Happy Memorial Day Weekend! BBQ RIBS

grip · May 23, 2020

The best Ribs I've ever eaten are Sonny's St. Louis Ribs. I like them with a dry rub and a mild BBQ sauce.

If you can find Corkey's Baby Back Ribs in the store, they're the best packaged.

Sale extended: Get Corky's BBQ baby back ribs delivered right to your doorstep

List the type and place where you like to get BBQ, besides home.

$6.99 St. Louis Rib Dinner – Way Back Wednesdays

VanceMack · May 23, 2020

grip said:
The best Ribs I've ever eaten are Sonny's St. Louis Ribs. I like them with a dry rub and a mild BBQ sauce.

If you can find Corkey's Baby Back Ribs in the store, they're the best packaged.

Sale extended: Get Corky's BBQ baby back ribs delivered right to your doorstep

List the type and place where you like to get BBQ, besides home.

$6.99 St. Louis Rib Dinner – Way Back Wednesdays

Well with that final disqualifier, what can I say? My ribs ARE the best I ever had! ;-)

I am a competition smoker. Not putting on airs...they are all local competitions...never competed nationally or even out of state. Ive won my fair share. Ribs are a specialty. I have my own rub that I use but if I were to recommend commercial rubs I would probably go with a blend of Harry Soo's rubs and the Meat Church lines, but there are a lot of really good ones. Kosmos is good, Heath Riles, Killer Hogs...all good stuff.

The best Ribs I ever ate were beef ribs, not pork...and Blacks in Texas is the place. Without question, the best bite of meat Ive ever had at a restaurant. For Smoked Roast Beef...Smittys in Lockhart Texas. absolutely amazing.

Regarding Aaron Franklins in Austin, if anyone ever planned to go to smokers Mecca...honestly...Id say save the money and time and go somewhere else. Franklins is a victim of their own success. I cant speak to what they 'used' to be before they got so massive, but today, its really just like every other chain. The best thing about the place is the dessert sides. Its GOOD mind you...its just not so great that its worth the excursion.

grip · May 23, 2020

VanceMack said:
Well with that final disqualifier, what can I say? My ribs ARE the best I ever had! ;-)

I am a competition smoker. Not putting on airs...they are all local competitions...never competed nationally or even out of state. Ive won my fair share. Ribs are a specialty. I have my own rub that I use but if I were to recommend commercial rubs I would probably go with a blend of Harry Soo's rubs and the Meat Church lines, but there are a lot of really good ones. Kosmos is good, Heath Riles, Killer Hogs...all good stuff.

The best Ribs I ever ate were beef ribs, not pork...and Blacks in Texas is the place. Without question, the best bite of meat Ive ever had at a restaurant. For Smoked Roast Beef...Smittys in Lockhart Texas. absolutely amazing.

Regarding Aaron Franklins in Austin, if anyone ever planned to go to smokers Mecca...honestly...Id say save the money and time and go somewhere else. Franklins is a victim of their own success. I cant speak to what they 'used' to be before they got so massive, but today, its really just like every other chain. The best thing about the place is the dessert sides. Its GOOD mind you...its just not so great that its worth the excursion.

You're way out of my league as a smoked meat aficionado. Nothing wrong with your own recipe. I think Texans favor a mustard-based sauce, while Tennesseans, NC prefer a vinegar-based sauce? I used to watch Grill Masters but forgot most of their knowledge and techniques.

I've heard of Franklins but didn't know they became so commercialized. Sonny's used to have average Baby Back ribs but when they introduced the St. Loius variety with dry rub, WOW! My parents preferred Beef short Ribs over Pork also. I found them a little greasy but know if smoked and seasoned properly can be good. I guess the cut of meat is important also?

VanceMack · May 23, 2020

grip said:
You're way out of my league as a smoked meat aficionado. Nothing wrong with your own recipe. I think Texans favor a mustard-based sauce, while Tennesseans, NC prefer a vinegar-based sauce? I used to watch Grill Masters but forgot most of their knowledge and techniques.

