texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Reelraider, mtn_infantry, Ray@RockPointRanch, Alpha211R, Harold l f
65414 Registered Users
Top Posters(All Time)
dogcatcher 93,388
bill oxner 55,245
stxranchman 54,744
SnakeWrangler 46,101
RKHarm24 44,585
rifleman 44,430
BMD 41,029
Big Orn 37,484
txshntr 35,565
Facebook
Forum Statistics
Forums45
Topics432,649
Posts6,282,546
Members65,414
Most Online16,728
Mar 25th, 2012
Print Thread
Ribs #5505951 12/29/14 03:25 PM
Joined: Jun 2010
Posts: 7,852
W
wacorusty Offline OP
THF Trophy Hunter
OP Offline
THF Trophy Hunter
W
Joined: Jun 2010
Posts: 7,852
Let me tell you about my mistake yesterday. I cooked some ribs too long too high. It was cold and damp so my fire kept dropping. I let it jump up to 400 a couple of times and it didn't seem to be a problem. Well, I followed the 3-2-1 and I should have done 2-2-1. Ribs were tough and black. Still good flavor and nobody else complained, but they were a flop for me. Lesson learned. Good side is my elk sausage, Anasazi beans and taters were awesome.


"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
Re: Ribs [Re: wacorusty] #5506035 12/29/14 04:01 PM
Joined: Jul 2008
Posts: 19,372
B
bigbob_ftw Online Content
THF Celebrity
Online Content
THF Celebrity
B
Joined: Jul 2008
Posts: 19,372
that's why I love the masterbuilt. set it and forget it.


[Linked Image]
Re: Ribs [Re: wacorusty] #5506546 12/29/14 08:33 PM
Joined: Sep 2012
Posts: 9,085
P
PMK Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
P
Joined: Sep 2012
Posts: 9,085
yikes, 400* ... yeah I would think you would need to cut down on the time running that high. I normally hold my smoker at 180-200 for the 3 hours smoking.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Ribs [Re: wacorusty] #5506891 12/29/14 11:06 PM
Joined: Mar 2010
Posts: 1,561
P
Pointer Offline
Pro Tracker
Offline
Pro Tracker
P
Joined: Mar 2010
Posts: 1,561
I've gotta say, I cook as good a rib as anyone around (that I've tasted). I use a simple rub that my wife makes, (It consists of 12 cups salt, 1 cup course chopped garlic, 4 oz. black pepper, 2 oz. white pepper, 1/2 ounce cayenne pepper, and a 2 oz. can of ginger) and I rub this mixture onto the ribs well. nothing like a heavy coating or anything, just make sure that all surfaces of the rack was rubbed. I don't bother skinning the membrane off, brining, or anything else. I cook over direct heat on a Weber, turning every twenty minutes four times. I then wrap them in foil, and put em in the oven at 250 for another two hrs.

Hard to beat? Oh yeah! People who have tried them say so, and if you don't like 'em falling of the bone tender, look elsewhere.

Last edited by Pointer; 12/29/14 11:20 PM.
Re: Ribs [Re: wacorusty] #5506931 12/29/14 11:21 PM
Joined: May 2011
Posts: 14,583
skinnerback Online Content
THF Celebrity Chef
Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 14,583
Sounds pretty salty grin

Re: Ribs [Re: skinnerback] #5507051 12/30/14 12:19 AM
Joined: Mar 2010
Posts: 1,561
P
Pointer Offline
Pro Tracker
Offline
Pro Tracker
P
Joined: Mar 2010
Posts: 1,561
Originally Posted By: skinnerback
Sounds pretty salty grin


If you are referring to the rub, yep it is salt based.
If you are referring to the ribs, by the time they come out of the foil, not at all. I have never had a complaint to that effect, and have had compliments come from all around the table everytime I've done them this way.

Re: Ribs [Re: Pointer] #5507116 12/30/14 12:45 AM
Joined: May 2011
Posts: 14,583
skinnerback Online Content
THF Celebrity Chef
Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 14,583
Originally Posted By: Pointer
Originally Posted By: skinnerback
Sounds pretty salty grin


If you are referring to the rub, yep it is salt based.
If you are referring to the ribs, by the time they come out of the foil, not at all. I have never had a complaint to that effect, and have had compliments come from all around the table everytime I've done them this way.


I was referring to the 12 cups of salt, thinking you meant 2 cups...

