If I could quote Tony Joe White, "If some of y'all never been down sout too much,
I'm gonna tell you a little about this so that you'll
Understand what I'm talkin' about"..............Family all came tonight for supper; what to fix? How 'bout ribs and the trimmings? First you get your "Jed Clampett" cooker
(https://forestryforum.com/gallery/albums/userpics/13111/Jed%20Clampett%20002.jpg)
then you get a few slabs of ribs (6 for tonight); your standard pig ribs, none of that bovine stuff; then you paint 'em with a thin layer of yellow mustard and sprinkle 'em heavily with cajun seasoning and paprika
(https://forestryforum.com/gallery/albums/userpics/13111/rigs%202.jpg)
put 'em in a rib rack and cook for a couple of hours at 300 or 325 degrees
(https://forestryforum.com/gallery/albums/userpics/13111/ribs%203.jpg)
they're done, but not tender
(https://forestryforum.com/gallery/albums/userpics/13111/Jed%20Clampett%20009.jpg)
so put 'em in a steamer with 2 large cans of pineapple juice for an hour and a half or 2 hours
(https://forestryforum.com/gallery/albums/userpics/13111/Jed%20Clampett%20008.jpg)
and they're done, "they're so good, they'll make you slap your preacher"; now for some potato salad, baked beans, vinegar slaw and RIBS
(https://forestryforum.com/gallery/albums/userpics/13111/Jed%20Clampett%20011.jpg)
Leastwise, that's how it's done in Lauderdale County, TN
HOT-DIGGITY-DOG! I'm'na have ta try that! I usually cook'em for a while, then wrap'em in foil for that last couple of hours. It works well, but I'll hafta try the mustard thing! 8) 8)
Yessiree bobcat! That looks good. I got to make me one of those steamer thingys.
Nice bbq grill 8) Is that a truck rim or a small farm tractor rim ? That is awesome stuff ! :)
Never seen them cook like that before, But they sure look GOOD !! 8)
That's one nice piece of farmer engineering on that gill there thurlow ;) ;) ;) ;)
And them ribs look deelish....
Like everybody else I never had ribs that way...but I'm gonna try 'em out ;D ;D ;D
Thurlow, I'm about ready to run outside and weld me up a Jed Clampet cooker! About that there steamer pan ........ I'm assuming that the pineapple juice always stays below the meat, but the pineapple/steam makes it's way through the meat. Is there a hint of pineapple taste in the meat?
wal now I missed it :D and being sooooo close to. Thurlow good looking cooker there and ribs did ya says real ribs. I might just have ta crank the old truck up and do a road trip just to see the cooker ;D
Hey guys; the rims are 38 inch tractor duals; local dealer went belly-up a few years ago and sold a mess of 'em at salvage prices, so I bought a few. I usta wrap the ribs in foil as DanG suggested, 'til I built the first "steamer". If you build one, drill a small (1/32 inch or so) hole in the top, if you don't the juice will immediately boil out around the bottom and put your fire out; don't ask I how know :D. The pineapple juice stays mostly below the ribs; no hint of pineapple flavor; the acid (?) in the juice just seems to tenderize them better than water.
(https://forestryforum.com/gallery/albums/userpics/13111/Jed%20Clampett%20013.jpg)
the grill is charcoal fired; the propane tank is for a couple of fish cookers mounted on the front
(https://forestryforum.com/gallery/albums/userpics/13111/Jed%20Clampett%20012.jpg)
couldn't find burners with enough heat to suit me.......tried the high pressure regulator/170,000 btu burners like come on the small fish cookers sold at the big box stores, but they just didn't get hot enough for the 3 1/2 or 4 gallons of oil I like to use; so after 4 or 5 false starts, came up with a design that works. Old cultivator gauge wheels nestled "spoon" fashion with appropriate size orfice (3/32 inch) and holes (64 holes at 3/16 inch.
(https://forestryforum.com/gallery/albums/userpics/13111/Jed%20Clampett%20014.jpg)
seldom use the cooker on the Clampett rig; have built numerous stand-alone cookers on tri-pod legs. The pots are the bottom third..........12 to 14 inch deep.......of a hundred pound propane tank. I've been flamed on other forums for cutting into a propane tank; I'm a trained professional 8); don't try this at home
(https://forestryforum.com/gallery/albums/userpics/13111/Jed%20Clampett%20016.jpg)
The "Jed Clampett" is my wife's term; after 40 years together , nothing surprises her.
Well I'll be darned if that isn't a great idea thurlow. :)
As far as getting flamed for cutting a propane tank I kinda know how you feel....some people have no sense of adventure. ;D
Norm, thinkin the 50 cal would work? ::)
Hey y'all I may be a Yankee but Thurlow's rib recipe is spot-on. I make ribs a lot in my smoker (not a farmer-engineered, job, it's a brand called Kamado). I brine the ribs for a few hours in a brine consisting of a cup each of kosher salt and brown sugar and a couple gallons of water. Then coat heavily with yeller mustard (the mustard provides acid to break down the meat fibers and some flavor, you won't taste mustard when they are done). Then coat with a rib rub, I use a special rub that's about a dozen spices plus some sugar. I smoke 'em over charcoal (NO GAS!) and some apple wood for about five hours at 250 degrees, they are fallin-off-the-bone tender, literally slip the bones out of the meat. Baby backs and St. Louis spares both (the St. Louis spares take a bit longer) I don't like to have to gnaw the meat off the rib bones, it should be THAT tender. No juice, although I may give 'em a spritz of apple cider or some bourbon a few times during the cooking process to 'encourage' the flavor. If you don't brine 'em they are still mighty good, just not quite as tender. The steaming bit cooks 'em fine, but you lose some of the flavor - better off steaming them FIRST and then finishing them off with an hour's smoke and then moderately high heat on the grill for the final flavor and some char.
