Ribs
#11
Posted 24 February 2019 - 10:15 PM
2016 Duramax 2.8 Diesel long bed Colorado 4WD with 2011 Eagle
#12
Posted 24 February 2019 - 11:41 PM
Yup, once it thaws out some here I need to make the Lady a big batch of beef ribs with the smoker. If we take ribs along on a trip, we eat 'em cold out on the trail and pack the bones out.
It's the least I can do. She making me an apple pie right now.
2003 Ford Ranger FX4 Level II 2013 ATC Bobcat SE "And in the end, it's not the years in your life that count. It's the life in your years."- Abraham Lincoln http://ski3pin.blogspot.com/
#13
Posted 25 February 2019 - 11:41 AM
2018 Ram 3500 Mega Cab 4x4 Diesel, 2015 Hawk Silver Spur Exterior, Front Dinette
#14
Posted 25 February 2019 - 04:06 PM
I sous vide them right in their vacuumed sealed package. Something like 3 hours at 165 degrees. They are done but do not look like it. At camp you could foil wrap them with sauce and dry rub to reheat and then finish them straight on the grill. I'm trying to learn eastern South Carolina BBQ so I haven't done ribs lately which means in the last few weeks..
#15
Posted 25 February 2019 - 04:09 PM
I sous vide them right in their vacuumed sealed package. Something like 3 hours at 165 degrees. They are done but do not look like it. At camp you could foil wrap them with sauce and dry rub to reheat and then finish them straight on the grill. I'm trying to learn eastern South Carolina BBQ so I haven't done ribs lately which means in the last few weeks..
Interesting technique. You had me looking for answers from Professor Google.
I am haunted by waters
#16
Posted 25 February 2019 - 06:50 PM
BBQ is kind of a religion here so you need to learn the lingo. I'm kind of a heretic with my sous vide bath but the results are very nice.
#17
Posted 31 March 2019 - 09:13 PM
#18
Posted 02 April 2019 - 03:03 PM
Costco has good pre-cooked ribs.
I've been very happy with CostCo precooked ribs.
I just wrap them in several layers of HD aluminum foil and toss them on a bed of coals (if a fire is allowed) rotating every 5 minutes for about 20 minutes total time. Camp fire not allowed, I break out the Snow Peak Field Oven. I procrastinated a long time before making the oven purchase due to price; but, it has been money well spent.
Sauce...many favorites, but my Go-To sauce when camping is Trader Joe's Carolina Gold. A mustard base sauce. The TJ hickory sauce is a camp site favorite as well.
Edited by Advmoto18, 02 April 2019 - 03:04 PM.
South Carolina Low Country.
#19
Posted 02 April 2019 - 03:54 PM
Interesting technique. You had me looking for answers from Professor Google.
Where I get my cookware and supplies.
South Carolina Low Country.
#20
Posted 06 April 2019 - 07:27 PM
I sous vide them right in their vacuumed sealed package. Something like 3 hours at 165 degrees. They are done but do not look like it. At camp you could foil wrap them with sauce and dry rub to reheat and then finish them straight on the grill. I'm trying to learn eastern South Carolina BBQ so I haven't done ribs lately which means in the last few weeks..
As a native and lifelong Eastern North Carolinian, and with tongue firmly planted in cheek, I must say: Surely there can't be much to mastering the art of cooking South Carolina barbeque (said he as he turned his nose up in a particularly haughty manner).
Foy
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