Was reading that in Shaggy Bevo, solid stuff there. I work in 183/Mopac area, so it's not super easy to pull off, but on a day where I have 2 hours to burn, I'll give it a shot. I saw Mueller posts a good amount on Shaggy Bevo, so you have your ways . I'm definitely down for meeting up. Hell, let's get some of the other Austin people to meet up and do a mini 2+2 meat-up.

Sounds good.

Any other 2+2er's in the Austin area here?

How's Wednesday the 17th at 11am for everyone?

amoeba was posting. That day can work for me. Trying to remember the other Austin 2+2ers I am aware of. bwana devil is one I can think of, but he hasn't posted in a few weeks.

so ive never done true BBQ before


this weekend for my tailgate id like to do some pulled pork. i dont have a smoker so my plan was just to slow cook in the oven. and whats better- butt or shoulder? or is that the same thing?


i was thinking a rub of S&P, chili powder, garlic powder, onion powder, paprika, cumin, cinnamon, which i have used on beef before but never on pork. seem good?

also, what temp should i go at in the oven? should I treat it like a rib roast going low like 250 until reaching proper internal temp (140?) and then crank up to 500 to sear? id like to be able to have that solid bark.

and then finally, i was looking to do a carolina style sauce. i know its vinegar based, but how do you experts like to do it? otherwise ill just google some recipes.

all the food itt looks good as **** btw

I'll be in Austin for the F1 race 11/16-11/19 Would love to meet up at Franklin or JMueller

PP

yetoa if you're not going to use a smoker then I would recommend just using a crockpot to cook your pulled pork...

depending on how many people to feed, I would do a boston butt or two...they are called boston butt's but in reality the cut of meat isn't from the butt of the pig.

just google crockpot pulled pork and that should be your easiest/best tasting without using a smoker

I'm having trouble with flare-ups on my Weber Genesis grill. Searched the thread and didn't see much discussion on grill maintenance. For those of you with propane grills, what type of maintenance do you do and how often? Is there some sort of cleaning agent I should be using below the grates to prevent flare-ups or keep it clean?

I have a brush that I scrub the grates with every use, and occasionally I take the grates off to scrub the bottom parts as well, but I still have a problem if I'm cooking a fatty meat that drips at all. What should I be doing beyond this?

Your "flavorizer" bars should be preventing most direct drippings?

See:

http://www.weber.com/blog/single/preventing-flare-ups

You and every other out-of-towner probably have the same idea. Not going any where near them.

Most bang for your buck will be spareribs. More meat per pound. Also cheaper per pound.

I tried the fried onions, and they came out more like sauteed onions that you would use to top a brat. Is that what they are suppose to be like or are they suppose to be more like onion rings?

Any suggestions on how to raise the temperature of my weber bullet smoker? I open the bottom vents, but I am still having a tough time getting any bark on my ribs.

Increase airflow by propping the door open or by offsetting the lid about a quarter inch.

My last set of ribs came out meh and I don't know why, maybe you can help me bbq thread.

The rub was standard spices with brown sugar, left in fridge for 12 hours. Smoked for 3 hours at 220 for 3 hours on my weber grill with the smoker attachment filled with water. Then foiled, added more brown sugar and cooked for 2 hours. Then finished on the grill with sauce for an hour.

I like fall off the bone, this was NOT fall off the bone, not even close. The inside was tender but the outside was very tough and dry. All I can point to is the brown sugar. Was it the caramelization of the brown sugar that stopped my ribs from falling off the bone?

I'm stumped.

I wouldn't add sugar before wrapping them in foil and maybe not so long with sauce. Sugar burns when cooked at too high a temp.

What temp was the foil stage and then the sauce?

thanks, will try that

will be for roughly 15-20 people so hopefully i wont **** it up too bad haha

Pretty sure it was 220 degrees for almost the whole cook

Adding more brown sugar again in the foil is in a bunch of recipes that are designed to result in fall off bone ribs, could there be any other reason for my result? I made sure to keep the heat real low for the cook and the ribs were on for 6 hours so surely they were not undercooked...

If your goal is easy fall off the bones ribs(this should not be your goal) just add some liquid to the foil, after you smoke them and before you wrap them. Not optimal but you are essentially braising in the foil after the smoke.

Ok I will try adding liquid in the foil.

I know they are not supposed to be mush. But these were far too chewy.

This a great thread guys, very informative cooking tips and great pics.

If and of you guys make it to the Atlanta area, a couple of my favorite spots are Swallow in the Hollow, and Fox Brothers.

Swallow in the Hollow is more of a hole in the wall type place, but they have excellent BBQ and sides. It's a little more expensive than a lot of BBQ joints but they give you huge portions.

Fox Brothers is much more famous locally, and also very good, but I like Swallow in the Hallow more.

If any of you guys get a chance to check them out (or already have) I'd love to get an opinion on how they compare to some of the best Texas BBQ joints.

It's tough to get bullets to go above 250 because of the water pan. One trick is to fill the water pan with sand but if you do this be careful as it'll get really hot


The brown sugar has nothing to do with it. Your ribs were under cooked.

First have you verified that your thermometer on your grill is accurate? Is this a Weber kettle? If so the temp up in the dome can be 15-20 degrees hotter than at the grate. How often were you lifting the lid?

You didn't say if these ribs were back ribs or spares but 6 hours with 2 in foil should be plenty for spares. Back ribs should be mush after 6 hours.

An hour on a grill will turn the best spares into shoe leather - 15 minutes tops, just enough time to set the sauce.

A pound of burger mixed with an egg yolk and a packet of lipton onion/beefy onion make for some amazing burgers.

I don't blame you. I'd normally do the same thing.

I have no problem getting my weber smoker to above 350. Just make sure you put in a lot of charcoal ( like 2 full chimneys) and that one chimney is well lit. Open the vents and the door if need be.

Your ribs were just not cooked well. Don't go by a timer. If you want really fall off the bone ribs just put them on the smoker with a non sugary rub uncovered until when you try to pick them up in the middle of the slab, the bend a decent amount but don't break. Then take them off,cover them in foil, put in the oven at like 375 for an hour. Put on your sugar rub and keep in the oven for like 15 more minutes. They will then be fall off the bone but not mushy.

They really are better when they aren't fall off the bone. Try eating one that bends a lot when you pick it up from the middle but doesn't break.