Where is everyone #5

The butter did it ! .............Sargent @stwik of the butter police will be along in a moment to shake his finger.......well done !

 

Funny....all that healthy grub being washed down by that nasty diet drink.....just saying!

 

Where is the burnt bacon?

 

Ah God bless Steel Panther. Its how I've kept track of the days while not working. You car folks can appreciate this one:

https://www.facebook.com/video.php?v=285548569231133

(It has a curse word so don't watch if you're a Karen!)

 

bite your tongue- there is nothing healthy on either plate - and I don’t drink coffee

it is on the other plate with my chorizo taco

 

Well you can pre boil them in the house. When the are white and still stiff transfer to grill. Season how you like

Or get them going low and slow on grill. I use a dry rub as base flavor. When they are getting close. Move them to a tin pan covered, with apple juice on the grill. For a steam/boil. This way you can make to order. Take what you want, sauce them and put them back on grill to caramelize sauce some. This works well for picky people that all like different flavors.

These will fall apart. The apple juice boil really helps. However fall apart ribs are considered failed in competition. Maybe I'm a lazy eater and enjoy it.

Wanna go the extra mile remove membrane on the backside. Some are easy, some you will work for.

Bone down meat up at all times.

 

Hello from Statesboro Ga.

 

@Superhauler

Btw you can take wood chips. Soak them in cold water about a hour. Wrap them in tin foil and cut some slits in top. About the size of hockey pucks. Sandwich them between your grates and burner deflector right under were the meat will go. This is were having the membrane removed helps smoke penetrate. It can get you a little smoke. Not comparable to a smoker. But little help.

I only use sause for others anymore. But BBQ is the last thing I do. Because the sugar in it can burn so fast. Not the type of char I aim for.

 

Always bone down? Hmmmm.....answers that question! Usethe basting top on flat top to get steam to the meat? Now, when you par boil first, have you used the dry rub before boiling? How long?

 

Well I havent grilled any in years. I smoke them now. But let the bone take the heat, not the meat. Cooks more evenly. It not a fast process. If I boiled them in the house, no seasoning. Rub after. It will all come off in pan.

I do put rub on and grill. Then move to the apple juice soak. Yes most of the rub comes off. But by then it's got some flavor into it. Then back out to sause them on the grill.

I cant do the sloppy wet burnt sugar bbq mess. 99% I slow smoke with a rub only. Most of the time I still do a apple juice soak. Dont really like sauce anymore one I started using dry rubs. But sometimes you have to cook for others. Just a matter of trying and finding what works for you, and what you like. I have over cooked my fair share trying new things.

Another thought is to tent them on a platter and tin foil 10 minutes from grill to serving. As they cool and let heat and moisture out naturally. Being covered, they will draw that back it. Because it cant escape.

Forgot. I just boil them till they change color. They will turn white/grey. Looks discusting. But it will be fine in the end.