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Food & Wine Ground >> Ribs and chili: how to do it right


7/3/11 7:26 PM
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chokeyou
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nice work. Thanks for taking the time,
7/4/11 5:30 PM
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Mullet @ Heart
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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
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Fly Rodder
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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
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arclight
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ttt
7/13/11 7:38 PM
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CR1chard
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Fly Rodder - 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.

 I've rotisserie grilled babybacks before - obviously not as tender as smoked, but really tasty
8/21/11 2:39 AM
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alpo
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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.

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?

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
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alpo
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DSaint -  Alpo abandoned us.

Sorry, man, I only come on here like once a month now.  
8/21/11 3:06 AM
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Mullet @ Heart
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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.
6/10/12 3:07 AM
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Mullet @ Heart
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^ It was worth the wait.
6/22/12 12:39 AM
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shootfightermike
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 ttt
1/15/13 2:06 AM
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usurper
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ttt
5/9/13 1:40 PM
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slondeau
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This is still one of my favorites threads. Found it in my subscriptions so TTT is alpo still posts here. :)

5/10/13 1:17 PM
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GaryG
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Alpo and Mullet spread joy and savory goodness wherever they go

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