Baby Back Ribs......

[jamo]

Rereading this thread is killing me. I can't cook anything until Thanksgiving!

[uttexas]

Sorry jamo, I've been inspired by the thread and am currently cooking a brisket (the hot and quick method)

Equipment/Ingredients
1. three burner BBQ Galore propane grill
2. 10 lb brisket
3. French's yellow mustard
4. Stubb's BBQ rub
5. Hickory wood chips
6. Shiner Bock Beer
7. Dr. Pepper
8. Meat injector
9. Meat thermometer
10. Oven thermometer
11. BBQ sauce

Get Brisket out of sealed plastic wrap. Trim off excess fat (you want to keep the fat slab on the one side intact, but trim the fat from the other side)
Sprinkle rub on brisket and rub in. Sprinkle mustard on brisket and rub in. Sprinkle more rub on brisket and rub in. Wrap in foil and put in fridge for 10 hrs.
After 10+ hrs in fridge prepare your wood chips (I soaked mine in Shiner Bock and wrapped them in foil). I prepared four wood chip foil wraps and poked holes in the foil. Make sure grill is clean and turn on one outside burner (you want to cook the brisket indirectly). Clean the grill some more and get the internal temp on the grill where you are putting the brisket to 325 degrees F (over the parts of the grill that don't have a burner on). Put the foil wrapped wood chips over the burner that is turned on. Pour glass of Dr Pepper and mix in Stubbs BBQ rub in the glass. Inject the brisket with the Dr Pepper/Stubbs rub mixture.

Put brisket on the indirect heat (burners off part of grill) fat side down for 90 minutes at 325 deg F.
By now the first batch of wood chips may have burned off, so throw another foil wrapped wood chips on the burner part of the grill.
Flip brisket to fat side up for 90+ minutes at 325 deg F. Your goal here is to get the thickest part of the brisket to 180 deg F internal temp.
Once the meat is at 180 deg F, cover the brisket with BBQ sauce and wrap in lots of foil.
Your goal now is to get the internal temp of the meat to 200 deg F.
Once you get to 200 deg F, take brisket off grill and place in an empty cooler to rest for 1 hr.

[senorchipotle]

hey richard, let me know when that brisket is done, i'm getting hungry! ;)

[uttexas]

It's done. I'll save some for you.
It turned out smoky,tender, with a decent bark.

Things I'd do differently next time:
Once the brisket gets to 180 deg F. I'd wrap it very tightly in lots of foil, turn down the burner to barely on so that the grill stays at 200 deg F, then let the brisket rest for two hours indirectly at 200 deg F, then turn burner completely off, and place tightly foil wrapped brisket in cooler.
By letting the brisket rest longer (it self cooks and renders fat in its own juices while resting), you'll get more tender meat.

[TheGeekGolfer]

I cooked a fantastic pulled pork this last weekend with basically the same recipe I posted earlier for the ribs. The only thing I do a bit different than the rib recipe is to add 1/2 a cup of Apple Cider vinegar to the sauce and omit the whiskey. It makes for a more 'carolina style' pulled pork with a bit of acidity. Serve it on a good roll with some crisp slaw and 'pickled onions' (1 sweet onion, sliced very thin, 1 T cider vinegar, 1 T olive oil, 1 t each of salt, garlic, and pepper; mix well and place in fridge for at least 2 hours). One of the other posters is right about cooking times being 'inexact' at low heat. I cooked a 6 pound pork shoulder for 8 hours at 250* and it wasn't quite done (the time before, this was plenty of time). I transferred it to a 'crock pot' for another 4 hours with some braising liquid (1 Cup cider vinegar and spices) and then it pulled apart like a dream. You really want that pulled apart texture for the sandwiches.

[uttexas]

Might have to make some of that pulled pork next month. My folks get back from the Persian Gulf, so they haven't had any pig for half a year.

[jamo]

My dad made pulled pork and my mom's ridiculously amazing homemade baked beans last weekend and I'm 300+ miles away.

PS- If and when I get a recipe for those baked beans I'll post them. It's the most amazing recipe I've ever tasted. It's not like the beans you get at a restaurant, these are extremely browned, slow cooked, rich (lot of bacon), and thick. They take all day to cook but they're just sitting in an oven all day so it's not that bad, and it's oh so worth it.

[double_j]

It's definitely surprising how many people have only experienced baked beans from the can and think that those are representative of the entire genre.

Homemade baked beans are a revelation. The flavors get so deep and complex.

The brisket recipe sounds great but 3 hours at 325 doesn't sound 'low and slow' enough? Maybe 2.5 hours per side at 225 would be more like it? That said, your fix sounds about right (lower heat, longer time).

[TheGeekGolfer]

I forgot to add that Pulled Pork can be a very economical way to feed a large and hungry group. I purchased my pork shoulder from Costco, 13 pounds for $22. I used 1/2 of it and froze the other half in 2 3.5lb packs. That's only $1.69 a pound!

[uttexas]

  double_j said:

The brisket recipe sounds great but 3 hours at 325 doesn't sound 'low and slow' enough? Maybe 2.5 hours per side at 225 would be more like it? That said, your fix sounds about right (lower heat, longer time).

Yep, would prefer to go lower/slower, but I used the hot and fast method (time constraints). Myron Mixon has popularized this method see thread

http://www.bbq-brethren.com/forum/sh...ad.php?t=74156

[uttexas]

Couldn't wait until my folks got in town. Just started a 9lb pork shoulder. All I have is a 3 burner Barbeque Galore Grill, but I can set it up as an indirect smoker.

