Rev. Erudite Redneck, B.S., B.S., M.A., M.Div.

Mmmmmm, beef ribs. Probably the biggest disaster in my experience of Barbequeing was trying to smoke some beef ribs. After hours of cooking them low and slow, they just wouldn't get tender!

I prefer pork ribs.
 

You want some red meat?
Ok I will give some red meat to those on my side.

What do you do when an OSU graduate knocks on your door?
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................you pay em for the pizza! :)
 

Sigh.

You DO know why Jesus wasn't born in Norman, don't you?

No wise men. No virgin.

:-)
 

Mark, you have to bite off the end first, or you can't draw through'em. Makes them easier to light.
Also, don't try to light them with a bic lighter, use a wooden match.
(It preserves the flavor.)
 

Well, I was goonna ask him where he found papers. Ahem.
 

ha ha ha... most people don't realize that grilling and bar be que are 2 different ways of cooking.

The process of REAL barb be que requires indirect heat, or more commonly, smoking.
 

What gets me is when I hear someone, usually a Yankee, say, "We're going to have barbecue, eh?" And they means hamburgersa nd hotdogs cooked on a grill. Nick? You out there??

--ER
 

Hmmm. I've never done beef ribs. Pork a few times. As with most things good and culinary, the two most important ingredients are prolly time and patience.

--ER
 

I've heard that advice to boil 'em but I don't want boiled beef. I just cooked some short ribs this afternoon on my grill. Yes, I do indeed have a smoker but I require an outside electric outlet to use it and I don't have one. So anyway, I had a red meat cooking marathon this afternoon. Four pork tenderloins, ribs, two batches of chicken breasts with different marinades. Yum. (No, I didn't eat it all at one time. This will keep me and a friend going for a week or two.)
 

Clancy, I have heard boiling the ribs first makes them tender too but I have not as yet tried it.

The only time i tried smoking beef ribs was the time I mentioned. I never did get them tender.

I do smoke pork ribs and have had some success at making them tender but I still don't get them as tender as I like.

The thing I don't understand about boiling them for 3 hours is doesn't that cook them adequately?
What's the point in cooking them in a wood smoker if they are already cooked?

Might as well do what the Barbeque handicapped residents of Maryland do....Boil them and then slather them with Barbeque sauce.

That's not barbeque. Barbeque is a method of cooking, not drowning boiled meat in sauce. I have had the most success cooking Beef Brisket and pork roasts.

I make my own barbeque rubs and sauces, and I have my own wood smoker. I male 3 different kinds of rubs, Hog and Yardbird rub, Spicy and Sweet, and beef rub, whch is also very good on steaks.

Because I have diabetes, I also make 2 different kinds of sauces. one is sugar free.
 

Trixie, an electric smoker is not a smoker at all, real smokers use wood. I prefer Apple wood. It gives a slightly fruity flavor and is milder than the traditional hickory.

Also it doesn't burn as hot, so cooking times have to be adjusted accordingly.
 

I barbequed duck once. I don't like duck as a rule, but i figured if I covered it liberally (Gawd it's hard to use that word in a positive way. LoL) with rub and then cooked the gaminess out of it, it might be ok.

My son said it was really good duck jerky!
 

Mark, my smoker is indeed a real smoker. It does use real wood. It just happens to have an electric heating element to ignite the wood. It's a CookShack, which is made in my hometown, Ponca City, OK, just 70 miles south of Wichita. One of the nicest things about it is that it has several wire shelves inside it which can each be loaded with meat, so you can do a LOT of smoking efficiently. There is a drawer in the bottom that holds the wood and the electric element is built in right below that.
Right next door to the CookShack plant is the company headquarters for Head Country Barbeque Sauce products. Good marketing strategy.

Here's a link to the company. I have the biggest one. CookShack
 

Ohhh I just thought of something... we may start a long debate on "barbeque" vs. "grilling" vs. "cooking out." I think it would definitely become a more heated argument than any political topics that have been posted! But at least... the results are edible, unlike politics. LOL!
 

Have you ever seen that Kingsford Charcoal commercial that says it's on location at the Lenexa BBQ cook off?

They say in that commercial that you won't find any BBQ'er at the Lenexa BBQ cook off using gas.

Well, I got news for them. I have been to the Lenexa BBQ contest and I can say for a fact that you won't find Charcoal there either. It's wood all the way!