Meglamaniac 535 Posted August 24, 2015 I'm sure this probably sounds gross But this friend of mine, she has the most amazing 9 year old boy I've ever met. He is cool as hell and makes me crack up everytime we hang out.One though, is the part Of ribs. So, after NAS down on all of art I wouldn't do that with anybody other than this fantastic kid. Pretty sure mom Love the fact that we get along so well. Hell she knows That other people's hands, much less Eating the same food. I know I'll get busted by you guys for this But that kid is one of the best parts of my life right now. What?????????? Share this post Link to post Share on other sites
wiffleball 4,790 Posted August 24, 2015 Yeah, I've been a big fan of pepper jelly for a long time. Fantastic On lanb by the way. And I don't even like lamb. Share this post Link to post Share on other sites
Bier Meister 1,715 Posted August 24, 2015 What?????????? ...... He is done with his conference call ......... Share this post Link to post Share on other sites
Djgb13 2,339 Posted August 24, 2015 I'm sure this probably sounds gross But this friend of mine, she has the most amazing 9 year old boy I've ever met. He is cool as hell and makes me crack up everytime we hang out.One though, is the part Of ribs. So, after NAS down on all of art I wouldn't do that with anybody other than this fantastic kid. Pretty sure mom Love the fact that we get along so well. Hell she knows That other people's hands, much less Eating the same food. I know I'll get busted by you guys for this But that kid is one of the best parts of my life right now. What in the hell are you talking about? You sound like GFIAFP right now Share this post Link to post Share on other sites
wiffleball 4,790 Posted August 24, 2015 What in the hell are you talking about? You sound like GFIAFP right now Yeah, what you said, I knew I would get roasted by you guys With this post. But the point is, Barbecue isnt all about the. Bark. But, if I were you, I would probably post the exact same thing. Cheers. Share this post Link to post Share on other sites
wiffleball 4,790 Posted August 24, 2015 ...... He is done with his conference call ......... And the mmmbeerstalking continues.... Share this post Link to post Share on other sites
Bier Meister 1,715 Posted August 24, 2015 And the mmmbeerstalking continues.... wrong beer/bier ..... your post was a bit incoherant. i was was giving you a friendly poke by speculating that you completed your conference call and hit the sauce. Share this post Link to post Share on other sites
KSB2424 3,148 Posted August 24, 2015 For a thick sauce Sweet Baby Rays For a vinegar based (my favorite) sauce: http://www.scottsbarbecuesauce.com/ Share this post Link to post Share on other sites
iam90sbaby 2,621 Posted August 24, 2015 All about that dry rub, sauce is for BBQer's who can't BBQ. St Louis style baby. Share this post Link to post Share on other sites
Djgb13 2,339 Posted August 24, 2015 For a thick sauce Sweet Baby Rays For a vinegar based (my favorite) sauce: http://www.scottsbarbecuesauce.com/ Haven't tried that one. Aren't too many store bought vinegar based sauces I like Share this post Link to post Share on other sites
peenie 1,915 Posted August 24, 2015 Never been a fan of ribs in the slow cooker - tastes more like roast, no bark... Ever cook them in the oven? No...I've only cooked them once in the slow cooker. They came out ok. I figured I need a better sauce to make them go from ok to tasty good. Do you have an oven recipe? Share this post Link to post Share on other sites
Bier Meister 1,715 Posted August 25, 2015 No...I've only cooked them once in the slow cooker. They came out ok. I figured I need a better sauce to make them go from ok to tasty good. Do you have an oven recipe? I posted something a while back. Search BBQ with me as author Share this post Link to post Share on other sites
Cruzer 1,995 Posted August 25, 2015 All about that dry rub, sauce is for BBQer's who can't BBQ. St Louis style baby. Agreed. Share this post Link to post Share on other sites
Cruzer 1,995 Posted August 25, 2015 No...I've only cooked them once in the slow cooker. They came out ok. I figured I need a better sauce to make them go from ok to tasty good. Do you have an oven recipe? I like pork ribs, but in Texas - beef is king... Sometimes I will cook them I the oven. Rather simple recipe - big flavor. * Baby back beef ribs (i make 2 racks) https://dreadnaught.files.wordpress.com/2009/01/beef-ribs-in-package.jpg * 14.5 oz. can beef broth * Cup apple juice * Kosher salt, fresh ground pepper * Chopped rosemary * Olive oil * 3/4 cup apple juice - 3/4 cup apple cider vinegar (in spritz bottle) In a roasting pan, pour beef broth and apple juice. Set roasting rack inside of pan....Rinse ribs, pat dry, peel back membrane off.... (keeping ribs whole, do not slice) Oil down ribs, coat well with 1/2 salt / 1/2 pepper rub - then finish with chopped rosemary.... That's it........ Roast in oven for 5-6 hours, 250 degrees. Ribs will be done when they start to pull away from the bone... Every hour spritz the ribs with you bottle mixture.... Save the au jus, serve on the side. When done will look something like this: http://s1056.photobucket.com/user/jrcruzer69/media/Foodie%20Hut/Beef%20short%20ribs%20-oven%20baked_zpssjpk2fb5.jpg.html?sort=3&o=0 Share this post Link to post Share on other sites
