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Non-controversial BBQ Ribs with Deeprig9
Posted on 3/15/14 at 3:41 pm
Posted on 3/15/14 at 3:41 pm
Using both charcoal and hickory wood. I wouldn't want to be pretentious by using just hickory, nor would I want to be too pedestrian by using just charcoal and chips.
I didn't rub it with anything fancy, that would be too snooty. But I did sprinkle it with salt, pepper, and garlic powder (but just on one side).
To avoid controversy, I'm not going to post the temperature.
Also, I'm drinking Yuengling. It's fancy enough to be respectable to the beer snobs, but plain enough to be respectable to the cheap-beer snobs.
I didn't rub it with anything fancy, that would be too snooty. But I did sprinkle it with salt, pepper, and garlic powder (but just on one side).
To avoid controversy, I'm not going to post the temperature.
Also, I'm drinking Yuengling. It's fancy enough to be respectable to the beer snobs, but plain enough to be respectable to the cheap-beer snobs.
3
Posted on 3/15/14 at 3:45 pm to deeprig9
quote:
but just on one side
Snob
ETA just made me real hungry
This post was edited on 3/15/14 at 3:46 pm
Posted on 3/15/14 at 3:56 pm to deeprig9
A Big Green Egg would be pretentious, and a weber style or r2d2 smoker would be too simplistic.
Today's non-controversial ribs are on a walmart barrel smoker. If it were a custom made barrel smoker, that would also be snooty, so the fact it's from walmart keeps it reasonable.
You'll notice the chimney starter in the picture, know that it WAS NOT used on these ribs.
Today's non-controversial ribs are on a walmart barrel smoker. If it were a custom made barrel smoker, that would also be snooty, so the fact it's from walmart keeps it reasonable.
You'll notice the chimney starter in the picture, know that it WAS NOT used on these ribs.
Posted on 3/15/14 at 4:23 pm to deeprig9
I haven't broken mine out yet for the season but it is similar to that one and I've had it for several years.
I use a mixture of hickory, oak, or whatever I can find on the place. Once I take the ribs off the smoker I put them on a gas grill for just a few minutes.
I use a mixture of hickory, oak, or whatever I can find on the place. Once I take the ribs off the smoker I put them on a gas grill for just a few minutes.
Posted on 3/15/14 at 4:29 pm to deeprig9
I can respect that. And honestly I love using Hickory, I am kinda narrow minded when it comes to what chunks to use though
Posted on 3/15/14 at 4:37 pm to Damn Good Dawg
The next two steps to finish off the ribs are as follows...
Nothing controversial here.... everything is fine. These ribs are going to be delicious.
Nothing controversial here.... everything is fine. These ribs are going to be delicious.
Posted on 3/15/14 at 4:48 pm to deeprig9
Lanky old beagle wants a bone.
Posted on 3/15/14 at 5:07 pm to deeprig9
I NOW KNOW WITHOUT A ZERO OF A DOUBT THAT DEEPRIG'S BBQ RIBS TASTE LIKE shite
deeprig,
You have to have the touch.
Throw away the grill and everything you thought you knew about it and start over..
I will accept you as my student if you can answer 1 question:
Which way does the smoke go?
deeprig,
You have to have the touch.
Throw away the grill and everything you thought you knew about it and start over..
I will accept you as my student if you can answer 1 question:
Which way does the smoke go?
This post was edited on 3/15/14 at 5:10 pm
Posted on 3/15/14 at 5:35 pm to Chris_topher
Surely I have a lot to learn from you, link me to your photoblogs and instructions on how you cook ribs please.
Posted on 3/15/14 at 5:39 pm to deeprig9
Lesson 1: Why do you cook ribs?
Posted on 3/15/14 at 5:45 pm to Chris_topher
I have an idea.................
Posted on 3/15/14 at 5:46 pm to deeprig9
Nothing better than being outside smoking pork. I just finished wrapping a few loins up to rest for a while. There is always room for improvement and different things to try, but I enjoy the challenge and the peace that it brings. I'll try to post some pics later of everything I've been working on.
Posted on 3/15/14 at 5:51 pm to AmericusDawg
To answer toph's question, i cooked ribs because i wanted loin but ribs were on site.
I like tenderloin alot.
I like tenderloin alot.
Posted on 3/15/14 at 6:14 pm to deeprig9
Posted on 3/15/14 at 6:33 pm to AmericusDawg
That's some fricking food right there!
And a liquor drink daaaaamn that's nice<
And a liquor drink daaaaamn that's nice<
This post was edited on 3/15/14 at 6:47 pm
Posted on 3/15/14 at 6:36 pm to AmericusDawg
Fuuuuuuuuuck thats a spread. Great job.
Posted on 3/15/14 at 6:36 pm to AmericusDawg
Money says that no way Jefferson says anything close to Chris being a BBQ snob. And he ain't even a Dawg!
But far be it from me to point out how much better craft beer is than shitty big 3.
The truth is out
But far be it from me to point out how much better craft beer is than shitty big 3.
The truth is out
Posted on 3/15/14 at 6:41 pm to Charlestondawg
quote:
Money says that no way Jefferson says anything close to Chris being a BBQ snob. And he ain't even a Dawg!
Only snobs pre-judge.
AmericusDawg,
I notice the various aspects of your cooking & I could also post a montage of meat.
I'm calling you out along with deeprig for the Dawgrant Rib-off..
This post was edited on 3/15/14 at 6:43 pm
Posted on 3/15/14 at 6:50 pm to Chris_topher
quote:
montage of meat
Posted on 3/15/14 at 6:55 pm to AmericusDawg
Holy crap but I do like this thread. 
But don't over think this d-rig. Who the frick cares whether someone thinks you're a snob or hipster or some such shite.
Just cook it up whatever frickin' way works best for you and frick the haters. Won't matter how you do it anyhow, someone will whine about it.
So shine on however you want to regardless of what the sheeple think.
But don't over think this d-rig. Who the frick cares whether someone thinks you're a snob or hipster or some such shite.
Just cook it up whatever frickin' way works best for you and frick the haters. Won't matter how you do it anyhow, someone will whine about it.
So shine on however you want to regardless of what the sheeple think.
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