Food and Drink Brinkman smoke n grill

tooge · 08-27-2012, 02:04 PM

Quote:

Originally Posted by Luke Warm

I'm not bbq saavy AT ALL. I don't even own a grill. My question is this....is there a way to cook ribs in the oven that will taste as/almost as good as on the grill or smoker or pit or whatever?

Try this. Demembrane the ribs. Coat liberally with rub. Place in middle rack for about three hours at 275 degrees. Place them in foil with a spritz of apple juice and cook another half hour. Remove from the oven, glaze with sauce of your choice, set oven to broil at 400. Remove ribs in about 15 minutes or when they are starting to get just a hint of char on them. If you add a little liquid smoke to your glaze, you can get some of that smoked flavor, but just be very careful not to overdo it. Most people wouldn't know the difference if you make em this way

Luke Warm · 08-27-2012, 02:21 PM

Quote:

Originally Posted by tooge

Try this. Demembrane the ribs. Coat liberally with rub. Place in middle rack for about three hours at 275 degrees. Place them in foil with a spritz of apple juice and cook another half hour. Remove from the oven, glaze with sauce of your choice, set oven to broil at 400. Remove ribs in about 15 minutes or when they are starting to get just a hint of char on them. If you add a little liquid smoke to your glaze, you can get some of that smoked flavor, but just be very careful not to overdo it. Most people wouldn't know the difference if you make em this way

Awesome. Thanks man.

GloryDayz · 08-27-2012, 03:18 PM

Quote:

Originally Posted by tooge

Try this. Demembrane the ribs. Coat liberally with rub. Place in middle rack for about three hours at 275 degrees. Place them in foil with a spritz of apple juice and cook another half hour. Remove from the oven, glaze with sauce of your choice, set oven to broil at 400. Remove ribs in about 15 minutes or when they are starting to get just a hint of char on them. If you add a little liquid smoke to your glaze, you can get some of that smoked flavor, but just be very careful not to overdo it. Most people wouldn't know the difference if you make em this way

I do this on rainy days sometimes. I'll just add that I place then on a wire rack, in a 13x9 jelly roll pan. I go with 225 and I place red wine or apple juice in the pan (not touching the ribs).

I go another hour to 90 minuted in the foil too.

A slight difference on the broil part is that I start with just a slight coat of butter at first, then I go with more rub and honey (or BBQ sauce) after that. Takes the "hint of char" part out of the mix, but you'll know.

Hey, do rib every weekend, there's a million good ways to go...

FlaChief58 · 08-27-2012, 04:31 PM

Quote:

Originally Posted by GloryDayz

Hey, do rib every weekend, there's a million good ways to go...

This, practice makes perfect I fire up my smoker at least 3 times a week. I'd put my pork and poultry up against any back yard grillmaster. Still working on making that perfect brisket though. Don't be afraid to try new recipes and methods until you find something you like. There is a lot of good info on the web too.

GloryDayz · 08-27-2012, 06:48 PM

Quote:

Originally Posted by Flachief58

This, practice makes perfect I fire up my smoker at least 3 times a week. I'd put my pork and poultry up against any back yard grillmaster. Still working on making that perfect brisket though. Don't be afraid to try new recipes and methods until you find something you like. There is a lot of good info on the web too.

I've been known to play around with brisket too.. That was a good day. I was smoking for my team's wrestling tournament... The good and bad news is that it didn't last long at all! Thank God for electric slicers....

Luke Warm · 08-27-2012, 07:47 PM

Quote:

Originally Posted by GloryDayz

I've been known to play around with brisket too.. That was a good day. I was smoking for my team's wrestling tournament... The good and bad news is that it didn't last long at all! Thank God for electric slicers....

Damn that looks so good.

FlaChief58 · 08-28-2012, 12:33 PM

Quote:

Originally Posted by GloryDayz

I've been known to play around with brisket too.. That was a good day. I was smoking for my team's wrestling tournament... The good and bad news is that it didn't last long at all! Thank God for electric slicers....

Good lord man! Did you get that thing off a brontosaur? Looks good though.

GloryDayz · 08-28-2012, 09:32 PM

Quote:

Originally Posted by Flachief58

Good lord man! Did you get that thing off a brontosaur? Looks good though.

It was six full briskets.. I had to keep rotating them. I don't lose many "discussions" about getting new smokers or grills, but when I showed her the one I needed to smoke those properly, the ******* said no!! No meat for her! So it was a trailer! So I'd need a new truck to pull it! It's for the kids man (woman!!!)!!! I've cut her off ever since, and started feeding my meat to my avatar!

**lewdog** · 08-27-2012, 07:49 PM

Quote:

Originally Posted by Flachief58

This, practice makes perfect I fire up my smoker at least 3 times a week. I'd put my pork and poultry up against any back yard grillmaster. Still working on making that perfect brisket though. Don't be afraid to try new recipes and methods until you find something you like. There is a lot of good info on the web too.

Damn, three times a week!? It is too time intensive for me to do that while working but props to you man.

GloryDayz · 08-27-2012, 07:56 PM

Quote:

Originally Posted by lewdog

Damn, three times a week!? It is too time intensive for me to do that while working but props to you man.

And you can't have too many grills and smokers... Everything from the bobber hibachi for grilling flank steak (yeah, you want the coals hot and close!), to a side-fired smoker, to and electric bullet, to a charcoal bullet, to a weber, to a two-sided gas/charcoal grill. Yeah, you DO need them all!

Tell her.....

htismaqe · 08-28-2012, 07:36 AM

Quote:

Originally Posted by GloryDayz

And you can't have too many grills and smokers... Everything from the bobber hibachi for grilling flank steak (yeah, you want the coals hot and close!), to a side-fired smoker, to and electric bullet, to a charcoal bullet, to a weber, to a two-sided gas/charcoal grill. Yeah, you DO need them all!

Tell her.....

I was watching DD&D last night and he was in Mississippi with some Chinese family.

They had the "grills" setup in their carport - 4 giant, gas-fired woks. Food looked absolutely incredible.

FlaChief58 · 08-28-2012, 03:32 AM

Quote:

Originally Posted by lewdog

Damn, three times a week!? It is too time intensive for me to do that while working but props to you man.

During the week, I limit myself to smaller cuts of meat that don't take to much time. Sundays I break out the larger cuts that take all day. I use a propane fired Brinkman vertical smoker which makes setup a lot quicker too. 15 min after lighting, I'm at temp and ready to start cooking.

htismaqe · 08-28-2012, 07:35 AM

Quote:

Originally Posted by Flachief58

During the week, I limit myself to smaller cuts of meat that don't take to much time. Sundays I break out the larger cuts that take all day. I use a propane fired Brinkman vertical smoker which makes setup a lot quicker too. 15 min after lighting, I'm at temp and ready to start cooking.

Cheater!

FlaChief58 · 08-28-2012, 12:38 PM

Quote:

Originally Posted by htismaqe

Cheater!

I figured I'd catch hell for using propane. At least I don't use an electric model

**lewdog** · 08-28-2012, 07:08 PM

Quote:

Originally Posted by Flachief58

During the week, I limit myself to smaller cuts of meat that don't take to much time. Sundays I break out the larger cuts that take all day. I use a propane fired Brinkman vertical smoker which makes setup a lot quicker too. 15 min after lighting, I'm at temp and ready to start cooking.

Shit, by the time I get home at 5 and set any of that up, I wouldn't be eating until after 9 for something that only took 4 hours to cook!

And "real" men like me use charcoal smokers but they sure are kind of a pain in the ass!