Barbecue in the Chicago Burbs

[horninchicago]

Doing up brisket and St. Louis cut ribs tomorrow. Smoking the brisket today and will warm up tomorrow in the oven so I have room for the ribs tomorrow in the pit. And, of course they don't take nearly as long as brisket, and I'm serving it all up around 3 pm.

Bought a whole brisket and trimmed it myself. I have normally bought the Costco brisket flats and had 3 or 4 to deal with. This is a big hunk of meat, but much easier dealing with one slab vs several.

 

[nashhorn]

Whew, that’s a lot of meat!

 

[horninchicago]

Turned out great. If I can figure out how to load a video here, I will.

 

[horninchicago]

16 hours total cook time. Pardon the loud people in the background. Had about 30 people over.

 

[Chop]

Please explain St Louis style ribs (as opposed to other ribs) to me. Thx.

 

[Duck Dodgers]

Going from memory here:

Baby back ribs are close to the spine, so the bones are smaller, and the meat more tender, and less fat.

Spare ribs are the other part of the ribs - closer to the belly, so bigger, not as tender, more fat.

St. Louis ribs are generally considered a spare rib set that's been squared up, to get rid of the lesser quality ribs at the ever bottom.

 

[horninchicago]

Please explain St Louis style ribs (as opposed to other ribs) to me. Thx.

Going from memory here:

Baby back ribs are close to the spine, so the bones are smaller, and the meat more tender, and less fat.

Spare ribs are the other part of the ribs - closer to the belly, so bigger, not as tender, more fat.

St. Louis ribs are generally considered a spare rib set that's been squared up, to get rid of the lesser quality ribs at the ever bottom.

Correct. And, they should have removed the silver skin membrane on the back side as well.

When I started learning about barbecue, the pit master at Angelo's in Fort Worth told me they use St. Louis cut pork ribs, spare ribs.

 

[Chop]

Interesting. St. Louis style ribs are a cut, not a style of cooking, wet-or-dry, or sauce, etc.

Good DFW rib joint = North Main BBQ in Euless. They've won a number of national championships in rib cooking--they put their bragging rights up all over the store. Their brisket is ok, but their ribs are very good.

 

[horninchicago]

Interesting. St. Louis style ribs are a cut, not a style of cooking, wet-or-dry, or sauce, etc.

Good DFW rib joint = North Main BBQ in Euless. They've won a number of national championships in rib cooking--they put their bragging rights up all over the store. Their brisket is ok, but their ribs are very good.

Yes, the cut. I like the spare ribs better as well since they are bigger, as DD pointed out.

The ribs turned out okay, too.

 

[Duck Dodgers]

Looking good. I don't get too much of a bark on my ribs - since they're thin compared to a roast or steak, and no real way to put a meat thermemoter in them, I'd afraid I'd dry them out if I was really aiming for a bark.

So I do 2 hours uncovered, to get some and some bark, 2 hourse wrapped with some real butter, and a bit of hot sauce, then 1-2 hours open, then put on a thin coating of sauce mixed in with the butter / grease / spice drippings from the foil the last 10 minutes or so.

 

[horninchicago]

Looking good. I don't get too much of a bark on my ribs - since they're thin compared to a roast or steak, and no real way to put a meat thermemoter in them, I'd afraid I'd dry them out if I was really aiming for a bark.

So I do 2 hours uncovered, to get some and some bark, 2 hourse wrapped with some real butter, and a bit of hot sauce, then 1-2 hours open, then put on a thin coating of sauce mixed in with the butter / grease / spice drippings from the foil the last 10 minutes or so.

Thanks.

I'm always learning. Frankly, I don't think, actually I know, I am keeping the fire hot enough, and I am shopping for a better and thicker smoker that will hold a more consistent temperature. I don't want quite so much bark.

 

[Duck Dodgers]

Main trick to cooking is proper and consistent heat. It's why it's harder to cook on a grill than an oven, with a set temperature.

Biggest improvement you can do is get a good thermometer for your grill. The ones on the sides of those offset ones are terrible, and they're way too high - it gives a false reading for the heat the meat is getting.

There are lots of ones now that have probes, both for the meat (in my opinion a requirement to cook with), and also for the temperature right at griddle level. Some have a display on the unit, some send the signal to you phone, so you can monitor it, and even shows time vs. temperature, for a graph of the trend of it.

