Thanks to Bobsled.....i decided to fire up the smoker a little earlier then normal.....I've got a brisket, 3 racks of ribs, and some chicken qtrs getting happy on the pit as we speak. I've also got some bacon wrapped scallops along with plenty of cigars and good bourbon to munch and drink on during the day. I intend on getting everyone comfortably full and drunk this afternoon and then taking their money in a poker game tonight......
I'll pick you up on the way through Jax, Bluesky!! I could DEAL with some REAL Texas brisket. I love brisket in all kinds of BBQ joints, but have never had it in Texas proper. Gotta do that asap!
C4S Club Member #003
Posts: 1430 | Location: Miami, FL, USA | Registered: July 29, 2003
Dude, I'm glad I got ya started! Just put some marinade on two racks of baby backs (after puttin down a few beers) Gonna smoke em up on the Weber gas grill for now. Lookin' forward to gettin a real pit real soon! Hope your BBQ is rockin'
Everything came out great.....I think I quite possibly made the best ribs I have ever done. "Fall of the bone" was really an understatement for those babies. Brisket came out well although I don't remember too much of it. I killed an entire 5th of Jim Beam yesterday so I was pretty toasted by the end of the day but everyone said it was good. I am having some leftover brisket tonight minus the bourbon......
Way to chuck, James! What did you do to the ribs to make them this good? Can you remember what you did to prep them? How about the brisket? How big a brisket did you use? Dry rub? Wet? What's the Texas way of doing it?
C4S Club Member #003
Posts: 1430 | Location: Miami, FL, USA | Registered: July 29, 2003
The smoking time and temp was the key I think. I did put a dry rub on the ribs the night before and thats about it. Nothing fancy, just an ordinary rib rub that I picked up at the store. I smoked them for about5 hours at 200-210 degrees. Something I've been doing lately is putting a piece of foil under the ribs instead of just placing them directly on the grate. I baste them a couple of times in their own juice for the first few hours and then pull the foil out and put them directly on the grate for the rest of the cooking time. Makes them a lot more tender. The key is not to pull them off too early which I have been guilty of in the past. I know they are done when I can reach in to about the 3rd or 4th rib and can gently pull them apart. The meat will cleanly strip from the bone when they are done.....if not, you have more cooking to do...
I did a 12lb brisket. I used the same principle of smoking as I did the ribs. I used a dry rub the night before and place a thick layer of foil under it, leaving enough extra so that I could slightly roll the edges to allow for a channel for the juices to sit in. I basted the brisket about every hour for 8 hrs and then put it directly on the grate for the remaining 2 hrs. Came out great with lots of flavor.
I never use a wet rub or marinade on foods I will be smoking. This will make the outside more charred on most foods and I don't like them that way. I will brush on some cooking oil before I place rubs on chicken but thats about it........is this the "Texas" way???? I don't know but it is how I do it and it seems to work out fine....
Thanks so much for the explanation, James. You have got me inspired. I think I'll go ahead and do some smoking this next weekend. I am not a big fan of wet sauces and much prefer dry rubs, so this seems perfect. Take care and have a great week.
C4S Club Member #003
Posts: 1430 | Location: Miami, FL, USA | Registered: July 29, 2003
Originally posted by andymiami: Thanks so much for the explanation, James. You have got me inspired. I think I'll go ahead and do some smoking this next weekend. I am not a big fan of wet sauces and much prefer dry rubs, so this seems perfect. Take care and have a great week.
Hope this helps.....one thing i didn't mention was to pull the thin membrane off of the back of the ribs before you put on your rub. Some people do and some don't. IMO, the ribs will be more chewy with the membrane intact so I advise on taking it off.
Flip the ribs over and take a spoon and go about 3 ribs from the end and pry up on the membrane. Once you get it started you should be able to peel the rest in one big piece. That is the only other suggestion I can give you on ribs...........enjoy
One of the best things about Qing James is everyone has their one opinions and procedures for BBQ. I usually marinaded but sometimes I dry rub ribs and sometimes marinate and dry rub. It just depends on the mood Im in and what me or my company coming over likes to eat. I always like talking with fello BBQers over a nice hot pit and cold beer about thier techniques.
B.A.S.E #0000 <(o)> C.L.A.S.P. #0000
Posts: 4793 | Location: Texas | Registered: June 15, 2003
Originally posted by the_stogemiester: One of the best things about Qing James is everyone has their one opinions and procedures for BBQ. I usually marinaded but sometimes I dry rub ribs and sometimes marinate and dry rub. It just depends on the mood Im in and what me or my company coming over likes to eat. I always like talking with fello BBQers over a nice hot pit and cold beer about thier techniques.