I've heard of Franklins but didn't know they became so commercialized. Sonny's used to have average Baby Back ribs but when they introduced the St. Loius variety with dry rub, WOW! My parents preferred Beef short Ribs over Pork also. I found them a little greasy but know if smoked and seasoned properly can be good. I guess the cut of meat is important also?

Nah...Texas is all about Salt and Pepper...and maybe a touch of garlic. Mustard is a Georgia/Carolina thing.

I have my own blends for things and when I compete I use some local finishing glazes we produce. We do our own plum jams and sauces from trees on our property and my wife has 2 bee hives so we incorporate the honey/hot honey blend often with the plum sauce as a signature taste for ribs and pork butt.

Franklins just does such a high volume that the brisket is too easily overdone and under-seasoned. The ribs are very good. The smoked chicken and sausage IMO...average to dry. Sides are average. But I'd stress...thats still REALLY GOOD BBQ...just high end chain BBQ.

I did a Smokers road trip once that took me to a lot of great BBQ joints. You can get good BBQ just about everywhere you go. You can also get really bad to mediocre BBQ as well. Some of the nationwide chains...like Dickeys...I seriously dont know how they stay in business. Its just not that good.

bluesmoke · May 23, 2020

grip said:
The best Ribs I've ever eaten are Sonny's St. Louis Ribs. I like them with a dry rub and a mild BBQ sauce.

If you can find Corkey's Baby Back Ribs in the store, they're the best packaged.

Sale extended: Get Corky's BBQ baby back ribs delivered right to your doorstep

List the type and place where you like to get BBQ, besides home.

$6.99 St. Louis Rib Dinner – Way Back Wednesdays

I can't remember the name of the place. Best spareribs and rib tips. It was in N. Chicago, IL. When you walked in, recessed in the left corner behind you was a booth with bullet proof glass and a guy with a shotgun. It was that good. That was 45 yrs ago. Then there's Leon's on Sloat across from the San Francisco Zoo. One of the many times I went there was with my best friend. I knew he was gonna do it. He asked for ketchup. Leon's wife shook her head no, w/o expression. Great ribs, beef brisket and links. Then Fat Matt's in Atlanta. Big, juicy ribs with plenty of sauce (most joints don't give enough sauce). From a Jewish guy, no less.

grip · May 23, 2020

VanceMack said:
Nah...Texas is all about Salt and Pepper...and maybe a touch of garlic. Mustard is a Georgia/Carolina thing.

I have my own blends for things and when I compete I use some local finishing glazes we produce. We do our own plum jams and sauces from trees on our property and my wife has 2 bee hives so we incorporate the honey/hot honey blend often with the plum sauce as a signature taste for ribs and pork butt.

Franklins just does such a high volume that the brisket is too easily overdone and under-seasoned. The ribs are very good. The smoked chicken and sausage IMO...average to dry. Sides are average. But I'd stress...thats still REALLY GOOD BBQ...just high end chain BBQ.

I did a Smokers road trip once that took me to a lot of great BBQ joints. You can get good BBQ just about everywhere you go. You can also get really bad to mediocre BBQ as well. Some of the nationwide chains...like Dickeys...I seriously dont know how they stay in business. Its just not that good.

As I said, I'm not an expert just an enthusiast.

Though, I can tell average BBQ from excellent. I used to watch Iron Chef and thought, their food ain't so superior. Then I ate at a 4-star restaurant called "The Tides" in Vero Beach, and every bite was a mouth orgasm. I couldn't believe how tasty the meal was. Grilled Kobe ribeye, string potatoes with cheese, fancy green bean casserole, chef salad, fresh bread with whipped butter. Then a French silk chocolate mousse pie with gourmet coffee. My meal was over $200 but worth it one time. It was Michelin quality cuisine.

grip · May 23, 2020

bluesmoke said:
I can't remember the name of the place. Best spareribs and rib tips. It was in N. Chicago, IL. When you walked in, recessed in the left corner behind you was a booth with bullet proof glass and a guy with a shotgun. It was that good. That was 45 yrs ago. Then there's Leon's on Sloat across from the San Francisco Zoo. One of the many times I went there was with my best friend. I knew he was gonna do it. He asked for ketchup. Leon's wife shook her head no, w/o expression. Great ribs, beef brisket and links. Then Fat Matt's in Atlanta. Big, juicy ribs with plenty of sauce (most joints don't give enough sauce). From a Jewish guy, no less.

