Newbie rib question

[MarkG]

Hello All!

I have been a lurker on the board for a while, and appreciate some of
the good tips.

I purchased a new Meadow Creek CD120 for my carry-out business. Until
this week I had never BBQ'ed on anything larger than my Weber kettle
at home. I decided to do some Chicken and Ribs on Tuesday with no
advertising just drive-bys and I did well with just a small amount of
product. It was a good opportunity to get my feet wet on the new
unit.

So anyway here is my question. I did baby back ribs and I did them
with the membrane on. Smoked at about 225 for 5 hours and they were
perfectly done and tasty, but I wanted to get the concensus of the
board with ribs as to membrane on or membrane off.

I am going to tackle top rounds and ham next week. I grew up in
Baltimore and that is the land of top round "pit beef". No slow
cooking there and the locals line up for the stuff.

Thanks again for the great board!

Mark

[Kye...@aol.com]

My preference is membrane off. I think the rub penetrates on the bone side without it and I don't like having to chew around it. <IMO>

 

Ken in NC

[Buzz Dean]

For catering/vending I don't bother with the membrane b4
cooking--holds the juices next to meat longer and easier to remove
after cooking--ribs may even go on cooker kinda frozen--just lay tjem
on the and season..
Good luck on your venture--sounds like a place that would good to stop
at for some grub
Buzz

[Robert King]

If I'm cooking for family or a few friends I'll take it off. If I'm
cooking a 100 racks of ribs for my catering I'll leave them on. Just
too time consuming. Actually I'm talking about spares. I never cook
baby backs.

Good luck and welcome to the list!

Robert King

[Buzz Dean]

Think after work tonite will grab a rack of spares and cook them
hot&fast on the BDS,maybe seasoned with a bit of The Wiv's rub--all
this food talk is making me hungry--hjehejh

[Jack Waiboer]

I prefer membrane off. I figure if I'm going charge what I need to make a
profit on ribs, I'll do what I can to make them as pleasing as possible.

Jack W.
Charleston, SC

[Sherman Watkins]

The nice thing about this group is that occasionally it strays over
onto a food topic.

I'm finding that while traditional bbq get people here in my
neighborhood interested in cooking bbq the realities of a 10-15 hour
cooking session can be a bit daunting. (I cooked a green ham last
weekend for 19 hours until I could pull it.) They seem to express
lots of interest in pork tenderloins or beef tri-tip or pork sirloins,
something they can mess with for an hour or three and call it done.
The longer stuff seems to be more like icing on the cake. Hot and
fast may be better for them. They, oddly enough, look to me for help
and I can't help much with hot and fast. For me fast ribs would be
done in 4.5 to 5 hours, not the 6 I'm used to. I suppose I need to
push them towards chicken. The quick pork I've done recently just
doesn't have the depth of flavor I'm looking for. I prefer the cheap
cuts.

As an aside, Costco had lamb shoulder on sale the other day. How best
to cook it?

--
Sherm

[Sandra Aylor]

I agree. Membrane off, please.

Sandra

Jack W.
Charleston, SC

Internal Virus Database is out of date.
Checked by AVG.
Version: 8.0.101 / Virus Database: 270.5.0/1558 - Release Date: 7/17/2008
9:56 AM

[Buzz Dean]

Never have seen a lamb shoulder b4 so can't help you there but as far
a the time it takes for 'bbq'--did a benefit last weekend for the
local UW Cancer Center--served beef(pulled)--people wouldn't(couldn't)
believe the length of time necessary
to cook a couple of 20lb chuck rolls!
Many people aren't interested if it takes longer to cook then eat!

[Roy Kennedy]

Mark I also have been to a lot of commercial places that leave the membrane
on . It may be better in a stick burner vs a water cooker . I have been to
places that cook on Oyler pits and they just leave them on
Where is your place ?
Roy

-----Original Message-----
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]
On Behalf Of MarkG
Sent: Thursday, July 24, 2008 8:20 AM
To: The Smoke Ring BBQ List
Subject: [BBQ] Newbie rib question

[Roy Kennedy]

Jack I admire that attitude . That's great . I think I would do the same for
catering and if I had a restaurant id do what I felt I could get away with
and still have a quality product
Roy

-----Original Message-----
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]

On Behalf Of Jack Waiboer
Sent: Thursday, July 24, 2008 12:00 PM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: Newbie rib question

[MarkG]

Roy,

I am in a small town in Southeast York County, PA called New Park. I
am just starting to dive into the BBQ game to help generate some
revenue during this slow economy. There are a couple of guys around
that do the corner pit beef deal on weekends, so I am going to do my
thing on Tuesdays and Thursdays to see how it goes.

