jesse.'s Backyard Bar-B-Que Open Thread
by jesse. on Jun 27, 2009 12:46 PM EDT
73 comments
Self Indulgent?
yes.
Of course, over the past three days I have read close to 230 posts about home brewing beer, so bear with me. In my opinion, bar-b-que is pretty much instant gratification when compared to home brewing beer. What follows is the decent into madness that is bar-b-que ribs at jesse.'s house.
The pig was probably from Ohio.
Rub construction. DJ likes lots of peppers.
Rocking the hard wood fire. Gas is for wimps.
Ribs are ready to go.
Three hours in......
Suck it Joe from Boalsburg.
You tell the dog it can't have any ribs.
The Ribs are done. You probably wouldn't like them.
Food porn.
My shot at the title
Ribs by jesse. photos by jesse.'s woman
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+1
I just started getting into rib making searching for rubs and such on the internet.
I do mine in the oven for 2 to 3 at about 275 ( I’m not very particular) and then grill them for about 15min really low. They’re easy ribs, but I’m a novice and you can use just about any rub or sauce you want.
Hardwood fire sounds awesome/like work.
"I'm colonel cool! And I'm the captain on this rocket to the stars!"
by psuphiman80 on Jun 27, 2009 1:00 PM EDT reply actions 0 recs
Beautiful
DO YOU HAVE PRIDE, DANNY?
by ReadingRambler on Jun 27, 2009 1:38 PM EDT reply actions 0 recs
Much better than the style I learned:
Step 1: Run over feral pig
Step 2: Get trash can
Step 3: Buy gasoline
Step 4: Ignite gasoline in trash can
Step 5: Throw feral pig in burning trash can
Step 6: Enjoy the rich taste.
In all seriousness though, my Dad and my Grandpa are grill freaks. I’m pretty sure my Grandpa grills at least one item everyday. Rain or sun. Meanwhile, I don’t even know how to turn the thing on.
DO YOU HAVE PRIDE, DANNY?
by ReadingRambler on Jun 27, 2009 1:43 PM EDT reply actions 0 recs
In my mind
all of your meals are cooked this way.
"I honestly think the "Spread HD" is going to work pretty well, and we’ll be just fine this year". - 8-27-2008
by jesse. on Jun 27, 2009 2:44 PM EDT up reply actions 0 recs
Only with various other woodland creatures
by dawsonPSU10 on Jun 27, 2009 3:52 PM EDT up reply actions 0 recs
Opossum is highly underrated, IMO
DO YOU HAVE PRIDE, DANNY?
by ReadingRambler on Jun 27, 2009 4:25 PM EDT up reply actions 0 recs
You ever tried copperhead?
DO YOU HAVE PRIDE, DANNY?
by ReadingRambler on Jun 27, 2009 4:27 PM EDT up reply actions 0 recs
Totally
Either that or a Hot Pocket.
DO YOU HAVE PRIDE, DANNY?
by ReadingRambler on Jun 27, 2009 4:27 PM EDT up reply actions 0 recs
Good call...
the picture with the ribs covered in dry rub looks downright amazing. Do you add any bbq sauce and if so when?
Let's Go State
by rmcmillen50 on Jun 27, 2009 1:49 PM EDT reply actions 0 recs
We're at the hardest part
Ignoring the Ribs at 220 degrees for five hours and trying to stay sober enough to finish them off,
I generally water down BBQ sauce until it’s about 50% consistency, then throw a thin coat on and sear them off, then serve full bodied sauce on the side. They need no sauce. Home made chili powder is a powerful ingredient.
"I honestly think the "Spread HD" is going to work pretty well, and we’ll be just fine this year". - 8-27-2008
by jesse. on Jun 27, 2009 2:27 PM EDT reply actions 0 recs
I want to go to there.
--
Order your copy of "We Are Penn State", like, now. One team, 128 pages.
by Run Up The Score on Jun 27, 2009 2:39 PM EDT reply actions 0 recs
It’s good to see that Jesse is living in Mandom.
