Grilling/BBQ Thread
- Thread starter Wildin
- Start date
KritNC
All Star
I am going to try a BBQ comp in August so I am going to start posting all my practice cooks in here.
About to throw some ribs on right now and take pics of the whole process for the Coli.
BBQ season GOATMake sure you throw this on at your BBQ
Sbp
Superstar
I thought that was the Jersey Devil brehThinking about getting on the grill today
That SWINE
when should you be putting on the meat onto the grill? as soon as you light it up or when the charcoals has been burning for a while? sorry i've never done a bbq before
also what are the best types of cuts and meats to bbq? i know ribs, but that's pretty much it
also what are the best types of cuts and meats to bbq? i know ribs, but that's pretty much it
KritNC
All Star
You want to let the charcoal burn down until it's aall ashy grey. You Should start with pork shoulder its one of the easier cooks for starters
KritNC
All Star
So here were the ribs I fukked with today
-Got them for 6 bucks at food lion (1/2 off)
-Not the best quality ribs but this was just a quick cook to test out a new grill
-Cooked these on a gas Grill
but I had no choice
-Removed the membrane from the underside of the ribs (This makes the ribs much more tender)
-Rubbed them in honey mustard (the vinegar helps the dry rub set into the meat quicker)
-applied the dry rub to both sides liberally
Cooked them @250 off heat for 3 hours, these ribs looked all fukked up
After three hours I wrapped them with adding butter, honey, and brown sugar inside the tin foil
Took them out the tin foil and when I tried to move them with the tongs the fell apart - a good sign but bad for presentation
Sauced them and placed back on the grill for 45 min
The sugar in the sauce caramelizes and its ready to pull from the grill
Let the ribs rest before you cut for around 20 min
Chop them up and pour the extra juice from the tinfoil on top for you sauce (the sugar butter and honey melt together for one the best sauces you can imagine)
Them bytches were
-Got them for 6 bucks at food lion (1/2 off)
-Not the best quality ribs but this was just a quick cook to test out a new grill
-Cooked these on a gas Grill
but I had no choice
-Removed the membrane from the underside of the ribs (This makes the ribs much more tender)
-Rubbed them in honey mustard (the vinegar helps the dry rub set into the meat quicker)
-applied the dry rub to both sides liberally
Cooked them @250 off heat for 3 hours, these ribs looked all fukked up
After three hours I wrapped them with adding butter, honey, and brown sugar inside the tin foil
Took them out the tin foil and when I tried to move them with the tongs the fell apart - a good sign but bad for presentation
Sauced them and placed back on the grill for 45 min
The sugar in the sauce caramelizes and its ready to pull from the grill
Let the ribs rest before you cut for around 20 min
Chop them up and pour the extra juice from the tinfoil on top for you sauce (the sugar butter and honey melt together for one the best sauces you can imagine)
Them bytches were
taking ribs out the freezer right now. it's gon be a good saturday. 
KritNC
All Star
Put some rub on them bytchestaking ribs out the freezer right now. it's gon be a good saturday.
Lakers Offseason
Superstar
So here were the ribs I fukked with today
-Got them for 6 bucks at food lion (1/2 off)
-Not the best quality ribs but this was just a quick cook to test out a new grill
-Cooked these on a gas Grill
-Removed the membrane from the underside of the ribs (This makes the ribs much more tender)
-Rubbed them in honey mustard (the vinegar helps the dry rub set into the meat quicker)
-applied the dry rub to both sides liberally
Cooked them @250 off heat for 3 hours, these ribs looked all fukked up
After three hours I wrapped them with adding butter, honey, and brown sugar inside the tin foil
Took them out the tin foil and when I tried to move them with the tongs the fell apart - a good sign but bad for presentation
Sauced them and placed back on the grill for 45 min
The sugar in the sauce caramelizes and its ready to pull from the grill
Let the ribs rest before you cut for around 20 min
Chop them up and pour the extra juice from the tinfoil on top for you sauce (the sugar butter and honey melt together for one the best sauces you can imagine)
Them bytches were
You used a gas grill to smoke them ribs?
KritNC
All Star
Yea i normally use charcoal but I didnt have a choice today, you can use gas and thrown wood chips on and it will still get the job done
KritNC
All Star
Whats that? Chicken?
Lakers Offseason
Superstar
Never tried that
Next time I smoke some ribs, i'll take pics. I just did some last week
@KritNC
Seems like you did a lot with the cooking process of the ribs
Next time, and this is if you do gas or charcoal, wrap your ribs in foil after seasoning and put on indirect heat (bones up) and let cook for about 3hrs on 250°. Once you see the bones poking out (an indication they are almost done) take off the foil and put over direct heat so they can sear on the outside until its to your liking, this is also the point you baste with whatever sauce you're using.
Doing that will cut your time standing over the pit babysitting and poking (no homo) the meat.
Seems like you did a lot with the cooking process of the ribs
Next time, and this is if you do gas or charcoal, wrap your ribs in foil after seasoning and put on indirect heat (bones up) and let cook for about 3hrs on 250°. Once you see the bones poking out (an indication they are almost done) take off the foil and put over direct heat so they can sear on the outside until its to your liking, this is also the point you baste with whatever sauce you're using.
Doing that will cut your time standing over the pit babysitting and poking (no homo) the meat.