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BBQ Tips

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Mike Clifford
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« on: May 24, 2009, 02:16:16 AM »
No holiday weekend is complete without family calling us for a good old-fashioned grill fest. This year is no different, so I'm off to the store early today for meats and treats.

Had an interesting discussion on whether BBQ Ribs get par-boiled or not.
Some say it takes away the juices, others argue it does not.

Lacking a good smoker, I might just have to parboil....hmmmf.

At any rate, what are your grilling tips, and what's getting thrown on the grill this weekend?
Your favorite sauce or rub?

Found some pretty good videos, at any rate:
http://www.youtube.com/user/BarbecueWeb

Or just type BBQ Tips in the Tube search bar.
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Al Mudhill
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« Reply #1 on: May 25, 2009, 04:32:23 AM »
I do NOT parboil, I DO remove that tough, leathery membrane from the backside of the ribs prior to dry-rub marinating (set for minimum 12 hrs.) and then slow cooking/smoking! and I prefer the lighter fruit woods (Plum & Apple are nice, Cherry is too strong) to Hickory or Mesquite...which smells like burning railroad ties to me!
A little Vodka in your fave sauce recipe is nice too..the alcohol cooks off sFun_duh (unfortunately) ...leaving just the lovely subtle flavor of Smirnoff behind! drink
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Mike Clifford
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« Reply #2 on: May 25, 2009, 03:07:49 PM »
I did end up parboiling the ribs for a half-hour.
Against my sister-in-laws wishes, however.
She is in the restaurant business, so my part in the feast ended there.
The ribs and pork tenderloin were phenomenal.
A secret blend of spices for the "rub" (she wouldn't give up the restaurant recipe).
Sweet Baby Ray's Sweet n' Spicy.

The kids were just happy to graduate from the 50 CC to the Yamaha 125.
 

Ahhh yes, summertime has arrived.
 
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pegsguy
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« Reply #3 on: May 28, 2009, 06:48:00 PM »
I'm against parboiling, it seems to make the ribs soggy. Spend the time and effort to cook ribs properly which is on a slow fire for about 4-5 hrs. I cook mine on a Weber kettle over charcoal with some Hickory chips added in the last 2 hrs. I wrap the hickory in foil, poke a few holes in the foil and place the chips on the coals. Works like a charm. I have used the same system to smoke salmon.
Tom
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Al Mudhill
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« Reply #4 on: May 29, 2009, 03:35:54 PM »
Soak those chips in water overnite, lots more smoke, a lot slower burn-time...and I'm tellin' ya... try a fruit-wood some time (but NOT CHERRY wood! ...unless you like your ribs to taste like grandpaws old Tabaccie Pipe!) Red Plum is my Fave!
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As nightfall does not come at once, neither does oppression.
In both instances, there's a twilight where everything remains
seemingly unchanged, and it is in such twilight that we
must be aware of change in the air, however slight,
lest we become unwitting victims of the darkness.
pegsguy
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« Reply #5 on: June 01, 2009, 04:51:18 PM »
Al:
I'll try some apple chips, but I do like my hickory. Tried soaking them in water overnite, I think the foil trick gives me better smoke, just have to punch JUST enough holes to let the smoke out but not let the chips burn, It's a personal preference.
Tom
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Give a man a fish and he will eat for a day. Teach a man to fish and he will be frustrated for a lifetime!
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