Forum Register TCG Mobile Casino Live Posting Feed Garage Arcade Members List Calendar Search Today's Posts Mark Forums Read
Go Back   The Chicago Garage > General Discussion > Food Aficionados

User Tag List

Like Tree25Likes
  • 6 Post By Flyn
  • 6 Post By Flyn
  • 1 Post By Flyn
  • 3 Post By Flyn
  • 1 Post By Flyn
  • 6 Post By Flyn
  • 1 Post By Flyn
  • 1 Post By importcrew

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
Old 01-07-2018, 11:40 AM   #1
Go ahead. I'll catch up.
 
Flyn's Avatar
 
Join Date: Mar 2004
Location: Selling homes on the Gulf Coast of Florida
Posts: 45,538
Casino cash: $230282900
8.11 per day
Default ribs - Ribs - RIBS!

It's ribs time at my house. Yeah! I'll give you guys a run through on the methods I'm using this time.

1. Removed silver skins and let ribs rest at room temp. for an hour. Don't skip the silver skin removal. It's not that hard to use a sharp knife and paper towel to cut and grab the silver skin and pull it off. Makes a noticeable difference in how the ribs chew. Silver skin is gross.

2. I'm using my Weber Coffee Rub because I have plenty of it and it tastes good. Could just as easily have used another store bought or made my own. Just experiment like I do and try different rubs until you find one you like best.

I sprayed the ribs with oil to help the rub adhere, rubbed them liberally and let them rest while I prepared the grill.

3. I preheated the grill on high to get it well past the 225* temp I'm aiming for, cleaned the grill with a brush, rubbed it with oil and turned off 2 of the 3 burners. I will be cooking these ribs indirectly so I have the back burner lit and the ribs in front.

4. I added 1 of 2 Apple wood foil packs directly over the flame. I'll add the other in half an hour or so. I added the ribs and closed the lid. I'm not using a water pan this time because I'm going to Texas Crutch them and that should give me plenty of moisture. You can see I have my temp. sensor in the grill so I can keep a remote eye on the temps. I'm currently at 244* after everything has settled in. I'll try to keep it between 225-250* for now.

Rubbed and resting to bring the meat temp. up:



Ribs on the grill with a foil pack in the background and the temp. sensor to the right:



SPECIAL BONUS PICS! You guys see my N.Y. Strip I bought a couple days ago? I cut it up and vacuum sealed the steaks. Too much fat cap on this one (extra money for store) but the meat looks/feels good:



Here's the end result ready for the freezer. 16 steaks at $4 each:

Flyn is online now   Reply With Quote
Old 01-07-2018, 11:49 AM   #2
Go ahead. I'll catch up.
 
Flyn's Avatar
 
Join Date: Mar 2004
Location: Selling homes on the Gulf Coast of Florida
Posts: 45,538
Casino cash: $230282900
8.11 per day
Default

I added the 2nd wood foil pack after half an hour. Now, I will let them slow cook for another hour and a half or so until it is time to crutch them. For spare ribs you can use the 3 hours unwrapped, 2 hours crutched, 1 hour unwrapped method but you need to cut those times down a bit for baby backs which is what I'm cooking today.
Flyn is online now   Reply With Quote
Old 01-07-2018, 12:39 PM   #3
Go ahead. I'll catch up.
 
Flyn's Avatar
 
Join Date: Mar 2004
Location: Selling homes on the Gulf Coast of Florida
Posts: 45,538
Casino cash: $230282900
8.11 per day
Default

A bit over an hour into the cook and the smoke aroma is coming on strong around my house. The foil packs should run out soon and that is all the smoking I will be doing. Another hour or so and I will check the ribs and crutch them if they have a good, cooked rib appearance. Still have not opened the grill except for one very quick check that dropped the temp to 189*. Opening the lid is a no no.

I turned the heat down just a little and it has settled on 232* which is good.

More pics to come when I Texas Crutch the ribs.
Flyn is online now   Reply With Quote
Old 01-07-2018, 02:00 PM   #4
Go ahead. I'll catch up.
 
Flyn's Avatar
 
Join Date: Mar 2004
Location: Selling homes on the Gulf Coast of Florida
Posts: 45,538
Casino cash: $230282900
8.11 per day
Default

2 1/2 hours in and time for the Texas Crutch. I'm using Johnny Trigg's special blend of products since he wins - Wins - WINS! at ribs competitions.

Here's the stuff:



Slather it in amounts similar to these:



The ribs. Not done yet but starting to look good.



Place a rib meat side down on the crutch ingredients and bend up the foil. Splash a few tablespoons of apple juice on top.



Double wrap the ribs tightly in foil and put them back on the grill. I put them meat side down and will flip them over in about an hour. No idea if one way is better than the other so I will do about an hour on both sides. After that I will unwrap them and finish them with another hour on the grill. The ribs should get plenty of moisture from the apple juice and crutch ingredients. They will almost be braising in the foil.

Flyn is online now   Reply With Quote
Old 01-07-2018, 02:20 PM   #5
 
Atomicles's Avatar
 
Join Date: Jan 2008
Location: Schaumburg
Posts: 1,605
Casino cash: $14517300
0.38 per day
Default

https://twinanchorsribs.com
Atomicles is offline   Reply With Quote
Old 01-07-2018, 02:23 PM   #6
The Throttle is ur friend
 
Spivitz's Avatar
 
Join Date: Oct 2012
Location: 60191
Posts: 21,230
Casino cash: $1156076300
8.58 per day
Default

Looking delicious Man
__________________
2008 AWD Forged 365 SS
2011 Jeep Grand Cherokee Overland Summit Hemi
2005 88ci Scoot
Spivitz is online now   Reply With Quote
Old 01-07-2018, 02:37 PM   #7
Go ahead. I'll catch up.
 
