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Chubbs


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« Reply #45 on: Thursday, June 28, 2018, 10:00:16 »

No having a BBQ per se but decided that this weekend we wil use the BBQ to cook out tea.

I've got a couple of rack of baby back ribs coming in the shopping today and i cannot wait to cook them.
Any tips are welcome,

My plan was to slow cook them in the day until tender and then finish off on the BBQ, but i am worried that they will be so tender that they will just fall apart and end up on the coals.
Will i get the same BBQ flavor of i put them on tin foil?
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Thingie


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« Reply #46 on: Thursday, June 28, 2018, 10:16:07 »

pretty sure we foil wrapped ours in the smoker, just don't recall if they came out the foil for a bit at the end, and whether we added BBQ sauce into the foil. we did the whole cook in the smoker though.

Foil is great, gets you through 'the stall, with pork so dogs things up, but it does soften things up .

pretty irrelevant as I assume you are taking about a high temp grill bbq and not a smoker.

if I get time I'll look in the BBQ book too see if they have tips. I'm out tonight though.

https://www.amazon.co.uk/Grillstock-BBQ-Book-Jon-Finch-ebook/dp/B010QDG9BY/ref=mp_s_a_1_1?ie=UTF8&qid=1530177226&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=grillstock+the+bbq+book
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Chubbs


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« Reply #47 on: Thursday, June 28, 2018, 10:29:13 »

Nice one batch.

I had planned to slow cook them in apple juice and then use that apple juice to make a BBQ sauce.

I've also got some polish kielbasa to pop on the grill. One of my favorite childhood memories was going to Poland on holiday and walking round the market just to get some grilled polish sausage. Bit of mustard and you're onto a winner.
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Legends-Lounge


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« Reply #48 on: Thursday, June 28, 2018, 19:30:13 »

Last lot of ribs I did I pre cooked them in the oven by immersing them in water for about 90 minutes. Once cooled I let them steep in a marinade for a short time them finished them off on the BBQ brushing them with the marinade. Plain ribs BBQd tend to dry out due to the heat and meat structure, so they lend themselves to be slow coked, hence the precook. The smoker option sounds good though.
« Last Edit: Thursday, June 28, 2018, 22:06:13 by Legends-Lounge » Logged
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Thingie


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« Reply #49 on: Thursday, June 28, 2018, 22:04:01 »

Sorry Chubs, "we" have lost the Grillstock book - will keep looking.
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Thingie


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« Reply #50 on: Thursday, June 28, 2018, 22:21:54 »

found it, you on Twitter chubbs? can dm you a couple of pages if so.

the book is very much about low and slow cooking so may not be of use but...
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Chubbs


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« Reply #51 on: Friday, June 29, 2018, 09:26:10 »

found it, you on Twitter chubbs? can dm you a couple of pages if so.

the book is very much about low and slow cooking so may not be of use but...
i am,  @djchubbs

cheers
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Thingie


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« Reply #52 on: Friday, June 29, 2018, 09:44:48 »

not sure it's much help, but I've tweeted you some bits on how you can use foil in a low and slow cook using a smoker. note the temp is low compared to grill.

sorry dude. don't want to wreck your ribs...
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Chubbs


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« Reply #53 on: Friday, June 29, 2018, 12:08:37 »

not sure it's much help, but I've tweeted you some bits on how you can use foil in a low and slow cook using a smoker. note the temp is low compared to grill.

sorry dude. don't want to wreck your ribs...
nice one, will take a look.
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