Just thew them on. Will be ready in 5 hours. Brown sugar and paprika based rub. In 2 hours they go into foil and get the sauce slathered on them. and 2 hours after that back in the smoke for another hour
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YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET
I know enough to know, I don't know enough
Why is it that those who complain the most contribute the least? MONEY CAN'T BUY HAPPINESS. POVERTY CAN'T BUY ANYTHING
YUM! Can you digitize them and have Rundawg share them?
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3-2-1 ribs. Just did some 2 weeks ago with sweet rub.
Today the camp chef will be doing sirloin steaks. I’ll be smoking them for an hour then reverse searing them to a nice medium.
This morning I did bacon and eggs on the sidekick griddle.
Still have 2 boston butts in the refrigerator for later in the week. One will be cooked carne asada style with the recipe from hey grill hey, and put into fresh fajitas warmed on the sidekick.
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I use to make ribs in a similar way. Remove the membrane and rub them the night before then add the bbq the last 5 or 10 minutes. Havent made any in a long time.
Funny i assumed this thread was a bout a lockout circuit using an r.i.b lol
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On my way home Friday, an hour and a half after governor fat ass put the state under a shelter in place order, every grocery store I passed was wall to wall cars. Gordon Food Service and Restaurant Supply had very few cars in the parking lot so I stopped. I bought the last 3 slabs of ribs they had on the shelves. They had plenty of chicken breasts left, but all in 10lb, 20lb, and 50lb boxes. I'd rather starve than have to eat chicken breasts everyday. There's only so much you can do with them.
Officially, Down for the count
YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET
I know enough to know, I don't know enough
Why is it that those who complain the most contribute the least? MONEY CAN'T BUY HAPPINESS. POVERTY CAN'T BUY ANYTHING
I've got enough meat for about a month. Steak, ground turkey, lamb, ribs, both ground venison and backstrap plus fish. I'm gonna try and pick up some produce midweek so I can make some chili. Unfortunately, all the shelves are bare around here on the weekends.
Officially, Down for the count
YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET
I know enough to know, I don't know enough
Why is it that those who complain the most contribute the least? MONEY CAN'T BUY HAPPINESS. POVERTY CAN'T BUY ANYTHING
I know enough to know, I don't know enough
Why is it that those who complain the most contribute the least? MONEY CAN'T BUY HAPPINESS. POVERTY CAN'T BUY ANYTHING
Just thew them on. Will be ready in 5 hours. Brown sugar and paprika based rub. In 2 hours they go into foil and get the sauce slathered on them. and 2 hours after that back in the smoke for another hour
See...now this is the kinda stuff we need right now.
Freaking cheers my friend!
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Hanging out with the mice behind the fridge talking bad about the roaches in the oven.
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Originally Posted by 2sac
Just thew them on. Will be ready in 5 hours. Brown sugar and paprika based rub. In 2 hours they go into foil and get the sauce slathered on them. and 2 hours after that back in the smoke for another hour
Now I am hungry and I don't eaven really like ribs.
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I'm tired of these mediocre "semi flammable" refrigerants. If we're going to do it let's do it right.
Unless we change direction we are likely to end up where we are going.
"It's not new, it's better than new!" Maru.
Could I ask more details about the rub please? I have an issue with marinates. I can put my meat in it for up to 24hrs but then the browned skin is delicious where as the rest of the meat seems tasteless. As if all the aromas focused on outside and did not penetrate the meat.
Could I ask more details about the rub please? I have an issue with marinates. I can put my meat in it for up to 24hrs but then the browned skin is delicious where as the rest of the meat seems tasteless. As if all the aromas focused on outside and did not penetrate the meat.
You can pull the membrane off of the concave side of the rib. That helps
Could I ask more details about the rub please? I have an issue with marinates. I can put my meat in it for up to 24hrs but then the browned skin is delicious where as the rest of the meat seems tasteless. As if all the aromas focused on outside and did not penetrate the meat.
What details? There are a ton of rub recipes out there.
Officially, Down for the count
YOU HAVE TO GET OFF YOUR ASS TO GET ON YOUR FEET
I know enough to know, I don't know enough
Why is it that those who complain the most contribute the least? MONEY CAN'T BUY HAPPINESS. POVERTY CAN'T BUY ANYTHING
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2sac liked this post.
Originally Posted by Core_d