Flyn's Avatar
 
Join Date: Mar 2004
Location: Selling homes on the Gulf Coast of Florida
Posts: 45,538
Casino cash: $230282900
8.11 per day
Default

Thanks. I'm a little concerned about mixing coffee rub with Trigg's crutch ingredients. It's either going to be spectacular or too spicy.

I'm trying to get Amy to let me make Mexican corn on the cob. She just wants butter.

10thSVT_03 likes this.
Flyn is online now   Reply With Quote
Old 01-07-2018, 03:34 PM   #8
Go ahead. I'll catch up.
 
Flyn's Avatar
 
Join Date: Mar 2004
Location: Selling homes on the Gulf Coast of Florida
Posts: 45,538
Casino cash: $230282900
8.11 per day
Default

Ribs picked up the moisture and flavor from the crutch and it's time to take them out of the foil and finish them on the grill. The rib bone ends are starting to be visible so we're getting close. Another hour or so unwrapped and then I will sauce them and crank up the heat to caramelize the sauce.

BTW, a small piece "fell" off the ribs so Amy and tried it. Really good and flavorful. The ribs almost don't need sauce because of the rub/crutch flavors.



I could have cut some of the meat off this one. It's thick. Will take longer than the other slab.

SleeperLS, DEEZUZ and 10thSVT_03 like this.
Flyn is online now   Reply With Quote
Old 01-07-2018, 04:21 PM   #9
Go ahead. I'll catch up.
 
Flyn's Avatar
 
Join Date: Mar 2004
Location: Selling homes on the Gulf Coast of Florida
Posts: 45,538
Casino cash: $230282900
8.11 per day
Default

First saucing. I'm still at 237* for this one so the sauce and the ribs can get to know each other for a while.

10thSVT_03 likes this.
Flyn is online now   Reply With Quote
Old 01-07-2018, 06:12 PM   #10
Go ahead. I'll catch up.
 
Flyn's Avatar
 
Join Date: Mar 2004
Location: Selling homes on the Gulf Coast of Florida
Posts: 45,538
Casino cash: $230282900
8.11 per day
Default

OK, just finished eating. Honest impressions are the ribs were well cooked and tasty but... I would have liked a little more spice and I should have trimmed some of the excess meat off the ribs so they weren't so thick. I told Amy this and she said "You're way too critical of your cooking. They're great." So, not perfect but at least great. LOL

We compromised on the corn. She said no to the Mexican mayo but agreed to Taragon. Sweet smokey flavor from Taragon goes well with melted butter.



This is a good bite.



Hope you guys enjoyed "rib" day.

Oops. Forgot the "finished" pic:

Flyn is online now   Reply With Quote
Old 01-16-2018, 09:40 AM   #11
 
bnr32's Avatar
 
Join Date: Nov 2013
Posts: 402
Casino cash: $12046296
0.19 per day
Default

Look good! I usually do an brine with coffee before I smoke my ribs, and totally agree on removing the silver skin
bnr32 is offline   Reply With Quote
Old 01-16-2018, 09:43 AM   #12
Do people even read this? COCKSUCKAS
 
tinfoilhat's Avatar
 
Join Date: Jul 2007
Location: Riding the Hubble
Posts: 36,233
Casino cash: $172024501
8.25 per day
Default

i havent had ribs in forever. looks tasty, send me some!
__________________
"It's never too cold for swamp ass."

XBO - NinjaTurtlThong
DD - 06 Cobalt SS/SC

tinfoilhat is offline   Reply With Quote
Old 01-16-2018, 09:48 AM   #13
 
Ryan02Stang's Avatar
 
Join Date: Aug 2004
Location: Mount Prospect
Posts: 9,911
Casino cash: $111942000
1.82 per day
Default

Those ribs look amazing!

My butcher takes off the silverskin...I'm too lazy for that!
__________________
2015 Ford Explorer Sport
2012 Lincoln MKS Ecoboost
2002 Mustang GT
Ryan02Stang is online now   Reply With Quote
Old 01-16-2018, 12:40 PM   #14
Go ahead. I'll catch up.
 
Flyn's Avatar
 
Join Date: Mar 2004
Location: Selling homes on the Gulf Coast of Florida
Posts: 45,538
Casino cash: $230282900
8.11 per day
Default

Ha Ha! Butcher is probably like: Another silverskin? Son of a...
Ryan02Stang likes this.
Flyn is online now   Reply With Quote
Old 01-17-2018, 10:25 AM   #15
Forum Sponsor
 
importcrew's Avatar
 
Join Date: Jan 2008
Location: Hampshire
Posts: 11,945
Casino cash: $43952594
2.85 per day
Default

Quote:
Originally Posted by Flyn View Post
Thanks. I'm a little concerned about mixing coffee rub with Trigg's crutch ingredients. It's either going to be spectacular or too spicy.

I'm trying to get Amy to let me make Mexican corn on the cob. She just wants butter.

Real Mayo, Cojita cheese, Cayenne Pepper, lime, and butter are the only ingredients for a real elote. This coming from a Mexican who makes these all the time.
Shawn1112 likes this.
__________________
AUTHORIZED DEALER FOR MANY MANUFACTURES INCLUDING:


Aero Precision
Fortis Manufacturing
Phase 5
2A Armaments
Many Many More



FB PAGE: https://www.facebook.com/L.B.ChicagoRetail/
importcrew is offline   Reply With Quote
Reply

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -5. The time now is 04:05 PM.


Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.
SEO by vBSEO 3.6.0
User Alert System provided by Advanced User Tagging v3.0.6 (Lite) - vBulletin Mods & Addons Copyright © 2019 DragonByte Technologies Ltd.
no new posts