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Favorite Pork Rib Recipe?

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  • lbbf

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    Nov 30, 2017
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    Lake Jackson
    Great cook! They look awesome. Try spatchcock chicken sometime. It's my wife's favorite. I use Bobby Flays Chicken rub on it. You can find the recipe for the rub on FoodNetwork.com
     

    baboon

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    May 6, 2008
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    Out here by the lake!
    Pretty damn tasty.

    One rack was more done than the others and slid right off the bone but was still plenty firm.

    I sauced the small one about 10 min before pulling them.

    They look longer than I anticipated but we still ate with the sun up and nobody was complaining.

    The cut was a little wonky.

    View attachment 219645
    Hell I'd give you an old meat cutting knife & a tutorial on cutting ribs for some of that!
     

    satx78247

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    Jun 23, 2014
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    Hoji,

    I had to LOL at a friend who was hesitant to go with me to look at & buy a boat the other day, as it was 70 miles one way to the man's house, with a run to the local fish place after.

    The reason that I laughed is that he & his wife have several times driven with us to Lockhart from SATX for a BBQ lunch on butcher paper at Kruetz Meat Market & TWICE, when he had a Cessna Station-wagon, we flew to NM for a Sunday brunch.

    NOTE: I know a married couple from near Lockhart who drive to Shertz to eat at RUDY'S.
    (That always amuses me, as we LOVE the BBQ at Lockhart. - I'd probably gain 20# if we lived 10 minutes from Kruetz's. = chuckle.)

    yours, satx
     
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    satx78247

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    Great cook! They look awesome. Try spatchcock chicken sometime. It's my wife's favorite. I use Bobby Flays Chicken rub on it. You can find the recipe for the rub on FoodNetwork.com

    lbbf,

    Personally, other than a spatchcock chicken is FLATTENED, I can tell little difference in the end product compared to a regular BBQ chicken IF you use the same rub.

    Do you see a REAL difference?

    yours, satx
     

    satx78247

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    I don't notice much difference in taste but it cooks much faster.

    lbbf,

    IF you own a restaurant, saving 15 minutes may well be important "to the bottom line" BUT it probably makes little difference in home BBQ preparation.

    yours, satx
     

    GoPappy

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    Dec 18, 2015
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    Or, alternatively, if I want awesome ribs I can drive 30 minutes to the Salt Lick, 15 minutes to Black’s, Kreutz’s, or any of the other places in Lockhart , lol.:)

    I was in Lockhart one time with the Chairman of the Board of the company I work for. I wanted to treat him to a great meal at Kreutz’s or Black’s. But he insisted on eating at . . . . Subway!!! :banghead:

    There something almost sacrilegious about eating at Subway in Lockhart.
     

    Ingramite

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    Nov 25, 2017
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    There used to be a BBQ chain in Houston called Luther's.

    Most of their stuff was like the McDonalds of BBQ but I was real partial to their brisket stuffed baked potato.
    One day I ordered a rack of ribs and...well, wow. I flipped them over and they were caked with brown sugar.
    I asked the server and she confirmed it, so I have been using it in a rub ever since.

    My wife found a recipe in the Chronicle called "Corkey's Memphis Cole Slaw"...another hit. I'm probably the only soul on earth who knows where that trick came from...so, Don't mention it around her.
     

    Ingramite

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    Nov 25, 2017
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    I was in Lockhart one time with the Chairman of the Board of the company I work for. I wanted to treat him to a great meal at Kreutz’s or Black’s. But he insisted on eating at . . . . Subway!!! :banghead:

    There something almost sacrilegious about eating at Subway in Lockhart.

    Bless his heart.
     

    Axxe55

    Retiretgtshit stirrer
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    Dec 15, 2019
    47,021
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    Lost in East Texas Elhart Texas
    There used to be a BBQ chain in Houston called Luther's.

    Most of their stuff was like the McDonalds of BBQ but I was real partial to their brisket stuffed baked potato.
    One day I ordered a rack of ribs and...well, wow. I flipped them over and they were caked with brown sugar.
    I asked the server and she confirmed it, so I have been using it in a rub ever since.

    My wife found a recipe in the Chronicle called "Corkey's Memphis Cole Slaw"...another hit. I'm probably the only soul on earth who knows where that trick came from...so, Don't mention it around her.

    Many years ago, when I was working and living in Houston, people who tell me if I wanted some really good BBQ, go to Luther's. I did, several times at different locations. It was the absolutely the very worst excuse for BBQ I have ever had! Ever!

    Even my worst brisket is ten times better than the crap they call BBQ. I know people rave over Luther's and how great it is. Apparently they have no taste for what's really good.
     

    baboon

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    Out here by the lake!
    So they buy lots of Liquid Smoke!
    Big old plastic jugs that attacted to the piping. I remember them loading it & the night shift forgetting to empty it. Everything would be molding. Market manager did eveyone in the department a brisket for a holiday (Stolen most likely) I had a 30 minute ride home & my brisket was calling my name. Worse brisket ever! The idea was loose nothing for the smoker and instead it was let put out old shit that was about to you out of date. Chicken & turkey was worse.
     

    TreyG-20

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    Dec 16, 2011
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    Central
    Bumping this thread. How is the experimenting going?

    I tried my hand at a 321 method yesterday with some pretty good results on some baby backs. Didn't get a end result picture unfortunately as I was a bit busy cutting and serving. No complaints except my 6 year old niece, but she likes Mac n Cheese as her favorite meal so I dismissed her opinion.

    Top rack of veggies was for some smoked salsa I made. I didn't care for it much, but it was devoured by everyone else.

    20200928_130612.jpg
     

    SQLGeek

    Muh state lines
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    Sep 22, 2017
    9,591
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    Richmond
    I've varied temps a little bit with direct smoke, no wrapping. Takes about 5.5 hours at 220 to get to internal temps around 195. They're coming out pretty good but I'm not 100% happy with them. I might try the 2-2-1 method I've been reading about.

    The bacon wrapped pork loins I've done have been outstanding.

    Still haven't done a brisket yet.
     
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