BBQ recipes

[Brewski2]

So as I sit here chowin on some of my slow cooked southen' ribs I was wondering what were some of the maggots best bbq recipes. A rerun?
If not put up some of your favorite grillin creations. Here's mine:
country style pork ribs
black pepper
garlic pow
a little chillie pow
maple pepper w/ habanero(might be hard to get out of N.E.)
rinse chops and towel dry. rub with seasoning
cook over indirect heat for 1.5-2 hours turning every 25-30 min
baste with your favorite sauce the last 20 min.
consume lots of homebrew/ whatever

[steve]

brine the pork before cooking..
then it's low and slow / slow and low.

everything else is just details.

[snowsprite]

How do you properly brine pork anyway? I may try this for my next bbq.

Sprite

[Staggerwing]

1/4 cup salt per quart of water for an hour or two. One hour, if you like them a little more chewy, two if like them to melt off the bone.

I'm a recent convert to the brining camp. It really works. Good with chicken too.

[steve]

To the brine I also add a little sugar.. or molasses if I have it.
google "brine pork" for more variations than you'll know what to do with.

[SKISC]

Recipe for pork ribs:

Get the ribs (however many you want)
Cover them with salt, pepper, and then Lawry's seasoned salt.
Next cover them good in brown sugar. Really cover them.
Let them sit in the fridge overnight.
Get them out and wrap in foil.
Preheat oven to 225.
Cook wrapped ribs for about four hours.
If you want the grill flavor now is the time to put them there for about ten minutes.

They WILL fall off the bone.

[thedudeabides]

you guys don't smoke them?
I'm a fan of letting them sit in the fridge overnight covered in rub... but then you've got to smoke them for a good 3 hours and then another 2 in the oven at 225

[SKISC]

The ribs can be smoked as well. I posted the easy way.

[thedudeabides]

I got this for my birthday from my girlfriend and smoked a rack of ribs in it last weekend... it works great, a damn good deal for $40.
http://www.popeilfamilystore.com/smk...FT9SDgodonzE0w

[erica_z]

being a Memphis girl, I prefer my pork on a half rack with dry rub and then some good tasty Rendezvous BBQ sauce slathered on. And, being spoiled by growing up amongst such stupendous southern cookin', I feel the need to enlighten you BBQ jongs about Memphis' Holy Trinity.

Its low and slow, wet or dry, sweet and savory, with some wet hickory branches throw in to add that smokey one of a kind flavor.

Shoulder sammiches are also preferable. With beans & slaw & cornbread....MM MMM MMMM! Taste so good, you'll slap yo' mama!

Here are 3 or my favorite haunts for good BBQ back home in that city by the Mighty Muddy:

The one and only, the Rendezvous; the palace of pork, the mine of swine, the brig of pig...ok, ok, I'll stop. but good god, my mouth is watering. The waits are sometimes ridiculous, prices sometimes a little high, but well worth it. Half-rack, dry rub, with BBQ sauce on extra, beans & slaw. C'mon. You know you want to.
http://www.hogsfly.com/

Interstate: Mr. Neely's shoulder sammiches are unparalleled. He cooks 'em reeeeeeal slow. til they fall of 'dem bones.
http://www.jimneelysinterstatebarbecue.com/

Corky's: you want that half-rack wet or dry? Every one has an opinion, but the one thing we all agree on is that its a damn fine way to get your fingers messy and your belly full.
http://www.corkysbbq.com/

So, no recipes offhand, but these are my favorite places for BBQ back home. If you are ever in Memphis, you should definitely check 'em out.

[UTdave]

you guys don't smoke them?
I'm a fan of letting them sit in the fridge overnight covered in rub... but then you've got to smoke them for a good 3 hours and then another 2 in the oven at 225

Definitely gotta smoke for a minimum 3 hours. Anything else is blasphemous .
Ribs - I use a dry rub of brown sugar, black pepper, chili powder, salt, sage, oregeno, rosemary and thyme. Remove the silver skin. Smoke 3-4 hours with hickory or fruit wood @ 225-250 and then wrap in foil and 2-3 hours either in the smoker or the oven at 225 then finish up over the firebox with homemade bbq sauce . The longer you cook it the more tender it is. I generally will go on the longer side of both those reccomendations for ribs.

Chicken - I'll use leg quarters and a similar dry rub just use less brown sugar and chili powder with more rosemary and thyme. Make sure to leave the skin on and try to get some of the rub under the skin. Then smoke 3-4 hours using mesquite chuncks and finish over the fire with homemade bbq sauce.

Both recipes I'll spray the meat with apple juice 2-4 times during smoking. Both are better if the rub is put on either the night before or real early in the morning. Sometimes I'll let the meat marinate overnight in an applejuice vinegar and spice marinade I prepare.

[Dirty Hoar]

This thread's making me hungry... slap yo' mama hungry!

I think a trip to Schneider's is in store later today.

[lemon boy]

BBQ is not a recipe it is a worldview.

:smokin: :smokin:

This w/e I think I'm gonna cop-out and do some planked salmon for father's day. Maybe pick up a couple of sausages to smoke too. Hell, while I'm at it I bet there's a roast in the deep freeze that can spend the day in there and if it's gonna be going already I might as well pick up some ribs to do... thankfully I'm busy saturday so there's no way to do pulled pork although if I got up early I could do the brisket. Hmmmmm maybe I won't plank that salmon even.

Special rub ingredient from the professor: tang.

[Dirty Hoar]

BBQ is not a recipe it is a worldview.

