Deep South Cruisers
1978 FJ40 ~ 283 V8
160-185
The Ultimate BBQ Thread (14 Viewers)
- Thread starter Trollhole
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NorCalDoug
problems solved daily...
Um
I guess I am a rib newb. I thought that was what we were talking about. Spare ribs are even fattier, correct?
Unless specified, when I hear "ribs" I think spare ribs. Baby backs ribs, IMO, are different. They take much less time to cook and the flavor is a little different...to me anyhow.
Babyback ribs tend to be leaner than spare ribs because they come from the back/loin area. If you get a pork rib chop (the piggy version of a ribeye steak), that bone is essentially a single baby back rib.
the following pic shows a bone-in pork rib chop:
here's a pic of the pork loin with the baby back rib rack removed
here's the same cut with the rib rack attached. if this were a cow, you'd be looking at a prime rib roast.
In this diagram, you can s ee that the loin is from the upper portion of the pig (the back), while spare ribs come from the belly, right next to the pork belly (which is what bacon is made from). Because it's closer to the belly, spare ribs tend to be fattier than baby back ribs, but both will contain some amount of fat...but that's where the flavor comes from -- the fat.
if you go from the spine down towards the belly, the baby back ribs are the upper portion of the ribcage, closer to the spine, the spare ribs are the lower portion of the same set of ribs, but down towards the belly.
in this final pic, the baby backs are displayed above the spare ribs.
I don't grill... ever since I bought a traeger now it is only B - B - Q hmmmmmmm love the smell of the wood smoke and the meat cooking... and than there's the taste of fresh bbq.
Here is a shot of a recent brisket...
and here's one of the fall-off-the-bone St. Louis style pork ribs we did up the last weekend...
I haven't been able to get any shots of the pulled pork because we tend to dig in to them before anyone remembers to try to get a photo.
Here is a shot of a recent brisket...
and here's one of the fall-off-the-bone St. Louis style pork ribs we did up the last weekend...
I haven't been able to get any shots of the pulled pork because we tend to dig in to them before anyone remembers to try to get a photo.
Um
I guess I am a rib newb. I thought that was what we were talking about. Spare ribs are even fattier, correct?
OK you are a rib newb for sure.
You slow smoke a rack or 15 and then get back to me.
With the right sauce there ain't much better out of a smoker.
Dey beat da hell out some brisket IMO.
Buy hellz dats juzt me.
All of this talk about meat (pictures even) and Noah's MIA. What's up with that?
yooper
SILVER Star
OK I need some baby back experience I guess. Thanks guys! This thread is truly ultimate.
Unfortunately right now I am out of charcoal and the idiot stores here only sell real charcoal in the spring. I guess I have to spring for some shipping or else use briquets (shudder).
Unfortunately right now I am out of charcoal and the idiot stores here only sell real charcoal in the spring. I guess I have to spring for some shipping or else use briquets (shudder).
- Thread starter
- #107
How about some BBQ pics. Been posted in other threads but worth of this thread.
This years setup in Charleston.
This years UC Annual BBQ
This years setup in Charleston.
This years UC Annual BBQ
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yooper
SILVER Star
kewl. Marshall do you use the big ass propane burner to start a chimney of charcoal?
- Thread starter
- #109
Yep just be prepared to fix it when the al rivets melt. Steel rivets work best. 2 min under a good flame get them going well enough and then let them sit for about 5 min or until you have flames coming out the top.
- Thread starter
- #110
So I want to cook something big on the grill this weekend. Anyone have a good recipe for a big hunk of meat and the cut?
Noah?
Noah?
- Thread starter
- #111
Went by BJ's last night and picked up a nice Brisket. Cannot wait.
Will post pics.
Will post pics.
yooper
SILVER Star
Can you BBQ a turkey or turkey breast? I'd like to try but I'm worried it will get too dry.
I've smoked a few turkeys a long time ago.. I think deep fried turkey kicks smoked turkey ass.
to answer your question it was not dry.. very juicy. I used a "mr smoker" on the turkeys
- Thread starter
- #114
Yes you can smoke a turkey. Just have to do it as hot as you can get the smoker. Vents all the way open. Usually get it to 350. Takes about 3.5 hrs.
Just brine it. I've never had a moisture issue.
- Thread starter
- #115
Yes for moisture content you cannot beat a deep fried turkey.
WHat I would like to try is throw a turkey on the smoker for an hr and then deep fry it. I bet that would be the s***.
monniepoo
Cruiser chick
I love turkey and I love bbq'd anything
hmm.. intresting idea. I bet that would be good.
The thought of that makes my mouth water.
NorCalDoug
problems solved daily...
I deep fried a turkey yesterday.
it was my first time...and it definitely won't be my last.
it was AWESOME!
it was my first time...and it definitely won't be my last.
it was AWESOME!
Real bbq is smoked. If the meat you are cooking is over an open flame...you are grilling, not bbq'n. Just because its called a barbeque, doesn't mean that is what you are making. BBQ must be cooked with smoke....