DO YOU HAVE PRIDE, DANNY?
by ReadingRambler on Jun 27, 2009 4:33 PM EDT up reply actions 0 recs
I am taking that as a compliment
"I honestly think the "Spread HD" is going to work pretty well, and we’ll be just fine this year". - 8-27-2008
by jesse. on Jun 27, 2009 4:46 PM EDT up reply actions 0 recs
Damn right
DO YOU HAVE PRIDE, DANNY?
by ReadingRambler on Jun 27, 2009 4:47 PM EDT up reply actions 0 recs
POOR COMPLETION PERCENTAGE
Sorry folks, but the chances are less than 50/50 that this blog will end successfully.
It takes the pig about 2 hours longer than Jesse to get well done.
I blame the church. They stand in the way. They stand in the way……
SERENITY NOW! ..... Old Man Costanza
by joefromboalsburg on Jun 27, 2009 2:57 PM EDT reply actions 0 recs
Yea...you should talk.
"I honestly think the "Spread HD" is going to work pretty well, and we’ll be just fine this year". - 8-27-2008
by jesse. on Jun 27, 2009 3:01 PM EDT up reply actions 0 recs
Oh my goodness
Every time I think this blog can’t get any better…
Mike
Black Shoe Diaries
by BSD on Jun 27, 2009 3:16 PM EDT reply actions 0 recs
I'm jonesing for ribs now really bad
Thanks.
by dawsonPSU10 on Jun 27, 2009 3:54 PM EDT reply actions 0 recs
Now THIS is how to enjoy the offseason/pass the summer
bar b que and beer. The most glorious things that are edible by man.
Black Shoes. Basic Blues. No Name. All Game.
"Everyone has a plan, until they get punched in the mouth."
by Roland86 on Jun 27, 2009 4:34 PM EDT reply actions 0 recs
I’m sure by “bar b que” you meant “bacon”.
DO YOU HAVE PRIDE, DANNY?
by ReadingRambler on Jun 27, 2009 4:39 PM EDT up reply actions 0 recs
have no fear my friend
90-100% of what comes off my grill involves bacon
Black Shoes. Basic Blues. No Name. All Game.
"Everyone has a plan, until they get punched in the mouth."
by Roland86 on Jun 28, 2009 2:19 PM EDT up reply actions 0 recs
THAT is how
to enjoy a good tailgate in season too!
Put a tarp on that circus! - showtime @ BSD
by bconway6 on Jun 27, 2009 6:38 PM EDT up reply actions 0 recs
I love me a good dry rub...
I make my own too but I don’t have a decent smoking apparatus so I wrap them really tightly in foil and put them in the oven on about 250 for about 5 hours and then char them on the grill or broiler to finish them.
The foil keeps them SOOOO MOIST
Dirty dirty post – AWESOME
by brubby on Jun 27, 2009 4:46 PM EDT reply actions 0 recs
Sounds close to my
MO.
When I find my dry rub concoction I’ll add it to the thread. It seems like I use just about every spice in the drawer.
I always thought that low temp longer would produce more tender fall off the bone ribs, but after accidentally putting them in at 350 and checking them about halfway through (about 2.5 hrs) I found that not to be true. 350 for 2 1/2 in a real pan (not foil throwaway) – the thicker the better, sealed shut with heavy guage foil made for kickass tender ribs. (I’ve tried both foil pans and "real pans and I never have as good a result cooking in a foil pan as I do in glass or thick metal. Why wait 5 hrs when 2.5 will do the trick.
The ribs coming out of this stage have a nice thickly caked spice enrobement (can’t even see the meat).
I finish on the grill for 15 minutes. I’m too lazy to mess with smokers or charcoal so I stick with the trusty gas grill. I do load up a gas grill smoker box with hickory wood and let that smoke out a bit. Who knows if it does anything for the meat – but it smells great while I’m standing there.
I use a combo of Honey and Hickory store bought bbq sauce. Add some Apple Cider Vinegar, Brown Sugar, and Garlic and generously slather, then grill until the sauce is charred on. Then reslather and grill for a few more minutes.
One man doing the work of 100's for the good of 1000's
by rahpsu92 on Jun 29, 2009 4:27 PM EDT up reply actions 0 recs
Tender can be deceving
Here is how you make the most fall off the bone tender ribs. Wrap the ribs in Heavy Duty Aluminum Foil, add a glass of wine, beer or water, cook at 275 degrees for 2.5 hours. It’s called braising, it’s a perfectly legitimate form of cooking, it’s just not bar-b-que.