That reminds me of that MASH episode, where Hawkeye just had to have Adam's Ribs from Chicago. Brisket and links are common on BBQ joints menu's nowadays but I don't remember them as smoked favorites 40 years ago. I think the BBQ joints down here in FL still don't have them? They're nuts about Pulled Pork, which I'm not wild about, except on a sammy.

justabubba · May 23, 2020

VanceMack said:
Nah...Texas is all about Salt and Pepper...and maybe a touch of garlic. Mustard is a Georgia/Carolina thing.

I have my own blends for things and when I compete I use some local finishing glazes we produce. We do our own plum jams and sauces from trees on our property and my wife has 2 bee hives so we incorporate the honey/hot honey blend often with the plum sauce as a signature taste for ribs and pork butt.

Franklins just does such a high volume that the brisket is too easily overdone and under-seasoned. The ribs are very good. The smoked chicken and sausage IMO...average to dry. Sides are average. But I'd stress...thats still REALLY GOOD BBQ...just high end chain BBQ.

I did a Smokers road trip once that took me to a lot of great BBQ joints. You can get good BBQ just about everywhere you go. You can also get really bad to mediocre BBQ as well. Some of the nationwide chains...like Dickeys...I seriously dont know how they stay in business. Its just not that good.

worked across my native california in '94. after i stopped for the umpteenth time after seeing a "BBQ" billboard advertising a nearby restaurant, only to learn they actually did not offer BBQ, i came to realize out there BBQ is a verb - meaning something cooked on a grill
returned to sacramento after a brief trip back to NC, where i loaded up a cold pack on sliced and chopped pork, plus slaw from Lexington #1. those cali natives could not get enough of it

maybe it has changed since then, but was surprised to learn that BBQ - the noun - could not be found everywhere

uncle yammy's is my go-to rub for ribs. sauced with apple butter and sweet baby ray's immediately prior to placing them in a closed cooler to rest. however, after my last disappointing rib experience with a recently acquired smoker, i probably should not be offering 'helpful' hints

VanceMack · May 23, 2020

justabubba said:
worked across my native california in '94. after i stopped for the umpteenth time after seeing a "BBQ" billboard advertising a nearby restaurant, only to learn they actually did not offer BBQ, i came to realize out there BBQ is a verb - meaning something cooked on a grill
returned to sacramento after a brief trip back to NC, where i loaded up a cold pack on sliced and chopped pork, plus slaw from Lexington #1. those cali natives could not get enough of it

maybe it has changed since then, but was surprised to learn that BBQ - the noun - could not be found everywhere

uncle yammy's is my go-to rub for ribs. sauced with apple butter and sweet baby ray's immediately prior to placing them in a closed cooler to rest. however, after my last disappointing rib experience with a recently acquired smoker, i probably should not be offering 'helpful' hints

Sweet Baby Rays is not proof that there is a God...its proof that He loves us.

I agree...most folk will slap the BBQ label on just about anything grilled and slathered with sauce. Nah...BBQ requires a little bit more art to turn what can be really tough cuts of meat into fantastic smokey goodness.

California has developed its own style and its 'worthy'. The Santa Maria style is low and slow over heat, usually over more of an open pit, with more southwestern style seasonings.

VanceMack · May 23, 2020

bluesmoke said:
I can't remember the name of the place. Best spareribs and rib tips. It was in N. Chicago, IL. When you walked in, recessed in the left corner behind you was a booth with bullet proof glass and a guy with a shotgun. It was that good. That was 45 yrs ago. Then there's Leon's on Sloat across from the San Francisco Zoo. One of the many times I went there was with my best friend. I knew he was gonna do it. He asked for ketchup. Leon's wife shook her head no, w/o expression. Great ribs, beef brisket and links. Then Fat Matt's in Atlanta. Big, juicy ribs with plenty of sauce (most joints don't give enough sauce). From a Jewish guy, no less.

