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frieed

Jeepless in Draper
Supporting Member
Location
Draper, UT
It may be blaspheme to some, but a couple hours of foil time makes pork ribs so fall off the bone tender. I would think beef would be no different.
I foil my pork ribs for a couple hours then back onto the grill for a little sauce.
 

Jay5.9L

...I just filled the cup.
Location
Riverton
The foil is basically like a mini steamer/braise if you add liquid. I do that for pork ribs. This is my first real attempt at beef ribs and most recipes don’t include the foil step.
 

nnnnnate

Well-Known Member
Location
WVC, UT
So about 10 years ago I built a drum smoker (didn't use it much and it rusted out and is at the dump now...) but I found AmazingRibs.com to be a good resource for rubs and techniques and general stuff to point myself as a newbie to not totally ruining a piece of meat before it even got to the grill. I'll admit that I've been doing simple grilling lately but thought I'd toss out the site for maybe some people that are just getting into it or are wanting to try something new. The site has a ton of info and it wasn't always the easiest to navigate but with a little work I could always find what I was looking for.

The thing I like is that he goes into pretty good detail as to why something works (SCIENCE!) or why a particular method is followed rather than just saying do it this way. Meathead also does a ton of gear reviews which was nice. I bought a magnet from him for myself and another for my mom that has all the minimum temps for different types of meat since I always forgot (and my mom always seemed to under cook meat that wasn't supposed to be under cooked.) That paired with a decent digital thermometer has helped a lot over the years. (Amazon link to magnet.)
 

Diesel_Zuk

Member
Two racks of baby back ribs, and a rack of beef back ribs. Macey’s has the been back ribs on sale so I figured I’d give it a try. There’s not a ton of meat, and they’re kinda fatty, but dang they’re good!!
 

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frieed

Jeepless in Draper
Supporting Member
Location
Draper, UT
Had to re-stock the supply of spaghetti sauce today.
14 Qts. in the pressure canner. After I saute the onions and garlic I warm up the rest in a pot on the stove. I do the actual cooking in the pressure canner. About 40 min. at 10 PSI seems to be the ticket. Tomorrow is 18 pints of pizza sauce.

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118651
 

Diesel_Zuk

Member
Went to Vegas this past weekend. Ate at a place called the hash house, and got some amazing breakfast. I got the corned beef hash skillet, my wife got a pancake that was literally bigger than her head. 10/10 would recommend if anybody is ever down in that area.

 

Coco

Supporting Vendor!
Supporting Vendor
Location
Lehi, UT
Went to Vegas this past weekend. Ate at a place called the hash house, and got some amazing breakfast. I got the corned beef hash skillet, my wife got a pancake that was literally bigger than her head. 10/10 would recommend if anybody is ever down in that area.
Hash House A Go Go is VERY good! Ate there when we were at SHOT Show last year. They have one in St. George now too.
 
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