Bbq

[meanjean]

I bought a charcoal bbq a few years back and I've been hooked since.
Earlier this year I found directions for building an Ugly Drum Smoker.
It was the first day of the rest of my life!
In essence it's a 55 gallon steel drum with a few modifications.
I'm now cooking ribs, full chickens, pork roasts.
You can build it in about an hour and you can buy all parts for about $50.
If you are looking to take grilling to a new level, search ugly drum smoker and dive in mouth first.

 

[ipz2222]

Did you have more than a few drinks between the start and finish of that post?????? :::ugly frum snoker::::

 

[meanjean]

Ha! Didn't notice that. Typing on my black berry is a tough go.
Not sure where the spell check is...

 

[meanjean]

Had bone in ribeye the other night. Cooked it for 30 minutes with the lid down, maybe 250 degrees.
Best steak I have ever cooked in 15 years of cooking. Meat peeled apart and was dynamite.
I've chewed pudding that was tougher. If you enjoy grilling I encourage you to build an Ugly Drum Smoker.

 

[meanjean]

Re: BBQ-Ribs today!

Decided to break out the bbq in honor of a beautiful Spring day in Manitoba.

I'm cooking 2 racks of St. Louis ribs.
When buying ribs I encourage you to buy racks of similar size.
This means your cooking times will be similar.

I've got a greek rub on 1 rack, sweet chili and peppers on the other.
I prefer a dry rib.

A rookie mistake I've since corrected is saucing the ribs too early and often.
The sauce makes a sugary coating and does not allow proper heat thru the ribs.

I will cook them for roughly 4 hours (indirect heat) at 275-325 fahrenheit with a flip at the half way point.
Then bbq sauce and wrap them in tin foil and they sit for an hour.

I'm just over half way thru cooking.
Will post pics later.

 

[meanjean]

Ribs are done!
Both get an 8 on flavor, and an 8 on texture.
Room for improvement.
Maybe next weekend!

 

[bwssr]

looks great!....we Texas folks been using that type for ever....now go do a brisket