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Steve W

Nice ribs, I'd keep the pictures to prove we had some sunny days in 2013
Start them young, always a good move

keith157 wrote:Nice ribs, I'd keep the pictures to prove we had some sunny days in 2013
Start them young, always a good move

Cheers. I was a little worried at first that Freya (5) and Theo (3) would know how to manage the ribs, but they loved 'em.

Next time Julie asks that I do teriyaki ribs. Great flavours.

These were just a tiny bit dry and a tiny bit tough, but I actually like them with a bit of bite. Certainly not very far from what I wanted.

They did around 2 and a half hours at 150C (rock solid for 2 hours), but down to 115-145 for the last 30 minutes when the sauce was on. Two handfuls of soaked hickory chip, one at the start, one at half way. I mopped with half water, half red wine vinagar, and a bit of soy.

Next time I'm going to try to get bigger ribs, and cook for a little longer and a little lower, using my 'home made smokenator'.

Steve W

Steve did you foil them?, if not try 1.5 hours for the smoke, 45mins to 1 hour foiled with a bit of quality cider or good apple juice. Then the last 30 minutes or so with the sauce. Foiling, especially with a small amount of liquid does, IMHO, keep the ribs moist and tender.

Hate to admit it.
But I agree with Keith, since foiling I have never looked back.

On this occasion I didn't, but have in the past.

It was just one of those lazy days in the garden - it felt like I'd just thrown something on to cook slowly while I had a beer or two, rather than my usual 'military operation' (Julie's criticism of everything/anything I actually plan!).

Steve W

Pecker wrote:, rather than my usual 'military operation' (Julie's criticism of everything/anything I actually plan!).

Steve W

Thats funny, thats what I get accused off..
This weeks planing

8th Wed
18:00 Pork Belly In Cure for 48hrs
9th Thu
18:00 Ribs, Pork Shoulder Remove from freezer
18:00 Trout In salt for 2 hrs
20:00 Trout Wash, dry for 24hrs
10th Fri
18:00 Ribs, Pork Shoulder Prep with rubs
18:00 Pork Belly Rinse and Dry, Refrigerate for 12 hrs
11th Sat
05:00 Pork Shoulder In WSM
08:45 Edam Prep
09:00 Edam In CSG1
11:00 Trout In CSG1
12:00 Pork Shoulder in Foil
12:00 Ribs In WSM
12:00 ABTs Prep
12:00 Cashew Nuts Prep
12:30 Cashew Nuts In Genesis
12:30 Moinks Prep
13:00 ABTs In OTP
13:00 Moinks In OTP
13:30 Rolls Prep
13:00 Edam Ready
13:00 Trout Ready
13:00 Cashew Nuts Ready
14:00 Ribs Foil
15:00 Moinks Ready
15:00 ABTs Ready
15:30 Coleslaw Prep
15:30 Smoked baked Beans Prep
16:00 Smoked baked Beans In OTP
16:00 Ribs Baste
17:00 Smoked baked Beans Ready
17:00 Ribs Rest
17:00 Pork Shoulder Rest
17:30 Rolls In Genesis
18:00 Smoked baked Beans re heat on Gas ring
18:00 Pork Shoulder Ready
18:00 Ribs Ready
18:00 Rolls Ready
18:00 Coleslaw Ready
18:00 Bacon In WSM
21:00 Bacon Ready


Sad Really
Beer will start when the stepson arrives...

Derek, that looks fimilar.

Sorry, does anyone else do this? On a Sunday when I'm cooking the Sunday Dinner, I'm flippin' useless unless I write the times of everything down; I'm a bloke and I can't multi-task. Also, my handwriting is scrawl, so I write it on a word doc. In the kitchen we have a PC attached to the telly, which makes it wasy to see.

So on a Sunday afternoon you might see something like this:

5:00 Eat
4:55 Peas On
4:50 Carrots On
4:40 Chicken Out / Yorkshire Puds In
4:00 Roast Potatoes In
3:50 Boil Potatoes
2:40 Chicken In


It's just me, isn't it.

Steve W

I worked as a chef in a pub for a while and certainly found myself planning like that in my head, I've yet to need to write it down but my smoke cooks are getting bigger and bigger. When I manage to fill the excel, then I'll start writing

Derekmiller, I read the list carefully and didn't see the bit "looked out the window saw it raining and cursed"
Nice planning dude