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Crawfish From Arabi
| Favorite team: | New Orleans Saints  |
| Location: | |
| Biography: | Just a boy from Arabi. |
| Interests: | |
| Occupation: | |
| Number of Posts: | 317 |
| Registered on: | 4/3/2017 |
| Online Status: | Not Online |
Recent Posts
Message
re: How did we end up with Payton’s BBQ buddies running the show?
Posted by Crawfish From Arabi on 12/27/23 at 10:18 pm to deathvalleyfreak43
I came for the bbq part......
0
re: Charleston Recs
Posted by Crawfish From Arabi on 7/31/23 at 2:47 pm to Tigers13
If you like Italian, definitely go checkout Le Farfalle. I'll also 2nd the above rec for Lewis Barbecue, good stuff there.
re: Cooking Meals For One
Posted by Crawfish From Arabi on 7/24/23 at 9:56 pm to Tarpon08
I'd lean towards the dining out option, and try new places. It's probably even cheaper to do so, than grocery shopping per meal.
re: Cooking Meals For One
Posted by Crawfish From Arabi on 7/24/23 at 9:54 pm to tadman
quote:Agree with this, The Butcher Shoppe is an absolute go to when in the area. Australian A9+ wagyu, duroc pork, and a bunch more. Kevin there is a class dude.
The Butcher Shoppe in Pensacola
re: Cooking Competitions
Posted by Crawfish From Arabi on 7/9/23 at 4:02 pm to Jambo
There's a pretty good bbq contest in Morgan City in 2 weeks.
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/9/23 at 1:10 am to Tiger Ryno
quote:no
Are you T Roy or chef Ted Borque?
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/9/23 at 1:07 am to Btrtigerfan
quote:I get it. BBQ and outdoor cooking is very prideful, everyone wants to be right, and king of the cul de sac. I've only ever wanted to help, and offer a little advice over the years. Sometimes the bs isn't worth hanging around.
they don’t appreciate
quote:technically......I'll hold the title for life. ;)
former World Champion
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/7/23 at 5:46 pm to deeprig9
Couple things:
275 isn't a bad temp, especially for baby backs. I know you cooked StL, but try some baby's next time.
Don't soak your wood. Some of that "smoke" is just a little steam. You'll get a better, cleaner burn with the dry wood.
Let them go for a few hours, spray with a lite mist of water every hour or so, look for the rendered fat to surface, then start checking for doneness.
A few doneness tests:
•bone pull (xylophone test from above). Does it feel like you can almost pull the ribs apart by hand, without them being too tough, or falling apart. This requires some experience over time, and you'll learn what to look for, once you decide the texture you want to eat.
•bend test. Very popular, but a few things can dictate it's flexibility. Like how far into the cook you are, fat content of the rack, dry vs wet heat on surface texture, thickness of the rack, etc.
•internal temperature. It's easier to get a true IT on a bigger piece of meat, than it is for a rib. Instant read thermometers read at the very tip, so you'd have to know if you're dead center of the meat, and exactly between bones.
•probe/toothpick test. I'd rather this over an IT. How does the meat grab? Tight, slight grab, or like butter? Again, depends on your eating preference.
275 isn't a bad temp, especially for baby backs. I know you cooked StL, but try some baby's next time.
Don't soak your wood. Some of that "smoke" is just a little steam. You'll get a better, cleaner burn with the dry wood.
Let them go for a few hours, spray with a lite mist of water every hour or so, look for the rendered fat to surface, then start checking for doneness.
A few doneness tests:
•bone pull (xylophone test from above). Does it feel like you can almost pull the ribs apart by hand, without them being too tough, or falling apart. This requires some experience over time, and you'll learn what to look for, once you decide the texture you want to eat.
•bend test. Very popular, but a few things can dictate it's flexibility. Like how far into the cook you are, fat content of the rack, dry vs wet heat on surface texture, thickness of the rack, etc.
•internal temperature. It's easier to get a true IT on a bigger piece of meat, than it is for a rib. Instant read thermometers read at the very tip, so you'd have to know if you're dead center of the meat, and exactly between bones.
•probe/toothpick test. I'd rather this over an IT. How does the meat grab? Tight, slight grab, or like butter? Again, depends on your eating preference.
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/7/23 at 3:43 pm to deeprig9
quote:what kind of smoker are you cooking on?
I could only keep it down to 275 instead of 250
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/7/23 at 3:36 pm to deeprig9
quote:I'm sorry, I honestly didn't watch the video. I saw the Tuffy reference, and figured that it was a video of him cooking them. Tuffy and Carey are both good friends of mine, and we've cooked plenty of times together. Both are very good, humble dudes.
This is the exact video I posted in OP
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/7/23 at 12:06 pm to deeprig9
Since geaux4tigers didn't think I provided any help, here goes....
