Let's Talk BBQ
FORUM SPONSORS => Adrenaline Barbecue Co. => Topic started by: HighOnSmoke on July 14, 2017, 06:26:37 PM
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3 hours into my cook. Ribs were dry brined for 24 hours and then seasoned with Meat Church BBQ's Holy Gospel Limited
Edition. This rub is combination of their Holy Cow beef rub and their The Gospel which is an all purpose rub. I liked both of
those rubs separately but this combination rub is the bomb! Not too peppery and not too sweet! I am using the SnS and
the DnG as always. I am burningOriginal Natural Charcoal (https://originalnaturalcharcoal.com/collections/our-products/products/charcoal-briquettes)with a few chunks of oak wood.
(https://photos.smugmug.com/BBQ-Cooks/Beef-Ribs-07-14-2017/i-wH4SBtF/0/02c35b64/L/BR071417-1-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Ribs-07-14-2017/i-wH4SBtF/A)
4 hours unwrapped and 45 minutes wrapped and another 30 minutes unwrapped and the ribs are done!
(https://photos.smugmug.com/BBQ-Cooks/Beef-Ribs-07-14-2017/i-FLgnBcD/0/1b73a69e/L/BR071417-2-L.jpg) (https://michaelcoffman.smugmug.com/BBQ-Cooks/Beef-Ribs-07-14-2017/i-FLgnBcD/A)
No plated shots tonight! Ribs were mouthwatering tender and juicy with a great smoke profile!
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Wow Mike!! Looks Awesome! :thumbup:
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Great looking bones.
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Mike, Great looking beef bones there. Was wondering how do you like that charcoal? I bought a bag of the lump & thought it to be outstanding. Ordered another bag of it. Was wondering after you brine the ribs do you use oil before you season or just put the seasoning over the dry rib? I would like to get your feed back on this.
Also does brineing make the ribs dry but more flavorful? We dry brine chicken & other cuts.
Thanks,
Old grill goat
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Mike, Great looking beef bones there. Was wondering how do you like that charcoal? I bought a bag of the lump & thought it to be outstanding. Ordered another bag of it. Was wondering after you brine the ribs do you use oil before you season or just put the seasoning over the dry rib? I would like to get your feed back on this.
Also does brineing make the ribs dry but more flavorful? We dry brine chicken & other cuts.
Thanks,
Old grill goat
Hey Russ, good hearing from you again! I love this charcoal. I haven't tried the lump yet but will soon. I find the briquettes burn just as long, but a lot cleaner than Kingsford Blue. As far as dry brining goes. I normally will coat whatever I am cooking with a light touch of EVOO then season. Just the opposite about the ribs drying out with the dry brine. They seem to add moisture to the meat. Try it on some pork ribs or even a butt and you will see how juicy they turn out. I just use about 1/2 tsp of kosher salt per pound when I salt them. Actually I don't even measure the salt anymore. I put some in a shaker bottle and season them like I would season anything else after cooking. I was skeptical of this method until I tried it. I try to let whatever I am dry brining go for 24 hours before cooking. I wouldn't go over 48 hours as this maybe too much. Haven't tried that yet, but it is what I gather from the SnS Facebook group.
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Those look so good Mike. Making me want to try some
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Mike, Great looking beef bones there. Was wondering how do you like that charcoal? I bought a bag of the lump & thought it to be outstanding. Ordered another bag of it. Was wondering after you brine the ribs do you use oil before you season or just put the seasoning over the dry rib? I would like to get your feed back on this.
Also does brineing make the ribs dry but more flavorful? We dry brine chicken & other cuts.
Thanks,
Old grill goat
Hey Russ, good hearing from you again! I love this charcoal. I haven't tried the lump yet but will soon. I find the briquettes burn just as long, but a lot cleaner than Kingsford Blue. As far as dry brining goes. I normally will coat whatever I am cooking with a light touch of EVOO then season. Just the opposite about the ribs drying out with the dry brine. They seem to add moisture to the meat. Try it on some pork ribs or even a butt and you will see how juicy they turn out. I just use about 1/2 tsp of kosher salt per pound when I salt them. Actually I don't even measure the salt anymore. I put some in a shaker bottle and season them like I would season anything else after cooking. I was skeptical of this method until I tried it. I try to let whatever I am dry brining go for 24 hours before cooking. I wouldn't go over 48 hours as this maybe too much. Haven't tried that yet, but it is what I gather from the SnS Facebook group.
