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  1. #211
    Taster
    Join Date
    May 2014
    Location
    Tyngsboro, MA
    Posts
    65

    Re: What are you cookin on the smoker?

    Quote Originally Posted by petrel800 View Post
    Pulled the egg out this weekend for some ribs. 2 Slabs of Baby Backs (vacuum packed ones from Costco, so convenient-pre prepped, no membrane, just open, rinse and rub), put the extra slab in the freezer for a later date. Cut each slab in half to make the positioning on the egg easier. 225 degrees for the first 3 hours and about 250 for the last 2.5. Local grocery store had Jack Daniels Barrel Chunks on close out, so bought a bag to try them out. Got a grooved Sinatra barrel chunck in my bag, definitely tossed that one in the fire because it was special .

    Used Strickland's Pork rub on one slab and Butt Rub on the other. Served one half of each dry and the other halves got sauced and put back on the egg for 15 minutes.

    Ribs turned out nice, the Jack Daniel's chunks did all right, but in my opinion didn't really add anything special to the process. Probably why they were on closeout.
    I buy the same ribs from Costco but cook all three racks at once since my family seems to inhale them. I use an offset barrel smoker and use a mostly apple wood with a little hickory. I make my own basic rub an usually two sauces with one being a mustard/vinegar base. If anyone has a good bourbon based sauce I'd like to try one this weekend.

    My favorite is smoking a packer brisket of 14-16lbs, yummy, nothing beats it! It feeds an army

  2. #212
    Enthusiast
    Join Date
    Jan 2014
    Location
    South Brunswick, New Jersey
    Posts
    370

    Re: What are you cookin on the smoker?

    I thought about taking the corks from empty bottles and throwing them in my smoker (just the cork portion, cutting off any plastic or finished wood pieces). I figured since they were whiskey soaked they might add some flavor. Has anyone ever tried this?

  3. #213
    Connoisseur
    Join Date
    Jan 2014
    Location
    Washington DC
    Posts
    550

    Re: What are you cookin on the smoker?

    Quote Originally Posted by KyleCBreese View Post
    I thought about taking the corks from empty bottles and throwing them in my smoker (just the cork portion, cutting off any plastic or finished wood pieces). I figured since they were whiskey soaked they might add some flavor. Has anyone ever tried this?
    Did it with red wine corks once. Kind of sooty and hot and not much flavor/aroma.

  4. #214
    Guru
    Join Date
    Sep 2008
    Location
    Chicago suburbs
    Posts
    2,862

    Re: What are you cookin on the smoker?

    I brined a bunch of bone-in pork chops that I picked up at Costco and grilled them five minutes each side on the Weber and they came out absolutely fantastic. Can't wait to reheat one of those babies for lunch today!
    "I distrust a man who says 'when.' He's got to be careful not to drink too much, because he's not to be trusted when he does." Sydney Greenstreet

  5. #215
    Enthusiast
    Join Date
    Mar 2013
    Location
    Chicago Burbs
    Posts
    265

    Re: What are you cookin on the smoker?

    I also go with Costco ribs exclusively on the smoker. My cousins & I have come in top 10 the last 2 years in the amateur division of a nearby annual KCBS event using Costco ribs and our dry rub. If any of you guys have the opportunity to enter a competition, do it b/c its just a great time. Lots of bourbon & beer consumed starting very early in the morning However, Mrs. JVD99 has to arrange for transportation home b/c no one on the team is in any condition to do anything except nap after the event.

  6. #216
    Advanced Taster
    Join Date
    Jun 2014
    Location
    Southern California
    Posts
    121

    Re: What are you cookin on the smoker?

    I was not aware that Costco ribs come with the membrane already removed. That is a major selling point, since I find taking off the membrane to be a PITA.

    I am suitably inspired. I will drop by Costco on the way home today for some ribs and plan on firing up the offset smoker early tomorrow.

    Thanks for the inspiration. Just another way my bourbon obsession is benefiting those around me (principally my wife and kids who, experience has shown, will eat an unlimited amount of ribs.)

  7. #217
    Enthusiast
    Join Date
    Mar 2013
    Location
    Chicago Burbs
    Posts
    265

    Re: What are you cookin on the smoker?

    The lack of membrane is a really nice aspect of the Costco ribs, makes prep at home and especially at a competition so much easier.

  8. #218
    Connoisseur
    Join Date
    Jan 2014
    Location
    DFW, TX
    Posts
    563

    Re: What are you cookin on the smoker?

    I'm actually having ribs tonight, but gonna stop on the way home to pick them up. Ribs are one thing I've quit trying; it's better for me to leave that to the professionals I've learned.

  9. #219
    Enthusiast
    Join Date
    Mar 2013
    Location
    Chicago Burbs
    Posts
    265

    Re: What are you cookin on the smoker?

    Picked up 3 slabs from Costco. Tomorrow is football, beer & BBQ. Mrs. jvd99 will be out with her mom all day and come back for dinner

  10. #220
    Advanced Taster
    Join Date
    Jun 2014
    Location
    Southern California
    Posts
    121

    Re: What are you cookin on the smoker?

    Ribs

 

 

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