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Old 06-17-2012, 11:49 AM  
crispystl420 crispystl420 is offline
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Brinkman smoke n grill

Anyone ever use one of these for smoking ? I just want something cheap to practice with.
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Old 09-03-2012, 04:48 PM   #256
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Originally Posted by Inmem58 View Post



Man, I'm not going to lie these were the best.

3 TBSP Lawry's garlic salt and seasoning salt

5 TBSP McCormick coarse ground pepper

4 TBSP Crushed red pepper

1 1/2 cup golden brown sugar


Equal parts apple cider vinegar and apple juice for moisture.


Wet mop 5 minuets before removing with Gates Spicy BBQ sauce. These were phenomenal.
The Gates saved them.

But a few tips for future reference:

First off, no more baby back/Danish cuts for the ribs. St. Louis cut is what you need, or you can just go full cut. The baby back/Danish cut is a complete rip off.

Next, buy some paprika. Also junk the Lowry's seasoned salt. (Just reading about the three tablespoons of seasoned salt on that rack made my mouth pucker.) Start playing around with a bit of cumin, thyme, all spice, basil, mustard powder, various chili powders, etc.

Your base is going to be equal parts of paprika and brown sugar. (For a large rack, 1/4 c. each will do.) From there, it's simply what you like in flavors. You'll need no more than 2 to 3 teaspoons of salt for a rack, and that's including regular salt and celery salt. Same goes for the black pepper.
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Old 09-03-2012, 04:58 PM   #257
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Quote:
Originally Posted by GloryDayz View Post
Simple.... (I'm lazy these days, so I use an electric Brinkman bullet!!)

1) Remove membrane (if you don't know, Google it!)
2) Rub of your flavor/heat on both sides
3) Regular mustard (no skimping) on both sides (the MOST important step!!)
4) 2 hours at 225ish degrees in the smoking Brinkman. (I like a little moisture too, so I add one inch of merlot to the water pan - water will do too!)

5) Add a little more rub
6) Place U-down on foil
7) Add some apple juice
8) 1.5 - 2 more hours on the smoker at 225

9) Remove foil
10) Put back on 225 smoker "U" up (careful, they could fall off the bone!!)
11) Add a touch more rub to the ribs
12) Add a light layer of honey (like I do like when I snapped the pic!!), or BBQ sauce ouf your choice and close the smoker.
13) 15-20 minuter later they're ready to eat!

Nothing stupid, just GD good ribs.... I've competed them for years and these are as good as any I've ever done. And they're simple...
Just polished off 2 racks with the wife and inlaws. Everyone agreed they were probably the best ribs we've had at least in a long, long time. Thanks!




Quote:
Originally Posted by Flachief58 View Post
16oz tomato sauce
16oz ketchup
12oz chili sauce
1c apple cider vinegar
1c brown sugar
1c corn syrup
1/2c honey
1tbs worcestrshire
1tbs soy sauce
1/2c dry rub
1tbs hot sauce

simmer for 1/2hr

It makes a lot so, I usually make 1/2 a batch at a time unless I plan on cooking for a lot of people
I made this sauce, and while it was a little sweeter than I normally prefer, it was still outstanding. I did triple the hot sauce.
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Old 09-03-2012, 05:00 PM   #258
Inmem58 Inmem58 is offline
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Quote:
Originally Posted by Saccopoo View Post
The Gates saved them.

But a few tips for future reference:

First off, no more baby back/Danish cuts for the ribs. St. Louis cut is what you need, or you can just go full cut. The baby back/Danish cut is a complete rip off.

Next, buy some paprika. Also junk the Lowry's seasoned salt. (Just reading about the three tablespoons of seasoned salt on that rack made my mouth pucker.) Start playing around with a bit of cumin, thyme, all spice, basil, mustard powder, various chili powders, etc.

Your base is going to be equal parts of paprika and brown sugar. (For a large rack, 1/4 c. each will do.) From there, it's simply what you like in flavors. You'll need no more than 2 to 3 teaspoons of salt for a rack, and that's including regular salt and celery salt. Same goes for the black pepper.