Based on what I am reading I think that I may try some spare ribs vs.
baby backs. Huge price difference to my benefit, but I will have to
see how the locals go for it.

Thanks again all for the input!

Mark

> Mark- Hide quoted text -
>
> - Show quoted text -

[Roy Kennedy]

Mark You should take a ride to NY and go to dinosaurs BBQ . They turn out
the best commercial rib that I have eaten and they leave the membrane on .
There is a guy called Danny Gaulden .www.dannysplace.com . He has a lot of
info and you can call him about commercial cooking .
I used to be in the restaurant business with my brother and he is a chef
still . He was telling me last night that the price of gas is driving the
cost of everything thru the roof and the restaurants are getting hit with
fuel surcharges for delivery . Why don’t you consider catering ? That way
you're not sitting around hoping to sell a load of meat that’s already
cooked . I like catering I do it with my brother on the side . I would like
to do more of it . There are some other list members that can help you also
when they chime in .
What do you plan to cook your BBQ on ?

[Roy Kennedy]

Shem Whats up with that ham it sounds like it was great ?
I never ate one before ?
Roy

-----Original Message-----
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]
On Behalf Of Sherman Watkins
Sent: Thursday, July 24, 2008 12:01 PM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: Newbie rib question

[=Mark]

Hey, you're pretty close to Red Lion. Check it out:

http://www.exit109.com/~mstevens/redlion03/redlion03.html

On Thu, 24 Jul 2008 21:21:17 -0700 (PDT), MarkG wrote

--
=Mark

http://www.exit109.com/~mstevens

[Sherman Watkins]

It was your basic pulled pork, just leaner.  It took so long because it was over 20 raw weight.
A cured bone in ham heated direct over coals can be marvelous too.  I have relatives that only like ham prepared that way.
You just heat it to 135-140 internal and you are good to go.
It would be considered my father's signature dish.

--
Sherm

[MarkG]

Roy,

I have a new Meadow Creek CD120. http://www.meadowcreekbarbecue.com/docs/cd120.pdf

I have thought about the catering end for sure. The cost from my
"wholesaler" is getting ridiculous! Sam's is quickly becoming my
place of choice for oil, condiments, fries and other appetizers. I am
going to take a look at Dinosaurs for sure!

Thanks for the tips and I will be in touch.

Mark

On Jul 25, 6:11 am, "Roy Kennedy" <roy...@nycap.rr.com> wrote:
> Mark You should take a ride to NY and go to dinosaurs BBQ . They turn out
> the best commercial rib that I have eaten and they leave the membrane on .

> There is a guy called Danny Gaulden .www.dannysplace.com. He has a lot of

> > - Show quoted text -- Hide quoted text -

[MarkG]

I will check it out. I drive through Red Lion a couple of times a
week!

> http://www.exit109.com/~mstevens- Hide quoted text -

[Sandra Aylor]

I would go to this place if ONLY to sample the hot sauce tasting bar...OMG!
I would be in heaven!

Sandra

[Roy Kennedy]

Mark that’s a nice unit is it a double grill

[MarkG]

Roy,

The larger smoker section will hold up to a 350lb whole hog. The
smaller grill has the double grates that make it easy to turn the
chicken and that is 2'x4'. Is that what you are referring to about a
double grill?

2 retrofits that I want to do are to purchase the second rack for the
hog smoker to add to the capacity, and add a coal tray to the bottom
of the smoker as well. On the hog smoker there is a diffuser under
the grate that diffuses the heat and funnels the drippings out of the
side where I hang a metal bucket to catch the drippings. It makes for
a really nice offset cooker. I did get a great tip from Jim on this
board in an email (he has the same cooker) about using the "Minion
Method" in this unit to smoke, and from a newbie perspective it is
great! The first time I fired the thing up, I was able to smoke
3-10lb butts over the course of 14 hours with 30lbs of chunk charcoal
and held temp of 235 with great smoke the whole time with minimal or
no tending to the coals. It took me the first couple of hours to set
the vents to get it where I wanted it, but it really was nice to work
with for a first time.

