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?  



July 1st, 2016 at 9:33 AM ^

in a Dutch oven.. over a campfire today.

Smoked two 9 pound pork buts last weekend and would have been doing some ribs 3-2-1 method today if wasn't camping.


July 1st, 2016 at 9:35 AM ^

Steaks. Simple. Thick cut with a little far- sirloin is good. Should be Cold but 100% thawed. Pat quite dry and press in some cracked peppercorns. Toss on a HOT oiled grill. Top with fresh made garlic butter, 2-3 minutes per inch. Flip once, top the other side with the butter, 2-3 more minutes per inch.

Remove to heated metal dish. Tent with foil 4 minutes. Serve.

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July 1st, 2016 at 11:20 AM ^

for the first time this weekend. I have a Lynx and can get medium rare with a grill marks.  Looking to do the same and understand that the fire has to be at 600 degrees.  Hope it works!

Also going to try pizza and ribs.  Someone that competitively cooks uses the 2-1-1 cooking method for ribs.  2 hours on indirect heat, 1 hour wrapped on indirect, and 1 hour with sauce on indirect heat.


July 1st, 2016 at 9:38 AM ^

Allow steaks to come up to room temp. Salt for at least 1 hour. Cook over high heat 3 min per side in skillet. Last 2 min baste with melted butter, shallots, thyme, and garlic. Rest 10 min, serve.

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July 1st, 2016 at 12:50 PM ^

I've found that method to be a bit inconsistent with the gradient of doneness in the center of the meat, but that's just me being a hack. An ATK technique I love (courtsey of Kenji Lopez-Alt) is to bring the meat up to temperature (120 or so) in the oven slowly and THEN do a quick hard sear in a skillet. This lets you just have more control over the doneness and is a bit more forgiving, in my experience. Downside is that it does take over an hour. But if you don't have a sous vide (and who actually does?) this is the next best thing. 

Glad to see someone else who loves America's Test Kitchen on the board :)


July 1st, 2016 at 11:14 AM ^

I'm sure this tastes good, but I just can't bring myself to put a steak in a frying pan anymore.  Yes, I know plenty of restaraunts still do.  But there's something about that grill sear that only a grill can do...  The seasoning sounds good, but pouring on salt for an hour seems excessive.  Maybe I'll try that without so much salt?  :)

FWIW, I rarely put table salt on anything anymore.  I do use plenty of Lowery's seasoning, and other spice mixes, though - all of which contain plenty of salt.  So there's that...


July 1st, 2016 at 12:36 PM ^

Your mistake is using a frying pan (and the Lowry's, that's unforgivable on its own). Use a cast iron skillet, on a good gas range (or grill) and you'll get the sear you're looking for. But I like it either way, on the skillet or directly on the grill. It's all good.


July 1st, 2016 at 12:47 PM ^

Using a skillet as opposed to a frying pan is really useful for this actually! The high specific heat capacity of cast iron means that there is an absurd amount of energy stored in that pan and imparted to the meat, so you can get an incredible sear. 

The salt actually isn't just for seasoning! By salting for about an hour, you can do some really great things to the surface of the meat. Osmosis draws the moisture out of the top layer, which then disolves the salt. That makes a steak flavored brine for your meat that will begin to break down some of the tougher connective fibers at the surface of the meat. This ends up giving you a really tasty, moist, and tender steak! 

Between the salt and some fresh ground black pepper, it seasons the meat really well! I think the subtleties of more complicated seasonings can get lost under the really high heat you need for a steak. Just my opinion though! Best way to cook and season is however you think it tastes good!

SoDak Blues

July 1st, 2016 at 9:39 AM ^

Big fat prime ribeyes (15-16 oz). Marinate them for an hour in Stubbs spicy BBQ sauce. Generously season with Chicago Steak Seasoning. Grill as hot as your grill will allow for 3 and half minutes per side (1:45 then turn 90 degrees to get nice diamonds). Should be rare to medium rare with a really nice crust.

May sound a bit crazy to put BBQ sauce on such a fantastic piece of meat, but I gotta say, this is a big fan favorite. 

