The bbq photo & recipe thread

[eyebeebe]

eyebeebe said:

UTH said:

I saw a glimpse of the sun earlier so immediately rushed to the shop to pick up BBQ stuff.
I'm giving the below a try for the first time, currently marinating in the fridge. I followed the recipe pretty much to the letter, although I only have hot smoky paprika so I went for 3 tsps of that instead of 2 of each. Bit confused as to why my marinade is very much a brown colour rather than red, but hopefully they'll taste good

https://www.seriouseats.com/smoky-spicy-yogurt-mar...

Looks interesting. I bought some skewers that attach to my rotisserie, that I haven't used yet. I'm going to marinade chicken to cook this for lunch tomorrow.

It'll be burgers again for lunch today, ribeye for dinner and as we have some cherry syrup left from a cherry crumble last weekend I'm going to do cherry glazed, oak smoked ribs for dinner tomorrow (another Steve Raichlen recipe).

The not-tandoori chicken was fantastic. Great find!
Here it is turning away


The ribeye - a bit thin for a reverse sear, so went for hot as hell two minutes a side on a cast iron grill. Came out pretty much perfectly



The ribs rubbed up and then cooked. I‘m not sure the syrup from the jarred cherries is what the recipe actually wanted. It was supposed to turn into a glaze. Didn‘t get any hint of cherry on the ribs. Still good, but preferred last week‘s effort

[ruwokeenuff]

lots and lots of pictures of grilling..............!

[UTH]

I think mine were a bit heavy on the yoghurt, otherwise they were pretty good.
Keen to get some ribs in my life soon too.

[eyebeebe]

UTH said:

I think mine were a bit heavy on the yoghurt, otherwise they were pretty good.
Keen to get some ribs in my life soon too.

This is the recipe I used last week. Recommended. Didn‘t bother with the glaze though, as I was being lazy. i just basted them with Bullseye Memphis BBQ sauce. Also ignored the bit about leaving the membrane on during the cook. Smoked with hickory.

https://barbecuebible.com/recipe/st-louis-ribs-wit...

[witten]

I keep messing up ribs. I can't work it out. I smoked some Full Spares for 2 hours, wrapped for one and a half hours (with some butter in the foil) and then when I opened it it was like charcoal. Maybe there was too much sugar in the wrap but I keep messing up ribs. I also think my source of meat isn't right as they're not the meatiest.

Ribs I now mess up more than Briskets. Any tips?

[UTH]

witten said:

I keep messing up ribs. I can't work it out. I smoked some Full Spares for 2 hours, wrapped for one and a half hours (with some butter in the foil) and then when I opened it it was like charcoal. Maybe there was too much sugar in the wrap but I keep messing up ribs. I also think my source of meat isn't right as they're not the meatiest.

Ribs I now mess up more than Briskets. Any tips?

Are you putting them directly above the heat? All the ribs I’ve ever done have been on my gas bbq with one burner on the left hand side being lit, and ribs sitting on the right hand side so cooking via indirect heat….similar amount of time as yours.

[witten]

UTH said:

Are you putting them directly above the heat? All the ribs I’ve ever done have been on my gas bbq with one burner on the left hand side being lit, and ribs sitting on the right hand side so cooking via indirect heat….similar amount of time as yours.

Nope - a temperature controlled indirect smoker

[eyebeebe]

witten said:

UTH said:

Are you putting them directly above the heat? All the ribs I’ve ever done have been on my gas bbq with one burner on the left hand side being lit, and ribs sitting on the right hand side so cooking via indirect heat….similar amount of time as yours.

Nope - a temperature controlled indirect smoker

From that I guess you know you’re doing them at the right temperature - around 110c. What exactly is going wrong?

[mattyn1]

witten said:

Nope - a temperature controlled indirect smoker

Try going back to basics. When I do ribs on the offset charcoal smoker I set the thing burning about an hour or so before I start cooking, and get the temp regulated to between 220F and 250F. I have found the important bit is not let the temp go over 250.

I cook using the 3-2-1 ....... three hours uncovered, with some basting in home made bbq sauce.
At the three hour point, goos basting with sauce, and then wrap in foil - continue for two more hours. the only thing I worry about is keeping the temp as consistent as I can do.
The unwrap and cook for one hour uncovered - with some basting, and spritz with some apple juice (1/2) / Jack Daniels (splash) / Water(1/2).
Then wrap again, leave for at least one hour.

Edited by mattyn1 on Tuesday 2nd May 15:59

[UTH]

witten said:

I keep messing up ribs. I can't work it out. I smoked some Full Spares for 2 hours, wrapped for one and a half hours (with some butter in the foil) and then when I opened it it was like charcoal. Maybe there was too much sugar in the wrap but I keep messing up ribs. I also think my source of meat isn't right as they're not the meatiest.

