o3jeff
New member
I have to do 3 racks of babybacks for a picnic this weekend. Seeing I usually only do one rack at a time, how long do you guys keep 3 racks in?
-
Welcome to AlpineZone, the largest online community of skiers and snowboarders in the Northeast!
You may have to REGISTER before you can post. Registering is FREE, gets rid of the majority of advertisements, and lets you participate in giveaways and other AlpineZone events!
New Orion convert
- Thread starter ctenidae
- Start date
I went an hour and 25 minutes with three racks for Mother's Day. The website calls for just an hour and ten. I find at least with ribs, that the recommended times are a bit short. You can always check around the hour and 10 mark to see how the bones are poking through. My only concern with going long is the ribs breaking apart and ending up in a heap on the bottom. Though I suppose the bottom rack would catch it and prevent from going into the drip tray.
drjeff
Well-known member
Did that once
Got invloved in a conversation with some friends, left the ribs in about 10 min or so longer than I wanted too. Took the top off the Orion and had the bottom 1/2-2/3rds of 2 of the 4 racks I was cooking sitting on the bottom rack - still tasted mighty fine though 
MR. evil
New member
- Joined
- Nov 29, 2007
- Messages
- 3,547
- Points
- 0
Broke out the Orion for the first time this season tonight and made some baby backs. They came out great!!
This was the first time I took the time to remove the membrane / silver skin from the back side of the slabs and IMO it made a big difference. They were fall off the bone tender and very moist.
This was the first time I took the time to remove the membrane / silver skin from the back side of the slabs and IMO it made a big difference. They were fall off the bone tender and very moist.
o3jeff
New member
Pics?
RootDKJ
New member
Nice. I haven't pulled mine out of the garage yet, but I've been craving some brisket for a while now. I always take the membrane off. I've had good results sticking a paring knife under the 3rd or 4th rib just enough to make a little "pocket". I then wiggle my finger under it and kinda pull it off mostly in one shot.
Nice!
Took mine out for the first time last Sunday.
Did a Montreal Style Brisket, some Kielbasa and a whole chicken.
I think my strategy for using it this summer is to not just cook what I want for that day. When it's not windy, a full load of coal keeps the sucker going for 4 hours at a decent temp. Might as well just load it up with different things and have nice smokey goodness to enjoy all week instead of for just the one meal.
To be up front, I like the fall off the bone variety ribs.
But did you rib-heads know that in a BBQ comp, the judges are not looking for the meat to fall off the bone? I didn't know this until our first comp last year.
I didn't know that. What's the rationale?
I am trying to dig up an answer on the internetz. I think when you get to fall off the bone stage it starts to get into the "overcooked" stage. I will report back....
RootDKJ
New member
Very rarely do my ribs completely fall off the bone, but the always very easily pull away from the bone. It makes it a lot easier to sear on the grill this way. If you want your ribs to really fall of the bones, pre-heat the Orion for about a half hour. Be sure to put in the bottom grate.
This is a quote from a class being advertised on how to become a certified BBQ judge. "the meat should not lose textural integrity when pinched between two fingers, and should not fall off of the bone."
http://westcoastbbqchampionships.com/blog/?page_id=221
I found similar quotes on other sites. None of them state specifically that "fall of the bone" means overcooked, but its seems to be what they are implying.
Root, you are right, they do state that the meat should pull away from the bone, but not be fall off the bone.
http://westcoastbbqchampionships.com/blog/?page_id=221
I found similar quotes on other sites. None of them state specifically that "fall of the bone" means overcooked, but its seems to be what they are implying.
Root, you are right, they do state that the meat should pull away from the bone, but not be fall off the bone.
I guess I always associated "fall off the bone" as more a figure of speech than to be taken literally.
pro bbq is some serious bidness apparently
pro bbq is some serious bidness apparently
ctenidae
Active member
Funny, on Diners, Drive in, adnd Dives yesterday Guy made the comment that he likes ribs to have a little stick-to-the-boneness for texture.
Yeah, Guy has or is part of a BBQ team that competes. He knows his Q!
RootDKJ
New member
Sometimes, they do just fall off...
Sometimes, they do just fall off...
:lol: I want to say great pic... but where you able to salvage those tasty ribs?
RootDKJ
New member
gorgonzola
Active member
great pics! I had to laugh, over the weekend i was doing some mtb trailwork and one of the guys usually sets up the orion for a post work lunch and didn't this time. when asked why he he said he had to give it away because he gained close to 40# in his racing off season!
Similar threads