 

[horninchicago]

Main trick to cooking is proper and consistent heat. It's why it's harder to cook on a grill than an oven, with a set temperature.

Biggest improvement you can do is get a good thermometer for your grill. The ones on the sides of those offset ones are terrible, and they're way too high - it gives a false reading for the heat the meat is getting.

There are lots of ones now that have probes, both for the meat (in my opinion a requirement to cook with), and also for the temperature right at griddle level. Some have a display on the unit, some send the signal to you phone, so you can monitor it, and even shows time vs. temperature, for a graph of the trend of it.

I agree. I am looking at the Old Country Brazos smoker from Academy. I am driving down to Texas and may bring one back. Only $99 to ship it though.

The smoker I have had for years is a Char Broil. Probably paid a couple hundred bucks for it. Not very good. Thin steel, smoke stack is on top vs on the side at grate level. No baffle to deflect the heat down. Difficult to keep a good consistent temp.

Definitely need a good probe at grate level for temperature consistency.

 

[Duck Dodgers]

Ceramic grills are the way to go. They'll last your kid's lifetime, can cook at high temperatures too, cook pizzas, sear steaks, anything you want.

Only knock on them is that they actually don't make as good of a bark as the side smokers, as the internal atmosphere is too humid to really make a top quality bark, easily, I'm sure if you're super good you can.

Only really applies to brisket - everything else such as pulled pork it does fine for the bark.

I have the Kamodo Joe - bought it 5 years ago, must have used it 2-300 times, looks brand new. No rust or age issues on it. Very high quality construction - far better than the Big Green Egg, which has much cheaper stands, handles, and vents.

About a grand for an 18" grill one - you can leave it in your will to which ever son/daughter treats you best right before you croak, and let them be on their best behavior for it.

 

[horninchicago]

I know those work well, but I love the offset smoker type. Labor of love for me.

 

[Sangre Naranjada]

Whew, that’s a lot of meat!

That's what Mrs. horninchicago said (reportedly).

 

[LHABSOB]

Feelings are hurt I didn't get the invite HIC! I guess I shouldn't have teepeed your house... I told myself that I was going to get a smoker and learn to smoke meat this year- might have to wait until the Spring. Can't decide whether to do it the lazy way with a ceramic like DD suggests, go old school with the box or really bail out with the wood pellet grill.

Interesting you have the Angelo's connection too. We are long time family friends with the George family. They're a good Castleberry family.

 

[Vol Horn 4 Life]

Feelings are hurt I didn't get the invite HIC! I guess I shouldn't have teepeed your house... I told myself that I was going to get a smoker and learn to smoke meat this year- might have to wait until the Spring. Can't decide whether to do it the lazy way with a ceramic like DD suggests, go old school with the box or really bail out with the wood pellet grill.

Interesting you have the Angelo's connection too. We are long time family friends with the George family. They're a good Castleberry family.

If you want smoked meat done the right way don't buy a pellet grill for smoking. I have one that I love for almost everything, but when it comes to smoking for 10-14 hours the convection like process due to the fan blowing doesn't create the same bark as other methods. I will use it if its raining or windy or if I need to let it go thru the night for an early ball game, but when I need my best product I use my offset smoker.

Now, I do love my pellet grill for most everything else. I did a Cajun turkey last Thanksgiving that was the best turkey I've ever eaten. Reverse seared cowboy steak, smoked tri tip, grilled chicken...really awesome, but not for long smokes like brisket or pork butt. Even my ribs came out weird and that was only 6 hours.

 

[horninchicago]

Feelings are hurt I didn't get the invite HIC! I guess I shouldn't have teepeed your house... I told myself that I was going to get a smoker and learn to smoke meat this year- might have to wait until the Spring. Can't decide whether to do it the lazy way with a ceramic like DD suggests, go old school with the box or really bail out with the wood pellet grill.

Interesting you have the Angelo's connection too. We are long time family friends with the George family. They're a good Castleberry family.

Haha, well, I am going to get a second smoker by Spring. I will plan a big barbecue and you and @Run Pincher and whomever else is up here will be welcome! Yep, I love the craft part of an offset smoker. Always learning and trying to improve.

Cool, Angelo's is still my favorite. I'm going to see if I can talk them into a tour this next week while I am down there. @WorsterMan and I may be meeting up.

