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5:50 pm
June 26, 2008
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homebbq
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There are different ways to cook, and determine doneness in your BBQ ribs, and we are going to break those down into the 2 more popular varieties.
St Louis Spare Ribs – St Louis Spare Ribs can be one of the most difficult meats to cook and to get done accurately. Many of the ways you would determine doneness, take some time and experience to identify and master. …
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9:24 am
July 26, 2008
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beltwaybbq
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| Settled In | posts 53 |
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Good morning Kevin!
I have a question for you in advance of my rib cook tomorrow that relates to rub more than anything else.
The rub that I use is made by a family friend in Atlanta who sells it to family, neighbors and friends. It's a great rub to use for all meats. I am not sure of all the ingredients but I now that it has turbinado or brown sugar in it. There's a great video on your site that shows a competition bbq team showing how they do their ribs. They put a coating of brown sugar on top of their rub to seal in the seasonings of their rub.
Here's my question. Do you see any problem with me adding a coating of brown sugar on top of my dry rub that already has some brown sugar in it? I was thinking about doing that process followed by your foil wrap procedure. In my head, this sounds like a pretty tasty combination. In practice, I don't know if it would be too sweet or a flavor overkill.
Thanks much!
JAC – beltwaybbq
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5:23 am
July 27, 2008
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homebbq
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Sorry I didn't get to this sooner…
Not a problem, it will just make it sweeter… Since I don't know the rub your using, it would be difficult to say how much extra bown sugar would effect the flavor. But if your looking for a sweet rib, this is the way to do it..
Kevin
HomeBBQ.com
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5:49 pm
July 27, 2008
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beltwaybbq
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| Settled In | posts 53 |
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Not a problem. My rib cook was going to be this afternoon but it got bumped by other weekend chores.
When I put them on the smoker, I will post to let all know how they turned out. I think a coating of brown sugar, as the guys in the video show, is worth a try. My rub does have sugar in it as I think I said. A smaller amount of brown sugar on top, in my case, would be the safer bet. I have no issue with sweet ribs. I just don't want them too sweet.
Thanks a million!
JAC – beltway bbq
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7:34 pm
July 29, 2008
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beltwaybbq
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| Settled In | posts 53 |
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Friends -
I have seen the light. I was driving blind and in the dark for far too long, turning out ok BBQ on my Chargriller, but nothing I was ever really crazy about. What has saved my BBQ life is the information that I have gotten from the folks on this website/forum. This site is the place to be.
As soon as I followed the easy and thorough instructions on how to modify my Chargriller off-set smoker, the Q I produced improved markedly. Folks, these boys on this site know what they are talking about period. Listen to the tips and help they dish out. They do this on their own time and simply for the love of barbecuing.
I did three racks of ribs this afternoon/evening and they were among the best ribs I have ever cooked. Why? How? Had it not been for the easy and well written guide on cooking ribs authored by homebbq, our host, I would not have achieved the great result I did.
Thank you Kevin! Thank you BBQ experts on this site for all you do. It has sure helped me. I thank you and my family who just ate these ribs thanks you too.
Happy Q'ing!
JAC – beltwaybbq
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4:21 am
July 31, 2008
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homebbq
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amen! … lol
Sorry it took so long to respond to this post, but I am real happy things turned out well for you.
That has been what this site has always been about, and I am always thrilled when someone sees the light 
You are very welcome..
Kevin
HomeBBQ.com
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8:33 am
August 6, 2008
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beltwaybbq
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| Settled In | posts 53 |
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Good morning Kevin!
A question for you. Can we expect an article on pork butt from you for your "Is my barbecue ready yet" series? I don't recall seeing one. Since you have covered brisket and ribs, I figure butt can't be far behind but I wanted to ask just the same. I am itching to do a pork butt and adding some of the tips and techniques we talked about in another conversation.
Thanks!
JAC -beltwaybbq
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10:03 am
August 6, 2008
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homebbq
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Yes, I likely will write one on pork… Give it a week or 2… Are you telling me you have mastered brisket already? 
Kevin
HomeBBQ.com
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10:29 am
August 6, 2008
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beltwaybbq
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| Settled In | posts 53 |
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That's funny. I like that one.
No, far from proficient on the brisket. I did one awhile back and must have put too much sugar on the rub or gave it too much heat cause it had the consistency of a meteor. Whatever I did, it was wrong. I also did that cook before your article on how to do a brisket the right way. If my success with ribs after following that article is any indication of future success, I expect much better results following the brisket guide.
I will report back if I do a brisket but I leaning toward pork butt as my next smoke project. That is probably my preferred BBQ meat.
JAC - beltwaybbq
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11:06 am
August 9, 2008
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homebbq
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understood…
But, to cook a brisket, and do it well, should give even more satisfaction than ribs that finally turn out right… Definately let me know.
Kevin
HomeBBQ.com
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1:29 pm
August 10, 2008
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beltwaybbq
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| Settled In | posts 53 |
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I hear ya on the brisket. When the Indian Summer comes in a few weeks, and the oppressive humidity goes away, brisket will be first and foremost on my mind. I love summer, but love the Indian Summer/Early Fall even better.
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10:13 am
September 25, 2009
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Trailboss60
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Post edited 12:16 pm – September 25, 2009 by Trailboss60
Post edited 1:49 pm – September 25, 2009 by Trailboss60
Thanks for the post Kevin, I will be trying this recipe today, I figure that I should probably trim off as much exposed fat as possible, because the last few times I slow cooked ribs at 200/275 degrees, more of the fat remained that I would have preferred melted away. Is there an easy way to rid more of the fat without charring the meat?
I followed the directions on how to make my ribs St.louis style;
http://www.youtube.com/watch?v….._MGM_RRTUQ
Also, one of the slabs will be for my neighbors family, I think that they tend to like sauce on their ribs. I would like to do it in the consistency of how Texas Roadhouse restaurant does theirs, fairly moist inside with sauce that isn't sloppy wet…more of a drier sauce without being dry. When do I apply the sauce to get that type of texture?
I have mad my own sauce in the past, with good results, but i have some Baby Ray's that was on sale so I will probably be using it, for the sake of saving a bit of time.
Love the site…BTW I have the New Braunfels/ Silver smoker with the offset firebox, and I did the heat deflector mod recommended here, but lacked the time and funds for the coal basket, however I had excellent results on the Brisket recipe found here…it turned out excellent. I used mansmith's dry rub. http://www.mansmith.com/Origin…..ce-p5.html
Today I plan on using Kingsford briquets along with Apple wood.
Thanks for the great site!
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