The Grill and BBQ thread

#6,177
#6,177
NochNoch said:
Unofficial poll for my own benefit: preferred rib pull temperature and final product consistency?

Made a beautiful rack of spareribs tonight with a perfect spicy rub but sweet sauce/glaze applied during the final hour that made it the perfect combo for my wife and I. Made a million racks of ribs and when cooking for a crowd I always just go for the tried and true fall off the bone tender as it seems to be the most popular for the majority of folks but when just doing one rack for the wife and I, I’ll always play around with the whole competition rib and the bite through approach.

Bite through was achieved and the wife swore they were the best I’ve ever done but I felt like there was just a tiny bit of “tug” left. Is there a perfect medium? Or do you just have to pick a side to lean towards?
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It's really hard to get a correct temp on baby back or spare ribs. For some racks it's outright impossible. The meat is so close to the bone and meat thickness varies wildly from rack to rack. I always use the "bend method". Take the ribs by one end with tongs and give them a little bounce. The other end will bend down. If the bark only cracks a little, they need more time. If it cracks a lot, they're done. It always produces great results.
 
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#6,178
#6,178
JCHateSteve said:
It's really hard to get a correct temp on baby back or spare ribs. For some racks it's outright impossible. The meat is so close to the bone and meat thickness varies wildly from rack to rack. I always use the "bend method". Take the ribs by one end with tongs and give them a little bounce. The other end will bend down. If the bark only cracks a little, they need more time. If it cracks a lot, they're done. It always produces great results.
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Totally get that approach, this rack didn’t bend quite as much as I usually look for but the bones had plenty of wiggle to them so I was a little torn.
 
#6,179
#6,179
NochNoch said:
Totally get that approach, this rack didn’t bend quite as much as I usually look for but the bones had plenty of wiggle to them so I was a little torn.
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It sounds like you got awfully close. I use a thermometer with everything else. But they're all but useless for ribs, other than monitoring the temp of your grill/smoker.
 
#6,181
#6,181
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#6,183
#6,183
Smoked $50 in bologna today. Rub with mustard and then brown sugar. Cut your slits in the top. Smoke 4 hours at 225°. Slice and blacken each piece before throwing on fresh white bread with a slice of mild cheddar, mayo, tomato, and lettuce.
Mouth watering.

Edit: 8 baking potatoes on the top rack smoking for lunch tomorrow.

20200427_182045.jpg
 
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#6,184
#6,184
Orange_Vol1321 said:
Smoked $50 in bologna today. Rub with mustard and then brown sugar. Cut your slits in the top. Smoke 4 hours at 225°. Slice and blacken each piece before throwing on fresh white bread with a slice of mild cheddar, mayo, tomato, and lettuce.
Mouth watering.

Edit: 8 baking potatoes on the top rack smoking for lunch tomorrow.

View attachment 274002
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What brand do you prefer.
 
#6,185
#6,185
Go aeiou said:
What brand do you prefer.
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That was Kroger private selection all beef bologna. $3.79 a pound. I'd prefer Boars head beef bologna but it's $7.29 a pound. By the time you smoke it with the brown sugar hard to tell the difference anyways.


I was a little rushed for time so I didn't do it yesterday like I normally do. I usually follow this video from BBQ pit boys.


 
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#6,186
#6,186
Orange_Vol1321 said:
That was Kroger private selection all beef bologna. $3.79 a pound. I'd prefer Boars head beef bologna but it's $7.29 a pound. By the time you smoke it with the brown sugar hard to tell the difference anyways.


I was a little rushed for time so I didn't do it yesterday like I normally do. I usually follow this video from BBQ pit boys.


Click to expand...


One of my favorite foods is a fried bologna sandwich. part of that is the char you get from the skillet. Mayo, lettuce, tomato, onion.
I've had trouble finding bologna I like in recent years so I'll give Boars Head a shot.
 
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#6,188
#6,188
Go aeiou said:
One of my favorite foods is a fried bologna sandwich. part of that is the char you get from the skillet. Mayo, lettuce, tomato, onion.
I've had trouble finding bologna I like in recent years so I'll give Boars Head a shot.
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If you've never tried smoked bologna it is a must. Just follow that video.


Here's a different way to make it. I recently found this one and haven't tried it yet but I plan on it.


 
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#6,193
#6,193
I just picked up a Signals™ 4-Channel BBQ Alarm Thermometer with Wi-Fi and Bluetooth® Wireless Technology | ThermoWorks. 20% off now if anyone is in need.
Signals_Orange-01.jpg
 
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#6,194
#6,194
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#6,195
#6,195
kiddiedoc said:
Wow, that's a beast! My wife just ordered me a TW Smoke as an anniversary gift (I sent her the link). I've been very happy with my Thermapen and Dot, and I've been wanting a remote handheld.
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Nice! I was ordering a wand thermometer for our office and saw this on sale. Last smoke, I told my wife the display was going out on the old one, so timing was good.
 
#6,197
#6,197
kiddiedoc said:
Wow, that's a beast! My wife just ordered me a TW Smoke as an anniversary gift (I sent her the link). I've been very happy with my Thermapen and Dot, and I've been wanting a remote handheld.
Click to expand...

that's the one I have - much easier set up than my Maverick. only complaint is the remote unit won't stand on it's own (but does have a lanyard for wearing :) )
 
#6,198
#6,198
volinbham said:
that's the one I have - much easier set up than my Maverick. only complaint is the remote unit won't stand on it's own (but does have a lanyard for wearing :) )
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Ha, I actually noticed they sell a silicone stand as an accessory!
 
#6,199
#6,199
volmanbill said:
I just picked up a Signals™ 4-Channel BBQ Alarm Thermometer with Wi-Fi and Bluetooth® Wireless Technology | ThermoWorks. 20% off now if anyone is in need.
Signals_Orange-01.jpg
Click to expand...
That's sweet. Love that it has wifi. I have the 6 channel EasyBBQ Pro. It only has bluetooth but my couch is about 60ft away from the smoker and has full connection to the app.

High/low alarms but I mainly use it as a temperature gauge to watch the firebox. I just slide it inbetween the grate on the chimney side. I think it was around $70 two years ago on Amazon. Not sure it's available anymore.

Can't give a personal review of this one since it isn't the same as I have but it's close to what mine is. The reviews look good too. $42.99


OnTWay BBQ Meat Thermometer, Bluetooth Remote Cooking Thermometer, Digital Oven Thermometer with 6 Stainless Steel Probes for Cooking， Smoker Grill ，Barbecue

Screenshot_20200501-103229_Amazon Shopping.jpg
 
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#6,200
#6,200
Orange_Vol1321 said:
That was Kroger private selection all beef bologna. $3.79 a pound. I'd prefer Boars head beef bologna but it's $7.29 a pound. By the time you smoke it with the brown sugar hard to tell the difference anyways.


I was a little rushed for time so I didn't do it yesterday like I normally do. I usually follow this video from BBQ pit boys.


Click to expand...


I took a liking to that Lebanon Bologna
 
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