untateve Posted July 4, 2008 Share Posted July 4, 2008 Awhile ago, I commented that I didn't see a difference between these two rib smoking recipes: 1. 4 hours indirect, 1 hour direct 2. 3 hours indirect, 1 hour wrapped in foil indirect, 1 hour direct I officially, and humbly, come to you all, admitting that the 3-1-1 method is superior to the 4-1 method. The ribs were noticeably more moist. In addition to my slather and rib rub, I made a batch of Swiss Cheezhead's sauce as described here: http://forums.thehuddle.com/index.php?showtopic=249022 I find this sauce to be delicious although the recipe, as written, was too sweet for me. I ended up adding about 30ozs more tomato sauce than the recipe called for to tone down the sweetness. I also chopped up a couple of shallots because I like the shallots. The flavor was very good with a nice bit of heat in the finish. This sauce will become a staple for me. My wife also loved the sauce and was happy to see I had so much left over. All in all, life is good. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted July 5, 2008 Share Posted July 5, 2008 Awhile ago, I commented that I didn't see a difference between these two rib smoking recipes: 1. 4 hours indirect, 1 hour direct 2. 3 hours indirect, 1 hour wrapped in foil indirect, 1 hour direct I officially, and humbly, come to you all, admitting that the 3-1-1 method is superior to the 4-1 method. The ribs were noticeably more moist. In addition to my slather and rib rub, I made a batch of Swiss Cheezhead's sauce as described here: http://forums.thehuddle.com/index.php?showtopic=249022 I find this sauce to be delicious although the recipe, as written, was too sweet for me. I ended up adding about 30ozs more tomato sauce than the recipe called for to tone down the sweetness. I also chopped up a couple of shallots because I like the shallots. The flavor was very good with a nice bit of heat in the finish. This sauce will become a staple for me. My wife also loved the sauce and was happy to see I had so much left over. All in all, life is good. When you have reached a point in your life where it is imperative to know what type of rib tastes better, and you have the time and means to test possible theories, then I agree: Life is Good. Quote Link to comment Share on other sites More sharing options...
untateve Posted July 5, 2008 Author Share Posted July 5, 2008 When you have reached a point in your life where it is imperative to know what type of rib tastes better, and you have the time and means to test possible theories, then I agree: Life is Good. If you were a woman, I'd leave my wife for you. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted July 5, 2008 Share Posted July 5, 2008 If you were a woman, I'd leave my wife for you. My man-tits are real, and they are spectacular. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted July 5, 2008 Share Posted July 5, 2008 Just curious, what brand of lighter fluid do you prefer. Quote Link to comment Share on other sites More sharing options...
untateve Posted July 5, 2008 Author Share Posted July 5, 2008 Just curious, what brand of lighter fluid do you prefer. whoopazz making a funny. he funny all day and all night. ha ha ha, whoopazz. Quote Link to comment Share on other sites More sharing options...
Swiss Cheezhead Posted July 5, 2008 Share Posted July 5, 2008 In addition to my slather and rib rub, I made a batch of Swiss Cheezhead's sauce as described here: http://forums.thehuddle.com/index.php?showtopic=249022 I find this sauce to be delicious although the recipe, as written, was too sweet for me. I ended up adding about 30ozs more tomato sauce than the recipe called for to tone down the sweetness. I also chopped up a couple of shallots because I like the shallots. The flavor was very good with a nice bit of heat in the finish. This sauce will become a staple for me. My wife also loved the sauce and was happy to see I had so much left over. Glad you liked the sauce, bud. 30 ounces more tomato sauce? Maybe my recipe needs a little tweaking. Mine does end up kinda sweet, but I can't imagine it being sweet enough to require an additional 200% more sauce than I have in the recipe. Now I'm curious what some others might say after they make it... I'm also curious -- after adding the tomato sauce, did you have to thicken the sauce significantly? Either way, the important thing is that it turned out good. Very happy to hear it. I plan to master the whole indirect grilling thing. But first, like you, I'm probably going to try out Kid Cid's beer can chicken. Quote Link to comment Share on other sites More sharing options...
Swiss Cheezhead Posted July 5, 2008 Share Posted July 5, 2008 Just curious, what brand of lighter fluid do you prefer. Chimney starters are the way to go. I'll never go back. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted July 5, 2008 Share Posted July 5, 2008 Chimney starters are the way to go. I'll never go back. Yep. And when I smoke I will let the charcoal burn for a bit before I throw them in the smoker. Quote Link to comment Share on other sites More sharing options...
untateve Posted July 5, 2008 Author Share Posted July 5, 2008 Glad you liked the sauce, bud. 30 ounces more tomato sauce? Maybe my recipe needs a little tweaking. Mine does end up kinda sweet, but I can't imagine it being sweet enough to require an additional 200% more sauce than I have in the recipe. Now I'm curious what some others might say after they make it... I'm also curious -- after adding the tomato sauce, did you have to thicken the sauce significantly? Either way, the important thing is that it turned out good. Very happy to hear it. I plan to master the whole indirect grilling thing. But first, like you, I'm probably going to try out Kid Cid's beer can chicken. Here's what I did with the sauce. I started it about 7pm on Thursday. I used my food processor so it came together quick. I brought it to a boil and then simmered it for several hours. I am of the opinion that various sauces taste better when they sit overnight and the flavors have a chance to meld together. As I tasted it, I could see that I liked the flavor, but it was too sweet for me. I added a 15oz can to the sauce. I also added a bit of apple cider vinegar. About an hour later, I tasted it, and did the same thing. Around 11:00 or so, I put it in the refrigerator. At this point, I could see I was going to like the sauce. On Friday, around 10:00am, the sauce went back on the stove, on low to med low, until 5:30 (almost like I was cooking a spaghetti sauce). I would go by, stir, and taste. I didn't add anything to it all day. By cooking in this way, the sauce thickened up nicely without me having to do the cornstarch/water thing. I really loved the flavor and I like the heat that follows the initial taste. It went really well on the ribs. Next time I make it, I'm going to decrease the molasses and the corn syrup, probably by half. If needed, then I'll add some more along the way. Quote Link to comment Share on other sites More sharing options...
untateve Posted July 5, 2008 Author Share Posted July 5, 2008 Chimney starters are the way to go. I'll never go back. Yep. And when I smoke I will let the charcoal burn for a bit before I throw them in the smoker. I have a chimney starter but for the last couple of months, I've been using a mapp torch. Quote Link to comment Share on other sites More sharing options...