14 hours prior to turning on smoker/grill wash your pork shoulder with water in the sink.
make the rub--1/4 cup black pepper, 1/4 cup paprika, 1/4 cup raw sugar, 2 Tbs salt, 2 tsp dry ground mustard, 1 tsp cayenne pepper
Rub both sides of the pork shoulder with half the rub, then rub some yellow mustard on it (both sides), then rub the rest of the rub in. Wrap in plastic wrap and place in large zip lock bag
Refrigerate for 12 hours.

10 hours later. Make foil wrapped wood chip pouches with holes poked in.

45 minutes prior to putting the meat on the grill, clean the grill again and turn on all the burners to medium to get the grill to 300*F
Grill set up (see attached image below)
Because you want to do pork shoulder low and slow, I removed the right side grate (so I can burn the wood chips at low temp, and also simmer and steam the apple cider/water baths)
Make your apple cider/water baths and put the water baths and one-two foil wrapped wood chips and put those on the grill

Close the grill.

Make your injection
1 cup Apple Cider, 1/4 cup Cider Vinegar, 1/4 cup water, 2Tbs Worcestershire, 2 tsp Pork Rub, 2 Tbs corn syrup and inject the pork shoulder.
And inject the pork shoulder

Open the 300*F grill and turn off all the burners except the one under the wood chips and cider/water baths. The grill will cool down to 250*F by opening the grill and turning off all the burners except the one.

Put the pork shoulder on the grill fat side up and close the grill. 30 minutes later, check to see if the temp is holding at 250 degrees.

Only open the grill to add wood chips, and do it quickly.
I do not support opening the grill every hour to spritz or mop the shoulder, but I will spritz it with a spray bottle full of apple cider/vinegar when I add wood chips.

Smoke for 9-15 hours at 250*F. (about 1.25 hrs per pound)
Your initial target inner meat temp is 180 deg F.
Once the inner meat temp reaches 180 deg F, more smoke won't likely penetrate the meat, so you can wrap it in aluminum foil to keep it juicy and slowly bring it up to 200*F. Then take off grill and let rest for 2 hours. Pull the pork and add vinegar based BBQ sauce
Once, it has reached 200*F take the

[uttexas]

Finished product (total of 14 hours smoking at 250*F--12 hours to 180*F, then covered with foil until it reached 200*F)
Bone came out with gentle pull.
I fork pulled it into three containers. Spicy/smoky bark with moist tender meat. Good stuff.
One container, I mixed in 1 cup cider vinegar, 1/2 cup brown sugar, 1 tsp cayenne pepper, 1 Tbs red pepper flakes, 1 tsp salt, 1 tsp pepper to make a Carolina style BBQ sauce.


Senorchipotle, I'll have plenty if you want some.

[senorchipotle]

  uttexas said:

Finished product (total of 14 hours smoking at 250*F--12 hours to 180*F, then covered with foil until it reached 200*F)

ooh.... that does look delicious!

[double_j]

  uttexas said:

Finished product (total of 14 hours smoking at 250*F--12 hours to 180*F, then covered with foil until it reached 200*F)

D*mn, dude. I'll trade you a couple of sleeves of ProV1s for some of that pork!

[uttexas]

I'm really happy with how it turned out. This is definitely a cost effective way to feed a family. The 9.5lb pork shoulder cost $18. I have enough food to make pulled pork sandwiches for a week for my family of four.

[motteler621]

ive cooked baby back ribs many ways, including wrapping it in foil and oven baking for awhile at low temp before grilling. These turn out an ok rib but the best I have found is to just create a low heat fire by putting the coals on the side of the grill. Put a pan of apple cider/water near the coals under the meat. Cook your ribs indirect for 3 hours at around the temp of 225 to 250. Of course you put your rib rub on prior but also brush on apple cider every 30 mins while cooking.

[chilly]

Just did pulled pork this weekend. Pretty basic, rubbed with a generic rub with paprika, cayenne, crushed red, brown sugar, garlic, etc. In the smoker for 12hrs at 225-250 with Hickory chips for smoking. Pulled it out at 200*, when the bone was easy to pull by hand.

Cider vinegar, sugar, crushed red, dry mustard, celery seed, and sage for a sauce. It was awesome, I didn't wrap the pork so it had a ton of bark. The sauce was pretty spicey, but had enough sugar to make it interesting, the sage is a nice kick too. Some of the best bbq I've made so far.

[chef35ca]

There's a couple of reliable methods that i use regularily.
1-boil the ribs until tender, dip in sauce & lay out on a sheet pan. Wrap tightly with foil & let them go low & slow in an oven for 4 hours at 200*F. That's usually a method i use if i'm dong ribs for alot of people. Like 150+ppl.

2-better way. Dry rub your raw ribs(smoked paprika, chili powder, brown sugar, dry mustard, ground cumin, garam masala) & let them sit wrapped up tight in the fridge for 24-48 hours. Same method for making a really sexy pulled pork shoulder. Then i roast them off at a really low temp, like 250*F or so & baste them with whatever sauce i've come up with every half hour or so. With the pulled pork i throw a bunch of garlic cloves & sliced up apples in there too. The shoulder is done when a fork inserted basically makes the whole thing fall apart. Caramelized onions & a nice soft bun & it's a heavenly sandwich.