 

[horninchicago]

Thinking about doing some brisket and maybe ribs for Friday. Any of you yahoos around?

 

[AC]

Your brisket looked awesome! I am doing one soon. Maybe New Years Eve. Celebrate TH firing! And I’m going hunting the next day. Need to take some brisket with me.

 

[horninchicago]

Your brisket looked awesome! I am doing one soon. Maybe New Years Eve. Celebrate TH firing! And I’m going hunting the next day. Need to take some brisket with me.

Thanks I appreciate it!

 

[Vol Horn 4 Life]

Try smoking a prime rib. I did a 4 rib roast for Christmas. Smoked at 275 until it reached 130 degrees (about 4 hours) then rested for 30 min. Quite possibly the best thing I've ever eaten.

 

[horninchicago]

Try smoking a prime rib. I did a 4 rib roast for Christmas. Smoked at 275 until it reached 130 degrees (about 4 hours) then rested for 30 min. Quite possibly the best thing I've ever eaten.

I plan on doing that sometime. I told my wife I may smoke a ham for New Year's day pork, but she isn't too excited about that.

 

[Duck Dodgers]

Made a prime rib too. Will upload a photo of it later.

 

[Duck Dodgers]

Here is is:

3 rib prime rib. Seared outside in a pan, then got the ceramic grill up to 290 F or so. Heat deflector in, temp probe in, cooked till 100 F meat temp.

Took off, put spicy mustard on the meat, then a breadcrumb / garlic / salt / pepper / fresh parsley coating. Back on the grill till meat was 130 F, took off, sliced and served.

No real need to rest meats - old wives tale about "meat relaxing and getting more juicy". From where - the juice is still in the meat. Resting just gets the outer coating soggy. Heat and eat.

 

[horninchicago]

Here is is:

3 rib prime rib. Seared outside in a pan, then got the ceramic grill up to 290 F or so. Heat deflector in, temp probe in, cooked till 100 F meat temp.

Took off, put spicy mustard on the meat, then a breadcrumb / garlic / salt / pepper / fresh parsley coating. Back on the grill till meat was 130 F, took off, sliced and served.

No real need to rest meats - old wives tale about "meat relaxing and getting more juicy". From where - the juice is still in the meat. Resting just gets the outer coating soggy. Heat and eat.

You definitely want to rest brisket.

That looks good.

 

[Duck Dodgers]

Yes you are correct - brisket and pork shoulders are better with a rest - not to make them more juicy but to continue the cooking process. Another hour or two, all wrapped up in foil, helps to further the breakdown of the connective tissue and make the meat more tender.

Anything else, I just cook to desired temperature and serve - now that is with a ceramic grill, so I don't have any issues about moisture in the meat. Might be different with another type of grill.

Takes a lot of the hassle of how much to undercook it and then allow the rest to finish bringing it to proper temperature. When it's cut into there's enough cooling that it does not continue to rise in temperature, so you just cook to the temperature you want and take off and serve.

 

[horninchicago]

Yes you are correct - brisket and pork shoulders are better with a rest - not to make them more juicy but to continue the cooking process. Another hour or two, all wrapped up in foil, helps to further the breakdown of the connective tissue and make the meat more tender.

Anything else, I just cook to desired temperature and serve - now that is with a ceramic grill, so I don't have any issues about moisture in the meat. Might be different with another type of grill.

Takes a lot of the hassle of how much to undercook it and then allow the rest to finish bringing it to proper temperature. When it's cut into there's enough cooling that it does not continue to rise in temperature, so you just cook to the temperature you want and take off and serve.

Yes, because when the brisket reaches the stall where the remaining water is evaporating out, the meat dries out. Cooking past the stall and allowing the fat to render through enough rest time after it reaches 200 degrees causes the "juiciness" of good brisket.

Aaron Franklin and others explain it better than I do but that is basically it. If you get a brisket to 200-210 but don't allow it to rest long enough, it will dry out ver quickly when sliced.

 

[Vol Horn 4 Life]

All beef steaks/roasts should have a "rest period". It's not a wives tale and it's not just about juicy. I've worked in specialty foods for the last 30+ years and have talked with/worked with some the best or most popular chefs in the world (Alton Brown, Tyler Florence, Martin Yan, etc, etc etc) and I've never heard differently.