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Barbeque
October 20, 2008 3:58 PM   Subscribe

Fall is here and if you're in the mood for barbeque why not make your own? Here is a helpful guide.
posted by nola (42 comments total) 33 users marked this as a favorite

 
Holy crap!

Every other barbeque site can close shop and redirect to this site.

Someone has way too much time on his hands.

Seriously, this is like the fivethirtyeight of ribs!
posted by cjorgensen at 4:18 PM on October 20, 2008 [4 favorites]


Start with a fresh slab of St. Louis cut (SLC) ribs. St. Louis cuts are the meatiest and most flavorful. You can use baby back ribs if you prefer.

What, no love for spareribs??!!! I've made many a rack and the other kinds are good, but the spareribs are OMGWTFBBQ good!
posted by TungstenChef at 4:29 PM on October 20, 2008


I was prepared to diss this as I hate people telling me how to barbecue - 'cause I'm a master - but then I saw the shopping cart. Nice find - thanks.
posted by Elmore at 4:31 PM on October 20, 2008 [1 favorite]


I'm not to sure TungstenChef, but I think spareribs and St. Louis cuts are the same difference. At least that's what I thought, hhmmm.
posted by nola at 4:37 PM on October 20, 2008


I was going to diss it for being a pepsi blue post, but the site's too cool, and it's really not a pb post.

I don't eat red meat, but I can respect a site like this. Talk about obsession.
posted by cjorgensen at 4:39 PM on October 20, 2008


St. Louis style ribs are trimmed and have the brisket bone removed, while Kansas City-style ribs are trimmed even further, and have the hard bone removed.
From wikipedia, so I guess they are different.
posted by nola at 4:40 PM on October 20, 2008


God-damn I want some ribs. It's only 8:43 in the morning, but I want some ribs.
posted by flapjax at midnite at 4:44 PM on October 20, 2008 [1 favorite]


I don't eat red meat

Ain't nothin red about pig.

Man, I love me some BBQ.
posted by uncleozzy at 4:44 PM on October 20, 2008 [3 favorites]


TC's short guide to great ribs:
1. Consistency is important, don't try to wing it or you'll end up with 20 guests waiting to try your incredible ribs while you're panicking because you've ended up with 20 slabs of charred salt pork. Write down the rub recipe, type and amount of smoke, length of time the ribs took, and temperature you cooked the ribs at. Don't tweak more than one variable next time you make them.
2. Don't try to overdo things, too much rub will make them salty, too much smoke will make them bitter, and too many ribs on the smoker will overload it and cause the ribs on the bottom to be too dry and the ones on top too tough. Great barbecue requires finesse.
3. Buy some good equipment, otherwise you'll be fighting against it. You're asking for heartache if you try to do them on a grill. A bullet is ok, but your toes don't like it when you spill scalding, greasy BBQ water on them when you're just trying to change the smoke packet. Bite the bullet and head to Wal-Mart for this baby. My BBQ went from "good" to "envy of the neighborhood" after I got one and I easily BBQ twice as often because it's just as convenient as using an oven.
posted by TungstenChef at 4:46 PM on October 20, 2008


(I should point out that I've got an ECB, which I only tried to use once, when it was much too cold out to maintain any kind of fire, and so was a dismal failure. I meant to try again deeper into the summer, but never got around to it. It might be a bit rusty now, which is a shame. Maybe I'll give it another shot next year.)
posted by uncleozzy at 4:47 PM on October 20, 2008


That is so funny flapjax, I keep forgetting where you live. Here in Tennessee it's 6:48 PM and I'm drinking a beer. You on the other hand are just starting your day. I love the internet.
posted by nola at 4:48 PM on October 20, 2008


I don't eat red meat.

But I thought...

Oh wait, that was something else.
posted by flapjax at midnite at 4:49 PM on October 20, 2008


I've never gotten the appeal of ribs. It's 9/10ths bone, messy as hell and disturbingly like burying your face in the open wound of a recently-felled antelope.

(MetaFilter: disturbingly like burying your face in the open wound of a recently-felled antelope)
posted by DU at 4:50 PM on October 20, 2008


...disturbingly like burying your face in the open wound of a recently-felled antelope.

And that would be distrurbing why?

RAAAAWWWRRR!!!
posted by flapjax at midnite at 4:52 PM on October 20, 2008 [1 favorite]


nola - There's something to be said for St. Louis style ribs because they're a more even shape and thickness than spareribs. However, I like having the rib tips left on because they release a lot of gelatin during cooking which makes the spareribs positively luscious to bite into. Baby back ribs...just not the same.
posted by TungstenChef at 4:53 PM on October 20, 2008


Man, if you don't "get" ribs, you've probably never eaten ribs. I don't mean "had some baby backs at Chili's" or "went to a BBQ joint that didn't make me reek of smoke for a week." I mean ribs.
posted by uncleozzy at 4:57 PM on October 20, 2008


I've never gotten the appeal of ribs. It's 9/10ths bone, messy as hell and disturbingly like burying your face in the open wound of a recently-felled antelope.

Then you haven't had good ribs yet. None of what you say here would be relevant if you had a rack of properly cooked ribs with the right sauce/rub....