2 schools of thought but most competition type smokers will tell you if you use too much sauce you are hiding something. Should have just enough to compliment the meat...otherwise, have french fries with your sauce.

In Texas...sauce isnt forbidden...but its frowned on...especially for beef.

Different strokes I reckon...

bluesmoke · May 23, 2020

grip said:
That reminds me of that MASH episode, where Hawkeye just had to have Adam's Ribs from Chicago. Brisket and links are common on BBQ joints menu's nowadays but I don't remember them as smoked favorites 40 years ago. I think the BBQ joints down here in FL still don't have them? They're nuts about Pulled Pork, which I'm not wild about, except on a sammy.

Yeah, I remember that episode. They did finally get them. I think just before they could dig in, casualties began arriving, as usual.

The links were "Louisiana hot links". There was a great butcher shop that had both mild and hot links. The mild was still hot.

Yeah, I never was big on pulled pork. But I do like Hawaiian style with long rice.

bluesmoke · May 23, 2020

VanceMack said:
2 schools of thought but most competition type smokers will tell you if you use too much sauce you are hiding something. Should have just enough to compliment the meat...otherwise, have french fries with your sauce.

In Texas...sauce isnt forbidden...but its frowned on...especially for beef.

Different strokes I reckon...

I make my own sauce and do not pour it onto the ribs, just onto the plate with the ribs on top, which ribs I rub with enough dry spice so that it's just a bit crisp on the outside, still tender and juicy inside. Nobody hides anything from me. Fat Matt's par-boil their ribs and practically cooks them in the sauce, which included turmeric, after browning.

OldFatGuy · May 23, 2020

grip said:
The best Ribs I've ever eaten are Sonny's St. Louis Ribs. I like them with a dry rub and a mild BBQ sauce.

Memorial Day is not a happy holiday. It isn't for sales, bar-be-cues, beach openings, whatever. It is a day for binge watching old war movies on TV.

That being said, I don't care who makes the best ribs. Put them in front of me, I'll eat them, and I don't require a plate. Just keep some good beer handy, ice cold beer, and I'm not particular as to the best of that either. Maybe a bit of slaw on the side.

grip · May 23, 2020

OldFatGuy said:
Memorial Day is not a happy holiday. It isn't for sales, bar-be-cues, beach openings, whatever. It is a day for binge watching old war movies on TV.

That being said, I don't care who makes the best ribs. Put them in front of me, I'll eat them, and I don't require a plate. Just keep some good beer handy, ice cold beer, and I'm not particular as to the best of that either. Maybe a bit of slaw on the side.

Superfly · May 23, 2020

OldFatGuy said:
Memorial Day is not a happy holiday. It isn't for sales, bar-be-cues, beach openings, whatever. It is a day for binge watching old war movies on TV.

That being said, I don't care who makes the best ribs. Put them in front of me, I'll eat them, and I don't require a plate. Just keep some good beer handy, ice cold beer, and I'm not particular as to the best of that either. Maybe a bit of slaw on the side.

Thank you. I was going to say the same thing. This is not a happy holiday. It’s a holiday that is supposed to be for solemn remembrance of those we lost who served. Somehow America has turned it into another BBQ / beach holiday.

How it can be “happy” to honor dead soldiers is beyond me.

OldFatGuy · May 23, 2020

Superfly said:
Thank you. I was going to say the same thing. This is not a happy holiday. It’s a holiday that is supposed to be for solemn remembrance of those we lost who served. Somehow America has turned it into another BBQ / beach holiday.

How it can be “happy” to honor dead soldiers is beyond me.

I am never astonished how forgetful we all are of those who sacrificed, and those who continue to sacrifice.

