Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: drbiggles on October 12, 2013, 10:34:09 PM
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(http://www.cyberbilly.com/chicken/IndieBreast001.jpg)
I think I mentioned the last week about my local grocery store packing in a load of pork ribs. But at 18 to 22 dollars a slab, I passed. Day after day I stalked them, waiting patiently. Yesterday they were finally down to 8 to 10 dollars a slab, this I could do. And I did!
The St. Louis ones were the only style they had left, other than the baby backs. And I wanted the big ones.
It's been a long time since I've done an extended cook in one of these rigs, but I figured I could get the job done without much fuss. My digital probe temperature thingy was handy (I use it as a kitchen timer when not doing smoker duty). But as I found out pretty quickly, it has long since gone in another direction. It's ability to read the correct temperature reliably just wasn't possible this time. No biggie, the goofy built in one would at least give me a broad idea as to what the thing was doing.
I got out the rack of ribs about 2 hours before I thought I'd fire up the grill. Yanked off the membrane and rubbed Kosher salt on both sides and let sit out on the counter. Fire, Smoke, Meat and salt is all you need.
(http://www.cyberbilly.com/chicken/Smoking001.jpg)
I used to use foil wrapped bricks to baffle the heat from the meat side, but it also would bow my charcoal wire rack pretty badly. Since this is a new grill, I didn't want to goof it up quite yet. I fashioned a medium sized wall with aluminum foil there in the center, to the left of the fire. Digging for a while, I found a chintzy little wire rack that held up the ribs pretty nicely.
Charcoaled mesquite for fuel, large hunks of seasoned hickory for flavor.
(http://www.cyberbilly.com/chicken/Smoking002.jpg)
No, I didn't lower the grill down to 200 to 225. This was going to be a faster cook at 325 to 350. I used to only do pork ribs very low for about 5 hours. But after using the SRG for so long and so many racks of ribs, it was clearly obvious that it wasn't necessary to get juicy, smoky ribs. Is there a difference? Yes. Can I do it both ways and still have an amazing meal? Yes.
The fire tending in the 940x is really quite minimal. I ran through 2 large chimneys of mesquite with maybe 5 or so hunks of hickory. Not much to it and about 2.5 hours later, the ribs were done.
(http://www.cyberbilly.com/chicken/Smoking003.jpg)
I cooked them a little softer, a tad overdone. My wife is suffering quite badly with a horrendous tooth ache and was thinking of her. They were plenty juicy, very porky and the smoky love was very sweet. The smoke flavor the 940x produces is so far superior than anything else I've cooked with. Sure, I got "smoke" flavor with other grills, but not like this. And it's not just me, my family (gets up to 5 for dinner on a regular basis) is blown away by the difference. I'm not doing anything different other than using mesquite rather than briquettes and large hunks of hickory rather than dust or small chips. There's a quiet calm about the 940x, it's like watching a fish tank. My other grills will take the hairs off your arms at any moment, even with smaller piles of fuel in them.
(http://www.cyberbilly.com/chicken/Smoking004.jpg)
I'm truly in love with this grill and am very thankful it's built like a tank. I'm going to be able to enjoy this rig for a long time to come.
Biggles
ps - Here's an image from last night's grillage.
(http://www.cyberbilly.com/chicken/IndieBreast003.jpg)
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Very pretty. I bet they were delicious. Glad to see you are having fun!
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Wow. Great write up and results. Congrats!
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Nice looking ribs there dr! Good color. I've got the 940's little brother and it's fun as well. Nice design.
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As usual your pictures are always fantastic!!!
Great job Dr.B!
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Thank you everyone and you're right, I am really enjoying the time spent with my new rig. It's been a long time since I've felt this kind of inspiration for grilling or smoking anything.
Nice looking ribs there dr! Good color. I've got the 940's little brother and it's fun as well. Nice design.
940's little brother? Which what? Do I want one of those too?
Biggles
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ribs look pretty good dr b. :)
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ribs look pretty good dr b. :)
The flavors were right at the top, no question there. The texture was on the soft side, but totally doable and really didn't turn anyone off at all. Thankfully, I don't live with any KCBS judges!
xo, Biggles
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Thank you everyone and you're right, I am really enjoying the time spent with my new rig. It's been a long time since I've felt this kind of inspiration for grilling or smoking anything.
Nice looking ribs there dr! Good color. I've got the 940's little brother and it's fun as well. Nice design.
940's little brother? Which what? Do I want one of those too?
It's the 500X a table-top version, but built like a tank. I fashioned some long metal legs for it so it is free-standing.
Biggles
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Really nice article and the ribs look great. That Char-Broil 940X is one of the "classic" grills and has been around a long time. I love mine and use it often along with its little brother the CB 500X.
Dave
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Mmmmmmmm
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Those ribs look awesome DR!
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Agree with everyone else those ribs look great.
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Ribs look great. That's it, I'm headed out to get a rack and I going to use the fatboy today.
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Looks great!
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Great looking ribs Dr.B. One of my greatest BBQ regrets was getting rid of my CB940X. You can cook so many different ways on it with great results. It sure looks like you have your 940X mastered :)
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Great lookin ribs with a finish like I like!!! Don
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Been very busy this morning with housely chores, what with being Sunday and all.
I'm thinking the entire time I've been at it, what's next?
Just not sure ...
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Those ribs look great, just my kind of style.
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Easy to see that you have lots of experience with ribs - great job
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Thank you all! I don't have any plans to do another long cook for a little while. My wife just had 4 teeth pulled and I don't want to be cruel, eh? She's doing far far far better today, so that's good.
The next longer cook will be the beef short ribs. MmMMmM, beef!
xo, Biggles
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good looking ribs
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I vote spatchcocked chicken direct over the coals ;)
And then you could chop up some of it and make the Mrs. A fine chicken soup! ;)
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OH boy, I've made Grilled Chicken Soup! It's absolutely divine in every way. That right there is thinkin'!
Biggles