ok, welp i took a bbq cooking class. it was a rib class. how to cook ribs. lol...... my wife told me not to be a know it all and to keep my mouth shut. fine. i didn't ask one question.
the whole rib class was cooked on eggs. class was $50 dollars and they taught you have to cook 3 different type of ribs, cornbread and a dessert. in the class they didn't wrap their ribs but put them in a pan w/ a rack in it and put some form of fluid in it. then covered the ribs and cooked them until done. the beef ribs were the best i have every had. spares ok, bb backs ok also. he had a contest on who could pull the membrane off the back of ribs the quickest. everyone got 2 ribs to pull and it was timed. i won a free rub and bbq sauce. he said you have done this before. ya, maybe once or twice.
well the class was cool. they served wine and beer while teaching the class. everyone drank except me. water for me. i don't drink and drive.
so i decided to try their method from class for cooking some ribs. followed the recipe to a tee. i did learn somethings and will try some of their methods.
one rack got the rub company rub.
the other rack got the
big dick.
lemon was involved in the process.
i wanted my temp spot on so i fire up little blackie.
right before i put the ribs on they got the lemon treatment.
in the class they cooked over a water or juice pan.
my fan club.
the temp was 225° per instructions. 2 hours in it was time to foil.
dumped some of the juice and lemons in the pan also and foiled tightly.
cooked 2 more hours and then they were done according to the instructions.
the flavor was ok. i liked mine ribs better. it was a new way to cook. do i agree w/ it. nope. but dave (the guy who taught the class) did win w/ this method of cooking ribs on the comp circuit.
on a side note:
i did put money down on a large used egg from a eggfest. should be mine in 3 months.