vuduchile 1,945 Posted August 25, 2015 i'll fade the popular opinion and go trader joe's carolina gold BBQ... I'm a fan of the mustard/vinegar sauce... I probably have 4-5 bbq sauces in my fridge... SBR's is obv a staple... stubbs if im doing crock pot pulled pork... Just finished up some sweet heat sticky something sauce... not the best but pretty good. I like a good Carolina gold sauce for a change of pace. I guess Sweet Baby Ray's hickory is ok for the store bought stuff. Also, cooking ribs in a slow cooker so that the meat falls off the bone ruins them. For best results, get the St. Louis spare ribs and cook 'em like they do in Memphis. Dry rubbed, slow smoked and a touch of your favorite sauce. Share this post Link to post Share on other sites
Meglamaniac 535 Posted August 25, 2015 Agreed. I often sauce and would take you both down with ease in any BBQ category, to say its for those who can't BBQ is just stupid. Know your customer, after all that is who you are cooking for and if they want BBQ sauce then you sauce. Share this post Link to post Share on other sites
Cruzer 1,995 Posted August 25, 2015 I often sauce and would take you both down with ease in any BBQ category I would welcome the challenge.... That being said, Texans don't do, or like sauce - most anyways. So knowing your customer, they don't like - so we don't do. Share this post Link to post Share on other sites
Meglamaniac 535 Posted August 25, 2015 I would welcome the challenge.... That being said, Texans don't do, or like sauce - most anyways. So knowing your customer, they don't like - so we don't do. and I have no issue with that, I know all to well TX is a beef, salt/heavy pepper state, what I have an issue with is stating those that do sauce can't BBQ. Share this post Link to post Share on other sites
Magnificent Bastard 191 Posted August 25, 2015 I'm sure this probably sounds gross But this friend of mine, she has the most amazing 9 year old boy I've ever met. He is cool as hell and makes me crack up everytime we hang out.One though, is the part Of ribs. So, after NAS down on all of art I wouldn't do that with anybody other than this fantastic kid. Pretty sure mom Love the fact that we get along so well. Hell she knows That other people's hands, much less Eating the same food. I know I'll get busted by you guys for this But that kid is one of the best parts of my life right now. Poor kid. Does his father know about the rage filled, incoherent, alcoholic, grown man that's been hanging around? Has we witnessed you screaming in to your phone when you post here? Share this post Link to post Share on other sites
Cruzer 1,995 Posted August 25, 2015 and I have no issue with that, I know all to well TX is a beef, salt/heavy pepper state, what I have an issue with is stating those that do sauce can't BBQ. This is one of the reasons I would not do well, nor enjoy much - competition bbq'n on the circuit. The FBA and Georgian type judges seem to prefer sweet based, sauce dominant flavor profiles... Nothing wrong with it, different strokes for different folks. Share this post Link to post Share on other sites
DankNuggs 305 Posted August 25, 2015 I like a good Carolina gold sauce for a change of pace. I guess Sweet Baby Ray's hickory is ok for the store bought stuff. Also, cooking ribs in a slow cooker so that the meat falls off the bone ruins them. For best results, get the St. Louis spare ribs and cook 'em like they do in Memphis. Dry rubbed, slow smoked and a touch of your favorite sauce. it doesn't ruin them, it certainly isn't optimal, but it produces a tasty result. . I slow cook them and then finish on the grill. In the future i will buy an electric smoker, but i don't like low and slow on my gas grill, seems like an inefficient waste. Share this post Link to post Share on other sites
DankNuggs 305 Posted August 25, 2015 Poor kid. Does his father know about the rage filled, incoherent, alcoholic, grown man that's been hanging around? Has we witnessed you screaming in to your phone when you post here? Role Models 2: The Geek Club Share this post Link to post Share on other sites
Djgb13 2,339 Posted August 25, 2015 I like a good Carolina gold sauce for a change of pace. I guess Sweet Baby Ray's hickory is ok for the store bought stuff. Also, cooking ribs in a slow cooker so that the meat falls off the bone ruins them. For best results, get the St. Louis spare ribs and cook 'em like they do in Memphis. Dry rubbed, slow smoked and a touch of your favorite sauce. I like the gold sauce certain times for certain things like pork. Not too big a fan of it on ribs. Ribs in the slow cooker are good maybe once in a blue moon. All other times they have to be cooked on the grill. Sauced, dry rubbed, or just salt and peppered are fine with me. I like ribs and will have them any way pretty much. My wife likes sauce so I'll have to use that whenever I cook them here when it's just us. If I have people coming over I mix it up Share this post Link to post Share on other sites
Meglamaniac 535 Posted August 25, 2015 This is one of the reasons I would not do well, nor enjoy much - competition bbq'n on the circuit. The FBA and Georgian type judges seem to prefer sweet based, sauce dominant flavor profiles... Nothing wrong with it, different strokes for different folks. My customers are more of the paying kind than the judging kind Share this post Link to post Share on other sites
