Teach me how to bbq ribs over charcoal!!!

Originally Posted by ld111134

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The current issue of Cook's Illustrated has an interesting recipie for Memphis-style dry-rub ribs, but I haven't tried it myself.

Sorely tempted to get that issue now. I have dozens of their issues I've read but never made a recipe from. =(

Originally Posted by GrillinFool

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Thanks, DNW. And I did stay around for a little while on the other topics as I'm a big wine, beer, scotch, bourbon guy and jumped in there. I used to be a big foodie but rarely cook other than on the grill anymore. I don't get home till 6:30 and the wife gets home around 5 so she, who never cooked in her life, has taken over and gotten pretty darn good. It was either that or wait till I finished something at like 8:30. From necessity, I guess!!

It's funny, this page has been open on my desktop for a year and I just sort of lost interest. I guess I was pissed that people were upset with what I was bringing here, and lost interest. Feels good to see people appreciate what I do. Thanks...

Reading your posts gave me the worst case of admiration/envy I can recall in ages. Your work looks fantastic.

Well, now I'm blushing. I feel loved!! Thanks guys...

Originally Posted by GrillinFool

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Well, now I'm blushing. I feel loved!! Thanks guys...

You were the one that gave me the idea for smoking Scotch eggs. Haven't done it yet, but next time I do a batch of fresh homemade sausage, I intend to.

Originally Posted by Piobaire

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You were the one that gave me the idea for smoking Scotch eggs. Haven't done it yet, but next time I do a batch of fresh homemade sausage, I intend to.

Please divulge intel.

I'm running low on the sausages I made so I'm going to have to make another batch soon as well.

Originally Posted by BDC2823

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Please divulge intel.

I'm running low on the sausages I made so I'm going to have to make another batch soon as well.

Scotch Eggs write up is here. Basically, take hard boiled eggs, wrap in about 1/3 pound of sausage:





Apply a rub if you want:




Smoke on the grill for a couple hours like these next to some ribs:



Almost done:



Check out the smoke ring in this pic I took with a different setting to show it off:



I dunk mine in BBQ sauce, but honey mustard is good too.

Ridiculously good. Eat them warm off the grill, cold or hot the next day for breakfast. It's a big picnic item in Europe...

^ Nice pics. Now imagine you made that sausage yourself, and you'll have what I'm talking about

Let me introduce you to this thread Grillin: http://www.styleforum.net/showthread.php?t=148784

Holy ****. Ok I'm going to do this. The smoker is coming out in full force tomorrow. While I watch the Wold Cup tomorrow I'm going to grill or smoke a tri tip, make sausages, and make these scotch eggs.

Oh, and I'll be making some beef jerky too.

Time to raid the freezer/fridge and make a trip to the store for whatever I need.

I may have put too much on my plate but screw it. Raided the freezer and went to the store. Going to also do ribs tomorrow (if they thaw out) and Poblano Sausage and Boudin Blanc from Charcuterie in addition to the scotch eggs, beef jerky, and what I think is tri tip (need to thaw it out and didnt mark it).

Originally Posted by BDC2823

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I may have put too much on my plate but screw it. Raided the freezer and went to the store. Going to also do ribs tomorrow (if they thaw out) and Poblano Sausage and Boudin Blanc from Charcuterie in addition to the scotch eggs, beef jerky, and what I think is tri tip (need to thaw it out and didnt mark it).

Dood, that is biting off a lot! One word of suggestion about the sausage: keep your meat and and implements cold! Don't let that fat break.

Originally Posted by Piobaire

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Dood, that is biting off a lot! One word of suggestion about the sausage: keep your meat and and implements cold! Don't let that fat break.

Yeah it's alot but shouldn't be too much work. I'm going to do a bit of prep work/marinating when I get back from softball tonight. Beef jerky is easy and so is the tri tip/ribs once they're in the smoker. I'll toss the grinder, etc. in the freezer tonight for tomorrow. I definitely know how important it is to keep everything as cold as possible from last time. Will post pics and I bought the pork shoulder butt already chopped up in manageable pieces so that will be alot easier. It was a ***** cutting off the skin/around the bone last time as I just had the whole slab.

G'luck, brah! Expecting pics in the only thread that matters on this board

Originally Posted by GrillinFool

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I'm still here. Got too much flack for what was considered spamming. People didn't like that I only posted a couple pictures and a link back to my site so I quit posting. I didn't want to piss people off.

The problem is that a recent post about Creole Smoked Turkey Breast with Smart Balance and Garlic under the skin (part of a healthy grilling series) has more than 30 pictures. Do you know how long it takes to link 30 pictures? My blog is mainly a repository for the pics and the write up. The discussion happens at sites like this. The blog has been around for right around 24 months now and I have a grand total of like 620 comments. That's less than a comment a day, and it's usually like, "great job," or, "I have to try that." It's true, I redirected people to my site, but nobody's staying there. They come back here and we talk about it, which actually increases the hits for a site like Style Forum.

But people started bitching so I moved on to other sites that appreciated what I brought to the board despite the momentary redirection. It's a shame too because since the last time I posted here, and it's been months, we've done some pretty amazing stuff on the grill and my photog skills have gotten a lot better. Well, more like my camera has gotten a lot better which has made my photog skills look a lot better but I still suck at taking pictures. This pic of prime rib has nothing to do with me and everything to do with my DSLR:

You should keep posting. **** the haters bro. I like your stuff.

^ +1... I believe more folks here appreciate your contribution vs. the haters. keep on posting!

Originally Posted by GrillinFool

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Back to the original topic. Etc.

Amazing post. Thanks! And I also appreciated your earlier posts and never found they were spam-y. Ignore the whiners.

Originally Posted by Alter

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Amazing post. Thanks! And I also appreciated your earlier posts and never found they were spam-y. Ignore the whiners.

Works for me. Wanna see some badass ribs? Took me a while to prefect this recipe because I kept over thinking it. Here's the full write up with all the pics as well as the **** I went through wrecking some good ribs trying to do these right. And I wrecked some ribs.

Here's the basics though. I'm a huge fan in the fall of the Pumpkin ales and so this was the inspiration of these ribs:



I loves me some pumpkin ale. I wanted to put those flavors into ribs. My first attempt I marinaded the ribs in pumpkin pie filling. Yeah, that orange goo. It was disgusting. Then I realized that it's not the orange goo that makes pumpkin pies good or a pumpkin ale good, it's the spices. So I bought whole cinnamon sticks, cloves, all spice, ginger, allspice and some nutmeg. I'm grinding up cloves and cinnamon in a coffee grinder that I used exclusively to grind up spices. Way too much.

If there was only something out there that had the proper ratios of these flavors? Something that held the essence of pumpkin pie and the pumpkin ale. Oh, wait:



Yeah, I'm a friggin genius, right?

But before I get to the rub, composed partly of pumpkin pie spice, let's prep the ribs. Pealed the membrane and put in ziplocks with apple cider (the good thick brown stuff), garlic, some brown sugar, black and white pepper.

The next day I removed them from the marinade, patted them dry and made up a rub of equal parts Pumpkin Pie Spice, Brown Sugar, and Granulated Garlic. I applied coarse salt and black and white pepper to each side along with the rub. Two hours on the grill at 275 (these are for Baby Backs) with apple wood produced these:





Those are my Apple Pumpkin Ribs.