Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: ZCZ on January 20, 2019, 10:21:45 AM
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More roses from Costco
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Having friends over for a rib cook this evening (1/19/19). Will be 8 of us altogether.
Recipe I am following is in the Recipe Section if you want to follow along.
I like to let the ribs get to room temp before applying the rub.
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I apply the rub about 1/2 hour before I put the ribs on the grill.
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Having a hard time posting. Having to repost each one multiple times to get it to work.
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I cut the racks in half for ease of saucing once that starts. Here we are all loaded up
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Yeah, it worked. I cropped the picture. Must have been too big.
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Normally I run at 225 naked for 6-7 hours but since the grill is loaded and it is cold out I am running at 235. Using hickory pellets. Pulled the grill up closer to the patio door.
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Once the ribs are on start the sauce. Here is a shot of the sauce before we start to cook it down.
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Let it simmer on low. I start saucing the ribs about 4 hours in. Apply two coats to the bone side about 1/2 apart.
Bone side after 2nd coat has set for 1/2 hour.
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Here is the sauce after it has simmered for about 4.5 hours
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Top side after a couple coats. I keep saucing the top side once every half hour until the sauce is gone or the ribs are done.
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The table is set
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Ribs ready for cutting
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Cutaway view
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Post Mortem:
I ended up having to crank up the heat to 260 for the last 45 minutes and ended up running a total of 7.5 hours. But the guests were extremely pleased. Using this method (not original with me - a recipe I found on the net back in 2010) you will most likely hear “these are the best ribs I’ve ever had.†That was true once again last night.
Not sure what I was thinking in doing 6 racks. Three would have been enough for all 8 of us. But the happy guests were each sent home with 1/2 a rack.
Thanks for watching.
Al
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Nice job! What were the side dishes. You usually show us a plated picture.
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Ribs anytime of the year is a winner.
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Quintessential ribs.
I'm going to study your post to see if there's enough detail for dumb ol' me to take a run at cooking ribs this way.
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As always, a nice job Al!
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Leftovers
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Quintessential ribs.
I'm going to study your post to see if there's enough detail for dumb ol' me to take a run at cooking ribs this way.
Hi Paul,
Here's the link to the recipe I used:
https://pelletfan.com/index.php?topic=2944.0
Al
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Dessert was Costco cheesecake topped with raspberries & blueberries
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I too am going to try your recipe next week. One question, in the recipe section you say to simmer the sauce for 10-15 minutes as to not burn the sugar, above you simmer for 4 hours. Did four hours burn the sugar in the sauce? Thanks for the post.
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Hi Hugh,
Thank you for pointing that out. I have revised the recipe as follows:
“Simmer over low heat until onions break down. Keep simmering through the whole process, keep the heat low to prevent the brown sugar from burning.â€
If you see anything else that does not quite make sense or is unclear please let me know. Much appreciated.
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Leftovers
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Is that cranberry apple salad at the top of the plate?
All looks great as usual.
Mudflap
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Is this the sauce you used at the 2010 AR?
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Leftovers
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Is that cranberry apple salad at the top of the plate?
L
Mudflap
Indeed it is. Have to credit Mrs for that and the slaw and the baked corn with Jiffy Cornbread mix.
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Is this the sauce you used at the 2010 AR?
Yes it is. Larry had to do a double take when he tasted them. But not something the judges are looking for.
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FYI
The sauce I used at the 2015 Royal. He is a MN guy who won the Jack Daniel’s in 2002 I think. Not sure how widespread it is. Good stuff.
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The nice about making from scratch is you can tweak as you go. I have never tweaked it as people always like the ribs.
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Hi Paul,
Here's the link to the recipe I used:
https://pelletfan.com/index.php?topic=2944.0
Al
Thanks. I somehow, missed it when you initially posted it.
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Rib King
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I always look back and think...I don't know. I though they were better then my ribs, who knows, they might have finished higher the 76th! But I though TechMoGogy's 2015 chicken (which without a doubt was spicy) was arguably the best chicken I have ever tasted at the AR and he got 400 something...which I think was robbery!
Is this the sauce you used at the 2010 AR?
Yes it is. Larry had to do a double take when he tasted them. But not something the judges are looking for.
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That there are some good lookin leftovers!