OT: MGoBBQ Thread - Share your secrets

OT: MGoBBQ Thread - Share your secrets

Submitted by The Mad Hatter on July 1st, 2016 at 9:22 AM

Like many of you I'll be spending at least part of the weekend manning the grill / smoker.  I've decided on making ribs since they don't require much attention and everyone loves them.

I soak them in a mix of apple cider and lemon juice for about 6 hours in the fridge.  Then dry them off and put the dry rub on (homemade, none of that store bought BS).  The rub is mostly brown sugar, paprika, hickory salt, celery seeds, and a few other spices.

I set the grill up for indirect grilling and use applewood chips for the smoke.  I use a rib rack to make things even easier.  

 

What are you making this weekend?  

OT - Barking Carnival comes through on the ol' barbeque

OT - Barking Carnival comes through on the ol' barbeque

Submitted by Njia on June 12th, 2011 at 9:47 PM

A couple of years ago, Beloved Leader linked the Brisket Pictorial from Barking Carnival on mgo.licio.us. I'm a smoke barbeque fanatic, and the genus Texagasmic is my favorite. Not that I'm opposed to any other in the Barbacoa family, but something about the use of prodigious amounts of black pepper and chiles in the rub sends me to my happy place. Kinda like that time in Amsterdam at the coffee house, only legal.

But I digress. This weekend I had a party and decided to give the Burnt Orange species of smoking meat a whirl. I'd saved that link on my computer for the past two years and finally got up the guts to give brisket a try on the smoker I've had and used for years. Enouragement from my daughter*, for whom the party was thrown, helped summon up my courage. For those of you unfamiliar with the ways of a flat, you can quickly end up with a final product akin to a bullet proof vest if you don't know what you're doing. I've ruined enough of them to start my own major league franchise, or at least become a very successful sports equipment provider.

I can now say from experience that them boyz deepinaharta really know their business when it comes to brisket. For those of you with a similar yen, I encourage you to check their page and give it a try. It was easily the best flat I've ever made.

*She's 14. More like, "DAAaaaaaAAAD! You've just got to make brisket for my party! Puh-leeeze!"