In other news (apolitical thread)...

[betarhoalphadelta]

Not to derail the train of thought, but after I was starting to get my grill-legs under me, I had a sudden and complete ceasing of the grilling.  Six months after losing our old shepherd we lost our young one when her seizures were no longer controllable with medication and she had to be put down.  She was my outdoor buddy, and she kept me company on the porch during cooks.  I hate being dramatic, but I have never mourned losing a pet like I have mourned her, and I haven't yet been able to bring myself to get back out there and grill again. 

Soon as Spring hits, I aim to get back to it. 

I hear you. The day we brought our puppy home, I was grilling some lamb. He was inside on the kitchen floor just staring through the screen at me with a "that smells good" look on his face... I can't imagine what it'll be like when he goes.

Hopefully when you get back into it, you can use it as a way to reminisce about the good times. 

[betarhoalphadelta]

I only use oil with garlic salt on my ribs.  Grill wrapped in foil at about 250 for a few hours.  Plenty moist, plenty of flavor.

Do you actually do any time on the grill w/o foil? 

For smoked BBQ ribs, I've been toying with timing, and so far have settled on 2.5-1.75-0.75. I.e. 2 1/2 hours smoke, 1 hour 45 minutes wrapped in foil, then 45 minutes off the foil to allow the surface/bark to dry out and re-set, while adding sauce to the backside of the ribs at the 30 min remaining point and the meat side of the ribs starting about 20 minutes before I pull them off.

But I consider the "dry" portion of the cook pretty important, even if you're not really using smoke, to set a good surface texture...

[utee94]

Do you actually do any time on the grill w/o foil?

For smoked BBQ ribs, I've been toying with timing, and so far have settled on 2.5-1.75-0.75. I.e. 2 1/2 hours smoke, 1 hour 45 minutes wrapped in foil, then 45 minutes off the foil to allow the surface/bark to dry out and re-set, while adding sauce to the backside of the ribs at the 30 min remaining point and the meat side of the ribs starting about 20 minutes before I pull them off.

But I consider the "dry" portion of the cook pretty important, even if you're not really using smoke, to set a good surface texture...

This is for babybacks right?  It's your modification of the well-known 3-2-1 for pork spares, as I recall?

Of course on pork spares I don't even go the full 1 at the end.  Usually more like 0.5.

[betarhoalphadelta]

This is for babybacks right?  It's your modification of the well-known 3-2-1 for pork spares, as I recall?

Of course on pork spares I don't even go the full 1 at the end.  Usually more like 0.5.

Yes. A lot of people say 2-2-1 for baby backs. My timing already had them nearly impossible to take off the grill without falling apart, so more time in foil wouldn't have been a good idea.

[utee94]

Lots of folks say they prefer complete "fall off the bone" but I definitely like them to be firmed up somewhat, after the foil steam bath.  They should have a little bit of bite to them, and the bark needs to firm up as well.

That's probably the main reason I don't like wet ribs, exterior just gets too mushy.

[Riffraft]

Do you actually do any time on the grill w/o foil?

For smoked BBQ ribs, I've been toying with timing, and so far have settled on 2.5-1.75-0.75. I.e. 2 1/2 hours smoke, 1 hour 45 minutes wrapped in foil, then 45 minutes off the foil to allow the surface/bark to dry out and re-set, while adding sauce to the backside of the ribs at the 30 min remaining point and the meat side of the ribs starting about 20 minutes before I pull them off.

But I consider the "dry" portion of the cook pretty important, even if you're not really using smoke, to set a good surface texture...

Yes, should have mentioned. I take it out of the foil and give it about 15 to 20 minutes without the foil.  Usually falling of the bone by the time I am done. 

[OrangeAfroMan]

This is better than the hotties thread...

[FearlessF]

only because there's more traffic and effort here

[betarhoalphadelta]

This is better than the hotties thread...

Ooh, salmon cakes...

[MrNubbz]

cheap chili w/beans was good
right amount of heat
plenty of Budweiser to quench the thirst

Went in the pot an hour ago,will have a Fireside Chat Winter Warmer waiting when it comes out around 2. Have stop & open to stir along the way along with layering the spices,assorted beans will go in about 1 1/2hrs before finish

[FearlessF]

yer afraid to overcook the beans?

 al dente

[MrNubbz]

had to look that up - yes,dangling out fancy words must be a long winter on the dirt farm unlike sunny,beckoning N.E. Ohio

[Temp430]

It's kind of nice reading the comments about grilling even though we're still buried in snow.

[utee94]

Snow?  Gonna hit 75 today.  Beautiful winter weather.