Weekend Brisket 'n' Ribs

[ConorD]

Got over confident with the swivel three times stab once type of typing, not my fault the keyboard fairies put the T next to the Y.
Si

I have been googleing "tour sausages" and getting all kinds of weird results......

[nickb23]

Hey guys.

Right, I have picked up my Weber branded hickory chunks (£8!!!) and made my rub. Paprika, garlic powder, celery salt, pepper, chipolte powder (just ground up chipolte chillis). Gonna get the ribs and brisket tonight. How long should I leave the rub on for before cooking?

What sauces do peeps recommend? Any quick diy ones?

Thanks

Nick

[Nick]

Nick,

I made 1.5l of this in early February and have used most of it!

http://bbqfanatics.co.uk/2010/06/apple- ... sauce.html

For added "artisan" feel I used home smoked scotch bonnets but you can use chipotles (they'd probably be better anyway )

I usually rub my ribs in mustard then apply the rub a good few hours before they go on. (And remove the membrane, although I'm sure you know that already). Oh and I heartily echo Keith's sentiments about Paul Goulden. http://bbqsmokingwood.co.uk/ £25 delivered would get you about 10kg.

Nick

[nickb23]

Hey guys,

Well I have got the meat. 1kg beef brisket. It did turn out to be rolled. Nice And flat like a brisket should be. 3 racks of baby back ribs. And chicken wings. Gonna cook the wings on the gas bbq, not slow and low... So....

Beef is just over 2lb. So at 1.5 hours per lb, 3 hours. Should I cook this for all 3 hours without foil? Could I foil it for an hour so it in as long as the ribs?

Put rub on 2 hours before cooking starts. Pull all meat out of fridge 45mins to get to room temp
Ribs. Gonna cook 2 hours no foil, and 2 hours in foil with some apple juice to keep moist. I will then put on some bbq sauce unconver for another 45mins

I am then gonna wrap everything up and leave to rest for an hour or so.

All this at about 225-250f. What internal temps am I looking for?

Have I made any stupid mistakes with my planning??

Thanks guys.

Nick

[Tiny]

hi nick,
No expert but unless your ribs are super meaty and I mean a good inch and a half of belly I reckon nearly 5 hours and an hours rest will see them well over the top. would suggest 2 in the smoke, 1 in the foil and half an hour to set the glaze.

As for the brisket I would get that on a tad earlier, it can be a funny old thing, but wrapped in foil and towel in a cool box holds nicely so I would go early on this one.

All the rest you are spot on imho,

V jealous as I seem to have filled my bh weekend such that no bbq opportunities exist

Go well and let us know how you get on
Cheers
Tiny