Let's Go Blues

Too bad I didn't stock up on baby backs when they were on sale for 1.89/lb at Schnuck's last month. Was just up there and St. louis Ribs are 4.19/lb. Regular ribs are 3.19/lb (requires trimming...not a big deal). Anyways, I'm gonna be cooking lots of ribs this summer and thought this would be a good place to give a heads up if a grocer/butcher has good prices on my favorite food.

Also, feel free to post any grilling/smoking techniques or tips you might have. I'm relatively new to smoking, but since my gas grill died I've been using my Weber kettle a bunch and have already had some great results with meats of all kinds so far.

The only tip you'll ever need:

http://www.traegergrills.com/grills/professional.cfm" onclick="window.open(this.href);return false;"

Seriously.....MACHINE. Greatest single appliance I own.

That thing looks great. I can't really see paying over a G for a grill, but I bet it smokes great. I suppose you cou can use the pellets with any kind of smoker. How long have you had yours?

deadphish wrote:That thing looks great. I can't really see paying over a G for a grill, but I bet it smokes great. I suppose you cou can use the pellets with any kind of smoker. How long have you had yours?

Yeah, it's a pretty penny. But I started to get relatively serious about the whole slow-cooking/smoking thing, and went through a number of different "bargain" options before I finally broke down and got what everyone had been recommending the whole time.

I've had mine for a little over a year. It's the ease of use that I particularly love. It's actually got a temperature dial, so you're not continually fussing around with an imprecise slide bar (as with my old electric), or getting exactly the right amount of fuel to achieve the desired temperature (as with my old wood smoker). Plus, it gets back up to speed very quickly. So you don't loose an hour on your cooking time every time you open the lid to mop or baste. Oh, which reminds me, the heating element is also covered by both the drip pan AND it's own steel shield, so you actually CAN use mops and what not. Most electric smokers won't let you do that.

Wake up in morning, load hopper, set temperature, insert meat and half can of beer, proceed to drink beer and not worry about the damn thing for the rest of the day. It's beautiful.

As to the pellets, I would imagine you could use them as fuel in another application. Doesn't work vice versa though. The way the auger is threaded, you get anything too big in there and it'll jam it. That's alright though. They've got a huge variety of pellets and the come in pretty large bags.

I haven't ever really mastered ribs. Most times, I'm just cooking for me. And ribs don't seem to re-heat very well as left overs. So I haven't practiced them a lot.

Smoked food is as much about the cooking technique and the wood you use as it is the sauces you use to accompany the foods you make.

I recently had (on Memorial Day) a smoked chicken with a peach and jalepeno sauce, most excellent. I don't generally like to adulterate my chicken with fancy sauces, but it was incredible.

SixDemonBag wrote: As to the pellets, I would imagine you could use them as fuel in another application. Doesn't work vice versa though. The way the auger is threaded, you get anything too big in there and it'll jam it. That's alright though. They've got a huge variety of pellets and the come in pretty large bags.

I haven't ever really mastered ribs. Most times, I'm just cooking for me. And ribs don't seem to re-heat very well as left overs. So I haven't practiced them a lot.

So it's like the Swiffer WetJet of smokers??? I'm sure when you spend that much it's good to have a proven proprietary ingredient like that.

I'm hoping to master ribs with the Weber. My first batch this year was just beginners luck I think. The second batch I did for Mother's day was hindered by all the damn wind, but no complaints from anyone. For Father's day I will be getting a full compliment of accessories and supplies. Hickory chunks, a new cooking grate (with hinges), new cooks tongs and a thermometer (can anyone recommend a good one of these??). Also, I am addicted to Gates BBQ sauce.

My all time classics are currently:

- Peppercorn-encrusted smoked beef tenderloin w/green peppercorn sauce
- Chili w/smoked bison & chipotle peppers
- Smoked quail dip (this one's a GREAT party platter type thing...and sooo easy)
- Smoked quail & risotto
- Smoked quail tetrizzini (I quail hunt quite a bit)
- Smoked rosemary chicken & new potatoes
- Beer can chicken (in the smoker, obviously)
- Brisket (don't have a fancy name for this one....just a good brisket I've refined over the years)

Glen, that peach & jalepeno thing sounds amazing

SixDemonBag wrote:My all time classics are currently:

- Peppercorn-encrusted smoked beef tenderloin w/green peppercorn sauce
- Chili w/smoked bison & chipotle peppers
- Smoked quail dip (this one's a GREAT party platter type thing...and sooo easy)
- Smoked quail & risotto
- Smoked quail tetrizzini (I quail hunt quite a bit)
- Smoked rosemary chicken & new potatoes
- Beer can chicken (in the smoker, obviously)
- Brisket (don't have a fancy name for this one....just a good brisket I've refined over the years)

Glen, that peach & jalepeno thing sounds amazing

Mouth. Is. Watering....

BTW...love that avatar. Egg Shen is the best.

'I started sellin dope back in 1986,
I bought a Cadillac and put them thangs on that bitch,
the brains blowed out with the white leather seats,
fieners fienin for that butta cuz tha otha shit is weak,
I was only 17 had the neighborhood hooked,
have em stealin out there crib cuz my crack taste like ribs'
-http://www.sweetslyrics.com/493985.THE% ... 0Time.html

stinkdified wrote:'I started sellin dope back in 1986,
I bought a Cadillac and put them thangs on that bitch,
the brains blowed out with the white leather seats,
fieners fienin for that butta cuz tha otha shit is weak,
I was only 17 had the neighborhood hooked,
have em stealin out there crib cuz my crack taste like ribs'
-http://www.sweetslyrics.com/493985.THE% ... 0Time.html

isn't there an NBA game you should be watching?

I think we could just create a new language using three words: Beer, Meat, and Fire.


BEER MEAT FIRE BEER MEET FIRE FIRE MEET BEEEEEEEER!!!

That was code for Detroit SuCKS!!! Its like binary.

hell yeah.

I smoke ribs all the time. I just have a cheap rectangular grill. I use hickory and charcoal. I find you only have to smoke them for a short while and then you can finish them in the oven under some low ass heat. make sure to remove the membrane on the underside of the slab.

I experiment all the time. Dry, wet, different regional flavors for rubs (asian, latin, middle east etc)

Ribs fukken rule. Just get on foodtv.com and check out some recipes to get started.

OPTIMEGUS wrote:I think we could just create a new language using three words: Beer, Meat, and Fire.


BEER MEAT FIRE BEER MEET FIRE FIRE MEET BEEEEEEEER!!!

Man at his domain!!!

Shop 'n Save has St. Louis style ribs for $2.89/lb this week. Remember: The more ya shop, the more ya save!!!!

Schnucks has the St. Louis ribs for the same price this week. I just prepared a rack for tomorrow afternoon. Removed membrane, trimmed excess fat, covered in yellow mustard, applied a spicy rub, wrapped in plastic, and then wrapped in foil. The fire starts at 1pm tomorrow and I hope to serve by dinner time (6-ish).

Oh and I also got some hickory chunks. Do I need to soak those or can I put them on the coals dry?

SixDemonBag wrote:The only tip you'll ever need:

http://www.traegergrills.com/grills/professional.cfm" onclick="window.open(this.href);return false;" onclick="window.open(this.href);return false;"

Seriously.....MACHINE. Greatest single appliance I own.

Should the ribs be basted with black blood of the Earth?