The Ultimate BBQ Thread (13 Viewers)

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Rover, that's a really sweet smoker!
I wish I had your build skills, I wouldn't mind a firebox such as your in my own build!
 
Those were th pics of it right after I finished it :) It is pretty seasoned now...

Yeah, I am not too thrilled about the wheels.. they are a little small for the whole getup. the casters work out OK though. It is easy enough to push around the driveway.

I'll have to upgrade the casters and wheels for sure.

I used an old Ski Lift tower piece for the smoke chamber (3/8) so it is heavy as hell. It kinda crushes the solid rubber wheels in back.

Also, I've been doing ribs with the membrane on... I rub them down and wrap them in saran wrap, put them in the fridge for 24hrs or so. The one thing I can't really seem to get is nice lean ribs.. Do they always start off pretty fatty? Do you guys trim them?

I have been trying to get them trimmed to look like nice racks (is that st. louis style?) but starting with the big rack I trim a ton off. I can't really find any baby back ribs... They have the hormel ones in the grocery store but they never look that good.

Any input on membrane/trimmage? Am i not cooking them right if they come out fatty? Seems like other folks have better cuts.

Thanks for the props!
 
St Louis style ribs are spare ribs with the rib tips removed. Costco has good ribs - baby back and spare. I haven't had much success with Sam's meats, as a whole.

The membrane is a definite nice/need to do - comes off much easier on baby-backs for some reason for me. Easiest to get off when the meat is room temperature vs cold. Use a meat thermometer to pry up an edge then a paper towell to grab and pull.

Some people go hot on ribs (300+ degrees). I like to use my "Normal" temps at around 250. One finger of space on the end of the bone = pretty much done. Cook them thick side up on a rack.

My 2 cents.
 
what weejub says. Used to have to grill 'em hot at an old job over a gas trailer grill, and they always were tough, dry, and par-burned, no matter how you did it.

250's about perfect, and with the right amount of time, that fat will render off. I generally buy them as fatty as possible, and then trim them down to my liking; it's hard to add moisture back to meat!
 
x3 on the last two posts. I always remove the membrane as described, and try to rub them down and wrap as you do as well. Any metal smoker will have variances with outside temps and windage, so you have to take that into consideration when you are smoking and keep a close eye on the fluxuations you may have as a result. Costco is the go-to place for me when I buy most of my meats. Another trip you may try is smoke the ribs for 2hours, then baste them with your favoritre BBQ sauce and wrap them in foil and leave on the smoker for another 2-3 hours until done. They will fall off the bone with smokey goodness flavor!
 
Sweet, thanks for the tips guys (who knew this was also a bbq site??!!).

now I gotta get back to smokin'
 
What time you pulling the ribs off...I will head up to Boulder from Denver!
 
BJTLC100 said:
What time you pulling the ribs off...I will head up to Boulder from Denver!
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Could I tag along too?
I've always wanted to go to Colorado!
Five Iron Frenzy, Brave Saint Saturn, Roper, Yellow Second and Guerilla Rodeo are from there!
What time should I expect the ribs to be done?:D


Another great place for buying meat is Cash 'N' Carry, I just snagged two whole packer briskets for 1.90 a pound. Certified Black Angus to boot!
 
I meant get back to doing it period :) I wish I had some racks on now!

But, we should have a little Denver area BBQ some time this summer, that sounds like fun :)
 
Count me in..maybe we could do a little wheeling and have some Q and beers afterwards? Just an idea....
 
yeah, lets figure it out as it gets warmer :)

I dig it!
 
Sounds good...and let me know if you have any more questions regarding smoking ribs or whatever...
 
FYI - Garden and Gun magazine out of Charleston just identified Archibald's in Northport, Alabama, as having the best ribs in the entire South, which I have been telling you motherfxxxers FOR YEARS.
 
Atticus said:
FYI - Garden and Gun magazine out of Charleston just identified Archibald's in Northport, Alabama, as having the best ribs in the entire South, which I have been telling you motherfxxxers FOR YEARS.
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lol, grumpy tonight??? :D
 
I'll have to remember that the next time I'm in Northport, Alabama, which will probably be....never. I can't remember how long it's been since the last time I was there, since it was....never. Thanks for the useful tip.
 
BBQ is funny. There's lots of money in the BBQ competition game, and who's going to advertise in magazines: the Kansas City Barbecue Society or a shack in Northport, Alabama? Yooper, you are missing out. You could go to an Alabama football game, eat at Archibald's, drink a Yellowhammer and some beers at Galette's, and generally have a great time. I mean, not as much fun as freezing your dick off in a frozen wasteland surrounded by inbred sister fxxxers and fugitive ex-Nazis, but fun nonetheless. I'm just happy to see what I consider to be by far the finest barbecue (and possible meat product of any kind) that I have ever had get some recognition on a larger scale.
 
Atticus said:
BBQ is funny. There's lots of money in the BBQ competition game, and who's going to advertise in magazines: the Kansas City Barbecue Society or a shack in Northport, Alabama? Yooper, you are missing out. You could go to an Alabama football game, eat at Archibald's, drink a Yellowhammer and some beers at Galette's, and generally have a great time. I mean, not as much fun as freezing your dick off in a frozen wasteland surrounded by inbred sister fxxxers and fugitive ex-Nazis, but fun nonetheless. I'm just happy to see what I consider to be by far the finest barbecue (and possible meat product of any kind) that I have ever had get some recognition on a larger scale.
Click to expand...

Yeah I was just teasing. Places like Archibald's are my most favorite kind of restaurant and if I am ever anywhere near there I will make it a point to visit, but I don't ever visit the South, it's like a foreign country to me.

This interview is fricking awesome:

The Southern BBQ Trail | An SFA Documentary
 
That is awesome. The other thing he didn't mention is that he likes to watch soap operas, and you have to be quiet when his shows are on.

The place sells ribs, meat, white bread, potato chips, cheese curls, grapico, pepsi, diet pepsi, sunkist and mountain dew. That's it. No sides of any kind, except for white bread, which is a vegetable.

I had a couple of professors in law school who were one year out of clerking on the US Supreme Court. One was an English guy, and the other was a Jewish guy from Kansas. They thought Archibald's was just the most unbelievable thing on the planet. The guy from Kansas used to eat there like six times a week. His wife and young children would go with him for dinner. He would pick it up and take it home. He would buy the sauce and put it on chicken at home.

I took some fraternity brothers in college, and one of them ate maybe 4 pounds of sliced meat. He would eat it, and it would fall out of his mouth while he was chewing. He couldn't believe how good it was.

My father-in-law brought a friend of his from Connecticut down to a football game and we all went to Archibald's. We were sitting on one of the picnic tables in the yard and we had two 12 ounce igloo cups full of sauce for our meat. The friend very politely asked if we minded if he made one of them "his" cup exclusively. We didn't mind, figuring he wanted to double dip meat and was just being considerate. He drank the fxxxing thing.

Anyway, it's really good.
 
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