DankNuggs 305 Posted August 25, 2015 I like the gold sauce certain times for certain things like pork. Not too big a fan of it on ribs. Ribs in the slow cooker are good maybe once in a blue moon. All other times they have to be cooked on the grill. Sauced, dry rubbed, or just salt and peppered are fine with me. I like ribs and will have them any way pretty much. My wife likes sauce so I'll have to use that whenever I cook them here when it's just us. If I have people coming over I mix it up how do you cook them on a standard gas grill? if you don't boil/slow cook them to tenderize they can be tough... I mean im splitting hairs here a bit, not like i would push away the plate and spit it out, just trying to figure out the best balance of easy/quick and taste. Share this post Link to post Share on other sites
Djgb13 2,339 Posted August 25, 2015 how do you cook them on a standard gas grill? if you don't boil/slow cook them to tenderize they can be tough... I mean im splitting hairs here a bit, not like i would push away the plate and spit it out, just trying to figure out the best balance of easy/quick and taste. If you're in a hurry you can boil them in salt water. I like to slow bake them for a couple hours on 225 before putting them on the grill Share this post Link to post Share on other sites
Meglamaniac 535 Posted August 25, 2015 how do you cook them on a standard gas grill? if you don't boil/slow cook them to tenderize they can be tough... I mean im splitting hairs here a bit, not like i would push away the plate and spit it out, just trying to figure out the best balance of easy/quick and taste. A couple of optionsIndirect have half the burners going the other off, place a tin with water ontop of the off and place your ribs over those burners. If you have the clearence on your grill you can elevate the ribs over direct heat by using soup cans and grill grates, 6 or more inches will allow you to somewhat cook ribs rendezvous style. Share this post Link to post Share on other sites
DankNuggs 305 Posted August 25, 2015 A couple of options Indirect have half the burners going the other off, place a tin with water ontop of the off and place your ribs over those burners. If you have the clearence on your grill you can elevate the ribs over direct heat by using soup cans and grill grates, 6 or more inches will allow you to somewhat cook ribs rendezvous style. weber makes some kind of a rib rack that holds them vertically, i tend not to go for single use type accessories though. I just don't like the idea of running a gas grill for 5 hours, i'll blow through a tank of propane. Share this post Link to post Share on other sites
Meglamaniac 535 Posted August 25, 2015 weber makes some kind of a rib rack that holds them vertically, i tend not to go for single use type accessories though. I just don't like the idea of running a gas grill for 5 hours, i'll blow through a tank of propane. understandable, but you do realize that indirect cooking does not mean it has to be low and slow right? Cooking BB or STL spares at 350 will take 1.5 to 1.75 hours. Share this post Link to post Share on other sites
Cruzer 1,995 Posted August 25, 2015 weber makes some kind of a rib rack that holds them vertically, i tend not to go for single use type accessories though. I just don't like the idea of running a gas grill for 5 hours, i'll blow through a tank of propane. I've never cooked ribs on a grill.. Does this method produce any kind of a bark? Share this post Link to post Share on other sites
Djgb13 2,339 Posted August 25, 2015 understandable, but you do realize that indirect cooking does mean it has to be low and slow right? Cooking BB or STL spares at 350 will take 1.5 to 1.75 hours. That's why you should have a wood burning grill. If you want to do low and slow with great flavor wood is the way to go Share this post Link to post Share on other sites
DankNuggs 305 Posted August 25, 2015 I've never cooked ribs on a grill.. Does this method produce any kind of a bark? not really, just get some carmelization on them so it isn't pulled pork coming out of the slow cooker... I have buddies with smokers who do the full monty brisket and rib smokes and they are insanely good and make me jealous. Share this post Link to post Share on other sites
Meglamaniac 535 Posted August 25, 2015 That's why you should have a wood burning grill. If you want to do low and slow with great flavor wood is the way to go Really, well thanks Share this post Link to post Share on other sites
IGotWorms 4,059 Posted August 25, 2015 Anti-sauce people are dooshbags. It's fine if you like your BBQ that way but it doesn't mean the rest of us are heathens. Share this post Link to post Share on other sites
Cruzer 1,995 Posted August 25, 2015 Anti-sauce people are dooshbags. It's fine if you like your BBQ that way but it doesn't mean the rest of us are heathens. It's no different that beer snobs really. In fact, they're worse. Share this post Link to post Share on other sites
Meglamaniac 535 Posted August 25, 2015 It's no different that beer snobs really. In fact, they're worse. Even worse, BBQ, Beer, Cigar, Boubon snobs Share this post Link to post Share on other sites
Cruzer 1,995 Posted August 25, 2015 Even worse, BBQ, Beer, Cigar, Boubon snobs Ha, we're all divas. Share this post Link to post Share on other sites
Bier Meister 1,715 Posted August 25, 2015 how do you cook them on a standard gas grill? if you don't boil/slow cook them to tenderize they can be tough... I mean im splitting hairs here a bit, not like i would push away the plate and spit it out, just trying to figure out the best balance of easy/quick and taste. i just bumped a thread about this. Share this post Link to post Share on other sites
The Elevator Killer 567 Posted August 25, 2015 Um, no she didn't. Who told you that? Share this post Link to post Share on other sites
