HOME > Chowhound > Home Cooking >
What's your latest food project? Get great advice
TELL US

BBQ Ribs & Smokehouse Chicken Today

jsummers Sep 25, 2008 07:45 AM

Ahhh... just gettin ready to fire up the smokehouse. Seasoning 3 slabs of spare ribs right now. Gonna get those on here in about an hour as soon as the fire is ready. Got 20 lb of fresh fryer leg 1/4's brining to go on a little later. Yea-h-h-h baby, we're gonna eat GOOD today! Anyone else doin anything?

  1. jsummers Sep 25, 2008 09:10 AM

    Smoke's up! Ribs are on! Using some black cherry wood today, compliments of Ike.

    8 Replies
    1. re: jsummers
      b
      bakerboyz Sep 25, 2008 09:28 AM

      That's quite an impressive smoking machine you built!!! Can you deliver some ribs to the Boston area...just kidding.

      1. re: bakerboyz
        jsummers Sep 25, 2008 11:41 AM

        One day I'd like to do just that! Travel around, cook at different events... oh yeah, and get paid!

        1. re: jsummers
          b
          bakerboyz Sep 25, 2008 01:14 PM

          Speaking of travelling around to different events: I went to a BBQ festival in Boston this past summer (my 1st one) and there were top BBQ competitors from all over the country (Butch's from NJ, Johnson's from Virginia, Willingham's from Memphis, etc), I tried Pork Ribs from several and you know, I felt that this inexperienced no-nothing, noreast barbequer produced better Pork Ribs on my own backyard Weber Kettle. Go figure.

          1. re: bakerboyz
            jsummers Sep 25, 2008 01:55 PM

            yeah, I know what ya mean. we were in Memphis a year or so ago and went to Corky's, supposed to be one of the best anywhere, won all these awards and competitions, why, crap.. if thats the best out there.. I know a dozen hillbillies that can cook better ribs than that. We were disapointed to say the least. Now Jack Stax in Kansas City MO is a different story. GOOD ribs in that place!

            1. re: bakerboyz
              porker Sep 25, 2008 08:18 PM

              Hey Baker,
              After you've been to 10 or 12 of these events, you'll be even more convinced. There's been a few threads on the subject, but it seems that these BBQ rib festivals are simple, cross-country, carnival-type rib selling machines.

              They don't care who makes the best ribs - the competition seems like a sham. Its just an excuse to get people to buy 1/3 rack for $230 or so.
              Sell as much as you can in the 3 day festival, then move on to the next town.
              Petty much it.

              And yep, the backyarder can and does make better ribs than these 'professionals'.

              1. re: porker
                c
                csweeny Sep 26, 2008 12:47 PM

                I agree backyarders can make better ribs than some of these vendors, no doubt about it but I think the distinction should be made between "festivals" and sanctioned competitions. While often there are vendors or ribbers as they're known at comps, the teams competing are producing far better 'Q and more often than not are not permited to sell or give food to the public, (at least at the comps I've been at over the last 5 years). Consider this, on the one hand you have these guys shoveling as many racks as they can selling them 2 or 3 bucks a bone 2 days running and on the other you have teams who in many cases cook up 6-10 racks so they can pick out the 6 or 8 best ribs to put in the 9x9 box. Different animal, all together.

                1. re: csweeny
                  porker Sep 27, 2008 09:52 AM

                  Good points indeed. There is a big difference between a 'festival' and a competition.
                  Thing is, many festivals pass themselves off as a competition; vendors show off their trophies and have bill-board type signage showing all their 'competition' wins.

                  Casual visitors may think that these 'teams' are actually trying to outdo each other by making great Q - but its all mediocre at best.

        2. re: jsummers
          jsummers Sep 26, 2008 10:17 AM

          Had about 12hrs in those ribs and didn't even get to try em. Chicken was killer tho! The black cherry wood lent a distinctive flavor. Who'd a thunk it..?

        Show Hidden Posts