this wasnt the thread I was looking for but close enough...... figured it needed a bump for the weekend. anyone have some secret smoked rib techniques? I was was thinking dry rub + balsamic marinade the night before before smoking for a few hours
Balsamic is great for ribs, just make sure you pat them down enough before you put the dry rub on, or the fats will make that rub slide off halfway through. Indirect heat is great if you have the time to do it. That's basic stuff but I don't know how much you grill ribs. I think I've posted this link before in this thread, but I don't care to look, these guys are great: http://www.grillinfools.com/
Am making Jumbalaya tomorrow and on Monday we're having a meat fest, grilled pork tenderloins with a glaze of Dijon and molasses, Jean Georges Thai Spicy Chicken Wings (I found a clone recipe) and big ass Bell and Evans BBQ chicken with Sweet Baby Rays. _
I just realized I forgot to mention something. Vinegar is a great substitute for sodium, but I always step back the salt in my rubs if I use it, otherwise the meat is way too salty. Might want to keep that in mind if you are mixing your own rub.
Ideally I prefer med/med rare, but the lady likes it a bit more well done so this is my compromise. Actually it was still quite juicy.
Did you wrap? If so, at what temp? What cut of meat? Tri-tip? Doesn't look like a brisket flat. More like a Rump Roast.
Just a Tri tip, about 2.5#. No wrap, not sure about temp, just let the Kettle run pulled and reversed seared at about 125 internal. Used kiawe wood for smoke.
Nice. We can't get tri-tip here on the east coast so the best we can do is a Rump Roast or something along those lines. The smoke ring you generated was fabulous and if the juices were distributed throughout, that must have been one great meal. Next weekend is Father's Day and I'll be doing a brisket or perhaps 2 chuck roasts. Not sure yet.
Basil pesto. Gotta make use of all the basil in my yard. First time using the cedar plank. I can dig it.
Appetizers: "Vodka martini" shrimp on skewers (shrimp in shells that are scissor-cut up the back and deveined--shrimp remain in their shells) marinated 20 min. in a plastic bag along with: vodka, spritz of vermouth, olive oil, cilantro, flat leaf parsley, minced garlic, pinch of cayenne, zest and juice of lime. Cheap & easy to make hor d'oeuvre: medium-small sweet gherkin pickles wrapped in slices of genoa salami (fastened with toothpick). Once on the grill, the salami fat quickly renders (melts) and the salami "sticks" (binds) around the pickle. May sound weird but with a good dipping mustard, it's not bad. Dinner: Bone-in ribeyes with chimichurri, grilled corn. (baked potato, salad)
Need a recommendation on a smoker. Birthday is next week and my GF has been threatening to get me a smoker for a while and has been looking at the Green Eggs so I think that'll be one of my presents. Before she buys me something that's not up to snuff, what would you smoke masters recommend? I don't think I'll ever do anything like a 25 lb turkey or 10 racks of ribs, probably a very large chicken or pork butt or a few racks would be the most I'd ever do at one time. Thanks. _
Get a Red Tec grill. You can smoke with it and also do regular cooking, and the indirect heat ability is second to none. Versatile as hell.
Yeah I already have a pretty recent Weber so I wasn't looking to replace that. Wasn't even looking for a smoker but it appears that may be something she's buying me. Idk, maybe I'll look into it. _