Swiss Cheezhead Posted July 5, 2008 Share Posted July 5, 2008 Here's what I did with the sauce. I started it about 7pm on Thursday. I used my food processor so it came together quick. I brought it to a boil and then simmered it for several hours. I am of the opinion that various sauces taste better when they sit overnight and the flavors have a chance to meld together. As I tasted it, I could see that I liked the flavor, but it was too sweet for me. I added a 15oz can to the sauce. I also added a bit of apple cider vinegar. About an hour later, I tasted it, and did the same thing. Around 11:00 or so, I put it in the refrigerator. At this point, I could see I was going to like the sauce. On Friday, around 10:00am, the sauce went back on the stove, on low to med low, until 5:30 (almost like I was cooking a spaghetti sauce). I would go by, stir, and taste. I didn't add anything to it all day. By cooking in this way, the sauce thickened up nicely without me having to do the cornstarch/water thing. I really loved the flavor and I like the heat that follows the initial taste. It went really well on the ribs. Next time I make it, I'm going to decrease the molasses and the corn syrup, probably by half. If needed, then I'll add some more along the way. Nice. So, on Thursday night, did you simmer it covered or uncovered? I'm assuming you left it uncovered on Friday, since you said it thickened up. Next time I make it, I'm going to pay close attention to how much tomato sauce I use -- in the past, the tomato paste seems to add the primary tomato flavor, which cuts down the sweetness. But, then again, the recipe isn't exact enough yet; I might be adding more tomato sauce than I realize. Quote Link to comment Share on other sites More sharing options...
Swiss Cheezhead Posted July 5, 2008 Share Posted July 5, 2008 I have a chimney starter but for the last couple of months, I've been using a mapp torch. Show-off. Quote Link to comment Share on other sites More sharing options...
untateve Posted July 5, 2008 Author Share Posted July 5, 2008 Nice. So, on Thursday night, did you simmer it covered or uncovered? I'm assuming you left it uncovered on Friday, since you said it thickened up. Next time I make it, I'm going to pay close attention to how much tomato sauce I use -- in the past, the tomato paste seems to add the primary tomato flavor, which cuts down the sweetness. But, then again, the recipe isn't exact enough yet; I might be adding more tomato sauce than I realize. I did it uncovered the whole time. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted July 5, 2008 Share Posted July 5, 2008 I agree - I've been using the 3-1-1 method, but always over indirect heat. Did a bunch over the weekend for the folks at work - several committed to buy smokers on the spot. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted July 5, 2008 Share Posted July 5, 2008 whoopazz making a funny. he funny all day and all night. ha ha ha, whoopazz. I just wanna know when you are going to have us all over for dinner If you expect one to throw that kind of coin into a smoker, then you should expect to demonstrate the zen that is the egg... Quote Link to comment Share on other sites More sharing options...
untateve Posted July 6, 2008 Author Share Posted July 6, 2008 I just wanna know when you are going to have us all over for dinner If you expect one to throw that kind of coin into a smoker, then you should expect to demonstrate the zen that is the egg... Yea, the Egg does cost, but I don't buy toys that often. I don't have an HD television, I drive a corolla, I finally got a 4 gig ipod just last november, my cell is a basic and boring, I've had my stereo literally since 1991, and I live in a basic 3/2 house. I really enjoy cooking and smoking/grilling/bbqing. So I researched for a year and took my time. When it came time, I bought The Egg. Anytime you want to listen to music on a crappy stereo, watch some football on a crappy television, and eat some great f'n smoked meat, come on down to Florida. After you envelope yourself in all that is The Egg, you will understand. And your life will be forever changed. Quote Link to comment Share on other sites More sharing options...
Atlanta Cracker Posted July 6, 2008 Share Posted July 6, 2008 Yea, the Egg does cost, but I don't buy toys that often. I don't have an HD television, I drive a corolla, I finally got a 4 gig ipod just last november, my cell is a basic and boring, I've had my stereo literally since 1991, and I live in a basic 3/2 house. I really enjoy cooking and smoking/grilling/bbqing. So I researched for a year and took my time. When it came time, I bought The Egg. Anytime you want to listen to music on a crappy stereo, watch some football on a crappy television, and eat some great f'n smoked meat, come on down to Florida. After you envelope yourself in all that is The Egg, you will understand. And your life will be forever changed. But you do have a pool!! Quote Link to comment Share on other sites More sharing options...
Pope Flick Posted July 6, 2008 Share Posted July 6, 2008 I am of the opinion that various sauces taste better when they sit overnight and the flavors have a chance to meld together. I share that opinion. Sauce behaves just like a lasagna: it tastes good immediately when done but is better after sitting overnight. Perhaps it has something to do with the tomato used in both? Regardless, this is a rule one should live by when cooking seriously..... Quote Link to comment Share on other sites More sharing options...
untateve Posted July 7, 2008 Author Share Posted July 7, 2008 But you do have a pool!! Well, I didn't want to say this but, I actually light the Egg with $100 bills. Quote Link to comment Share on other sites More sharing options...
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