Sunday BBQ - what you got going?
Comments
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It is frickin' hot outside! But - last weekend my oldest son is here before he goes back to college. His request was dad's baby back ribs.
Got them smoking right now....along with some tunes and cold beer!
Fresh homemade cornbread to go with and cold potato salad!
H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music. -
Those look great Erik. Nice rub too. I smoke baby backs and featherbones a lot. Do you pull off the thin membrane on the inside of the back ribs before cooking? I do that so the rub gets into through that side also. Some people say the membrane holds them together better after cooking. I've never had a problem and mine are close to falling off the bones with just a very slight tug. I use hickory, apple and cherry wood. I have tried pecan and mesquite but the others are my favorite. Smoke them indirect, in a rib rack on a Weber with lump charcoal. Baste a little with some fruit juices. Good selection of beers too. Enjoy.
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aprazer402 wrote: »Those look great Erik. Nice rub too. I smoke baby backs and featherbones a lot. Do you pull off the thin membrane on the inside of the back ribs before cooking? I do that so the rub gets into through that side also. Some people say the membrane holds them together better after cooking. I've never had a problem and mine are close to falling off the bones with just a very slight tug. I use hickory, apple and cherry wood. I have tried pecan and mesquite but the others are my favorite. Smoke them indirect, in a rib rack on a Weber with lump charcoal. Baste a little with some fruit juices. Good selection of beers too. Enjoy.
Mmm...that sounds good!
I do pull the membrane off.
I go to a specialty butcher shop my parents turned me on to - Siesels in San Diego, bought by Iowa Meat Farms, but the owner got to run the shop like he always did.
Top notch quality meats too.
And fun butchers behind the counters - all with different personalities.
This time I got an older butcher and asked him to pick out two choice full racks of the baby backs. He flipped a couple before settling on two nice looking ones, then proceeded to pull the membrane off both for me!
I've seen some bbq shows where some competitors leave the membrane on - with the idea that it seals in more moisture from that side. Never tried that though.
After about 3 hours of smoke, I'll double wrap each 1/2 rack in foil w/ a bit of apple juice and the dry rub, then let them get some moisture back into them for another hour (also called "the Texas Crutch" but everyone does this at competitions and its worked for me too). Moist tender right to the almost fall of the bone.
H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music. -
Sounds like a plan. Glad you found some good Midwest IA pork in CA. When I smoke 20-30lbs. of featherbones, (aka: pork riblets), I try to find the Farmland "Extra Meaty" ones their called. After smoking them for 45 minutes. I will transfer them to big oven roaster pans or an electric roasters and pour a beer over them and steam them a little for another 30-45 min. Add your own homemade BBQ sauce, if desired, and enjoy with a lot of beer and friends!
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Swordfish steaks covered in lime juice/brown sugar/Dijon mustard/ grated ginger paste then, grilled over charcoal will be tonight's repast.
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What are your favorite woods to smoke with and in what order?
Mine are:
1. Hickory
2. Pecan
3. Oak
1. Cherry
2.Oak
3.Hickory - (pork only)
Apple is really nice, when I can get it.