Ribs I now mess up more than Briskets. Any tips?

Are you putting them directly above the heat? All the ribs I’ve ever done have been on my gas bbq with one burner on the left hand side being lit, and ribs sitting on the right hand side so cooking via indirect heat….similar amount of time as yours.

[number2]

UTH said:

witten said:

I keep messing up ribs. I can't work it out. I smoked some Full Spares for 2 hours, wrapped for one and a half hours (with some butter in the foil) and then when I opened it it was like charcoal. Maybe there was too much sugar in the wrap but I keep messing up ribs. I also think my source of meat isn't right as they're not the meatiest.

Ribs I now mess up more than Briskets. Any tips?

Are you putting them directly above the heat? All the ribs I’ve ever done have been on my gas bbq with one burner on the left hand side being lit, and ribs sitting on the right hand side so cooking via indirect heat….similar amount of time as yours.

"They call him UTH two times"

[number2]

They shouldn't be going [burnt] black over indirect heat at a reasonable low temp - that is odd.

Worse that can happen is that they dry out, I'd say.

Sorry, no solution, unless you're cooking at a temp far higher than you think.

[OMITN]

Nothing fancy - just steak, onions, chargrilled peppers and halloumi on Saturday.

I tend to sear the steak v quickly and then move to the cool zone before dropping the lid. Always come out well.

[ruwokeenuff]

OMITN said:

Nothing fancy - just steak, onions, chargrilled peppers and halloumi on Saturday.

I tend to sear the steak v quickly and then move to the cool zone before dropping the lid. Always come out well.

Thats grilling.

[OMITN]

Correct. That’s what it is. Have 5 house points and give yourself a pay on the back.

The BBQ is also well used for other, indirect cooking with the lid down. But in future I’ll make sure to get you to vet what I’ve cooked before I post anything.

Last time I checked, it all falls under the same heading of pleasurable, outdoor cooking. It’s fun. You should try it - you might cheer up!

[UTH]

number2 said:

UTH said:

witten said:

I keep messing up ribs. I can't work it out. I smoked some Full Spares for 2 hours, wrapped for one and a half hours (with some butter in the foil) and then when I opened it it was like charcoal. Maybe there was too much sugar in the wrap but I keep messing up ribs. I also think my source of meat isn't right as they're not the meatiest.

Ribs I now mess up more than Briskets. Any tips?

Are you putting them directly above the heat? All the ribs I’ve ever done have been on my gas bbq with one burner on the left hand side being lit, and ribs sitting on the right hand side so cooking via indirect heat….similar amount of time as yours.

"They call him UTH two times"

Weird. Finally I’ve had the ghost double post for me!

[ruwokeenuff]

OMITN said:

Correct. That’s what it is. Have 5 house points and give yourself a pay on the back.

The BBQ is also well used for other, indirect cooking with the lid down. But in future I’ll make sure to get you to vet what I’ve cooked before I post anything.

Last time I checked, it all falls under the same heading of pleasurable, outdoor cooking. It’s fun. You should try it - you might cheer up!

dont pay yourself too hard. Posts like yours .....make me laugh really......"Look at me"....etc.

[Turn7]

ruwokeenuff said:

OMITN said:

Correct. That’s what it is. Have 5 house points and give yourself a pay on the back.

The BBQ is also well used for other, indirect cooking with the lid down. But in future I’ll make sure to get you to vet what I’ve cooked before I post anything.

Last time I checked, it all falls under the same heading of pleasurable, outdoor cooking. It’s fun. You should try it - you might cheer up!

dont pay yourself too hard. Posts like yours .....make me laugh really......"Look at me"....etc.

Least he’s not being a dick….

[witten]

number2]They shouldn't be going [burnt said:

black over indirect heat at a reasonable low temp - that is odd.

Worse that can happen is that they dry out, I'd say.

Sorry, no solution, unless you're cooking at a temp far higher than you think.

As it is a Masterbuilt I am cooking at a perfect 250f for the time frame. My rub may have too much sugar in it though. That and the ribs being lean on meat is all I can think of as to why it is burning. See below image - the beef cheeks were nice (dry brined so went VERY dark but not burned) but the ribs you can see how dark they went.

On the plus side, smoking Philadelphia Cream Cheese blocks and some smoked onions tasted AMAZING. The Sausages were just shoved on as more people turned up for dinner than I was expecting.

[fttm]

Ribs , I only do baby backs . Dry rub and into the smoker for 2 hours , wrap in foil and fill with apple juice for another hour , then bare on the racks basted for the last hour . Done this with both charcoal and pellet smokers .