The brotherhood of the UDS

[jehler]

What's Texas crutch?

[DeadEye_Dan]

Putting the meat inside aluminum foil - keeps it from drying out and increases the temp.

[jehler]

Gotcha, moving it to a 300 degree oven for a spell till its as tender as you want works good too

[FlintRiverFowler]

Putting the meat inside aluminum foil - keeps it from drying out and increases the temp.

Yup.
The meat was very tender on these BUT it didn't melt all the fat out of it. So it was kind if like eating a ribeye steak medium. Having to tear the tender meat away from the fat. I think crutching will spike the temps up enough to melt the fat without drying the meat. It'll be a while before I do ribs again. Next time im doing a full packer brisket.... 13 hours

[DeadEye_Dan]

I use a crutch because I just don't have the patience to wait for it...and really, the ribs aren't going to take much more smoke than 2 - 2.5 hrs anyway.

[Willie]

Ok here it is. The ribs were not sauced. That's my glaze. They weren't quite as tender as they could have been but still delicious. Next time I'm using the Texas crutch method for sure. Mashed taters were cooked on the uds. Greens beans in the stove. And the corn was roasted in the husk on my gas grill for a few hours.

ImageUploadedByTapatalk1373156996.364624.jpg

Looks good!

[FlintRiverFowler]

Thanks

[Redbeard]

Putting the meat inside aluminum foil - keeps it from drying out and increases the temp.

Yup.
The meat was very tender on these BUT it didn't melt all the fat out of it. So it was kind if like eating a ribeye steak medium. Having to tear the tender meat away from the fat. I think crutching will spike the temps up enough to melt the fat without drying the meat. It'll be a while before I do ribs again. Next time im doing a full packer brisket.... 13 hours

how long we're these on and at what temp?

[Redbeard]

I use a crutch because I just don't have the patience to wait for it...and really, the ribs aren't going to take much more smoke than 2 - 2.5 hrs anyway.

how exactly you cook em Dan...in the foil? Temp? Time?

[FlintRiverFowler]

Putting the meat inside aluminum foil - keeps it from drying out and increases the temp.

Yup.
The meat was very tender on these BUT it didn't melt all the fat out of it. So it was kind if like eating a ribeye steak medium. Having to tear the tender meat away from the fat. I think crutching will spike the temps up enough to melt the fat without drying the meat. It'll be a while before I do ribs again. Next time im doing a full packer brisket.... 13 hours

how long we're these on and at what temp?

Went 6 hours at temps between 190 and 210. Took them off at an internal temp of 170. I think 7 or 8 hours like this would've done the trick but like I said next time I'm doing the Texas crutch or the 3, 2, 1 method. Same difference.

[DeadEye_Dan]

Indirect heat at 200-225 with smoke rolling for 2 hours, then put them in the foil and let the heat spike up to 275-300 for another 2 hours.

[Redbeard]

Ok I cooked my first trash can rubs a few weeks ago using the 3 2 1 method...same as crutch?

[Redbeard]

Indirect heat at 200-225 with smoke rolling for 2 hours, then put them in the foil and let the heat spike up to 275-300 for another 2 hours.

think it can be done on a trash can?

[DeadEye_Dan]

Indirect heat at 200-225 with smoke rolling for 2 hours, then put them in the foil and let the heat spike up to 275-300 for another 2 hours.

think it can be done on a trash can?

For sure - as long as you can control the heat.

[Redbeard]

Indirect heat at 200-225 with smoke rolling for 2 hours, then put them in the foil and let the heat spike up to 275-300 for another 2 hours.

think it can be done on a trash can?

For sure - as long as you can control the heat.

then maybe I'll try it

[FlintRiverFowler]

Ok I cooked my first trash can rubs a few weeks ago using the 3 2 1 method...same as crutch?

Same thing. I think I went a little low on temps too. It's a learning curve and I got real bold after my first cook produced absolutely perfect Boston butts.

[Redbeard]

I stuck to (or tried to) the 225 recommended temps and they turned out great

[Redbeard]

I'll be honest I'm looking forward to cooking some more yard bird with it

[DeadEye_Dan]

I love beer can chicken...it's impossible to fuck up.

[Redbeard]

I'll be honest I'm looking forward to cooking some more yard bird with it

[Feelin' Fowl]

New twist on the classic Red. Almost an hour between posts, and there was a post in the middle from someone else.

[Redbeard]

Here's the scoop. Made the yard bird post. Sent it then immediately set my phone down. Came back an hour later and it's still on the compose a post screen you see just prior to sending. Thought to myself "I musta not sent that post." Hit send again only to find out it did originally send. Like I even give a shit

[Flightstopper]

Ok I cooked my first trash can rubs a few weeks ago using the 3 2 1 method...same as crutch?

Same thing. I think I went a little low on temps too. It's a learning curve and I got real bold after my first cook produced absolutely perfect Boston butts.

225 for 4 hours is usually what it takes to get real tender ribs from my experience.

[jehler]

I've never cooked ribs at a temp less than 225 (on purpose), I like them better at 250 ish, I like a lot of the fat rendered off and the meat a fair bit more fall of the boneish than what a competition judge would be looking for

[Tomkat]

Flint the time has come for you to form a bbq team and start competing in local events. Good luck!



Blog- http://www.ksducks.com

[FlintRiverFowler]

Flint the time has come for you to form a bbq team and start competing in local events. Good luck!



Blog- http://www.ksducks.com

Idk TK those ribs were beautiful and tasty but I didn't render enough fat out of them. I am gona look into maybe doing a competition at the amateur level though. Would I get funny looks if I showed up cooking in a trash can?

[(MT)Montanafowler]

Ok here it is. The ribs were not sauced. That's my glaze. They weren't quite as tender as they could have been but still delicious. Next time I'm using the Texas crutch method for sure. Mashed taters were cooked on the uds. Greens beans in the stove. And the corn was roasted in the husk on my gas grill for a few hours.

ImageUploadedByTapatalk1373156996.364624.jpg

SONOFABITCH. i need to find a fucking drum!!! i am missing out on this stuff so badly, having to live vicariously through all you bastards, fuck!

[grizz18]

Hoping to get my drum burned out tomorrow on my day off... I'd love to cook on it this week

[FlintRiverFowler]

Hoping to get my drum burned out tomorrow on my day off... I'd love to cook on it this week

What are you gona do just open the ball valves and set a raging garbage fire in there? Then you gotta scrape the coating out?

[grizz18]

Hoping to get my drum burned out tomorrow on my day off... I'd love to cook on it this week

What are you gona do just open the ball valves and set a raging garbage fire in there? Then you gotta scrape the coating out?

I'm going to take the elbows and uprights out.. I just put it all together for fun and to make sure I had everything I needed.


Shouldn't have to grind out the coating... I don't think. It has some sort of glue resin in there... I thought only food grades had to be scraped out?