It's BBQ season!

D

dragonzim

Active Member
Doing my first BBQ of the season today. My wife and I have 4 friends coming over for dinner later. I've got 3 racks of ribs resting with a dry rub on them since last night and just finished making my signature root beer based BBQ sauce. I'll also be making smoked baked beans along with a big batch of corn bread. One of my buds that's coming is spending the day smoking a 14 lb pork shoulder for pulled pork and I know he made his sauce yesterday. He's also bringing the home made coleslaw.
Only 9 hours till dinner!!!
 
D

dragonzim

Active Member
Originally Posted by jackri
http:///forum/post/2994318
Darn, I'll never make the drive in 9 hours

LOL!
Almost forgot to mention the homemade, smoked jalapeno poppers. Its my first time making these, so I dont know how their gonna come out yet.
 
cranberry

cranberry

Active Member
I would like a recipe for those poppers when you try them out.... not before :)
The whole meal sounds heavenly.
 
goober_hunter

goober_hunter

Member
i guess thats whats great about florida, its always BBQ season. i love grilling ,about 3-4 times a week.
those ribs sound like they are going to be great. grilling is always better with a group of friends and beer. lol.
have fun. let us know how they turn out.
 
posiden

posiden

Active Member
Originally Posted by jackri
http:///forum/post/2994339
He said BBQ season not grilling... being from the south you should know the difference



Nobody ever understands when I tell them this.
I am curious....how long the ribs got cooked? I do my ribs for about 10 hours or until they hit the magic internal temp, which since I don't go by the time of year it is. Cold and or windy days have to be planned for in advance.
 
goober_hunter

goober_hunter

Member
Originally Posted by jackri
http:///forum/post/2994339
He said BBQ season not grilling... being from the south you should know the difference


close to the same. just a big time difference and sauce, but still its always the season down here. i rather grill then wait. but a good rack of ribs BBQed is great.
 
jackri

jackri

Active Member
I like the whole BBQ process -- it's an event not grill and eat. It's like building something rather than buying the cheap version to me.... I still grill but nothing beats a good BBQ
 
ruaround

ruaround

Active Member
sounds delish DZ!!! hope your dinner is funtastic!!! i was gonna do some chicken on the grill last night... but i am out of propane!!! do'oh!!!
 
el guapo

el guapo

Active Member
Originally Posted by DragonZim
http:///forum/post/2994309
Doing my first BBQ of the season today. My wife and I have 4 friends coming over for dinner later. I've got 3 racks of ribs resting with a dry rub on them since last night and just finished making my signature root beer based BBQ sauce. I'll also be making smoked baked beans along with a big batch of corn bread. One of my buds that's coming is spending the day smoking a 14 lb pork shoulder for pulled pork and I know he made his sauce yesterday. He's also bringing the home made coleslaw.
Only 9 hours till dinner!!!


I have so many dirty names I want to call you right now !!! My mouth stared watering when I read "ribs", enjoy.
 
D

dragonzim

Active Member
Well, the meal was fantastic! I didnt get to do the poppers since I spent 2 hours running around trying to find a rack for my grill to hold the peppers upright and couldnt find one anywhere. I'll have to order one online and try it next time.
Originally Posted by jackri
http:///forum/post/2994339
He said BBQ season not grilling... being from the south you should know the difference


HUGE difference between grilling and BBQ! I grill all year round. I've been known to shovel a path in the snow to one of my grills just so I can fire it up. Certain foods like steak are just not meant to be cooked indoors and I'm certainly not going to go the whole winter without a good steak!!
Originally Posted by Posiden
http:///forum/post/2994422
I am curious....how long the ribs got cooked? I do my ribs for about 10 hours or until they hit the magic internal temp, which since I don't go by the time of year it is. Cold and or windy days have to be planned for in advance.
10 hours? Wow, that's NUTS! What temp do you cook at? I would think they would be completely dried out after that long. I did mine for a little over 3 hours at 275 degrees. They were done on a gas grill that has an iron smoker box inside that I kept stocked with wet hickory chips throughout the whole cooking time. I have to say that these were the best ribs I've ever made. I used a rib rack to keep them upright and at the end of the 3 hours I used to pairs of tongs to pull them off the rack and they just broke apart the meat was so tender.
In case anyone's interested, for the rub I used: Paprika, Sea salt, black pepper, sugar, cocoa powder, garlic powder, onion powder, and thyme
The sauce was about a pint of root beer, 34 cup each of ketchup and spicy mustard, a few tablespoons of tomato paste, about a half cup each of cider vinegar and molasses, about a half cup of brown sugar, black pepper, cayenne pepper, ground mustard powder, thyme, 3 cloves chopped garlic and one ground up chipotle pepper. Let the whole thing simmer for about an hour or so til it was nice and thick.
 