Mmmmmmmm...baby backs......aaaaaggggllllll
posted by Chuffy at 4:58 PM on October 20, 2008


BBQ, Lamson sharp and Weber are all amazingly still made in the States. Wow! American made products? OMG! Cool.
Foil cook for tenderness; finish with open flame for appearance. Yum.
posted by buzzman at 5:03 PM on October 20, 2008


Awesome. Bookmarked.
posted by BitterOldPunk at 5:11 PM on October 20, 2008


I read this as "fail is here", which isn't right because fail is here
posted by East Manitoba Regional Junior Kabaddi Champion '94 at 5:12 PM on October 20, 2008


Great site!
posted by cell divide at 5:14 PM on October 20, 2008


> I read this as "fail is here", which isn't right because fail is here

FailBlog has been scientifically proven to be 10X more effective in treating depression than Prozac.

God, I love that site.

/ OT
posted by you just lost the game at 5:21 PM on October 20, 2008


Don't forget the rocket stove!
posted by swift at 5:28 PM on October 20, 2008 [1 favorite]


Gahh! Repeat after me:

Barbecue has no Q.
Barbecue has no Q.
Barbecue has no Q.
Barbecue has no Q.
Barbecue has no Q.


Thank you, your cooperation is appreciated.
posted by ryanrs at 5:29 PM on October 20, 2008 [1 favorite]


I looooove some good BBQ! I have been to this site before and it's pretty well done.
posted by scarello at 5:35 PM on October 20, 2008


God. Dammit.

It's now five thirty in the evening, ten minutes before I walk out the door to go to the gym. Now I'm going to spend the next two hours thinking about nothing but a St. Louis half rack with a burnt end sandwich on the side.

Dammit.
posted by RakDaddy at 5:35 PM on October 20, 2008


Oh yeah and calling them "baby backs" is just...gross. And I'm not even vegetarian!
posted by DU at 5:43 PM on October 20, 2008


Yeah, this is pretty much the best barbecue site ever.
posted by signalnine at 6:23 PM on October 20, 2008


Is it too late to fire up my Traeger? Awesome find, nola!
posted by TomSophieIvy at 6:24 PM on October 20, 2008


What a coincidence nola, I was just on this site Saturday after doing searches regarding smokers. I'm thinking of getting one of those Bradley smokers (scroll down) because I'm a lazy bastard and not much of a cook, and I thought "Man, nola might like this place" and quickly forgot it.

What led you to it?

And ryanrs, you live in San Francisco, so you know exactly Jack and Shit about Barbeque, Barbecue, or BBQ. Come back after you get some black under your fingernails, Junior. (In all seriousness, once you have some great REAL 'cue, you will no longer care how it is spelled.)
posted by Ynoxas at 6:39 PM on October 20, 2008 [1 favorite]


Ynoxas I was just looking to flesh out my understanding of cooking Q. When I found this site I just thought it was really well laid out and full of good info. That Bradley smokers looks like a cool idea.
posted by nola at 6:57 PM on October 20, 2008


Ain't nothin red about pig.

I don't eat me no pork. Don't eat me no bacon, don't eat me no pork chops. Don't eat me no sausages. Don't eat me no gammon. Don't eat me no pork at all...

Except ribs. Ribs are so awesome, I suspect they aren't really from the pig at all. And if they are, then God clearly created the animal so the rest of the creature could simply act as a vehicle for transporting and growing its ribby goodness.
posted by PeterMcDermott at 6:58 PM on October 20, 2008


I'm not saying I know how to barbecue, I'm saying I know how to spell.
posted by ryanrs at 7:01 PM on October 20, 2008


I'm thinking of getting one of those Bradley smokers

After browsing this site, I've just spent the last half hour trying to source a UK supplier for a Big Green Egg.
posted by PeterMcDermott at 7:05 PM on October 20, 2008


The big green egg is something I've thought about buying for some time. But when you own a Webber grill and a smoker you've gotta draw the line somewhere. Before you know it the backyard is full of grills and smokers and all that.
posted by nola at 7:12 PM on October 20, 2008


Just check your grill before you fire it up: Weber recall...
posted by awfurby at 9:04 PM on October 20, 2008


Who uses gas grills? The horror...

Cowboy charcoal only.

I'd like a big green egg, but they are expensive.
posted by fixedgear at 4:02 AM on October 21, 2008


Yeah, ribs are awesome, but I just had a slab this past Friday. I haven't had a smoked turkey in forever, though. That looks amazingly fattening and delicious.
posted by mitzyjalapeno at 6:45 AM on October 21, 2008


I read this as "fail is here", which isn't right because fail is here

I read it as "Fail is here and if you're in the mood for barbeque why not make your own?" too. Seems appropriate.
posted by mrgrimm at 4:22 PM on October 21, 2008


So, I'm in charge of the department picnic this week, and thanks to this thread I've decided we're having ribs.

Thanks!

nom nom nom nom nom /obligatory
posted by Space Kitty at 7:52 PM on October 21, 2008


Craig "Meathead" Goldwyn (proprietor of the linked site) was the guest who chose Honey One Barbecue on an episode of the WTTW-Chicago show "Check, Please"

http://www.checkplease.tv/ViewRestaurant.aspx?restaurant_id=96
posted by JoeGermuska at 1:25 PM on October 22, 2008


Last year I got to try some of those crazy chicken fried ribs. Pardon my barbecue blasphemy, but holy fuck they're nummy.
posted by Sys Rq at 2:52 PM on October 24, 2008


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