The Grill and BBQ thread

#5,251
#5,251
NorthDallas40 said:
Mine was a full 10 hours at 225 but 250 for last hour and a half as we got time limited. They could have probably gone 12 hours at 225 to reach full tenderness.
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I figured beef ribs would take longer. My pork ribs usually only take 6 or so at 225. Those little precut beef ribs I did today only took 4 1/2. They were an impulse buy because they were cheap at Ingles. Still, they were good enough that I want to give it a proper go next time. I'm debating if I want to do the next cook in the Weber or the Pit Barrel. I've got my pork bbq game pretty much down. So I'm looking to up my beef Q this summer. I'm gonna have to experiment with the rub and sauce. Suggestions?
 
#5,252
#5,252
JCHateSteve said:
I figured beef ribs would take longer. My pork ribs usually only take 6 or so at 225. Those little precut beef ribs I did today only took 4 1/2. They were an impulse buy because they were cheap at Ingles. Still, they were good enough that I want to give it a proper go next time. I'm debating if I want to do the next cook in the Weber or the Pit Barrel. I've got my pork bbq game pretty much down. So I'm looking to up my beef Q this summer. I'm gonna have to experiment with the rub and sauce. Suggestions?
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The rub I used today sucked. That was the only down side. Didn’t even have paprika in it and I could have swore it said it did. Next time I’m going to my tried and true rub/seasoning. Salt Grass 7. I buy it in bulk on amazon.

Also, do you inject? If not give it a try. These racks had been injected with a beef bullion, onion powder, garlic mixture the night before. They were INCREDIBLY juicy and moist.
 
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#5,253
#5,253
NorthDallas40 said:
The rub I used today sucked. That was the only down side. Didn’t even have paprika in it and I could have swore it said it did. Next time I’m going to my tried and true rub/seasoning. Salt Grass 7. I buy it in bulk on amazon.

Also, do you inject? If not give it a try. These racks had been injected with a beef bullion, onion powder, garlic mixture the night before. They were INCREDIBLY juicy and moist.
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I generally don't ingect. I will dry brine or marinate depending on protein. I'll give it try next time. Now, if I can track down a copycat the Salt Grass 7 rub. I like to make my own so I can tweak it.
 
#5,254
#5,254
JCHateSteve said:
I generally don't ingect. I will dry brine or marinate depending on protein. I'll give it try next time. Now, if I can track down a copycat the Salt Grass 7 rub. I like to make my own so I can tweak it.
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It’s out there. Do a web search for it I found it was. I was gonna try to make my own version of it too.
 
#5,255
#5,255
NorthDallas40 said:
It’s out there. Do a web search for it I found it was. I was gonna try to make my own version of it too.
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After consulting the oracle, the ingredients are pretty close to the rub I used today. Paprika instead of chili powder and cayenne, kosher salt instead of my home made smoked salt, subtract sugar, and add thyme. I have no idea what the proportions are. But, that's a start. I already have another finishing sauce in mind. Now I just need to go find a good rack of beef ribs.
 
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#5,260
#5,260
Looks great! How did you spice and cook it?

I've got a nice halibut steak (caught when I was in Alaska last summer) on the Weber right now.
 
#5,263
#5,263
Grilled swordfish on the Egg, but the highlight was the grilled pineapple salsa. Sorry no pics, but I highly recommend letting the fruit (and red bell pepper) hit the grill for a few minutes before chopping it up. That heat does wonders!
 
#5,266
#5,266
A lot smoking going on upinhere!!

Put 3 racks of St.Louis style ribs on the smoker and went about my yard work... did the wrap after 3.5 hrs using my new stash of pink butcher paper... I like the results and I think that paper has some good benefits, ribs just seemed more tender and moist.
 
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#5,267
#5,267
NEVolFan said:
A lot smoking going on upinhere!!

Put 3 racks of St.Louis style ribs on the smoker and went about my yard work... did the wrap after 3.5 hrs using my new stash of pink butcher paper... I like the results and I think that paper has some good benefits, ribs just seemed more tender and moist.
Click to expand...
1089103.png
 
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#5,268
#5,268
JCHateSteve said:
View attachment 207598
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Messed up... will grab photos next time for sure.

This round I smoked ribs from Costco... they generally sell you the ribs and a ton of loin/fat stacked on top... not trimmed. If I don't do a lot of trimming I may not get a great smoked product. So, yesterday I worked on the trimming and removed the overburden, and squared em up along the long sides, until they looked really neat and clean. The end result was some of the best ribs I have smoked.
 
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#5,270
#5,270
I’m looking into getting a kamado style grill. Anybody have one or have suggestions? I hear the Kamado Joe gives a good bang for your buck but the cooking space is a little small and I need a big cooking space.
 
#5,271
#5,271
Was never going to bite the bullet and spend my own money on a BGE but I was gifted a hand me down one as an early Father’s Day present this week and I’m doing my first smoke on it today. Holy hell is this thing so easy. Had to leave for around 2 hours and had it rolling along at 275 and came home to it sitting at 255, within 5 minutes it was back on target. The bullet smoker I had before I couldn’t leave alone for more than 30 minutes, max.
 
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#5,272
#5,272
Just put my first brisket on the new Traeger. It’s s small 6lb flat. Went back to my Saltgrass 7 spice and injected with water/worsterchire/garlic/liquid smoke concoction. Marinated overnight and just went on. Gonna crutch at 150F with some apple cider in the foil. Should be around and 8 hour smoke. This is the trial run for the full packer brisket going on next weekend for the family cookout. Hope I don’t mess it up 🥺

B80F92DE-1C79-4F11-B08B-CE3DD777563F.jpeg
 
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#5,273
#5,273
ninerplaya57 said:
I’m looking into getting a kamado style grill. Anybody have one or have suggestions? I hear the Kamado Joe gives a good bang for your buck but the cooking space is a little small and I need a big cooking space.
Click to expand...

The Big Joe is the largest model Kamado Joe makes. If you want a big kamado style grill I recommend one of the following. The 1st link would be my choice.


32" Big Bad


2XL Big Green Egg
 
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#5,274
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