So many find it very easy to cry, whine and complain about things that are not as they want it to be, and yet do nothing more.

VanceMack · May 23, 2020

OldFatGuy said:
Memorial Day is not a happy holiday. It isn't for sales, bar-be-cues, beach openings, whatever. It is a day for binge watching old war movies on TV.

That being said, I don't care who makes the best ribs. Put them in front of me, I'll eat them, and I don't require a plate. Just keep some good beer handy, ice cold beer, and I'm not particular as to the best of that either. Maybe a bit of slaw on the side.

I think some of us see things diufferent and thats OK. I spent 20 years in and multiple combat deployments...and had I died while on active duty, this is how I would have wanted my funeral and any memorial to go down.

Sort of...theres a lot of dirty smoke on that grill. Clean that **** up, Soldier.

vesper · May 23, 2020

OldFatGuy said:
Memorial Day is not a happy holiday. It isn't for sales, bar-be-cues, beach openings, whatever. It is a day for binge watching old war movies on TV.

That being said, I don't care who makes the best ribs. Put them in front of me, I'll eat them, and I don't require a plate. Just keep some good beer handy, ice cold beer, and I'm not particular as to the best of that either. Maybe a bit of slaw on the side.

No it isn't a "happy" holiday. It is a time to reflect and remember the great sacrifice of many for our freedom. But a family gathering to me is always a good thing. Unfortunately, not many are even allowed to do that this year. <sigh>

OldFatGuy · May 23, 2020

vesper said:
No it isn't a "happy" holiday. It is a time to reflect and remember the great sacrifice of many for our freedom. But a family gathering to me is always a good thing. Unfortunately, not many are even allowed to do that this year. <sigh>

With 12 of the grandkids staying here, 3 others popping in and out as they assist others, we've contemplated some options. We may all not be able to break bread, but we can conference with a variety of tools on the net, and with multiple devices. I suspect it will less chaotic than we are all physically present together. And certainly more civil. :lamo

Even when we do celebrate as a family, we've been bringing those who can't be physically present into the festivities with a cyber presence. It can be really entertaining when cousins, however many times removed, living in far flung places get to see and contribute to the family's interchanges. And it works in reverse when they are celebrating. Makes for stronger family ties. We all get to see each other's ugly babies in real time when they arrive. More fun than phone calls, e mails and photos.

Lately, I had to give up scaring babies. I'd take off my hat, remove my dentures and say "one day you're going to look like this." But the were already bald without teeth. Took all the joy out of it.

Jay59 · May 31, 2020

I had to work Memorial Day. I did take my wife our for dinner the day after. It happens to be our anniversary. Ever six years, our anniversary falls on or Memorial day, except when it doesn't. Last year, it was on Sunday. This year it skipped to Tuesday because of leap year. I am not sure what to read into this factotem.

In any event, here is a menu from a book. The man was on his honeymoon in Hawaii. In the predawn light he hooked a wahoo (a fast predator fish, which resembles a crossbow bolt with teeth). Portions of the (62 pound) fish were served seviché as an appetizer. The main course was baked fish steaks (wrapped with herbs and citrus in banana leaves), grilled fresh veggies and corn on the cob. Desert was grilled pineapple spears with rum, caramel sauce and island coffee. I think I put on weight just thinking about it.

Happy Memorial Day Weekend! BBQ RIBS

grip

Slow 🅖 Hand

VanceMack

Less like the tiger...more like the lion.

grip

Slow 🅖 Hand

VanceMack

Less like the tiger...more like the lion.

bluesmoke

grip

Slow 🅖 Hand

grip

Slow 🅖 Hand

justabubba

long standing member

VanceMack

Less like the tiger...more like the lion.

VanceMack

Less like the tiger...more like the lion.

bluesmoke

bluesmoke

OldFatGuy

grip

Slow 🅖 Hand

Superfly

Salty, defiant, and completely non-compliant.

OldFatGuy

VanceMack

Less like the tiger...more like the lion.

vesper

OldFatGuy

Jay59