Question for the TSPN grill masters


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Take those beef ribs and toss them in the trash. LOL

I marrinate mine in a select blend of dry rub spices over night. Then I heat up the coal and cook other things first. Then I fast cook them for about 20 minutes on each side until they turn red. Then I stack them on top of each other on indirect heat. I let them smoke for about another 45 minutes to an hour. I like to have some pull on my bone. If it falls off the bone you may as well have just baked them or boiled them and slapped them on the grill 20 minutes before eating them. No smoke ring whatsover.

It takes time to master Bar B Que ribs, shoulders,brisket..etc..First timers also need to check out some of the Youtube videos. They will give you an idea of what they should look like during the cooking process.

And whatever you do don't use Dales. I mean it okay but it too salty and has an after taste.
 



DR. GSUAKA93 said:
Now that is truly funny.... I'm tryna imagine somebody actually standing outside grillin' 2 weinnies....:lmao:



:lol:Sounds like you have personal experience with both those options!
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Yes mam, option 1 is the sure bet! The only time that didn't occur was right after Hurricane Katrina. I wasn't about to fly home from moms house with food in my luggage.
 
Warndalyn said:
Did someone say grill masters? I've got all the answers you need, A~...go ahead, ask me whatever questions you wanna know. :D
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Oh lawd! :what:

Warnda, weren't you tryna' do this:
<img src="http://www.worldofstock.com/slides/PFO9120.jpg">

but it turned into this: :uhoh:
<img src="http://www.treehugger.com/southern%20california%20wildfire-jj-002.jpg">

:what:

*speaking in tongues*
olo-kah-boto-kah-sha-tah :dead:
 
Panther88 said:
Oh lawd! :what:

Warnda, weren't you tryna' do this:
<img src="http://www.worldofstock.com/slides/PFO9120.jpg">

but it turned into this: :uhoh:
<img src="http://www.treehugger.com/southern%20california%20wildfire-jj-002.jpg">

:what:

*speaking in tongues*
olo-kah-boto-kah-sha-tah :dead:
Click to expand...

:lol::lol::lol:
 
Panther88 said:
Oh lawd! :what:

Warnda, weren't you tryna' do this:
<img src="http://www.worldofstock.com/slides/PFO9120.jpg">

but it turned into this: :uhoh:
<img src="http://www.treehugger.com/southern%20california%20wildfire-jj-002.jpg">

:what:

*speaking in tongues*
olo-kah-boto-kah-sha-tah :dead:
Click to expand...


:lmao:

I don't drill, but I can BUY some groceries and the dessert. :D
 
Listen.. If you want succulent, tender pork ribs, be sure to do this when preparing them. When you wash the ribs, look on the underside of the rack. There's a clear, thin membrane that runs directly under the bones. It's smooth and slick to the touch. Take a knife and prick the corner. Take your finger and snatch-up a little piece. Now, slowly pull the membrane up, it'll be tough at first but you'll get the hang of it. Pull the entire membrane off. This will allow the ribs the cook more thoroughly. It also helps tenderize 'em.

Be sure to cut the underside strip of tenderloin off before cooking. You can cook it by itself. It also gives you a tasty morsel to sample while you're cooking.

Also, After pulling the membrane off, take an ice pick or your big grilling fork (2-3 prong) and poke holes in the meat in between the ribs. This allows the fat and blood to cook-out.

Also again, you don't want to cook the ribs (on the grill) until they're completely done. Braise them good (or until the blood in the bones cooks out). Put in a pan and cover 'em with foil and put 'em in the over for about 35-40 minutes @ 250.


:tup::tup:
 
shawiggi said:
Take those beef ribs and toss them in the trash. LOL

I marrinate mine in a select blend of dry rub spices over night. Then I heat up the coal and cook other things first. Then I fast cook them for about 20 minutes on each side until they turn red. Then I stack them on top of each other on indirect heat. I let them smoke for about another 45 minutes to an hour. I like to have some pull on my bone. If it falls off the bone you may as well have just baked them or boiled them and slapped them on the grill 20 minutes before eating them. No smoke ring whatsover.

