gwartney cooks country style ribs on the Weber

Discussion in 'The Bar' started by gwartney, Jul 3, 2014.

  1. gwartney

    gwartney Unafilliated Gold

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    I haven't cooked Country Style Ribs for years. I don't think I've ever slow cooked them. Country Style Ribs aren't actually ribs at all. They are supposedly part of the loin. Here is what they look like.

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  2. gwartney

    gwartney Unafilliated Gold

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    I'm cooking them on the Weber because I don't like to get my offset smoker all set up for such a small cook. I'm using regular charcoal today. I have lump but the briquets were handier. I put a piece of sheet metal on one side and hold it up with a brick so all of the charcoal is concentrated on one side. I also lit about 10 briquets in my starter and will pour them on top of the unlit coals. My starter coals are ready.

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  3. gwartney

    gwartney Unafilliated Gold

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    By the way, I'm doing this real time so pretty soon, there's going to be a long break. While the coals were heating up, I rubbed the ribs with Memphis Rub. I got the recipe from the Amazing Ribs site. That's a great site if you are into BBQ.

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  4. Engaged Chicken

    Engaged Chicken VIP Extreme Gold

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    Mmmmmmmmmmmmmmmm country ribs. :buffet: :uwub:
     
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  5. gwartney

    gwartney Unafilliated Gold

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    Here are the "ribs" with the rub on them. I like them to be room temp when they go on the grill. I don't know why.

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  6. DarkFriday

    DarkFriday Fired as a MOD...Twice. Gold

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    God bless America :usflag:
     
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  7. gwartney

    gwartney Unafilliated Gold

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    OK, I poured the coals on the big pile. There are several names for it but most people call it the Minion Method. Theoretically, your coals will burn real slow and you won't have to put more on as often.

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  8. gwartney

    gwartney Unafilliated Gold

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    You betcha, hoser.

    I'm using Hickory chunks. I don't soak them, I just dump them right on the hot coals. I guess I forgot to take a picture of that.

    [​IMG]
     
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  9. gwartney

    gwartney Unafilliated Gold

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    By the way, I just learned that our trash pickup is cancelled for tomorrow due to the holiday. It's ironic considering that none of their employees will be celebrating USA's independence tomorrow.

    OK, hickory is on the coals. I put a pan of water over the coals to add some moisture to the smoke. I do that because they do it on TV. I guess you can see some of the hickory chunks. They are already smoking.

    [​IMG]
     
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  10. gwartney

    gwartney Unafilliated Gold

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    Now the ribs go on. They go on the side opposite of the charcoal in order to keep the cooking temp down. I shoot for 250F. That's my only complaint about the Weber, it's a little hard to regulate the temp. I start lower and let it build up because it's really hard to lower it once it gets too high. I don't have the fancy temperature control (yet).

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  11. JJDealer

    JJDealer Well-Known Member

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    This is going to be good. What you drinking?
     
  12. gwartney

    gwartney Unafilliated Gold

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    I have the lower vents almost closed and the upper vents full open. I've always believed that you get creosote build up if you don't leave your top vent full open. Here it is, smoking away. That's the last picture and this is real time so it's gonna be a while before I update. Maybe I'll finish scrubbing my screens that I started two weeks ago.

    [​IMG]
     
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  13. gwartney

    gwartney Unafilliated Gold

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    I'm waiting on a vendor to call me and i'm going to ream his ass. If I start drinking before I talk with him, things could get really ugly. It's so hot and humid today, I think my first drink is going to be a frozen Pina Colada.
     
  14. EasyJesus

    EasyJesus Pappy Gold

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    Get this one for $8 off amazon, it works great

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  15. gwartney

    gwartney Unafilliated Gold

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    I have a thermometer on my weber that I installed but I now use a Maverick wireless thermometer. It has probes for the grill/smoker temp as well for the meat temp. I swear by it because I can carry it around and keep track of the temp. This isn't mine but mine looks just like it.

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  16. EasyJesus

    EasyJesus Pappy Gold

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    I saw those and there was no way in hell I was spending $75 on a thermometer. I got the one I posted for the grill temps and picked up a $10 Weber digital for the meat. :jew:
     
  17. JJDealer

    JJDealer Well-Known Member

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    I would go with a Margarita, Pina Colada is a little fruity.
     
  18. gwartney

    gwartney Unafilliated Gold

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    I know what you mean. This was actually a birthday gift a couple of years ago or I probably wouldn't have one either.
     
  19. JJDealer

    JJDealer Well-Known Member

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    I just picked up the weber digital also, still in the wrapper. Have you used it yet, is it accurate? TIA...
     
  20. gwartney

    gwartney Unafilliated Gold

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    That's not out of the range of possibilities. I have all of the mixings for it.