|
Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Best type of ham for me to use?
From: Mike Shockley,
Subject: Re: Roasted Fresh Ham Recipe!
Hi!,
HELP!!! Ok... silly questions, but someone has to ask 'em...
First.. is the membrane you discuss only on spare ribs and not on babyback ribs?
Seond question....
I just watched "Taste" on the TV Food Network and David ?Rosenburg?'s spotlight on BBQ ribs.
hmmm guess I should first say I just purchased an "Oklahoma Joe's" Tradition this past August and have had loads of fun with Ribs, Brisket, Pork Shoulders etc. The ribs that I've cooked have been fantastic!!!!!! but I have cooked them until the meat is beginning to fall off the bones on the end. Not dry, just tender as all get out. Herein lies the question.. David contends the rib meat should be cooked to the point BEFORE they are falling off the bones.. ie... I have over cooked 'em. My guess from the pictures of the American Royale in KC is that he is on to something.. for when we slice them, they do fall apart (for lack of a better word). How are the ribs prepared elsewhere- before or after they fall off the bones? Any input? ...perhaps even more direct, how long does Smokey recommend cooking the ribs?
I bbq'd them on the Okie Joe for 1-1/2 hour, then covered with foil and cooked for another 5 hours at 225-250°F.
Third question... any recomendations on what to put inside a chicken sitter?
Thanks in advance,
Mike Shockley
Hi Mike,
You got to be careful not to get locked up by information overload.
What you are doing to the ribs is braising, boiling, steaming - not barbecuing. That's why your ribs are sort of mushy.
Leave the foil alone - otherwise you might as well be cooking in the kitchen oven. Cook the ribs for 5-8 hours at 210°, basting occasionally, and they will be just right.
Re: Chicken sitter. Some folk put a beer can, about half full, with maybe a little garlic and onion powder.
Loin back ribs do not have a membrane like spare ribs.
Relax. Slow down. Have fun,
Smoky |
