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*Charcoal* BBQ/Grilling
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Buyingcar2012 wrote: »What’s your go to recipe for BBQ sauce? For ribs.
I make batches of bbq sauce. Because of the sugar, it keeps for ages in the fridge.
Half a squeezy bottle of ketchup.
Three tbsp Soft Dark Brown Sugar
I tbsp treacle
I tbsp mustard powder
2 tbsp wine vinegar red/white or cider
I tbsp Worcestershire Sauce
Warm in a saucepan until sugar is dissolved.
Brush onto already slow-cooked ribs in a hot oven/bbq. Repeat every 10 minutes for an hour until you have a dark sticky crust on the ribs.
Drool!
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Doing ribs for first time today, it'll be my first time doing a longer cook.
I posted below a few years ago and its still the simplest way to do ribs on a kettle. The only changes i would make now is chnge the timings from 3-2-1 to 2-1-1. You can add a little time if required but 6 hours is way too long for ribs unless you have the temps very very low.Posted Before wrote:Fantastic, worked out well - I've outlined all the steps and stuff below for you or anyone else that might find it useful! It's a bit long so apologies for that.
1. This is the snake setup I used. There are 40 unlit Weber Briquettes in total and covering approx 1/2 the kettle.
2. The rack of ribs cost €8 in local butcher. You need to remove the membrane of the ribs which I removed before applying the mustard and rub to the ribs. Took a bit of effort to get it all off properly.
3. I coated both sides of the ribs with some mustard as a binder for the rub. The rub was my own concoction and included garlic, chilli, salt, pepper and paprika. No ideas of how much of each but I would say about 1 tbsp of each apart from the chilli which was probably 1tsp.
4. I used 12 briquettes in the chimney for the start of the snake.
5. There was a grand total of 52 briquettes - 12 lit and 40 unlit. Plus two small chunks of Apple Wood for smoke. It took about 20 minutes for the temperature to stabilise.
6. So these are the ribs in place for the start of the cook along with the temp probe. I was aiming for the 3-2-1 method so 3 hours of smoke are ahead!
7. Temperature was set to 225 degrees F. To be honest most of the cook was between 250 and 270 as I struggled to get it any lower. I ended up with lower vent fully closed and top 1/3 open and couldn't get it any lower. There may be a slight leak on the bottom vent as I have problems extinguishing the fire after every bbq so there must be some air getting in at the bottom keeping the temp up.
8. This is my setup at home. The Broil King Monarch 320 Gas grill which I have for a few years and use at least once or twice a week all year. Bought the Weber One Touch Premium second hand (bargain at €40) about 4 weeks ago! The gas BK hasn't been turned on since! I'm sure it will get a resurgence when the weather is bad again! On a wet cold day I'm pretty sure firing up a charcoal bbq will be a pain in the nads.
9. So this is it after 3 hours of smoking at approx 250 degrees F.
10. I applied a coating of 1 portion Water and 1/2 portion Apple Cider Vinegar at this stage before wrapping the ribs in tinfoil for another 2 hours. I believe this is to steam the ribs a little and help the meat fall off the bone.
11. 2 hours later and this is the result. The meat is starting to fall off the bone now and the smell is just fantastic. We are nearly done!
12. I was going to cook for another hour as per the method but as it looked practically cooked to me I reduced this to 1/2 hour and applied the sauce (BBQ Sauce from shop) every 10 mins for the last 20 minutes on both sides.
13. Ta daaa! All done. Started at 11.15am and finshed at 4.55pm just before the missus got home at 5pm!!
14. So just sitting now to enjoy the fruits of the day! They were really really nice and delighted with my first effort. They were probably a little over cooked for a purist so I will probably reduce the 3 hour smoke to maybe 2.5 hours and reduce the 2 hour wrap to 1.5 hours with 45 mins post wrap next time and see how it goes. Also, There were 12 unlit coals still left and about another 6 which were only barely lit so 40 coals total is plenty for this in future.
Sorry for the long post but I hope it helps someone who is starting out as well.
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Apologies no it's for beef ribs
Ah, now it makes sense.
Yeah for beed ribs, I like to cut them into 2s. Then I inject with beef stock. Slather in Sriacha and rub with salt and pepper.
Cook at 250f until an internal temp of about 160F. Then I wrap them with more beef stock and cook until tender. I don't worry about the internal temp anymore at that point. I just use the probe to test for tenderness.they/them/theirs
And so on, and so on …. - Slavoj Žižek
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Dunne_bkill wrote: »I am near 9 hours into a pork shoulder cook and I'm finding it hard to get the temp up to 200/203F. I'm at 190 at the moment and it hasn't really budged in a while. It stalled at 170 earlier but I pushed through it. Any tips? Do people think 190 is done enough??
I'm 8 hours in and at 178
I dont think 190 is enough - id go to 195 minimum and preferably 203 for it to be absolutely falling off the bone.
Another half hour or so will get you to 195 surely? Hours rest and youll be good to go for 5.30pm!!0
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