OT: MGoBBQ Thread - Share your secrets

Submitted by The Mad Hatter on

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?  

MGoBoard
BBQ
Brisket
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KC Wolve

July 1st, 2016 at 1:40 PM ^

I didn't grill much more than burgers before, but I recently bought a Big Green Egg and it is amazing. Everything comes out perfect be it grilled or smoked. I normally google "whatever on big green egg" and get a bunch of recipes then have at it. They are a bit pricey, but I love it.



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jblaze

July 1st, 2016 at 2:59 PM ^

My contribution is for the lazy man. Par boil ribs in water and vinegar. Store overnight. Sauce and grill the next day for ~15 minutes.

Par boil potatoes the night before. Season and then grill the next day (very quick).

But pre made patties and salt/ pepper and spray Pam just before you grill.

Use Nathan's or Apple gate farms hot dogs.

Use boars head deli cheese (or whatever your grocery store's premium brand is).

If using a gasser, have an extra tank ready.

Unless you buy a really nice piece of steak from a butcher marinade the meat overnight.

I know this goes against the BBQ/ cookout gospel, but it makes cooking really easy and quick, so you can booze with your guests. After all, isn't that what it's all about?

Joined: 08/29/2008

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GoBlueBBQ

July 1st, 2016 at 5:13 PM ^

Everyone has their own recipe......method.....secret......local butcher.  This weekend will include a nice 3.5 lb Tomohawk Ribeye. Dry brined for 24 hrs and reverse seared unitl Medium rare.


 

Joined: 09/03/2014

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mgomiller

July 1st, 2016 at 8:49 PM ^

Achiote is the best thing for pork ribs period. I spray with apple cider vinegar. Then rub with achiote paste. Then spray again with vinegar and rub a second time with chili powder, cumin, salt, pepper, and a dash of cayenne. Smoke with split maple or white oak logs until internal temperature is 185.
I see some love for thermapen in some other comments but I vastly prefer my Comark PDT300. Definitely worth checking out.

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