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Thread: Comments please

  1. #1
    Join Date
    Jun 2008
    Posts
    30

    Default Comments please

    Did some ribs a couple of weeks ago and would like some comments.

    I used mustard and a rub recipe that contained brown sugar on the ribs.

    After I took them from the propane GOSM, I brushed them with sauce and seared them on the gas charmbroiler. This gave them the dark spots you see.

    They were delicious and were consumed to the bone by a couple of people who claimed they did not even like ribs. So I am satisfied with the taste.

    My concern is with the dark bark. Some of it was pretty crispy but the meat underneath was juicy (even 2 weeks later after I vacuum packed them, froze them and then reheated them). I just do not like the look of them.

    I think the searing gave them that bark. Is there an alternative to brushing them and searing them? Should I mop them? How would I mop them? Should I use a rub that does not contain brown sugar?


    Ready to come out


    Searing on the grill.


    Ready to eat.

    I would not be so concerned aobut the wasy then look except we are have a BBQ at our house and I want eveything to be as perfect as perfect can be. Also, I would like to imporve my cook so that I can start a catering business here.
    Last edited by glued2it; 07-20-2008 at 03:27 PM.
    Edgy Bob
    World's Skinniest Fatman.
    GOSM Smoker
    CharmGlow Grill

  2. #2
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Don't see pics, so I can't comment on the looks.

    I'd bet the searing did caramelize some of the sugars in the rub and sauce. If you're planning on searing the sauce, you're probably gonna have to live with that, though.
    Rob - TX Sandman
    Plank Owner, TQJ

  3. #3
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    No pics here either.

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Take a look at this thread and we will get back to you.

    http://www.theqjoint.com/forum/showthread.php?t=106


    Seems your pictures don't have the proper format.
    Last edited by glued2it; 07-20-2008 at 03:37 PM.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  5. #5
    Join Date
    Jan 2008
    Posts
    448

    Default

    Bob, I took the liberty of inserting the pics that you posted. You might consider resizing them at photobucket.

    The dark bark is the sugars caramelizing from the heat. Looks good to me though.

  6. #6
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    I see the pics now. Look good from here, but I'm no rib expert. Seems to me that taste is the important thing. I do know from experience that brown sugar will turn hard and crusty. Learned that the hard way.

  7. #7
    Join Date
    Jun 2008
    Posts
    30

    Default

    Thanks Q-N-Brew for the help with the pics.
    Just wanted to see if you were awake.
    So it was a phot size issue?

    Seriously, I think my 30 seconds of searing may have been more like 90 seconds. Because they carmelized really fast.
    It has been so long since I have eaten ribs at a rib joint I forgot what they are supposed to look like. Besides the place around here serve them smothered in sauce.
    Just want everything to be perfect.
    Edgy Bob
    World's Skinniest Fatman.
    GOSM Smoker
    CharmGlow Grill

  8. #8
    Join Date
    Jan 2008
    Posts
    448

    Default

    Photo size was not the issue with it not posting. I just copied and pasted the IMG code under each of the pictures you had listed. The size that shows up now is causing the containers to readjust to hold them. That in turns makes the written replies wide and everyone has to scroll to read all of the reply.

    If you resize to 640 X 480 then they show up fine and no scrolling is required. It's your call though.

  9. #9
    Join Date
    Apr 2008
    Location
    Paris, Texas
    Posts
    109

    Default

    I see the pictures. Ribs still look delicious

  10. #10
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    Quote Originally Posted by Q-N-Brew View Post
    That in turns makes the written replies wide and everyone has to scroll to read all of the reply.

    If you resize to 640 X 480 then they show up fine and no scrolling is required. It's your call though.
    well not everyone has to scroll just the one with small monitors.
    I bought a large monitor to compesate for small......uh....... I mean large pics.


    600x800 is about the largets you want to go.
    Remeber that not everyone views their screen just like you do yours.

    I have to constantly remind myself of that.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

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