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Food & Wine Ground >> Ribs and chili: how to do it right
| 7/3/11 7:26 PM | |
chokeyou
Member Since: 5/28/02 Posts: 21813 |
nice work. Thanks for taking the time, |
| 7/4/11 5:30 PM | |
Mullet @ Heart
17 
Member Since: 1/1/01 Posts: 49170 |
Awesome seeing this thread surface again. I can't believe alpo posted it only 5 years ago. I've learned so much since then. Are you still doing this all the same way, alpo? I'm to the point where I use for for my ribs, with some apple juice in the bottom of the foil, every time. I think it steams them to tenderness. This, after 1.5 hours on the grill with smoke. Also, I notice in an early picture that you have the ribs on there, meaty-side-down. Do you still cook them that way? Do you flip them? |
| 7/9/11 10:45 AM | |
|
Fly Rodder
4
Member Since: 6/21/06 Posts: 2629 |
I love this thread. I did some ribs a couple of weekends ago in my Weber. They came out real nice, but I was having a helluva time with the temperature (250-350-490-335-165-350 ...) even with just using the top vent for control. Meh. First attempt at smoking this year. I'm more of a griller though. Smoking shit takes too long. I'm hungry nowwwwwwww. |
| 7/13/11 6:10 PM | |
|
arclight
Member Since: 1/1/01 Posts: 10930 |
ttt |
| 7/13/11 7:38 PM | |
|
CR1chard
7
Member Since: 1/1/01 Posts: 8450 |
Fly Rodder - I love this thread. I've rotisserie grilled babybacks before - obviously not as tender as smoked, but really tasty |
| 8/21/11 2:39 AM | |
|
alpo
8
Member Since: 1/1/01 Posts: 54205 |
Mullet @ Heart - Awesome seeing this thread surface again. I can't believe alpo posted it only 5 years ago. I've learned so much since then. lol, no.. not even close. I feel like I want to delete this thread and start over from scratch. I have refined both methods significantly, especially the chili. As far as the ribs go, I usually par bake them for around 2 hours in the oven at 400 F, wrapped up, then two hours in the smoker, then I crisp them up on the gas grill with the BBQ sauce. I find this gives the best balance of smoke, moisture and crispiness. As far as the chili goes, that's a whole other thread. I am still a believer in smoking and cubing a hunk of beef, but my proportions are all off. I've actually won a few local cookoffs with the recipe I've nailed down in the last 2-3 years. Not state level competition or anything, but I've beaten out 200+ entries more than once. The recipes I've laid out here are fine, but, like you, I've evolved significantly in 5 years. When I have the time, I'll post an update thread. |
| 8/21/11 2:40 AM | |
|
alpo
8
Member Since: 1/1/01 Posts: 54206 |
DSaint - Alpo abandoned us. Sorry, man, I only come on here like once a month now. |
| 8/21/11 3:06 AM | |
|
Mullet @ Heart
17
Member Since: 1/1/01 Posts: 49237 |
alpo - The recipes I've laid out here are fine, but, like you, I've evolved significantly in 5 years. When I have the time, I'll post an update thread. Amen, brotha! I can't count the number of cooking-related things I've posted on the OG that I wish I could take back. It's all in the name of progress, though. I'm thankful for what I've learned here. |
| 6/4/12 2:47 PM | |
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Dosantowned
Member Since: 10/26/03 Posts: 13042 |
Subbed. 6 years later. |
| 6/10/12 3:07 AM | |
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Mullet @ Heart
17
Member Since: 1/1/01 Posts: 50128 |
^ It was worth the wait. |
| 6/22/12 12:39 AM | |
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shootfightermike
754
Member Since: 1/1/01 Posts: 130477 |
ttt |
| 1/15/13 2:06 AM | |
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usurper
8
Member Since: 3/12/02 Posts: 9022 |
ttt |
| 12 days ago | |
|
slondeau
36
Member Since: 12/19/03 Posts: 3960 |
This is still one of my favorites threads. Found it in my subscriptions so TTT is alpo still posts here. :) |
| 11 days ago | |
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GaryG
19
Member Since: 12/16/00 Posts: 5318 |
Alpo and Mullet spread joy and savory goodness wherever they go |
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