize that sauce a bit more. I'll tell you this though, they just fall right off the bone, so tender, so good.

    A smoker is next on my list. My brother has one, we're going to have a big cook out with it to celebrate Canada's 150th next weekend. Ribs, and any other kind of meat we can cram into his are going in lol It's only a matter of time before I get myself one. For now, when I want a smokey flavor on my bbq. I bought a little smoker box to cram with wood chips to fill the bbq with smoke similar to what you've mentioned.. it's ok, but I imagine nowhere near the same. Presently I have a bag of wood chips that were formerly Jack Daniels whisky barrels... or so they say. :lol:
     
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  34. Tin Indian

    Tin Indian Rockin' The Bottom End Club Member

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    I do mine very close to the OP. Remove the darn Silver skin, rub em first with Mustard and then I sprinkle Demerara sugar our some other unrefined sugar and then my rub, either my own or a couple of different ones I have found at the store. Usually set mine up for about 220 and go for about 4 hours. No foil. I also prefer Kansas City style cut on the ribs instead of the baby backs. Generally bigger and more meaty.

    And yeah, dont over cook the things. Common mistake is to make them fall off the bone. Should have a little bit of pull to them. Kind of like cooking your pasta al dente instead of completely soft.
     
  35. Rickysabeast

    Rickysabeast Royale With Cheese

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    Nice. I would recommend the Big GreenEgg to anyone. Lifetime warranty, efficient, can smoke and grill on it and it;s amazing at both. Ceramic and thick so it maintains any temperature with no fiddling for hours and hours and hours. I've cooked in the afternoon and literally come out the next morning and it is still at the exact same temp. It's a little more expensive but you'll leave it to someone in your will one day. USA made too. I'm on a Facebook forum called Big Green Egg BBQers. Check it out if you want to learn more. My next step is an offset firebox smoker but that;ll just be a smoker. I like the Egg because it's flat out the best grill and then the best smoker in the same unit.

    Enjoy that BBQ man. Sounds like you guys are going to have fun.
     
  36. Rickysabeast

    Rickysabeast Royale With Cheese

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    In case anyone has not heard of the reverse sear for steak. It is hands down the only way to cook steak. You might be skeptical but you'll never do it another way when you try it. I recommend bringing it up to temp to -15 degrees of how you want it and then sear on your grill in Mt. Sauron mode. Warning: LOTS of smoke if you decide to sear on stove on iron skillet. Like, you're going to set your smoke alarms off.

    http://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html
     
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  37. brandon27

    brandon27 Season Ticket Holder Club Member

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    Now, I've heard about this, but I've never done it. My bbq has a nice searing burner on it, gets super hot, super fast. So my steaks are on and off my grill in a matter of minutes with that bad boy. We have a nice cast iron skillet at home, never really use it though. Maybe this weekend, or next I'll give this a try. The way my burners are set, it's so simple to keep low heat in there and let them sit on the grill at 250 indirect. Then I guess I can just pull them off at the right temp, let them sit until that searing burner cranks up the heat in there and either drop the cast iron skillet onto the grill and sear them that way, or even right on the grill over that burner. I think I'd prefer it in the skillet though, get a nice even seared crust all over, plus with that oil and butter in there she'll crisp up nicely.
     
  38. Rickysabeast

    Rickysabeast Royale With Cheese

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    Yeah. I pre salt the steaks to get a little crust later. Put them in the oven as low as they will go with this killer long temp probe I have. I set it to beep when it hits 115 (like mine med rare). Then I put them on the cast iron grate on my egg at like 500 90 seconds each side. Then I brush on a little sauce I emulsify in a little blender with red wine, balsamic, garlic pepper and black pepper corns. Steak is fantastic. Medium rare all the way through. Literally the best steak I've ever had. Used a butcher gift card I got for my bday last week on a couple wagyu a5 Ny strips about 2&1/2 inch thick. I mean that's it. Steak is conquered. Could not be better unless it incorporated numerous naked Victoria Secret models while the Phins beat the Pats in the AFC championship game capped with Suh and Wake ripping Brady's head off and drinking beer out of his hallowed out skull while giggling like schoolgirls.
     
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  39. cuchulainn

    cuchulainn Táin Bó Cúailnge Club Member

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    Another way to do ribs or Boston Butt for pulled pork or hash is to use a crock pot. Put the meat in and pour in some Pineapple or other acidic fruit juice, then season them up and let the crock pot do it's thing on high for a few hours.

    You can either go for a non-smoked variety and let them fully cook until the bones slide out of the meat, or pull them off and then smoke or grill them, or do it in reverse order and grill or smoke first, then throw them in the crock pot.

    I usually take a Boston Butt and cut it into 3rds. Wrap two of the 3rds in tin foil and throw them in the freezer, then crock pot the 1/3 portion of the BB until the meat is cooked most of the way. Pull it out and grill it at that point and make pulled pork.

    For Burnt Tips, which my kids fight over, I marinade and season the whole Butt, then throw it in the crock put for 4 hours, then slice it into steaks. Afterwards, I cover the grill with tin foil and fork the foil all over and let it all get hot. I then cut the steaks into 1" cubes and mix the cubes in a big bowl with some Sweet Baby Rays Original BBQ Sauce and some cayenne pepper and season salt until they are all fully coated while the grill gets hot.

    Dump the cubes on the tin foil with lots of sauce, which will caramelize from all the sugars in the sauce and flip the cubes about every 5-7 mins until they are crispy. Good stuff. I do the same with pulled pork to make a burnt hash. Serve with grilled onions and pickles. Can't be beat...
     
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  40. jdang307

    jdang307 Season Ticket Holder Club Member

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    Oh, you want to talk about reverse sear. I wrote about it before seriouseats did, but learned about it from ATK/Cooks Illustrated when Kenji still worked there (so it's his, but before he put it on his own website)

    Let me find an old posting of mine somewhere. Here is a post of mine from 2008

    http://www.bbqsource-forums.com/inv...sis-with-steaks/&do=findComment&comment=26971

    Can do it on the grill, but an oven is better, and an electric oven is even better (dryer air, dries the surface of the meat, encourages searing better as there is less surface moisture to evaporate before searing happens).

    The reverse sear by itself is great. But I combined it with reverse osmosis (just a fancy way of saying pre-salt) also stolen from Cooks Illustrated.

    Presalt the steaks by an hour or more (even overnight) then reverse sear. You'll have the best steak you'll ever have. Of course, quality of meat matters, no matter what backyard cooks tell you.

    The reverse sear is not just BS either. It really does work. As I said above, the slower method allows cathespins, enzymes in the meat, to operate to tenderize the meat. Sear and slow doesn't work as well, because you're pushed past the temp the enzymes can operate too quickly. Second, with the shorter sear time at the end, you don't get that crappy gray meat at the surface. You ever order a rare steak, that's thick, yet it's rare in the middle but well done on the outside? Yeah.

    Here is an actual photo of my steak, look at how little gray meat is on the outside. It's medium rare from end to end.

    [​IMG]

    and another, less staged one I did just for kicks

    [​IMG]

    Only thing you need special is a probe or meat thermometer. I prefer a leave in probe.

    Another wrinkle I've added, and works even better, but is more time consuming, is to actually slow cook the meat until desired temp, 125-130F for medium rare, and take it out and just leave it. It'll rise in temp, but eventually, it'll start cooling down. When it cools down, I then sear it. It's even better, and leaks less juice. Works great for thick steaks, and prime rib and roasts.
     

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