Food & Drink

Post Pics of Your BBQ'd Food Thread

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  • Oct 17th, 2017 11:18 pm
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Feb 9, 2007
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Beer can burgers.
Make a giant meatball and cram a beer can it it. Wrap with bacon and press together.
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Filled indent with grilled onions.
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3/4 of the way through the smoke (apple) filled rest of the hole with cheese. Old cheddar but I had blue in mine.
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It's pronounced Throat Wobbler Mangrove
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BBQ Pit Boys had something similar a couple of years back. Always wanted to try it, looks Yankee good.
raymondly wrote:
Jul 2nd, 2017 9:48 pm
Beer can burgers.
Make a giant meatball and cram a beer can it it. Wrap with bacon and press together.
Image

Filled indent with grilled onions.
Image

3/4 of the way through the smoke (apple) filled rest of the hole with cheese. Old cheddar but I had blue in mine.
Image
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Apr 19, 2010
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Sudbury
How did I not see this thread before.

Smoked Six Racks of Baby Backs on my Weber 26.75" Kettle Sunday for a family supper.
Racks were cut in half at the local Metro for their "Family" pack. I prefer it this way as it is easier to fit on the BBQ.
Made a DIY extra grill top out of a 22" Weber Grate.

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Jr. Member
Jan 4, 2017
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Question for all you rib guys...

I have recently been baking my pork baby back ribs at 300 deg for 2 hours, and then lower to 200 deg for another hour. Then finishing on the grill. Results are perfect for me imo.

Now i've tried the exact same method with beef ribs, and they turned out tough. Where did I go wrong? I didn't cut off the white membrane on the back, that I know i should have, but even the meat itself was pretty chewy.
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jesguerra wrote:
Jul 6th, 2017 12:36 pm
Question for all you rib guys...

I have recently been baking my pork baby back ribs at 300 deg for 2 hours, and then lower to 200 deg for another hour. Then finishing on the grill. Results are perfect for me imo.

Now i've tried the exact same method with beef ribs, and they turned out tough. Where did I go wrong? I didn't cut off the white membrane on the back, that I know i should have, but even the meat itself was pretty chewy.
Is there less beef meat compared to pork meat on the ribs? Pork meat also has higher fat content, and for beef, the fat seems to be localized at around the area where they remove the meat from the ribs for the grocer's own use.
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badOne wrote:
Jul 6th, 2017 2:19 pm
Is there less beef meat compared to pork meat on the ribs? Pork meat also has higher fat content, and for beef, the fat seems to be localized at around the area where they remove the meat from the ribs for the grocer's own use.
There might have been less meat compared to the pork ribs. Maybe ill have to slow cook them even longer? I'll have to experiment I suppose.
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jesguerra wrote:
Jul 6th, 2017 12:36 pm


Now i've tried the exact same method with beef ribs, and they turned out tough. Where did I go wrong? I didn't cut off the white membrane on the back, that I know i should have, but even the meat itself was pretty chewy.
Are you using a thermometer to check when the ribs are done or going by "feel"? You can't rely on cooking times for one meat to work for another. I have smoked BBQ ribs before but I double check the temp via thermometer (note, you are cooking ribs much more beyond the "safe" eating temperature). You can also do a bone test to see if the bone slides off the meat with ease.
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YLSF wrote:
Jul 6th, 2017 4:14 pm
Are you using a thermometer to check when the ribs are done or going by "feel"? You can't rely on cooking times for one meat to work for another. I have smoked BBQ ribs before but I double check the temp via thermometer (note, you are cooking ribs much more beyond the "safe" eating temperature). You can also do a bone test to see if the bone slides off the meat with ease.
I wasn't necessarily relying on cooking times. I didn't feel like i was overcooking the ribs as i did drop down temp to 200 and left for another hour to help break down the meat some more. I have thought about smoking them, but the oven and finish on grill method has worked perfectly for me thus far.
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Aurora
Here's an entry that's off the beaten track. I grilled some pork jerky yesterday. This is Chinese style "bak kwa" jerky. As opposed to western style which is smoked or dehydrated at low temps over many hours, Chinese style is grilled at relatively high heat for a short period of time and is sweet, spicy, sticky and moist. Meat is ground pork. Used 2 lbs pork at about $3.50 total.
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jesguerra wrote:
Jul 6th, 2017 12:36 pm
Question for all you rib guys...

I have recently been baking my pork baby back ribs at 300 deg for 2 hours, and then lower to 200 deg for another hour. Then finishing on the grill. Results are perfect for me imo.

Now i've tried the exact same method with beef ribs, and they turned out tough. Where did I go wrong? I didn't cut off the white membrane on the back, that I know i should have, but even the meat itself was pretty chewy.
I do my beef ribs as singles, have never tried to do them in a rack. Always have great, tender, results. I smoke them along side my back ribs at the same temp and for the same length of time, about 4.5 hours at 225. These ribs are huge, one is enough, but sometimes they are so good you go all out and have two.
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That's my 2cents worth
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Keelie wrote:
Jul 7th, 2017 1:03 am
These ribs are huge, one is enough, but sometimes they are so good you go all out and have two.
Those look great. There is a local BBQ place (Adamsons BBQ) that does great brisket. They charge like $29 PER beef rib!! I was going to buy one out of curiosity and on impluse but in retrospect I am glad they had just sold out before I got to the counter...
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jesguerra wrote:
Jul 6th, 2017 4:38 pm
I have thought about smoking them, but the oven and finish on grill method has worked perfectly for me thus far.
I would highly recommend giving smoking a go. It might take some practice but it is totally different than low/slow and grilling to finish. The pink smoke ring/ the taste/etc.
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Pricing at Adamson is too high in my opinion. From a YELP review:

I ordered the Texas Trinity (feeds 2) $40
1/2 lb brisket (fatty)
1/2 lb ribs
1 sausage (jalapeno cheddar)
3 small sides (coleslaw, beans, potato salad)
1 slice of pie or 2 cookies (sweet potato pie)
+pickle +onion +bread

For $20, I can eat AYCE Korean BBQ.

Even though I'd like to try it, I'd have a hard time justifying it when I can smoke my own food.
We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!
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YLSF wrote:
Jul 7th, 2017 9:38 am
Those look great. There is a local BBQ place (Adamsons BBQ) that does great brisket. They charge like $29 PER beef rib!! I was going to buy one out of curiosity and on impluse but in retrospect I am glad they had just sold out before I got to the counter...
I pay close to $20 for a pack of 4 or 5... but they are hard to find, when I do see them I buy them up and feel like I've won the lottery. I'm smoking some up on Sunday.
That's my 2cents worth

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