I don't know anything about cuts, especially rib cuts. The seasoning salt wasn't bad at all, as we couldn't taste it. Paprika has absolute "zero" flavor and is only used for color. I never found paprika tasteful. I will give you're ideas a try, as I keep an open mind.
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Old 09-03-2012, 05:01 PM   #259
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Quote:
Originally Posted by Saccopoo View Post
The Gates saved them.

But a few tips for future reference:

First off, no more baby back/Danish cuts for the ribs. St. Louis cut is what you need, or you can just go full cut. The baby back/Danish cut is a complete rip off.

Next, buy some paprika. Also junk the Lowry's seasoned salt. (Just reading about the three tablespoons of seasoned salt on that rack made my mouth pucker.) Start playing around with a bit of cumin, thyme, all spice, basil, mustard powder, various chili powders, etc.

Your base is going to be equal parts of paprika and brown sugar. (For a large rack, 1/4 c. each will do.) From there, it's simply what you like in flavors. You'll need no more than 2 to 3 teaspoons of salt for a rack, and that's including regular salt and celery salt. Same goes for the black pepper.
Couldn't disagree more on baby/loin back vs st louis style ribs. Too much junk meat on st. louis.

Everything else, I pretty much concur. Black pepper is a matter of taste. I like it in my rubs.
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Old 09-03-2012, 05:54 PM   #260
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Nice job guys. All those ribs looked real pretty. Lots of good eatin goin on everywhere!
I like a rub called "Blues Hog." I get it at Hy-Vee. It's from a guy who lives up by Mark Twain Lake between Hannibal and Moberly, MO.

I usually add a few things to it, like a little brown sugar, some Old Bay seasoning and some garlic powder. But it's pretty damn good just by itself too.

http://blueshog.com/website/main.html
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Old 09-03-2012, 06:16 PM   #261
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Old 09-03-2012, 07:15 PM   #262
Saccopoo Saccopoo is offline
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Quote:
Originally Posted by jspchief View Post
Couldn't disagree more on baby/loin back vs st louis style ribs. Too much junk meat on st. louis.
Junk meat? After five hours of smoking, coming off pork ribs, there is no such thing as junk meat.

It's all personal preference though. I just don't see the logic in paying extra for having all the meat trimmed off.

However, if you are presenting for a competition, you better be serving St. Louis cut ribs.

From Meathead's excellent site:

Quote:
Spareribs (a.k.a. spares, a.k.a. side ribs). Spareribs are not like spare tires. They are not extras, leftovers, or an inferior cut. Nor are they so named because the meat is scanty. They contain excellent meat, usually richer and more flavorful than baby backs. Many chefs prefer spares to baby back ribs.


Quote:
St. Louis cut ribs (a.k.a. SLC a.k.a. barbecue cut, a.k.a. Kansas City cut). Take a slab of spareribs, lop off the gristly rib tips (in the picture above, they are along the bottom), and what remains is a flat rectangular slab called the St. Louis cut (in the picture above, the SLC is at the top) and a flap of meat that is usually removed and set aside for grinding. Because the 10 to 13 rib bones are straight and flat, they are the best cut for recipes that require the ribs to be browned in a frying pan on the stovetop. Some butchers call SLC spareribs, but because the tips have been removed, technically they are no longer spares. They are also sometimes called barbecue cut, or Kansas City cut.


Quote:
Baby back ribs (a.k.a. back ribs, a.k.a. baby backs, a.k.a. loin back ribs, a.k.a. loin ribs, a.k.a. Canadian back ribs). Connected to the backbone, nestled beneath the loin muscle, are the most tender and leanest ribs, baby backs. No, they do not come from baby pigs. They are called "babies" because they are shorter than spareribs. A typical full slab has 11 to 13 bones. The slab is tapered at one end, with the shortest bones only about 3" and the longest about 6".


I personally prefer the spare ribs. (See my previous photos in this thread from yesterday. That's what got smoked.) But I like a little meat on the bone.