I refuse to eat ribs at a restaurant and so do my family and friends, once they've eaten my BBQ ribs.
PS I got a recipe for a Texas brisket just that good too.
Wow Engineer......That sounds like an invite for ribs to meeeeee :D :D :D
Wow Engineer......That sounds like an invite for ribs to meeeeee :D :D :D
Between ribs and nanners now I'm hungry......And there's nuthin' in the fridge >:( >:(
at least you guys are at home....I have to sit at work and read this.
The leftovers for lunch from last night looks very average in comparison.
hungry.
DTR
Hey Jon I'd like to hear your Texas brisket recipe, mine always comes out tasty but tough. :)
Well, the brisket is similar actually, you take a beef brisket, preferably a whole brisket, but if you have to use just half I'd use a flat and not a point cut, the point is thick to thin and cooks unevenly. Don't brine the beef, it sucks up too much salt and you feel like you're eating beef bacon or something. Anyway, coat it with the same yellow mustard, then use a mixture of black pepper, coriander, garlic and some celery seed, maybe a touch of kosher salt, as the dry rub. You build a fire that'll keep the smoker temp at about 275 degrees, this will almost be an overnight cook. I've done brisket for 8-10-12 hours, depending on size, you want to let it go until internal temp is 160 degrees. No mop, no sauce during the cooking, it will burn. You'll get a nice smoke ring and the beef will be as tender as you can imagine. Key is to slice across the grain as well. Eat with your choice of sauce, I make a sauce that uses root beer and tomato juice as its' primary ingredients. Not purist, but we all like it.
EDIT: I plumb fergot, you need to take that brisket off the smoker when it's done and wrap it up tight in heavy-duty aluminum foil and a towel and let it sit and rest for about 20 minutes or so. The resting finishes the cooking process.
Now you got me all talking about it, I guess I need to smoke one up. 8)
Umm umm sounds good I'll have to give the mustard style a try next time. :)
Thurlow you need to hitch that up and vacation in Iowa, I have the perfect parking spot for you. ;)
Mister Norm (comes easily to the tongue, since I've watched Mister Norm Abrams all these years); guess I'll have to pass, although part of the reason for the rib cooking is coming through Iowa Saturday. This is my (much) younger brother and his 5 year old
(https://forestryforum.com/gallery/albums/userpics/13111/axing.jpg)
taken last fall when we were splitting wood. There's also a wife, 12 year old daughter and MOTHER-IN-LAW; going to Yellowstone and environs for 2 weeks. I think he's lost his mind.........2 weeks in a Surburban with a 5 year old and a m-i-l, but it's happening.
Engineer:
How long do you brine the ribs? Overnight or is that too long?
I just gotta try this soon... :P
vinegar slaw????
You northern guys are always messing up good food by adding Vinegar.
I was doing great druelling all over the keyboard till you mentioned that, and my tongue just dried up.
Back to the fridge to see what is here, since the rest of it made me hungry.
David from Jax
Just a little info on the pineapple juice--it contains an enzyme called papain, the same ingredient in store bought meat tenderizers, it breaks the bonds holding the proteins together. Those pics are making me hungry.
Ive been par boiling ribs for years in salt water prior to cooking them on the grill... looks like I gotta make me one of them racks and try some that have been steamed with pinapple juice !
I brine for six to eight hours. Overnight should be OK. Parboiling removes all the flavor from the meat.
Perfect... I could start em the night before and sleep the tender into em...
;D
Many thanks...
You can get all fancy, or you can make one of these babies!
(https://forestryforum.com/gallery/albums/userpics/12258/finished%20with%20lid%20on%20drum.jpg)
Food-grade drum with some 1/2" holes on the bottom and more on the removable lid. One grate from a Weber kettle on the bottom to hold the charcoal and wood and another near the top to hold the meat. Direct heat, but it's about 2 feet from the coals. Not enough air for flare-ups. You can actually cook a good sized brisket in 12 hours or less.
Some people, such as these people http://www.bbq-porch.org/faq/index.html call steaming and boiling cheating. Whatever works as far as I'm concerned. With this setup I haven't found the need for either.
(https://forestryforum.com/gallery/albums/userpics/12258/smoke%20ring.jpg)
Jim
Now that is one slick cooker and it's cheap. I like it 8) The meat looks mighty tasty too.
jrokusek.........I don't think you can get much fancier than that.........I declare you to be an (honorary) farmer engineer.
That's it...I gotta go get me some lunch.... digin1
You know I started a new batch of plum wine about two days ago. I had some steamed juice and normally I don't have a problem getting the yeast working. It just so happened that I had about a cup of pineapple juice that I decided to put in the brew. My yeast is not responding like it normally does. Made papian, I don't know.
Put a little sugar in to get it started. If you already put sugar in put some in a cup with some warm water and a little more yeast til it starts, then pour it in.
Course I'm just guessing. ;)
WH, you hit the nail on the head. I did add another packet of yeast via a cup of warm sugar water and it finally got going. I am pretty sure it would have started on the first but I got impatient. Normally I see results within 24 hours.
Well, I tried brine/mustard ribs and they're GOOOD!!!! I knew I got em fairly right when I unwrapped a bone while cutting them apart. :o
I neglected to cut down the salt/sugar measure since I only had one side of ribs so they were WAY too salty but I'll know better next time.
I used some store bought rub made in Memphis but I think I'll go custom next time as it wasn't exactly the flavor I was looking for...
Anyways, buy and slab and cook em...