:smokin: :smokin:

This w/e I think I'm gonna cop-out and do some planked salmon for father's day. Maybe pick up a couple of sausages to smoke too. Hell, while I'm at it I bet there's a roast in the deep freeze that can spend the day in there and if it's gonna be going already I might as well pick up some ribs to do... thankfully I'm busy saturday so there's no way to do pulled pork although if I got up early I could do the brisket. Hmmmmm maybe I won't plank that salmon even.

Special rub ingredient from the professor: tang.

deep thoughts by... lemon boy

Sounds like you're gunna have to slap yo' grandma too!

[thedudeabides]

being a Memphis girl, I prefer my pork on a half rack with dry rub and then some good tasty Rendezvous BBQ sauce slathered on. And, being spoiled by growing up amongst such stupendous southern cookin', I feel the need to enlighten you BBQ jongs about Memphis' Holy Trinity.

Its low and slow, wet or dry, sweet and savory, with some wet hickory branches throw in to add that smokey one of a kind flavor.

Shoulder sammiches are also preferable. With beans & slaw & cornbread....MM MMM MMMM! Taste so good, you'll slap yo' mama!

Here are 3 or my favorite haunts for good BBQ back home in that city by the Mighty Muddy:

The one and only, the Rendezvous; the palace of pork, the mine of swine, the brig of pig...ok, ok, I'll stop. but good god, my mouth is watering. The waits are sometimes ridiculous, prices sometimes a little high, but well worth it. Half-rack, dry rub, with BBQ sauce on extra, beans & slaw. C'mon. You know you want to.
http://www.hogsfly.com/

Interstate: Mr. Neely's shoulder sammiches are unparalleled. He cooks 'em reeeeeeal slow. til they fall of 'dem bones.
http://www.jimneelysinterstatebarbecue.com/

Corky's: you want that half-rack wet or dry? Every one has an opinion, but the one thing we all agree on is that its a damn fine way to get your fingers messy and your belly full.
http://www.corkysbbq.com/

So, no recipes offhand, but these are my favorite places for BBQ back home. If you are ever in Memphis, you should definitely check 'em out.

Hey, I went to Rhodes in Memphis... you ever eat at the Barbecue shop? they've got the best pulled pork sandwich in there... but the place to go for ribs is def the rendezvous, a cheese plate and a pitcher and you're good to go

[MakersTeleMark]

I got this for my birthday from my girlfriend and smoked a rack of ribs in it last weekend... it works great, a damn good deal for $40.
http://www.popeilfamilystore.com/smk...FT9SDgodonzE0w

I've been using it for years and it does work great. Trout are super quick.

[mr_gyptian]

BBQ is not a recipe it is a worldview.

:smokin: :smokin:

This w/e I think I'm gonna cop-out and do some planked salmon for father's day. Maybe pick up a couple of sausages to smoke too. Hell, while I'm at it I bet there's a roast in the deep freeze that can spend the day in there and if it's gonna be going already I might as well pick up some ribs to do... thankfully I'm busy saturday so there's no way to do pulled pork although if I got up early I could do the brisket. Hmmmmm maybe I won't plank that salmon even.

Special rub ingredient from the professor: tang.

as in astronauts?

Dang!

[lemon boy]

yes

655321

[Woodsy]

tang:
astronauts or poon?
astronauts
ooohhh

[Rontele]

I am an avid BBQer and here are some of the dirty little secrets I like to use...

make sure you put on the rub the night before. Then cover the ribs with a garbage bag and store them in the fridge. I don't brine the ribs, but that is a good option.

Indirect heat with Mesquite is my favorite method of cooking. I go four hours of indirect with the ribs on a rack, adding a beer mop (rub, beer, onions, garlic, vinegar heated in a sauce pan and added liberally to the ribs) every hour. After the four hours are done I take the ribs off the rack, cover them with honey, stack them on one another, wrap in tin foil and cook for another two hours. Voila! The best ribs you will ever try.

I also suggest trying to cook Dinosaur (beef) ribs. Since they are so large, it is pretty hard (at least for me) to do through indirect heat. I usually use my Brinkman electric smoker with three large chunks of Mesquite by the elements. Three hours of set it and forget it will make excellent smoked beef ribs.

[zion zig zag]

One day when I no longer have to work, and I don't enjoy leaving the house, I too will spend 5+ hours cooking a single meal.

[grrrr]

I will confess that giving up meat has its drawbacks, not least of which is giving up BBQ. At least I can still smoke salmon on my current diet. mmmm BBQ salmon

My dry rub - brown sugar, pasilla powder and a pinch of smoked habernero powder.

Oh and mesquite for BBQ is bad. Too hot and too bitter. Use fruitwood, hickory, alder or maple if you absolutely have to. Apple and cherry are the best.

[edg]

Take meat, add beer.

edg

[LIP]

I will confess that giving up meat has its drawbacks, not least of which is giving up BBQ. At least I can still smoke salmon on my current diet. mmmm BBQ salmon

My dry rub - brown sugar, pasilla powder and a pinch of smoked habernero powder.

Oh and mesquite for BBQ is bad. Too hot and too bitter. Use fruitwood, hickory, alder or maple if you absolutely have to. Apple and cherry are the best.

Fish=animal=meat, yes?

[UTdave]

I will confess that giving up meat has its drawbacks, not least of which is giving up BBQ. At least I can still smoke salmon on my current diet. mmmm BBQ salmon

My dry rub - brown sugar, pasilla powder and a pinch of smoked habernero powder.

Oh and mesquite for BBQ is bad. Too hot and too bitter. Use fruitwood, hickory, alder or maple if you absolutely have to. Apple and cherry are the best.

Mesquite sucks on pork but on chicken it is great.