Last edited by Saccopoo; 09-03-2012 at 07:21 PM..
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Old 09-03-2012, 08:25 PM   #263
Saccopoo Saccopoo is offline
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Here is a very informative and detailed site on BBQ. Lots of information, though, in the end, it's all about what you end up happy with:

http://www.amazingribs.com/
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Old 09-03-2012, 08:49 PM   #264
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Quote:
Originally Posted by Saccopoo View Post
Junk meat? After five hours of smoking, coming off pork ribs, there is no such thing as junk meat.

It's all personal preference though. I just don't see the logic in paying extra for having all the meat trimmed off.

However, if you are presenting for a competition, you better be serving St. Louis cut ribs.

From Meathead's excellent site:













I personally prefer the spare ribs. (See my previous photos in this thread from yesterday. That's what got smoked.) But I like a little meat on the bone.
OK, so who has a band saw to separate the SLC part of the spare so that it's an SLC cut? I'm game for most things, but breaking out the hand saw or hack saw just isn't where I'm going anymore... But I'll sure as hell as the Hy-Vee guy to hook me up...

Now, once you "separate" them, what do you do with the non-SLC part. They seem to be the larger part actually...
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Old 09-03-2012, 09:00 PM   #265
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Quote:
Originally Posted by GloryDayz View Post
OK, so who has a band saw to separate the SLC part of the spare so that it's an SLC cut? I'm game for most things, but breaking out the hand saw or hack saw just isn't where I'm going anymore... But I'll sure as hell as the Hy-Vee guy to hook me up...

Now, once you "separate" them, what do you do with the non-SLC part. They seem to be the larger part actually...

I make that cut with a cleaver. The cut off section still goes on the smoker but of course doesn't cook as long.
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Old 09-03-2012, 09:01 PM   #266
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Originally Posted by GloryDayz View Post
OK, so who has a band saw to separate the SLC part of the spare so that it's an SLC cut? I'm game for most things, but breaking out the hand saw or hack saw just isn't where I'm going anymore... But I'll sure as hell as the Hy-Vee guy to hook me up...

Now, once you "separate" them, what do you do with the non-SLC part. They seem to be the larger part actually...
Most butchers, even grocery store butchers, should be able to cut the spares down for you.

You can use the bottom section for making rib tips. Hack through them to get 2" sections and cook them like that. (Pulling out the cleaver will make you a happy man.) Crock pot or oven cook that section/parts as a finger food thing.
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Old 09-03-2012, 09:11 PM   #267
Saccopoo Saccopoo is offline
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Originally Posted by GloryDayz View Post
OK, so who has a band saw to separate the SLC part of the spare so that it's an SLC cut? I'm game for most things, but breaking out the hand saw or hack saw just isn't where I'm going anymore... But I'll sure as hell as the Hy-Vee guy to hook me up...

Now, once you "separate" them, what do you do with the non-SLC part. They seem to be the larger part actually...
And, in all honesty, you can just go ahead and smoke the whole spare. Use a deba type knife (pic below - my defacto rib prep and finish knife) to butter through the gristle on the bottom and you've got a massive, extremely tasty hunk of rib goodness.
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Old 09-03-2012, 09:55 PM   #268
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Here is a very informative and detailed site on BBQ. Lots of information, though, in the end, it's all about what you end up happy with:

http://www.amazingribs.com/
Great link. I'm enjoying that site.
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Old 09-03-2012, 10:22 PM   #269
Saccopoo Saccopoo is offline
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Great link. I'm enjoying that site.
If you dig BBQ, you should have Meathead's site on your favorites list. A lot of stuff there on just about everything related to BBQ.
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Old 09-04-2012, 07:00 AM   #270
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Ok, so I did my cook over the Labor day weekend. A brisket, a couple of butts, all turned out fantastic. What I did for leftovers was a new experiment and I highly recommend it. I took the brisket burnt ends, chopped some up more fine, put them in a skillet with provalone cheese (think philly cheesesteak), hollowed out a sourdough roll, added bbq sauce, and placed my new creation into the bun. I present to you the Kansas City Cheesesteak sandwich. It was one of the best things I've ever eaten. It is in pic 3
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