Grilling fanatics - try hickory

[Deputy Nutz]

When Skin told me he cooks his ribs for like three hours I was amazed. I thought you only did that with a lot of smoke. Anyways, I am not a low and slow guy, unless you consider 300 degrees for 30 minutes low and slow. I might stretch it to 45 minutes. I like very lean cuts, low fat so without it, I don't want the ribs to dry. I hate sweet or sugary sauces or rubs. Tangy is about the closest I go to that. Although I do make a bad ass mother fucking rootbeer sauce, rootbeer flavor is there but only for an instance. than a shit load of fucking flavor and heat. I like to use vineagar instead of molasses.

Anyways, Patler you sound like you really know what you are fucking doing. I like to put the rub on, then sauce them.

I am a big fan of Famous Dave's, I should say I was a fan, until the manager and server pissed me off at the local Dave's. I am a fan how they do their ribs. I like the St Louis Spare myself. I will cook baby back ribs as well.

I want to try cooking bigger hunks of meat, but wife is not really a fan of pork. I think I might hate her because of that.

Back to the top, If some one told me that they cooked a steak for 3 hours I would punch them in the face, especially on a propane grill. I love propane, but only because I use the grill for 75% of all my cooking. I really don't even know how to use the oven for things like meat. I guess I don't get cooking a rib for 3 hours, unless of course you are smoking them more than actually grilling them. I like to pretend that I am a savage and rip the meat off the bone and have that bad ass mother fucking sauce run all over my hands and face. In fact I don't like the taste of ribs that have been cooked to the point that they fall off the bone, not my style. I am not saying that you should eat it like that, but my preference is what it is, I am not going to win any competitions, but I cook food for the way I like it.

[Patler]

When Skin told me he cooks his ribs for like three hours I was amazed. I thought you only did that with a lot of smoke. Anyways, I am not a low and slow guy, unless you consider 300 degrees for 30 minutes low and slow. I might stretch it to 45 minutes. I like very lean cuts, low fat so without it, I don't want the ribs to dry. I hate sweet or sugary sauces or rubs. Tangy is about the closest I go to that. Although I do make a bad ass mother fucking rootbeer sauce, rootbeer flavor is there but only for an instance. than a shit load of fucking flavor and heat. I like to use vineagar instead of molasses.

Sometime when it is just me cooking for myself, I intend to try a slab of ribs indirect heat at 375 for about 30 minutes. I'm told it works very well in my type of grill. I'm just waiting so as not to force my experiment on others!

Anyways, Patler you sound like you really know what you are fucking doing. I like to put the rub on, then sauce them.

Decades and decades of trial an error, until I got serious about it.

I am a big fan of Famous Dave's, I should say I was a fan, until the manager and server pissed me off at the local Dave's. I am a fan how they do their ribs. I like the St Louis Spare myself. I will cook baby back ribs as well.

I hate famous Daves! (Just a person preference.) But, the BBQ place out near the airport in Madison (can't remember the name) is very good, but I think it is the sauce!

Back to the top, If some one told me that they cooked a steak for 3 hours I would punch them in the face, especially on a propane grill.

Steak - 1" thick, grill at 650 degrees or higher, 2 minutes or less on each side. Perfect medium rare.

I love propane, but only because I use the grill for 75% of all my cooking. I really don't even know how to use the oven for things like meat. I guess I don't get cooking a rib for 3 hours, unless of course you are smoking them more than actually grilling them.

At 225 degrees or so it is more smoking than grilling.

I am not going to win any competitions, but I cook food for the way I like it.

That is the only way to cook food, unless you job is to cook for others; in which case you cook food for the way they like.

[Patler]

When Skin told me he cooks his ribs for like three hours I was amazed. I thought you only did that with a lot of smoke. Anyways, I am not a low and slow guy, unless you consider 300 degrees for 30 minutes low and slow. I might stretch it to 45 minutes.

Nutz;

Just curious, do you cook directly over the burner, or indirect with a drip pan or something between the burner and the ribs?

[MichiganPackerFan]

When Skin told me he cooks his ribs for like three hours I was amazed. I thought you only did that with a lot of smoke. Anyways, I am not a low and slow guy, unless you consider 300 degrees for 30 minutes low and slow. I might stretch it to 45 minutes.

My last batch of ribs was on the grill for almost 11 hours! Lots of smoke and indirect heat! Probably can cut that down to 6-8 if I eliminate misting them every hour and leave the heat in.

I do like some bark on the ribs. As Guy Fieri would say, that's taking the train to flavor town! I just don't like the ends hard as a rock. I guess strategic placement of aluminum would slow down the end closest to the heat source.

[Freak Out]

.....don't let your meat loaf.



@Patler.....I soak the cedar planks in water for an hour or so before use.

[Deputy Nutz]

When Skin told me he cooks his ribs for like three hours I was amazed. I thought you only did that with a lot of smoke. Anyways, I am not a low and slow guy, unless you consider 300 degrees for 30 minutes low and slow. I might stretch it to 45 minutes.

