Has anyone seen my specialty plates?
- Thread starter BillupsFrog
- Start date
Zubaz
Member
Seems like a lot of changes going on over there. Can't wait to check it out next time when I'm in town.
Peacefrog
Degenerate
Too many changes. But change happens. Oh well.
Zubaz
Member
They put windows in. The only natural light I want at the Pub comes in a can.
Peacefrog
Degenerate
Agreed. But there is no going back.
I've been there a few times in past couple weeks. It is so different. But more the same.
nwlafrog
Active Member
Late post, just got off of a job..... Don't want to derail Maniac's thread.
Wife bought ribs and wants me to "grill" them. I have a barrel grill with a wood box on the side (not a legit smoker, I know) I have pecan wood for days, but very limited time for smoking the ribs due to my schedule and my junky set-up. I can grill the heck out of some food, but when it comes to smoked BBQ, I need to take notes from y'all with more experience..... Especially Ron and Horned Eagle (or whatever you go by now)
I understand the fundamentals, but I want to know a time frame, grill temp, meat temp and any pointers that anyone can lend. Pretend I'm a dumbass because I want to do this right.
Wife bought ribs and wants me to "grill" them. I have a barrel grill with a wood box on the side (not a legit smoker, I know) I have pecan wood for days, but very limited time for smoking the ribs due to my schedule and my junky set-up. I can grill the heck out of some food, but when it comes to smoked BBQ, I need to take notes from y'all with more experience..... Especially Ron and Horned Eagle (or whatever you go by now)
I understand the fundamentals, but I want to know a time frame, grill temp, meat temp and any pointers that anyone can lend. Pretend I'm a dumbass because I want to do this right.
Frog-in-law1995
Active Member
Trim away any excess fat along the outside of the rack. I also like to trim off the rib tips (fantastic meat, but makes them harder to cut right later). Rub them with some combination of salt, pepper, garlic, onion powder, paprika, chile powder, other savory spices, etc. Smoke 3 hours at 225-235. Pull them off, spritz with water, squeeze/sprinkle on a little parkay, honey, brown sugar and Thai chile sauce and wrap them tightly in foil. back on the smoker (or in the oven) for 2 hours at 225-235. Unwrap and see how they look. If the meat is pulling away from the bone with very little effort, they're done. But probably you're going to spritz them with water again and put them back on, uncovered, for 30 mins to an hour. If you want a sauce, you can mop it on here and it will set while cooking. I usually just add a little more rub. Once they're done, let them sit for 20 minutes or so before eating.
Last edited:
Frog-in-law1995
Active Member
One other tip: you really need a good, sharp, serrated knife to cut them. I use a Kitchen Aid electric carver with a serrated edge.
GeoFrog
Active Member
Peacefrog
Degenerate
Don't touch my cheese. Seriously.
TCURiggs
Active Member
Terrible mistake
Land Frog
Darn baylor!
Kf.c, especially HASMSP, has been lacking so had to turn to TV. In a new place so once Wi-Fi gets hooked up its Ozark and Netflix.
Peacefrog
Degenerate
Dog days of summer. It will all come back.
It's like watching nerdy white guys rap poorly. so awful
Peacefrog
Degenerate
At midnight? Well done, sir.
RollToad
Baylor is Trash.
I keep odd hours.
The Frog to be Named Later
Active Member
No poutine like late night poutine.
Amiright?
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