No rib should be tough and chewy, unless that's what you really like to eat. Before cooking any style of ribs, ask yourself, "what is the end texture that I'm trying to achieve?" Just because someone online says that they should be this or that texture, it doesn't matter. All that matter is what you and your family or friends enjoy.
My take on Memphis style ribs might not be right or wrong, it's just what I like based on my experiences having them in Memphis.
•You can use either babybacks or St. Louis.
•find ribs with a decent amount of intramuscular fat, or moderate surface fat on them, that'll require minimum trimming. You'll want a little on there, since this is a dry cook.
•use a rub that is a good balance of salt, pepper, and herbs with just a pinch of sweet. I may know of a couple. ??
•setup your smoker to cook around 275. I personally like a higher smoking temp for this style, because I don't want them spending more time than needed in the smoker.
•if I'm not going to wrap, I like to have a spray bottle of just water, set to a fine mist every hour or so. Or add a small water pan in the smoker. Some people mop. I just don't like adding anything sweet to the surface during the cook.
•one key is to start to render fat, then to focus on the texture that you like. When you start to see a little bit of the yellow fat bubble up to the surface of the ribs, start checking for doneness. I check mine by pulling on the bones, up and down. Sorta like playing a xylophone. Does that make sense? To me, that's how I can tell the texture or toughness of the meat in between the bones.
•when done, I'll typically add a lite dusting of rub over the top right off the smoker while they're really hot. Let them rest a little, then slice.
Hopefully this helps
No rib should be tough and chewy, unless that's what you really like to eat. Before cooking any style of ribs, ask yourself, "what is the end texture that I'm trying to achieve?" Just because someone online says that they should be this or that texture, it doesn't matter. All that matter is what you and your family or friends enjoy.
My take on Memphis style ribs might not be right or wrong, it's just what I like based on my experiences having them in Memphis.
•You can use either babybacks or St. Louis.
•find ribs with a decent amount of intramuscular fat, or moderate surface fat on them, that'll require minimum trimming. You'll want a little on there, since this is a dry cook.
•use a rub that is a good balance of salt, pepper, and herbs with just a pinch of sweet. I may know of a couple. ??
•setup your smoker to cook around 275. I personally like a higher smoking temp for this style, because I don't want them spending more time than needed in the smoker.
•if I'm not going to wrap, I like to have a spray bottle of just water, set to a fine mist every hour or so. Or add a small water pan in the smoker. Some people mop. I just don't like adding anything sweet to the surface during the cook.
•one key is to start to render fat, then to focus on the texture that you like. When you start to see a little bit of the yellow fat bubble up to the surface of the ribs, start checking for doneness. I check mine by pulling on the bones, up and down. Sorta like playing a xylophone. Does that make sense? To me, that's how I can tell the texture or toughness of the meat in between the bones.
•when done, I'll typically add a lite dusting of rub over the top right off the smoker while they're really hot. Let them rest a little, then slice.
Hopefully this helps
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/7/23 at 11:41 am to AlxTgr
quote:nah, he's a good dude.
You can give this up now.
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/7/23 at 11:28 am to geaux4tigers
quote:cool, then why all of the definitive suggested cook times?
You're arguing a point no one disagrees with.
quote:
BBQ cook times are highly variable.
quote:then why suggest such a rigid time frame? Seems a little contradicting.
3-3.5 hours is too short for St Louis ribs. You need 5-7 hours depending on temp.
quote:as did I
We provided general tips to point him in the right direction that he can play around with.
quote:and this is why I don't come on here often. Just trying to help, and get stuff like this from someone that has a bbq education from YouTube University. The place is full of screen name pitmasters. Yes, I have a screen name, but I'd bet you know who I am.
In all of your rambling you didn't provide any help.
I'm definitely not trying to argue at all. It's just that this board does tend to fall in love with popular cook times that are found online, over truly understanding how and when bbq is finished. There's no such thing as a definitive cook time (3-3.5 this or 5-7 that) in a style of cooking that offers up way too many variables. It's not baking, or cooking rice.
re: St Louis Cut Dry Ribs Memphis Style?
Posted by Crawfish From Arabi on 7/6/23 at 11:42 pm to deeprig9
Hey guys, it's been a while. I hope ya'll are doing well, and trying to enjoy this hot arse summer. It's bbq season, and I'll randomly read some of the bbq threads on here, and this one got my attention.
