Rib-N part 3

Oohh, now for the good part.  After 2 hours of smoking it was finally time to take the lid off the smoker.  Here's the top rack (marinated).

Here's the bottom rack.

Yes they do look yummy!  The next step is the tendering process.  Marinated ribs (top rack) on the left, plain (lower rack) on the right.

Each half slab was put in its own wrapping of heavy foil and liberally sprinkled with Obie-Cue rubs again.  Then a secret liquid was added, NOT apple juice!  Then everything was wrapped up tight and into the oven for another two hours at 250.

Yes, I did have to sneak a couple of bites and they were delicious, if a bit chewy.  Now the hard part, waiting for that ticking clock to tick by for another two hours!  I am starting to get hungry!!

Rib-N part 2

 

Alrighty, things are moving along.  I soaked some yard timber (oak and pecan) and some store bought (hickory) while things were marinating.  After about a 3 hour soak in the marinade, I coated both sets of ribs with a mix of Obie-Que's Sweet Rub and Obie-Que's Sweet N' Heat.  Remember, one set has soaked in marinade, the other has not.  As I waited for the rub to set in, I got the coals going and then set on the smoker to get it heated up. 

Once I got the rig up to temperature, I put the smaller half-racks on the lower rack and the bigger portions on the top rack.  I added some of the soaked wood, closed her up, and now I just sit back and let it do its thing for the next two hours.

Rib-N at home

5/14/11

My Mrs is busy all day today and Kroger had ribs on sale cheap so I think I will do some experimenting with ribs today.  I bought one rack of baby back and one rack of spare ribs and cut each in half for experimentation purposes.  Total cost less than $20.  I am currently bringing the meat to room temperature, half are plain, half are in a marinade of apple juice and certain secret ingredients.  The plan is to use the same Obieque rub on both sets, smoke for 2 hours in a bullet smoker over charcoal with oak, hickory, and pecan wood.  Then wrap and finish in the oven for 2 more hours and see how they turn out.  I am NOT a BBQ cook, more of an eater, so I'm not expecting much.  I'll post photos and update as I go along, just for fun.

I am leaving the membrain on both and the back meat on the spare ribs and will cook them "as is" without trimming a thing.

McDonald's Cafe, Terrell, Texas

visited 4/25/11 about 4 pm

I have been passing this place on I-20 for some time on my trips out to Lake Fork and with a billboard declaring "Bar-B-Que is our Specialty" it was only a matter of time before I had to stop.  The appearance of a smoke shack next to the cafe added to my interest.  Well today was the day and I doubt I will need to do so again.

I was seated by a little lady who was obviously not from East Texas.  I'm guessing eastern Europe or Russia, based on the accent.  On checking the menu I found no way to combine ribs and brisket on a combo plate, which is a little strange.  I enquired about the possibility of getting some ribs and was told I'd have to order a rack.  I declined and went with their combo plate which included brisket, ham, and sausage.  As I was the only one in the place, it was not hard to hear the ominous sound of a sizzling grill after my order went in.  Now that's a sound you really don't expect to hear in a great BBQ joint.  In fact I doubt most BBQ joints even have a grill. 

When my meal arrived everything had been doused in a liberal coating of average tomato BBQ sauce.  Straight from the bottle, I would bet.  The "sausage" was bland as a hot dog, the ham was just ham, and both were clearly warmed by the sizzling sound I had heard earlier.  The brisket had potential.  It was plenty tender and moist with lots of good bark and a nice smoke ring.  However I was never able to detect any smoke flavor through the thick coating of sauce.  The sides were average and went along with the rest of the meal.  Even though I never got to try the ribs, I am betting there is better to be found down the road in Canton.

North Main BBQ, again! 4/10/11

Sampled 4/10/11 about 2:30 pm
http://www.northmainbbq.com/

I just can't help it.  No matter how much I enjoy trying new BBQ places, I just can't get anywhere on weekends except North Main.  Their food is just too durned good.  Today we deliberately scheduled our visit for 2:30 pm, hoping the crowd would be down by then.  Nope.  The joint was still packed and I was parking back behind the car wash again.  Just look at those photos and maybe you can understand.  Click on the pix for larger views. If you've eaten there, then you already know.  :)

Bubba looks like he has had a good scrubbing and a fresh coat of paint and is ready for the competition season.  He still looks nekkid without his brass balls.

North Main increases prices

Since April Fool's day was over, I decided to break my meat fast with a trip to North Main BBQ in Euless.  My favorite local joint and a mere 2 miles from my house.  On arrival, I noticed a sign on the front door announcing a price increase as of April 1.  I had hopes it was as serious as my post yesterday, but alas, they really have increased their prices.  The all you can eat buffet is now up to $15 from the previous $12.  Still a bargain considering what great meats they serve.  The ribs this day were outstanding, as always, but their brisket and chicken were nothing short of spectacular.  The chicken was incredibly moist and tender.  As usual, I stuck with burnt ends on the brisket and had some awesome smokey meat, also moist and tender.  While I can remember back when the buffet was just $10, it is still an amazing bargain for great BBQ in North Texas. 

I Have Given Up Meat

I know it is unbelieveable, but I will no longer be eating BBQ or any other meat.  So that is the end of this blog.  You can see my reasons in detail HERE