***BBQ Redux Redux thread - All outdoor cooking except whole hog***

Was delicious

 

I’ve not cooked anything other than steaks last night. If available I think I’m gonna do some ribs tomorrow though.

I’m moderately buzzed and have found myself watching this Nascar race.

 

Looks awesome

 

sleep regressions are a bitch, I have a 2 and a half and 6 month old.

 

3 and 18 months. Quarantine has been a blast..............

 

Grats on the sex.

 

Grats on the sex.

 

I think beef ribs may be the pinnacle of bbq.

 

Let me tell you about having sex

 

I was so good at it the first time that she let me do it again

 

Made some baby backs yesterday.

 

9.5lb butt went on around 7am this morning. Smoked around 200-225F until 1:30pm when I kicked it up to 275F. Came off the grill when internal temp was around 200, 8h45m later.

 

texasraider

 

Smoked wings >>> fried wings

 

weather wasn't good.for the smoker out in the yard so just went with the gas grill for some ribs. Dry rub. Actually turned out really good.

 

i feel like baby backs are easier to cook right.

well cooked spares are the best

 

Do we have a consensus on temp for cooking ribs? 275?

 

Lol no

 

There is a reason baby backs cost more per pound, its because they are a superior cut of meat

 

turned out pretty good. Still prefer spares, but these were good in a pinch

 

I overcame a heavy rain storm last night. I don’t have a canopy so I made a makeshift one with a chair and a clip on umbrella.

 

marketing

Like black angus beef

 

I smoke everything except poultry at 225

 

Wings and pizza

 

No feet, is really even meat?

 

Really sad I didn’t take a done pic because drunk

 

lol I’ve done that with an umbrella before. How were the ribs?

 

the other cook thing about baby backs is that you can grill them low and direct heat. Generally a lot less fat and connective tissue. I don’t even bother with the silver skin membrane on them.

 

Very good

 

I am really lazy with rubs, but i typically use a blend of bad byrons with some brown sugar, salt and pepper for pork and it turns out really great

 

no it's because the masses are dumb and drive up demand for the inferior product

 

My grocery store (Mariano's which is owned by Kroger) certainly wasn't trying to curb stocking up on pork. Baby backs were buy one get one free, spares were super cheap ($10 for a rack), and I got a small butt for $11.

 

Team St Louis style ribs.

 

St. Louis are really good. I did some the other weekend and was really impressed. Not as fatty as traditional spare ribs. A little easier to deal with as they aren't as massive. I still have spare ribs at the top but St. Louis is making up serious ground. Baby backs are actually losing ground and falling further down my power rankings.

 

I prefer spares b/c I can still eat at little off the rib tips

 

I don’t like the little circle bone at the bottom of St. Louis. What’s that part called?

 

I prefer spares because they are usually more uniform in shape/size which results in a better end product. Baby backs are all over the place with size, thickness, etc.

 

I like ribs

 

I do not have a preference for ribs. I like them all. Thanks.

 

Spares trimmed to St. Louis with the tips cooked separately is the correct answer.

 

duh.

 

If there is a signature Chicago BBQ product it is rib tips. Basically what was left for the poor people. What is never discussed here is that south side BBQ joints have used aquarium smokers traditionally.

 

Spares and small butt

 

Looks tasty.

 

I’m interested in any link you can provide on these aquarium smokers

edit: just realized that was literally in what I quoted. Any further reading is appreciated