"I honestly think the "Spread HD" is going to work pretty well, and we’ll be just fine this year". - 8-27-2008
by jesse. on Jun 29, 2009 5:09 PM EDT up reply actions 0 recs
I guess you could have also
told me that boiling would make the ribs fall off the bone too, and isn’t bbq.
One man doing the work of 100's for the good of 1000's
by rahpsu92 on Jun 29, 2009 8:04 PM EDT up reply actions 0 recs
Whatever works for you.
"I honestly think the "Spread HD" is going to work pretty well, and we’ll be just fine this year". - 8-27-2008
by jesse. on Jun 29, 2009 8:56 PM EDT up reply actions 0 recs
yeah, but braising makes delicious meat
while boiling makes you look Brittish and have soggy meat.
by The JuggerNitt on Jun 30, 2009 11:56 AM EDT up reply actions 0 recs
It's not the boiling,
its the bad teeth that make you look British.
No soggy meat here, just he best ribs I’ve ever tasted, bbq’d, braised, boiled, broiled, smoked or whatever.
One man doing the work of 100's for the good of 1000's
by rahpsu92 on Jun 30, 2009 12:15 PM EDT up reply actions 0 recs
Corned Beef and Cabbage = Crazy delicious boiled meat, thank you very much.
Although I believe it’s technically an Irish dish, boiled meat it remains (and it’s not soggy).
by dawsonPSU10 on Jul 1, 2009 7:42 PM EDT up reply actions 0 recs
I do agree
but mostly just cuz it’s one of my memories of my grandfather preparing for St. Patty’s Day.
Corned Beef is way too delicious. Why does deliciousness have to correlate with unhealthy?
by The JuggerNitt on Jul 2, 2009 12:39 PM EDT up reply actions 0 recs
smoke + pig
= heaven
prefers a shoulder, then pull it…… over ribs
but it is all good
Ben and Alex... first commits for 2024
by 3Yardout on Jun 27, 2009 5:21 PM EDT reply actions 0 recs
That looks like some awesome outdoor kitchen too
and cute kid
"If you let the men in you've got to let the women in. I don't want a bunch of women walking around in my locker room when guys take showers". Joe Paterno
by letsgopsu on Jun 27, 2009 7:00 PM EDT reply actions 0 recs
Food Porn
You ain’t kidding, man. That looks incredible.
by dawsonPSU10 on Jun 27, 2009 7:45 PM EDT reply actions 0 recs
I'm a vegetarian
But I conveniently forget that fact when I see some good ribs. Mmmmm, I want to grill some now.
"Want a donut go to dunkin donuts, want a linebacker go to Penn State."
- Cris Carter, NFL Draft, 4/25/09
by kmblue on Jun 27, 2009 8:01 PM EDT reply actions 0 recs
I'm kosher
and I’ll go to hell for some ribs.
NittanyWhiteOut.com. Arguably the second best Penn State blog I know of.
by PSUdevon on Jun 28, 2009 1:31 AM EDT up reply actions 0 recs
The look on the dog’s face was pretty much the same look I had when I saw the finished ribs. Whoa, Nelly.
DO YOU HAVE PRIDE, DANNY?
by ReadingRambler on Jun 27, 2009 10:10 PM EDT reply actions 0 recs
easy ribs
1) remove membrane from the back of the ribs
2) apply rub
3) cook 2.5 hours at 275
4) apply sauce, chill, let marinate overnight
low heat on grill, 15 minutes a side. let sit for about 5-10 minutes, then chop up.
anyone have a really good rub recipe? i use the store bought stuff.
unfortunately, i moved into an apartment building that doesn’t allow grilling, and i haven’t been able to grille for a month now. any good recipes for the oven?
I looked at Ohrnberger in the fourth quarter and he looked back at me. And we said, 'We're not losing this game"
by psudrozz on Jun 28, 2009 1:49 PM EDT reply actions 0 recs
You can have mine if you like
Chili Powder [finely ground dried chilis, ground cumin, garlic powder, if your inclined to make your own]
Salt
Pepper
Paprika
Ground Fennel Seeds
Sugar
It’s not very complicated, the trick, such as it is, is to freshly grind all the ingredients, and you get a much better flavor. I coat the ribs with a little bit of mustard before I apply the rub to them.