Thanks Mike,
I have some baby backs dry brining since last night. Gonna throw them on the Good One later today. I'll let you know if I like brining them ahead of time.
Russ
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Those ribs look good. Do you decrease the salt in your rub after doing a salt brine?
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Those ribs look good. Do you decrease the salt in your rub after doing a salt brine?
Thanks! I go with a very low salt or no salt rub after the salt brine. The Holy Ghost rub as 180 mg per 1/4 tsp which is more than I usually use, but it didn't come out salty. I have been lately using CaribEque Beef Rub which has 45mg per 1/4 tsp of salt. I do use Memphis Dust (non salt) for ribs and butt or Big Bad Beef Rub which is also non salt for beef.
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thanks for the info Mike, I decrease the salt 50% for my rub on ribs, and that is without a salt brine on the ribs. if I do a salt brine, looks like it's no salt in the rub. I can always add salt later. your cooks always look so good.
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They look mighty tasty Mike? Nice work!
Beef ribs were one of my favorites!
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Mike, Great looking beef bones there. Was wondering how do you like that charcoal? I bought a bag of the lump & thought it to be outstanding. Ordered another bag of it. Was wondering after you brine the ribs do you use oil before you season or just put the seasoning over the dry rib? I would like to get your feed back on this.
Also does brineing make the ribs dry but more flavorful? We dry brine chicken & other cuts.
Thanks,
Old grill goat
Mike,
Brined ribs came out fantastic. The ribs were smoked pink clear through. I used Meat Head Dixie Dust rub. It had the lower salt. Ribs were not too salty just right.
I will definitely be using the dry brine method more often.
Thanks,
Russ
Hey Russ, good hearing from you again! I love this charcoal. I haven't tried the lump yet but will soon. I find the briquettes burn just as long, but a lot cleaner than Kingsford Blue. As far as dry brining goes. I normally will coat whatever I am cooking with a light touch of EVOO then season. Just the opposite about the ribs drying out with the dry brine. They seem to add moisture to the meat. Try it on some pork ribs or even a butt and you will see how juicy they turn out. I just use about 1/2 tsp of kosher salt per pound when I salt them. Actually I don't even measure the salt anymore. I put some in a shaker bottle and season them like I would season anything else after cooking. I was skeptical of this method until I tried it. I try to let whatever I am dry brining go for 24 hours before cooking. I wouldn't go over 48 hours as this maybe too much. Haven't tried that yet, but it is what I gather from the SnS Facebook group.
Thanks Mike,
I have some baby backs dry brining since last night. Gonna throw them on the Good One later today. I'll let you know if I like brining them ahead of time.
Russ
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Mike, Great looking beef bones there. Was wondering how do you like that charcoal? I bought a bag of the lump & thought it to be outstanding. Ordered another bag of it. Was wondering after you brine the ribs do you use oil before you season or just put the seasoning over the dry rib? I would like to get your feed back on this.
Also does brineing make the ribs dry but more flavorful? We dry brine chicken & other cuts.
Thanks,
Old grill goat
Mike,
Glad it worked out great for you Russ!
Brined ribs came out fantastic. The ribs were smoked pink clear through. I used Meat Head Dixie Dust rub. It had the lower salt. Ribs were not too salty just right.
I will definitely be using the dry brine method more often.
Thanks,
Russ
Hey Russ, good hearing from you again! I love this charcoal. I haven't tried the lump yet but will soon. I find the briquettes burn just as long, but a lot cleaner than Kingsford Blue. As far as dry brining goes. I normally will coat whatever I am cooking with a light touch of EVOO then season. Just the opposite about the ribs drying out with the dry brine. They seem to add moisture to the meat. Try it on some pork ribs or even a butt and you will see how juicy they turn out. I just use about 1/2 tsp of kosher salt per pound when I salt them. Actually I don't even measure the salt anymore. I put some in a shaker bottle and season them like I would season anything else after cooking. I was skeptical of this method until I tried it. I try to let whatever I am dry brining go for 24 hours before cooking. I wouldn't go over 48 hours as this maybe too much. Haven't tried that yet, but it is what I gather from the SnS Facebook group.
Thanks Mike,
I have some baby backs dry brining since last night. Gonna throw them on the Good One later today. I'll let you know if I like brining them ahead of time.
Russ
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Great job, Mike. I've got a couple of racks of Chuck Ribs in the freezer, think I'll be breaking one out when I get back from the beach ! ! !
BD