Saturday is BBQ day V2 - smokin meats and takin pics

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Hey Pliny,

Those steaks look fantastic! What kind of sauce did you use? I always get swept away with the dogma that a steak only needs salt, pepper, and some butter to be perfect, so I never really experiment with any sauces. Looks great man, good stuff.
 
BBQ Chicken sunday
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Sunday funday begins! Already have mac and cheese from Friday, made some fresh Carolina slaw, and will make thick baked beans later.

I went to Costco and got two packs of ribs. I thought there were two slabs per pack, but lo and behold, it's 3 per pack so 6 slabs starting now. With 3 of the extra slabs I'll pull the meat off and eat rib sandwiches.

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Guys you should try some asian style bbqs! Damnnn you wont believe how tasty they are!
 
This is one of the best threads on here all the food looks freakin delicious.
 
Mom and Sis visited this weekend, and their request was ribs.

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I didn't care for the rub I used, as it was too coarse, but the meat was done perfectly. I like when there's just a little give and the meat stays juicy.
 
Mom and Sis visited this weekend, and their request was ribs.




I didn't care for the rub I used, as it was too coarse, but the meat was done perfectly. I like when there's just a little give and the meat stays juicy.

Hey Mass, those ribs looked good, but I did notice, like you said, that the rub looked pretty coarse. I've had pretty shitty luck with using rubs like that as the flavor is overpowering. Either way those ribs look amazing and I agree that I like to have just a bit of tug rather than full-on-fall-off-the-bones.
 
Hey Mass, those ribs looked good, but I did notice, like you said, that the rub looked pretty coarse. I've had pretty shitty luck with using rubs like that as the flavor is overpowering. Either way those ribs look amazing and I agree that I like to have just a bit of tug rather than full-on-fall-off-the-bones.

Yeah, I'll use this again on something like chicken or steak, but never ribs. It needs to be much finer and it looked like that in the bottle.

I'm lazy and don't make my own rubs. I've had a lot of luck with Stubbs, but since my move I haven't found any out here. Maybe I'll hit up some farmer's markets for locally created rubs.
 
Yeah, I'll use this again on something like chicken or steak, but never ribs. It needs to be much finer and it looked like that in the bottle.

I'm lazy and don't make my own rubs. I've had a lot of luck with Stubbs, but since my move I haven't found any out here. Maybe I'll hit up some farmer's markets for locally created rubs.

You know, I also love Stubbs. I use their rubs, marinades, sauces, and when I had a Weber I used their charcoal. Really good products and all reasonably priced.

Usually I make my own rubs though, but if I'm feeling lazy, it's either Stubbs or the Weber rubs.. both are fantastic and provide a ton of flavor. The big problem with them is they are about 80% salt and 15% sugar, the rest is peppers and whatnots. As a general health note I'm really dialing back my salt and sugar usage, so making my own rubs allows me more control over what I'm eating. After a few weeks away from those ultra-salty rubs, and then going back to them, the salt is really overpowering. Even when I do brisket I do about 4 parts black pepper to 1 part salt.
 
Weber rubs are good. I've used them in the past. When I do use prepackaged rubs I tend to add more pepper and brown sugar to them to even the balance out a little bit.
 
Just put these bad girls in the smoker.

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