Brinkman smoke n grill

[FlaChief58]

This, pork loin ribs are the best. I cook spare ribs for larger get togethers mainly because they're easier on the wallet

[gblowfish]

One thing I've learned is, Kosher Salt is bad ass salt. It's much better in dry rubs than table salt, but a little goes a long way. So you don't need near as much. Must have salt in your rub.

[KCUnited]

I don't add salt to my rubs, I salt the meat prior to adding the rub to create a pellicle layer, then I add the rub. I think it helps adhere the rub and if I want to use more rub later I don't have to worry about over salting. Several ways to skin a cat though.

[GloryDayz]

Originally Posted by gblowfish

One thing I've learned is, Kosher Salt is bad ass salt. It's much better in dry rubs than table salt, but a little goes a long way. So you don't need near as much. Must have salt in your rub.

Indeed....

[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?

[tooge]

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]

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]

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]

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]

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....

[lewdog]

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.

[Luke Warm]

Noted, thanks guys.

[jspchief]

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.

Do you keep a journal?

I'm thinking of starting to journal the things I do so I have a good record of what worked and what didn't. I've been trying new rubs, cooking methods, etc. so often, I kind of lose track of the changes that I liked versus the one I didn't.

[KCUnited]

Originally Posted by jspchief

Do you keep a journal?

I'm thinking of starting to journal the things I do so I have a good record of what worked and what didn't. I've been trying new rubs, cooking methods, etc. so often, I kind of lose track of the changes that I liked versus the one I didn't.

I keep a cooking log. Weight of the cut, where I bought it, airflow % (vents), external temp, wood, rub blend, internal temp/time, sauce, and a final summary. Through it I've developed a base for my rubs/glazes/sauce so if I want to change something up it's an ingredient here or a profile there and not just mixing and matching.

[FlaChief58]

Originally Posted by jspchief

Do you keep a journal?

I'm thinking of starting to journal the things I do so I have a good record of what worked and what didn't. I've been trying new rubs, cooking methods, etc. so often, I kind of lose track of the changes that I liked versus the one I didn't.

When I started I did, but i've settled into flavor profiles I like for most everything I cook so now it's second nature. Now I have people buying meat for me to cook for them and there are never any leftovers, that's all the conformation I need to know I'm doing it right.