So, let's address a few things in here:
So, let's address a few things in here:
quote:no and no. "Memphis style" typically refers to no sauce, and baby/loin backs are usually preferred. With that said, there's no one type of rub, or a particular way that it's applied to the ribs. Rendezvous uses a Greek inspired seasoning, cooked over low heat charcoal (no wood), and finished with a splash of white vinegar (could be considered a sauce). Carey Bringle at Peg Leg Porker, in Nashville (I know, not Memphis), claims to cook the traditional Tennessee style rib that covers the main style of the state, and he just uses kosher salt before the cook, and a dusting of his rub after they're done. Others use a standard bbq rub, and just cook without sauce.
Are they supposed to be tough and chewy? Is that part of the style?
quote:this doesn't work for every size rib, fat content, and breed of pig that the rib came from.
250, 6 hours, no wrap
quote:never cook bbq to time. Practice learning doneness by feel.
That recipe says 3 to 3.5 hours. The flavor is excellent, but the meat is tough.
quote:good point.
Despite what some say, I don’t think you can cook proper ribs based on time.
quote:oh yeah? What's the cooking temp, and size of the racks that have proved this method correct or incorrect? Cooking temp x type of smoker x type of heat x humidity level x size of the rack are all variables that will determine approximate cooking times. Oh, then there's desired doneness texture. ??
The 3-2-1 method for baby back ribs usually ends up like fall off the bone TJ Ribs slop.
quote:come on t00f
Babyback, 4 hours, all other ribs 6 hours
quote:is it really, and do I?
3-3.5 hours is too short for St Louis ribs. You need 5-7 hours depending on temp.
re: Brisket cook times
Posted by Crawfish From Arabi on 12/20/22 at 5:03 pm to Nutriaitch
quote:Individual. You can't combine the weight, because they will cook independently, and probably finish at different times.
do i treat i base off their combined weight, or individul?
quote:Nope. While that might be fine for poultry, it isn't foolproof for beef or pork. Every piece of meat is different, and rarely ever cook the exact same, especially brisket.
Always cook to temp, not time.
quote:IMO, brisket needs to be finished by feel, wether that be by probe, or hand feel.
i know how to tell when my brisket is done
Merry Christmas
re: Need advice on Grilling St Louis style ribs (UPDATE)
Posted by Crawfish From Arabi on 12/8/22 at 10:07 am to t00f
sounds good
re: Need advice on Grilling St Louis style ribs (UPDATE)
Posted by Crawfish From Arabi on 12/8/22 at 10:00 am to t00f
Thanks t00f
Speaking of rubs and seasonings......t00f, have you seen my socials? It's coming!!! :dude:
Speaking of rubs and seasonings......t00f, have you seen my socials? It's coming!!! :dude:
re: Need advice on Grilling St Louis style ribs (UPDATE)
Posted by Crawfish From Arabi on 12/8/22 at 9:43 am to BIGJLAW
The best advice that I can give you, when first starting out, is to just keep it simple. Don't overcomplicate it. You and your family want to enjoy your first rack, and get better each cook after. A messed up rack will discourage you.
A couple bullet points:
Find racks with nice, even thickness on the meat
Pull the membrane
Lightly season all around the rack with a balanced rub. Don't over season the rack, especially the first time.
I like 275 for dry heat, and 250 for wet heat.
Wrapping in foil is a preference thing, and it does produce a slightly different rib than unwrapping.
I don't like using a timed schedule, or an internal temperature as guidelines for gauging doneness. I'd rather go off of feel. I prefer using a bone pulling technique. Meat side down, grab the exposed bones, and pull back and forth, until the doneness that you like. If you feel like you can start to pull them apart, they will be in the neighborhood of being done.
Season or sauce after to taste, and it'll help with developing flavors for your next cook.
Hopefully this helps.
A couple bullet points:
Find racks with nice, even thickness on the meat
Pull the membrane
Lightly season all around the rack with a balanced rub. Don't over season the rack, especially the first time.
I like 275 for dry heat, and 250 for wet heat.
Wrapping in foil is a preference thing, and it does produce a slightly different rib than unwrapping.
I don't like using a timed schedule, or an internal temperature as guidelines for gauging doneness. I'd rather go off of feel. I prefer using a bone pulling technique. Meat side down, grab the exposed bones, and pull back and forth, until the doneness that you like. If you feel like you can start to pull them apart, they will be in the neighborhood of being done.
Season or sauce after to taste, and it'll help with developing flavors for your next cook.
Hopefully this helps.
re: 4-2-10 Brisket
Posted by Crawfish From Arabi on 9/9/22 at 4:40 pm to Crawfish From Arabi
This is a brisket that cooked that was only rubbed, smoked, wrapped towards the end, and finished when it felt good. It was never on the "clock".
re: 4-2-10 Brisket
Posted by Crawfish From Arabi on 9/9/22 at 4:26 pm to BigDropper
I don't get it, and maybe I never will. Why do people still rely on set times to know when bbq is done? I've never done that, and never will. Even on ribs.
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