Nutz;

Just curious, do you cook directly over the burner, or indirect with a drip pan or something between the burner and the ribs?

Honestly I cook them like I would cook a really thick steak. I put them on direct heat for 7 to 8 minutes on the lowest rack, then I move them up to the second rack and then I bast them.

My dad always tries this indirect heat with his grill . It is funny because he either burns the shit out of it, or it never gets done.

I like crispy ribs. My mother taught me how to get the crisp without getting that horrible charred black mess on the bottom and on the edges.

One time, my friend invited me over for a BBQ. I saw a big pot boiling on the stove and a weird smell, I asked him, "those are the ribs." He says. I was like what the fuck are you doing? They are already dead no need to destroy them?

They were not very good. I also get a bit pissy when people boil brats as well, and I don't care if you boil them in beer you are not getting any of the beer flavor in them, and if you do, you just took away a shit load of the actual flavor of the brat. Bath them in a beer and onion mixture after you have cooked them!!!!

[Deputy Nutz]

This is the best thread ever!



Anyways, I liked how Famous Dave's use to be before they expanded and ruined themselves to humanity.

[MichiganPackerFan]

I also get a bit pissy when people boil brats as well, and I don't care if you boil them in beer you are not getting any of the beer flavor in them, and if you do, you just took away a shit load of the actual flavor of the brat. Bath them in a beer and onion mixture after you have cooked them!!!!

I am all for simmering the brats, that's where the cooking and flavoring takes place. After a good one to two hours of a good slow simmer, blaze them on a hot grill to texture the outside and seal in the flavor and then return them to the beer/onion/(trade secrets)/butter or oil mixture!

Damn I am hungry!

[digitaldean]

I've used mesquite and applewood for smoking with some pretty decent results.

I'd like to try some ribs, but I'm the only one that'd eat them at my house. For the amt. of jack decent ribs cost, I'll have to stick with some cheaper cuts for now.

Best ribs I've ever had, Lambert's Cafe between Ozark and Branson, MO. St. Louis Style Ribs done to perrrrrrfection. I do like Famous Dave's also, but their brisket is what I like the most.

Ultimate BBQ goal, road trip to the Royal in KC, the Salt Lick in Driftwood, TX or Memphis in May.

[Rastak]

Re: Grilling fanatics - try hickory

I have gotten into grilling/smoking quite intensely. There is a lot of debate about the best woods and procedures for the "low and slow" preparation of ribs, butt, etc. I have been trying many different woods, procedures etc. to find what I like best.

This weekend I found hickory wood chunks (not chips) at Walmart. I have never seen them there before. These are wood, not charcoal, and are large chucks, not the small chips you can use in a smoke box or wrapped in foil (which I think or only minimally useful). The typical size of a chunk is about the size of a standard briquette (I personally use only hardwood charcoal chunks, not briquettes.) You can easily use these hickory chunks as your only fuel source if you want to.

Anyway, I had a number of guests this weekend so I did both a small pork butt for pulled pork, and two full racks of ribs (pork). I mixed my standard hardwood chunk charcoal with the hickory chunks. Thus, as the fire progressed there was always a few new hickory chunks ignited.

I usually get good results and complements on my grilling; but this was exceptional this time. People complemented the taste over and over again. Some couldn't stop talking about it. I think it was the hickory smoke, because everything else was my standard.

I'm impressed with the hickory wood, and next time I will probably try a full hickory fire. If you are in to this sort of thing, check out your Walmart for the hickory chunks, and give it a try.

Next, I will use it for chicken.

What time should we be there?

If there was a way to do it, I would love to! I do enjoy cooking a lot.

I'd even leave my Viking stuff at home to sample some of that chow.

[Brando19]

Soooooo funny this is a topic today! Today is my wife's birthday and my dad grilled out....he used hickory pieces and the taste of the burgers were amazing! Pretty crazy this is a topic today.

[Patler]

Soooooo funny this is a topic today! Today is my wife's birthday and my dad grilled out....he used hickory pieces and the taste of the burgers were amazing! Pretty crazy this is a topic today.

Son, is that you?

[Freak Out]

Soooooo funny this is a topic today! Today is my wife's birthday and my dad grilled out....he used hickory pieces and the taste of the burgers were amazing! Pretty crazy this is a topic today.

Son, is that you?

Brando....you better watch what you say from now on.

[Brando19]

Soooooo funny this is a topic today! Today is my wife's birthday and my dad grilled out....he used hickory pieces and the taste of the burgers were amazing! Pretty crazy this is a topic today.

Son, is that you?

Brando....you better watch what you say from now on.

I don't know...Patler...were you at Spring Break '83?

[Patler]

Soooooo funny this is a topic today! Today is my wife's birthday and my dad grilled out....he used hickory pieces and the taste of the burgers were amazing! Pretty crazy this is a topic today.

Son, is that you?

Brando....you better watch what you say from now on.

I don't know...Patler...were you at Spring Break '83?

Is that "18" or "19" ? ?