ironeagle2006

ironeagle2006

Active Member
I do a Pulled pork Shoulder also that makes everyone in my family drool when I do do the dang thing. Trouble is a 14lber would not feed everyone in my exrtended family if I throw the wives in there. Last time Everyone was here I needed 25 lbs of meet alone after deboning it plus the freaking sides. Called feeding ex Marines and current USAF members.
 
posiden

posiden

Active Member
Quote" 10 hours? Wow, that's NUTS! What temp do you cook at? I would think they would be completely dried out after that long. I did mine for a little over 3 hours at 275 degrees. They were done on a gas grill that has an iron smoker box inside that I kept stocked with wet hickory chips throughout the whole cooking time. I have to say that these were the best ribs I've ever made. I used a rib rack to keep them upright and at the end of the 3 hours I used to pairs of tongs to pull them off the rack and they just broke apart the meat was so tender."
What sort of rack is this for the peppers?
I cook at 220. I use whole chunks of hickory (dry) but I do use a drip pan to help keep the cooker somewhat clean. Inside the drip pan I use water or apple juice. Unlike you I am not telling you my rub.
When I do pork shoulders it takes me 14-16 hours, and when the blade bone just falls out.........OOOHHHH. I will tell you tho that for the last hour I cook either the shoulder or ribs covered in alum foil.
 
ironeagle2006

ironeagle2006

Active Member
Hell it takes 15 for my shoulder so yeah GOOD BBQ takes a very long time to do right. What you think is good BBQ from some of those resturants I would not serve my dog.
 
deejeff442

deejeff442

Active Member
up north a bbq is hot dogs and hamburgers.
down here it is anything that has legs and walks.
i use my smoker at least twice a month here all year round.
babyback ribs in the smoker with a rub for the first 3 hours then open the foil and baste with bbq suuce for the last 2-3 hours .mmmmmmmmmmmmmm
marinaded brisket in a beer marinade for 2-3 days in the fridge then smoke for 10-12 hrs.my neighbor brings over wild hog legs .
i like to put a can of apple juice in the smoker by the flame side for moisture.
in two weekends i am hosting so it will be ribs and brisket and everyone coming over brings the sides and dessert.
usually around 12 people.
cant wait its an all day event.
 
posiden

posiden

Active Member
Originally Posted by ironeagle2006
http:///forum/post/2995861
Hell it takes 15 for my shoulder so yeah GOOD BBQ takes a very long time to do right. What you think is good BBQ from some of those resturants I would not serve my dog.
Here, Here.....I toast to that.
 
posiden

posiden

Active Member
Originally Posted by deejeff442
http:///forum/post/2995909
up north a bbq is hot dogs and hamburgers.
down here it is anything that has legs and walks.
i use my smoker at least twice a month here all year round.
babyback ribs in the smoker with a rub for the first 3 hours then open the foil and baste with bbq suuce for the last 2-3 hours .mmmmmmmmmmmmmm
marinaded brisket in a beer marinade for 2-3 days in the fridge then smoke for 10-12 hrs.my neighbor brings over wild hog legs .
i like to put a can of apple juice in the smoker by the flame side for moisture.
in two weekends i am hosting so it will be ribs and brisket and everyone coming over brings the sides and dessert.
usually around 12 people.
cant wait its an all day event.

I will get a plan ticket. What is the date.

Sounds like a good time.
 
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