• Follow us on Twitter @buckeyeplanet and @bp_recruiting, like us on Facebook! Enjoy a post or article, recommend it to others! BP is only as strong as its community, and we only promote by word of mouth, so share away!
  • Consider registering! Fewer and higher quality ads, no emails you don't want, access to all the forums, download game torrents, private messages, polls, Sportsbook, etc. Even if you just want to lurk, there are a lot of good reasons to register!

Father's day Rib cook-off help

Jump to latest Follow Reply
Sort by date Sort by votes
reagdog;1723517; said:
I just read the 3-2-1 or 2-2-1 method and it is very simple. I'll have to try it just to see how the final product tastes.

I'll have to figure out a new recipe for home made BBQ sauce since this method doesn't use a marinade and I can't gather the meat juice when the ribs cook strictly on the grill.
Click to expand...

I have never been one for marinades with ribs. I personally don't like marinades for ribs and higher end beef products. I think they are great for lower end beef products and pork products, and any kind of poultry. Just my personal preference.

I like a good dry rub, well smoked, and then some sauce depending on what people like. I switch between Memphis style and St. Louis style. I play a lot with the dry rub. I also try different woods. I actually find people tend to enjoy St. Louis style (with a semi sweet style bbq sauce), apple wood, and a dry rub that is light on spicy seasonings. It gives a nice smoke flavor that is not too overpowering, and sweet flavoring but nothing that overpowers the pork flavor. Another mellow smoke that is underrated is pecan. The most popular is of course is hickory. That is a stronger smoke, and definitely gives a smokier flavoring (Mesquite for even stronger flavor, but that is more of a beef smoke). I personally like those stronger smokes with pork shoulder more. Since the smoke does not go as deep into the pork with a big shoulder a stronger smoke helps the flavor.

In the end it's all personal taste, yet getting ribs cooked properly really is the starting point (well, besides finding a good piece of meat, which is the most important thing....DO NOT buy those crappy salt infused pieces at your local grocery store). Low heat and cooked right is the way to go. For that you need to cook baby backs for about 5 hours at 225, and spare ribs for about 6 hours.
 
Upvote 0
MightbeaBuck;1723622; said:
Does that mean you won?

More importantly: Does that mean the scUM fan was completely humiliated?
Click to expand...

I wasn't in the contest, just borrowing the recipe....although it did make my wife extremely appreciative of my grilling prowess......wink wink nudge nudge....
 
Upvote 0
You must log in or register to reply here.
Back
Top