SoDak Blues

July 1st, 2016 at 10:18 AM ^

I know. I am a huge ribeye fan, and we usually have ribeye Sundays every week. The first time I tried this (based on a suggestion from my father in law), I was completely embarrassed to admit that I would damage such a fine piece of meat. I must say it is incredibly good. And stubbs is a real thin sauce without too much sugar, so I can pretend it is a steak marinade. 


July 1st, 2016 at 11:20 AM ^

I've never, ever, considered putting a BBQ sauce on my steak.  Well, maybe one of those $2 breakfast steaks at Waffle Hut when I couldn't afford anything but Waffle Hut, but I don't think that counts as steak!  However, given the reviews here, I'll have to give a try.  After all, if you're too scared to try new things, we wouldn't be reveling in the glory that is a Jim Harbaugh coached football team...


July 1st, 2016 at 9:43 AM ^

Saturday will be grilled salmon and all you can eat grilled oysters and grilled zucchini 

Sunday will be grilled steaks and hamburgers with grilled sweet corn

Monday the smoker will house pork shoulder, ribs, and hot sausages

M Go Cue

July 1st, 2016 at 9:47 AM ^

St. Louis Ribs
Bacon wrapped jalapeños stuffed with Rotel sausage dip
Smoked portobello topped with a fried green tomato and mozzarella (for the vegetarian).


July 1st, 2016 at 9:48 AM ^

MGoBBQ Secret: The best bark on a Boston Butt (pork shoulder) is achieved by periodically spraying the meat with apple cider vinegar after the dry rub has begun to form a crust. This allows the smoke to penetrate the meat and prevents the bark from becoming too dried out and burnt. I always allow my butts to reach 205F internal temp, and then let them rest for 1 hour covered in aluminum foil after smoking. The meat is juicy, literally falls apart and tastes like bacon. Very little sauce is required.

SoDak Blues

July 1st, 2016 at 9:55 AM ^

205 is definitely the magic number for a nice pork butt. I have been working to get my Brisket to about 195 (over 12 to 18 hours) and then resting in the oven on warm for an hour lightly covered in foil. Same fricking deal - incredibly juicy, fall apart meat with a ton of fatty flavor. DAMN IT, why is it only 9 in the morning, and why am I at work?!


July 1st, 2016 at 10:40 AM ^

Resting is the key for my pork butts, I smoke them too 180, than double wrap in foil, than in old bath towel, and finally in a cooler for about 2 hours. Still piping hot after when I pull them but they are very juicy.


Try a quick finishing sauce immediately after you pull them.

2 cups cider vinegar

2 tablespoons brown sugar

1 teaspoon old bay

1 teaspoon red pepper flakes

Heat until the sugar disolves, than let it cool put on the pull pork. It really mellows the meat out. 


July 1st, 2016 at 10:41 AM ^

I make a lot of Boston Butt, I'll have to give that trick a try next time. Did you buy a little spray bottle to use?

I'm making Country Style Ribs on Sunday. I've never made them before and I'm actually using the recipe that Joe from mmmgoblubbq.com put on this site last fall. Looks like a fun thing to do, and cheaper than buying 3-4 racks of baby backs.


July 1st, 2016 at 11:27 AM ^

This, and the replies to it, will guide me this weekend!  I'll put a 12-lb pork shoulder in early Sunday morning.  I make my own marinade with olive oil, teriaki, worchestershire, various seasonings, and brown sugar.  I usually use lemon as the acid, but will use apple cider vinegar based on comments here.  I think I'll try the vinegar spray while its cooking, too.  I normally pull it out at 195, but will let it go all the way 205 this time.

Thanks, guys!  Always good to take tips and try new ideas!


July 1st, 2016 at 9:58 AM ^

They can be tricky, but here's a tip... don't try for the beautiful display of organized sliced meat.  Instead chop the slices into bite sized pieces and mix together with a little sauce.  This gets the fattier point portions mixed in well with the drier meatier flat cut.  Serve with potato bread, strong dills, vinegar slaw and more sauce.  If you want to hold the lily, offer up some smoked brat slices with sauce along with the brisket.