On Jul 25, 5:54 pm, "Roy Kennedy" <roy...@nycap.rr.com> wrote:
> Mark that’s a nice unit is it a double grill
>
>
>
> -----Original Message-----
> From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]
>
> On Behalf Of MarkG
> Sent: Friday, July 25, 2008 5:19 PM
> To: The Smoke Ring BBQ List
> Subject: [BBQ] Re: Newbie rib question
>
> Roy,
>

> I have a new Meadow Creek CD120.http://www.meadowcreekbarbecue.com/docs/cd120.pdf

[Merrill]

Sandra Aylor wrote:
> I would go to this place if ONLY to sample the hot sauce tasting bar...OMG!
> I would be in heaven!

Sandra,
Uncle Bub's BBQ in the west burbs of Chicago has a large hot sauce bar.
I tried several and then made the fatal error of trying a spoon of
"Endorphin Rush". It's been a couple of years now and my speech is
still impaired, but I can almost feel my lips again! :>O

Merrill

[buzz]

----- Original Message -----
From: "Merrill" <capta...@comcast.net>
To: <SmokeR...@googlegroups.com>
Sent: Saturday, July 26, 2008 1:13 PM
Subject: [BBQ] Re: Newbie rib question

> "Endorphin Rush". It's been a couple of years now and my speech is

> still impaired, ! :>O
>
you spelled inspired wrong I think!!

> Merrill
>
> >
>
>
> --
> No virus found in this incoming message.
> Checked by AVG.
> Version: 7.5.526 / Virus Database: 270.5.6/1574 - Release Date: 7/25/2008
> 4:27 PM
>
>

[Sandra Aylor]

Well, I HAVE to try it...if/when I ever get to Chicago again. Anyone there
want to send me a bottle???? I'll send back in trade some of our southern
goods....

Sandra

-----Original Message-----
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com]
On Behalf Of Merrill
Sent: Saturday, July 26, 2008 1:14 PM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: Newbie rib question

Merrill

[Merrill]

Sandra,
They collect sauces from all over. Here is a link to a seller. I now
avoid ANYTHING labeled "DANGER" and having a disclaimer stating,
"Caution: This sauce is extremely hot. Avoid contact with eyes and
sensitive areas. Keep away from children and pets."

http://www.firegirl.com/hs1121.html

Merrill

[Merrill]

buzz wrote:

>> "Endorphin Rush". It's been a couple of years now and my speech is
>> still impaired, ! :>O
>>
> you spelled inspired wrong I think!!

Ya, Right! It's supposed to be near 90 and humid tomorrow. The AC
compressor in the chapel died on Thursday and I'm preaching to a hot
room of 200 people...we'll see just how inspiring I can be under those
conditions!

Merrill

[=Mark]

Firegirl, huh? I remember when the original Firegirl Mary Going started the
place over ten years ago.

Mary at 10th Fiery Foods Show:
http://www.exit109.com/~mstevens/ffshow98/abq8.jpg

Mary and I at Boston Hotluck:
http://www.exit109.com/~mstevens/markmary.jpg

Have since lost touch with her... :-(

On Sat, 26 Jul 2008 13:43:55 -0500, Merrill wrote

--
=Mark

http://www.exit109.com/~mstevens

[Garry Howard]

Is Mary no longer involved with Firegirl? We judged the "Hottest Hot Sauce"
competition together one year at the Pig n Pepper festival in Massachusetts
in addition to the hotlucks.

Garry

> -----Original Message-----
> From: SmokeR...@googlegroups.com
> [mailto:SmokeR...@googlegroups.com] On Behalf Of =Mark
> Sent: Saturday, July 26, 2008 1:00 PM
> To: SmokeR...@googlegroups.com
> Subject: [BBQ] Re: Newbie rib question
>
>

[Mike Chester]

>I love the FLAVOR of a good hot sauce, but some are designed to just be
>very hot without any redeeming flavor. I don't care for them When a sauce
>has added pure capsicum extract, it stops being food and begins to be a
>weapon.
> I have not tried the sauce from Mild to Wild, but it is supposed to be
> very good. He grows the hottest peppers known as well as milder ones and
> has been highly rated.
> http://www.wildpepper.com/
>
> Mike

> ----- Original Message -----
> From: "Merrill" <capta...@comcast.net>
> To: <SmokeR...@googlegroups.com>

> Sent: Saturday, July 26, 2008 2:43 PM
> Subject: [BBQ] Re: Newbie rib question
>
>
>>

[Jon Stine]

This thread reminds me of the chili cook off joke.

http://www.texasrebelradio.com/texas_chili_cook_off.htm

Jon

[=Mark]

Mary sold off Firegirl a number of years ago. Nobody seems to have been able
to locate her since.

On Sat, 26 Jul 2008 13:09:56 -0600, Garry Howard wrote

--
=Mark

http://www.exit109.com/~mstevens