thank you! i trimmed the brisket flap which is like a 2-4 inch wide flap of meat on the underside of the ribs. i put them on at the same time as the ribs. they take about an hour or so - that way i got to have a sneak peek at what the final outcome would be like. since they are so skinny, they were almost entirely smoke-ring - 99% red, hee.
i wish i had a camera that was capable of the up-close shots that are required for smoke ring shots, because homg, it's drool-enducing.
maintaning temp on the egg is a breeze. i only had to check it a couple/few times during the whole cook.
and jim's right...there were way longer on BR. that was a pretty quick read! maybe next week when everyone is back to work we can push it over the top.
Actually, I don't think they look so good at all...jenskotJuly 31 2009, 21:31:58 UTC
Maybe it's the setting. Yes, I do believe the decor on *mah plate* would really bring out this supposed mouth-watering flavor. I would also be happy to help you improve your BBQing results by letting you marinate the ribs in my mouth. I really think that's your best option for salvaging these babies...
Re: Actually, I don't think they look so good at all...phatmikeJuly 31 2009, 22:57:38 UTC
haha. i do have leftovers, and i do owe you a bday gift :p
the true crime in all of this - i spent all day making a bbq sauce and i didnt even use it. they're just so good as is, with the quick maple glaze that took all of 10 minutes to make.
Re: Actually, I don't think they look so good at all...jenskotAugust 1 2009, 05:53:36 UTC
Oooh, I will take the leftovers - but please don't taint them by referencing The Day That Shall Not Be Mentioned. How did the BBQ sauce take all day, but the glaze only take 10 minutes? And how are you liking the north shore WF now?
Re: Actually, I don't think they look so good at all...phatmikeAugust 1 2009, 08:09:15 UTC
Oooh, I will take the leftovers - but please don't taint them by referencing The Day That Shall Not Be Mentioned.
ok, then it can be an annual friend gift!
How did the BBQ sauce take all day, but the glaze only take 10 minutes?
for the sauce, i had to simmer it low and slow to get the proper flavor and consistency. the glaze, since it's basically just a sugary syrup, took about 10 minutes to get the ingredients combined and tweaked properly. it's basically just maple syrup, butter, something for acidity, and some stuff for spice and heat. then it takes about 20 minutes on the grill to glaze 'em up.
when would you like your rib delivery?
And how are you liking the north shore WF now?
havent started yet! i think i start this week comin' up.
Comments 7
(The comment has been removed)
i wish i had a camera that was capable of the up-close shots that are required for smoke ring shots, because homg, it's drool-enducing.
Reply
(The comment has been removed)
and jim's right...there were way longer on BR. that was a pretty quick read! maybe next week when everyone is back to work we can push it over the top.
Reply
Reply
the true crime in all of this - i spent all day making a bbq sauce and i didnt even use it. they're just so good as is, with the quick maple glaze that took all of 10 minutes to make.
Reply
How did the BBQ sauce take all day, but the glaze only take 10 minutes? And how are you liking the north shore WF now?
Reply
ok, then it can be an annual friend gift!
How did the BBQ sauce take all day, but the glaze only take 10 minutes?
for the sauce, i had to simmer it low and slow to get the proper flavor and consistency. the glaze, since it's basically just a sugary syrup, took about 10 minutes to get the ingredients combined and tweaked properly. it's basically just maple syrup, butter, something for acidity, and some stuff for spice and heat. then it takes about 20 minutes on the grill to glaze 'em up.
when would you like your rib delivery?
And how are you liking the north shore WF now?
havent started yet! i think i start this week comin' up.
Reply
Reply
Leave a comment