Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: Phil LaMarche on February 27, 2012, 12:02:45 PM
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Started on high and went to low in 20 minutes. Ribs had Carolina treet and Awake-a-Steak on them and rested over night in the fridge. Removed after about 2 hours and wrapped in foil. Then wrapped in a large towel and into the cooler for 2 hours. Delicious. Phil
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Those are sure pretty Phil. How did you like the coffee flavoring on those pork ribs??
I was looking at your site again Phil, would you classify your rubs as low sodium??
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I didn't taste the coffee at all. I don't on Steak either. I sure it's there but the total taste doesn't bare it out. Salt. I don't know what salt percentages signify lo salt but I reduced the salt content in all of them years ago. The Original by half. I've had no complaints about excess salt. You need some salt for the proper flavoring. Phil
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Looks good Phil, next time you do ribs try them my way and see if you get better results.
Cook naked for 30 to 35 mins (till you see a good bark forming)
Then remove rub and wrap in 2 sheets of HD foil and set them back in 40 mins
Remove and if done slather you sauce on then and set them in without wrap for 5 to 10 mins to set the sauce.
High temp the entire cook.
This method took 4th place at a BBQ contest last year. A back yard comp (gas could be used) 15 teams and 1 of them was the Jack Daniels Grand Champ who took 3rd
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Most rubs seem to be just fancy named seasoning salts.
Very impressive finish on those ribs Tommy!!
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TMB Thank you, I will...... Phil