I cooked the ones yesterday in a roasting pan with a half bottle of beer in it, in a store bought smoker . While I’ve never tried it, I can’t see why it wouldn’t work in the oven, 4 to 5 hours at 220 degrees, flipping the ribs at 2.5 to three hours in and adding a second half bottle of beer. Just add a couple of drops of liquid smoke to the beer. When your done, sear the ribs in a grill pan, or a George Forman Grill.
"I honestly think the "Spread HD" is going to work pretty well, and we’ll be just fine this year". - 8-27-2008
by jesse. on Jun 28, 2009 2:10 PM EDT up reply actions 0 recs
This Kansas City Rib Rub
is pretty good
* 1/2 cup brown sugar
* 1/4 cup paprika
* 1 tablespoon black pepper
* 1 tablespoon salt
* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 teaspoon cayenne
Same goes for the sauce
* 1 cup ketchup
* 1/4 cup water
* 1/4 cup vinegar
* 1/4 cup brown sugar
* 3 tablespoons olive oil
* 2 tablespoons paprika
* 1 tablespoon chili powder
* 2 cloves garlic, minced
* 1 teaspoon cayenne
I made the sauce for the first time Friday night and it complements the rub well. The sauce is spicier than the rub which gives them a decent amount of kick.
"I'm colonel cool! And I'm the captain on this rocket to the stars!"
by psuphiman80 on Jun 29, 2009 10:15 AM EDT up reply actions 0 recs
This is the same rub I make
and it is AWESOME. I put it on everything. But it really only works for low-temp smoking or baking. Because there’s brown sugar in it, if you grill it higher than 280-degrees, the sugar burns.
Also, best to coat the meat with the rub and let it sit for 12-24 hours (ideally) so it has time to fully penetrate the meat….uhhh, that sounds dirty.
I bleed Blue and White.
by Horse N Buggy on Jun 29, 2009 10:20 AM EDT up reply actions 0 recs
lolpentrationmeatjoke
Good point on brown sugar. I’ll have to get my ribs a day early next time.
Now that I’ve made the sauce though I might try a different recipe.
"I'm colonel cool! And I'm the captain on this rocket to the stars!"
by psuphiman80 on Jun 29, 2009 10:34 AM EDT up reply actions 0 recs
That's a ton of sugar for a BBQ Rub
There was mabye a two tablespoons of regular sugar in mine.
Also, if you are going to put the rub on overnight make sure there is not too much salt in it. My experience is that letting them sit overnight is really necessary. I generally let the rub sit for an hour before the ribs hit the smoker, then they cook for 4-5 hours. I also put a thin coat of yellow mustard on the ribs before I put on the rub.
My “sauce” is not too scientific. The Ribs cooked in a roasting pan with half a beer in it [I added a second half a beer at thethree hour mark]. When the ribs were done, I took pan with the beer/pork fat mixture and put it on my grill and whisked in maybe 5-8 tablespoons of store bought BBQ sauce [Stubbs Original]. I indifvidually chopped up the ribs, gave them a quick toss in the sauce, and threw them over the fire for about 15 seconds each.
"I honestly think the "Spread HD" is going to work pretty well, and we’ll be just fine this year". - 8-27-2008
by jesse. on Jun 29, 2009 11:40 AM EDT up reply actions 0 recs
They're definietly sweet
but it’s not over powering.
"I'm colonel cool! And I'm the captain on this rocket to the stars!"
by psuphiman80 on Jun 29, 2009 11:57 AM EDT up reply actions 0 recs
We've stumbled into one of the bigger BBQ Debates
i.e. Kansas City style, sweet with sauce versus Memphis style, spicy and dry.
I am much more of a proponent of the Memphis style, although I do like to add a little bit of sauce toward the end as noted above.
It’s mostly a manner of personal preference, but my experience is that most people lean toward Kansas City Style, because that’s what they expect. I generally offer sauce, but I make it pretty clear that I put zero effort into it, basically I put a bottle on the table.