Re: Ribs [Re: wacorusty] #5507466 12/30/14 02:45 AM
Joined: Jun 2010
Posts: 7,852
W
wacorusty Offline OP
THF Trophy Hunter
OP Offline
THF Trophy Hunter
W
Joined: Jun 2010
Posts: 7,852
12 cups of salt? really?


"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
Re: Ribs [Re: wacorusty] #5507470 12/30/14 02:46 AM
Joined: Jun 2010
Posts: 7,852
W
wacorusty Offline OP
THF Trophy Hunter
OP Offline
THF Trophy Hunter
W
Joined: Jun 2010
Posts: 7,852
Originally Posted By: wacorusty
Let me tell you about my mistake yesterday. I cooked some ribs too long too high. It was cold and damp so my fire kept dropping. I (unintentionally) let it jump up to 400 a couple of times and it didn't seem to be a problem. Well, I followed the 3-2-1 and I should have done 2-2-1. Ribs were tough and black. Still good flavor and nobody else complained, but they were a flop for me. Lesson learned. Good side is my elk sausage, Anasazi beans and taters were awesome.


"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
Re: Ribs [Re: skinnerback] #5510669 12/31/14 06:34 PM
Joined: Mar 2010
Posts: 1,561
P
Pointer Offline
Pro Tracker
Offline
Pro Tracker
P
Joined: Mar 2010
Posts: 1,561
For those questioning my using 12 cups of salt....the correct amount is 12 cups of salt.

Now that said, this stuff goes along way....my wife makes up a batch in a crock, and weve been using out of the same batch for quite a long while. I use it on all types of red meat.

Here it is in her words:

Secret Seasoning for Meat

12 cups salt
4 oz. can black pepper
2 oz. can white pepper
2 oz. can ginger
1/2 oz. can cayenne pepper
1 cup coarse chopped garlic

"Put ingredients in a crock or big glass container. Mix well and cov er with a cloth and let set at least a week before using. Stir every other day.
Note: I (being she) use a generous amount of this seasoning and worstershire sauce EVERY time I cook beef of any kind. It makes delicious hamburger patties for the grill. Bottle attractively and give to friends." Donna Gaye Arnold

Re: Ribs [Re: wacorusty] #5510676 12/31/14 06:36 PM
Joined: Dec 2008
Posts: 20,864
Cast Offline
THF Celebrity
Offline
THF Celebrity
Joined: Dec 2008
Posts: 20,864
I like salt, that sounds good. BUT, I would be very tempted to add a half bag of light brown sugar.

Re: Ribs [Re: Pointer] #5510679 12/31/14 06:38 PM
Joined: May 2011
Posts: 14,583
skinnerback Online Content
THF Celebrity Chef
Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 14,583
up

Re: Ribs [Re: wacorusty] #5510695 12/31/14 06:48 PM
Joined: Sep 2012
Posts: 9,085
P
PMK Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
P
Joined: Sep 2012
Posts: 9,085
Pointer ... ah ha! I think others were thinking you were using the whole mixture at once ... which would make it pretty dang salty. That recipe is for "batch" to use/last over time.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Ribs [Re: PMK] #5510698 12/31/14 06:50 PM
Joined: May 2011
Posts: 14,583
skinnerback Online Content
THF Celebrity Chef
Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 14,583
Originally Posted By: PMK
Pointer ... ah ha! I think others were thinking you were using the whole mixture at once ... which would make it pretty dang salty. That recipe is for "batch" to use/last over time.


That's right roflmao I was like wtf 12 cups of salt, on some ribs hammer rofl

Re: Ribs [Re: wacorusty] #5511116 12/31/14 10:25 PM
Joined: Sep 2012
Posts: 9,085
P
PMK Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
P
Joined: Sep 2012
Posts: 9,085
yep, I was thinking like that too but knew that just couldn't be the case ... 12 cups is 3 quarts, might be enough for brontosaurs ribs


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Ribs [Re: wacorusty] #5529176 01/09/15 03:37 AM
Joined: Sep 2004
Posts: 2,423
A
Auctioneer1 Offline
Veteran Tracker
Offline
Veteran Tracker
A
Joined: Sep 2004
Posts: 2,423
I use a vertical wood smoker hard to beat. I smoke with Apple Wood for 3hrs use a spray bottle and spay Apple cider and beer on them every 30min then bring them inside spread butter and honey on them then wrap with foil and put them back in the smoker for 1hr thank me later and your welcome.

Previous Thread
Index
Next Thread

© 2004-2019 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3