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Posted on 4/12/12 at 3:05 pm to mizzoukills
quote:
If you insist on ruining bbq with sauce, then you should just start fingering your a-hole because you'll never be satisfied with great barbeque or women.
You're a fukn idiot. I'm sure you already knew that though.
Posted on 4/12/12 at 3:06 pm to mizzoukills
Trent Johnson's sweater vest posse >>> Ensminger
In the barbecue department.
In the barbecue department.
Posted on 4/12/12 at 3:10 pm to WDE24
quote:
Most bbq in competitions is done with dry rub and then finished with sauce.
I can agree with this statement I think that meat on its own should be spectacular but I have no problem with someone adding sauce AFTER the meat is cooked/smoked. I just think cooking the meat with sauce is overkill and would rather go with a dry rub
Posted on 4/12/12 at 3:12 pm to BeeFense5
trent had the western style on his but ensminger brings the north la pain train
Posted on 4/12/12 at 3:14 pm to crimsonsaint
quote:
You're a fukn idiot. I'm sure you already knew that though.
You're too kind!
Posted on 4/12/12 at 3:15 pm to FightTigers
i utilize both, GA has no weird arse ordinances that require my meat to be either dry or wet. i'll always use a dry rub but then sometimes i feel like sauce can help so i dollop tons of shite. over saturated? nay, you cannot frick up the process in a big green egg.
Posted on 4/12/12 at 3:18 pm to Damn Good Dawg
crow is the uga bbq champ
Posted on 4/12/12 at 3:19 pm to heartbreakTiger
i prefer hickory for smoking, but crow showed me Ak 47 and sour diesel, so maybe you're right
Posted on 4/12/12 at 3:25 pm to Damn Good Dawg
Looking forward to the SC BBQ. Not sure how that vinegar based stuff will taste. Open minded though.
Posted on 4/12/12 at 3:27 pm to Jobu93
vinegar based anything is awesome 
This post was edited on 4/12/12 at 3:27 pm
Posted on 4/12/12 at 3:28 pm to Damn Good Dawg
i like it all! pair it with a cold miller lite and i'm good to go.
Posted on 4/12/12 at 3:28 pm to WDE24
quote:
WDE24
How many times have you been to BBQ fest?
Posted on 4/12/12 at 3:30 pm to Jobu93
quote:
vinegar based stuff will taste
they douche their meat?
Posted on 4/12/12 at 3:33 pm to Jobu93
quote:
Looking forward to the SC BBQ. Not sure how that vinegar based stuff will taste. Open minded though.
It's actually very good. I prefer vinegar based when it comes to pulled pork.
Posted on 4/12/12 at 3:38 pm to Damn Good Dawg
quote:
Damn Good Dawg
quote:
Big Green Egg
We may have something in common with the BGE. Surprising, I know! What size egg do you have? How do you smoke your ribs?
I go with dry rubbed ribs smoked for an hour and a half and then use the honey method. The honey completely cooks off while allowing the outside of the ribs to become slightly burned and carmelized. Apple juice steaming from below allows the ribs to soften to the point that they're falling apart after just 3 hours in the egg.
I'm sure you've tried this before with your BGE...
This post was edited on 4/12/12 at 3:43 pm
Posted on 4/12/12 at 3:42 pm to mizzoukills
the old man got me a small as a christmas/birthday gift thing. sadly i have yet to do ribs but i have done a few butts and i used my dads XXL and smoked a 25 lb turkey 
and i love using apple juice, i soak the butt in it all night with rub and then do the same thing you do with the pan while cooking
ETA: i am still a rookie but ya gotta start somewhere
and i love using apple juice, i soak the butt in it all night with rub and then do the same thing you do with the pan while cooking
ETA: i am still a rookie but ya gotta start somewhere
This post was edited on 4/12/12 at 3:43 pm
Posted on 4/12/12 at 3:42 pm to FightTigers
quote:
I can agree with this statement I think that meat on its own should be spectacular but I have no problem with someone adding sauce AFTER the meat is cooked/smoked. I just think cooking the meat with sauce is overkill and would rather go with a dry rub
It can be good either way if done right. Usually I smoke mine dry, and add sauce the last 30 minutes to glaze over on it. Sometimes, I marinate with a dry rub overnight, then overnight another night in sauce. Just depends on my taste at the time. Using sauce/not using sauce is just personal preference, just like some like sweet and spicy, and some like hot and spicy instead.
Posted on 4/12/12 at 3:56 pm to Damn Good Dawg
quote:
Damn Good Dawg
I have the medium. Dude, like you said, you can't mess up smoking anything on the Big Green Egg.
And I've smoked ribs over hickory wood chips and apple juice glazed with honey for nearly 40 people. Most have sworn that they may be the best ribs they've ever eaten...
Posted on 4/12/12 at 3:59 pm to mizzoukills
Also, last year I ate ribs on Folli Beach in South Carolina over Memorial Day weekend and those were some of the best ribs that I've ever had.
Dry rubbed...vinegar based.
Dry rubbed...vinegar based.
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