tomahawk66 Posted September 24, 2016 Report Posted September 24, 2016 Been off the forum for a long time - missed you all!! But now I'm back! Will post an update to the Bbq area that I've had put in a little later when I have more time But for now Just a couple of photos on this cook and no money shots I'm afraid... Will be doing a smaller rib cook tomorrow and will look to take photos at every stage. Ribs with the membrane underneath removed salted for 4 hours and ready for some rub: Mephis Dust home made rib rub: Hickory wood making some smoke: Ribs on: And... that's it: no money shots this time! Sent from my SM-G935F using Tapatalk 1
Aussie Ora Posted September 24, 2016 Report Posted September 24, 2016 Tomahawk pleased to meet you. You must be feeding an army looks goodOutback Kamado Bar and Grill
tomahawk66 Posted September 24, 2016 Author Report Posted September 24, 2016 Same Aussie Ora!Yep, there were a few of us... i did 10 racks of baby backs and 2 big St Louis racks. I used upper, middle and lower racks but still had some space on there to be fair - and that's without rib racks.It was for my little girl's 1st birthday so mainly mates rather than kids in attendance! 1
Aussie Ora Posted September 24, 2016 Report Posted September 24, 2016 Terrific mate congrats one year old awesome Outback Kamado Bar and Grill
Stile88 Posted September 24, 2016 Report Posted September 24, 2016 Looks great Tomahawk love a good rib cook they look fantastic
EGGARY Posted September 24, 2016 Report Posted September 24, 2016 Defiintely want to add a 32" KK to the 23" with the way the ribs are on your 32". What does putting on salt on the ribs for 4 hours do ? Always interested in trying new ways to BBQ.
MacKenzie Posted September 24, 2016 Report Posted September 24, 2016 That is one big mess of ribs and best enjoy the party all too soon you'll have that grill filled with hot-dogs for the party. Happy Birthday to your little girls.
ckreef Posted September 25, 2016 Report Posted September 25, 2016 Great looking rib cook. That many ribs would last my family a year - LOL - seriously I doubt I cook that many ribs in a year.
tomahawk66 Posted September 25, 2016 Author Report Posted September 25, 2016 Defiintely want to add a 32" KK to the 23" with the way the ribs are on your 32". What does putting on salt on the ribs for 4 hours do ? Always interested in trying new ways to BBQ. The 32 is great - it was Ceramic Chef who is largely responsible for my decision and I'm glad I listened! It's the basket splitter that makes it so useful - so flexible and the real estate you have for grilling and big cooks is insane!As for salting for 4 hours or even overnight, the theory behind dry brining is that when you salt the meat it draws moisture to the surface initially drying it. Then, after resting for a while, that moisture begins to be reabsorbed into the meat along with the salt, adding flavour and tenderise ng the meat. Most people do it with steaks and Turkey rather than ribs but hey! Why not? 1
EGGARY Posted September 25, 2016 Report Posted September 25, 2016 Thank you for the reason. I have heard of Dry Brining and have done it myself but never thought of it on pork. Usually on chicken.
pesto3 Posted September 25, 2016 Report Posted September 25, 2016 Wow looks like a hell of a feed! Nicely done!!Sent from my iPhone using Tapatalk
tinyfish Posted September 26, 2016 Report Posted September 26, 2016 For sure it was a good party. The ribs look real good.
tony b Posted September 26, 2016 Report Posted September 26, 2016 Nice birthday party dinner. Serious mess of ribs.