It takes time to master Bar B Que ribs, shoulders,brisket..etc..First timers also need to check out some of the Youtube videos. They will give you an idea of what they should look like during the cooking process.

And whatever you do don't use Dales. I mean it okay but it too salty and has an after taste.
Click to expand...

Thanks Shaw. Thinkin about a dry rub.
 
Panther88 said:
Oh lawd! :what:

Warnda, weren't you tryna' do this:
<img src="http://www.worldofstock.com/slides/PFO9120.jpg">

but it turned into this: :uhoh:
<img src="http://www.treehugger.com/southern%20california%20wildfire-jj-002.jpg">

:what:

*speaking in tongues*
olo-kah-boto-kah-sha-tah :dead:
Click to expand...


See ya'll aint right! :lol::goodbad: :D
 
cat daddy said:
:lol:

Back away girl...
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Jax said:
See ya'll aint right! :lol::goodbad: :D
Click to expand...

Panther88 said:
Oh lawd! :what:

Warnda, weren't you tryna' do this:
<img src="http://www.worldofstock.com/slides/PFO9120.jpg">

but it turned into this: :uhoh:
<img src="http://www.treehugger.com/southern%20california%20wildfire-jj-002.jpg">

:what:

*speaking in tongues*
olo-kah-boto-kah-sha-tah :dead:
Click to expand...

:lmao: :lmao: :lmao:

y'all can all kiss my entire ass...and it's gotten bigger too, so that's a lot of puckering up. :kiss:

:emlaugh:
 



Warndalyn said:
:lmao: :lmao: :lmao:

y'all can all kiss my entire ass...and it's gotten bigger too, so that's a lot of puckering up. :kiss:

:emlaugh:
Click to expand...

*reaches hand for wallet* :uhoh:

*recalls scripture of Psalms 40:1* :shame:

Won't be no kissing anytime soon. :smh:
 
Jax said:
Thanks Shaw. Thinkin about a dry rub.
Click to expand...

Oh yeah Taylor made is half right. Pull the membrane off the back of the ribs. I do this as well. But never in all the days of your life take a fork and poke holes in your meat. Use tongs(sp) and flip that meat. All poking holes do is rob the meat of it's juices.

And if you want more fat to cook off your ribs. Mop them with a mixture of apple cider vinegar and water. Vinegar breaks up the cartalige and fat around the bone.


No more tips today. I may have a video of my rib cooking. Please don't look at the dude cooking.
 
Warndalyn said:
Have mercy...:lmao:

"I waited patiently for the Lord; and he inclined unto me, and heard my cry."

**fell out** :emlaugh:
Click to expand...

Maybe I can finally get you out in these woods down hur so that we can rub bellies, finally. :rolleyes:

*forgave me lawd* :shame: *I'm weak* :uhoh:
 
I ain't giving up none of the secrets........

3076877883_f35e5bacab.jpg


Those that have had my cooking know I can get down on the grill.
 
Fiyah said:
I ain't giving up none of the secrets........

3076877883_f35e5bacab.jpg


Those that have had my cooking know I can get down on the grill.
Click to expand...

Until you start arguing and drinking w/ folx and then you give that bad boy up. lol

There are some nice recommends in here. Not sure if J~ indicated if he was grilling the ribs w/ gas or charcoal/wood. :confused: That's going to make a slight diff in how he cooks (smokes) the ribs. It doesn't take pork long to cook so he'll have to be careful w/ that. It's what occurs after the pork ribs have cooked that ultimately determines how tender/tasteful they are. I won't speak on the beef ribs because I swore off beef a loooooooooooooong time ago. I even make nothing but turkey burgers exclusively now w/ zero hot dogs. (I do brats)
 
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