Axiom Home Page Forums General Discussion The Water Cooler Question for the BBQ experts

How many restaurants have tricked you with the same thing?

A vinegar wash for ribs works quite nice, gives the ribs a bit of tang.

I like to slobber apple cider vinegar on meat, give it a few minutes, then dust it with salt and a dry rub. Sit over night, cook at room temp the following day.

So when you guys cook your birds, do you cut out the back bone and lay them out, or just cook them?

That sounds like a lot of work.
I just toss it on the grill.

I do it both ways but mostly just throw it on whole

Even that gets boring after a while.

So, the smoke went really well. The two sauces were appreciated. Most people absolutely loved the adult mustard sauce, but both got complements, ie: way better than store bought.

I was up at shortly before 5 and the two shoulders were on at 5:15am. I could not bring myself to put the temp all the way up to 250 so I settled on a compromise of 240. The shoulders took the full 12 hours to cook.

Only 8 people ended up coming, so there was lots of left over meat. I know what I'm having for supper tonight.

Chess. Thanks for the PHD dissertation on bacteria and meats. I did not know trichinosis was killed by freezing. I tend to agree with you about what is posted on public forums. In a lawsuit-happy world, I suspect much of it is there as a legal disclaimer, but that is lost on many people.

Rick. I'm glad that PID is working out for you. I suspect getting the programming right for a pid and how it controls the fan and temperature overshoot is not that simple. My unit fluctuates by up to 5 degrees either side of the set point, but is mostly within +/- 2 degrees.

Mr. GodPants. I'm glad I could inject a little meaning into your life.

12 hours and these were for 4lb pound shoulders? That is a ton of time for a four pound chunk of meat but it sounds like they came out quite succulent.

As I sit here listening to some classic Pursuit of Happiness, our ribs have been in the Big Green Egg for 3 hours now with two hours left to go. The last time I took a peek at them before putting them into foil they look absolutely drippy!

Pics later if I can at all remember.
We have been trying to get rid of some coconut rum for a while now. So I am working on a drink recipe involving 7up, coconut rum, and amaretto...

I almost forgot. Smoked lemonade is a thing.

In a conventional BBQ do you guys recommend slow cooking dry rubbed baby backs off of the burners? I tried a batch this weekend (inspired by this darn thread) and they were a tad overdone with the three burners as low as they would go.... The min temp I could maintain with all burners on low was ~400F

Anyone cook on the off side of the que?