"I honestly think the "Spread HD" is going to work pretty well, and we’ll be just fine this year". - 8-27-2008
by jesse. on Jun 29, 2009 12:23 PM EDT up reply actions 0 recs
Taste the meat, not the sauce
DO YOU HAVE PRIDE, DANNY?
by ReadingRambler on Jun 29, 2009 12:29 PM EDT up reply actions 0 recs
Mmm... BBQ.
I firmly believe there’s no such thing as Kansas City style. You’ll find great tomato-based sauce BBQ, vinegar-based sauce BBQ, and dry rub here.
I missed my boss’ backyard BBQ party this past Saturday-and it’s a real shame. He took Friday afternoon off so he could start BBQ’ing 24 hours ahead of time.
by Cairo on Jun 29, 2009 12:37 PM EDT up reply actions 0 recs
Lemme rephrase what I said
Dry rub: favorite
Vinegar sauce: Okay
Tomato sauce: Aw hell naw
DO YOU HAVE PRIDE, DANNY?
by ReadingRambler on Jun 29, 2009 1:06 PM EDT up reply actions 0 recs
I should take you to Gates Barbecue.
It will redefine the flavor of tomato-based sauce for you. This ain’t no watered-down KC Masterpiece you pick up at the store. I prepared some Gates’ BBQ at the PSU-Oregon State game last year using only a hibachi and it was a hit.
by Cairo on Jun 29, 2009 3:09 PM EDT up reply actions 0 recs
It doesnt always work that way.
Put a tarp on that circus! - showtime @ BSD
by bconway6 on Jun 29, 2009 2:20 PM EDT up reply actions 0 recs
How does it sometimes work?
She tastes the sauce, then tastes the meat?
When I say to a kid, ‘Hey, get ready to get knocked on your rear end,’ I also tell him, ‘Learn. Learn why you got knocked on your rear end. --Joseph Vincent Paterno
by jtothep on Jun 29, 2009 2:31 PM EDT up reply actions 0 recs
Ohhhhhhh!!!!
DO YOU HAVE PRIDE, DANNY?
by ReadingRambler on Jun 29, 2009 2:43 PM EDT up reply actions 0 recs
Pervert...
I was in no way insinuating any kind of act.
(whistles innocently)
Plus, Rambler’s comment made no allowance for sauce in any chronology, before or after the meat.
Put a tarp on that circus! - showtime @ BSD
by bconway6 on Jun 29, 2009 3:11 PM EDT up reply actions 0 recs
I spose it depends
what we mean by ‘sauce.’
When I say to a kid, ‘Hey, get ready to get knocked on your rear end,’ I also tell him, ‘Learn. Learn why you got knocked on your rear end. --Joseph Vincent Paterno
by jtothep on Jun 29, 2009 3:20 PM EDT up reply actions 0 recs
It does indeed...
I decided someone had to attempt something with the softball Rambler put up there.
So much for trying the tact approach. Next time It’ll be a bit more direct I think, hopefully it will go better than this one.
Put a tarp on that circus! - showtime @ BSD
by bconway6 on Jun 29, 2009 3:30 PM EDT up reply actions 0 recs
What's the chances of you making ribs like this for the BSD family at a PSU tailgate?
Hopefully in the 90% range. And if you do, I’ll bring a bag of chips and call it even
by WPIALkid22 on Jun 28, 2009 4:10 PM EDT reply actions 0 recs
Wow Jesse
That is unreal, I am actually craving ribs at 8 AM right now after looking at that.
by STU Boy on Jun 29, 2009 8:15 AM EDT reply actions 0 recs
Jesse's Woman
Sounds hot.
When I say to a kid, ‘Hey, get ready to get knocked on your rear end,’ I also tell him, ‘Learn. Learn why you got knocked on your rear end. --Joseph Vincent Paterno
by jtothep on Jun 29, 2009 9:17 AM EDT reply actions 0 recs
FINALLY
DO YOU HAVE PRIDE, DANNY?
by ReadingRambler on Jun 29, 2009 9:28 AM EDT up reply actions 0 recs
Refraining from any/all Rick Springfield jokes...
"...You know, Reemer, someday I'm gonna own a big sports bar."
by IcersGuy on Jun 29, 2009 10:31 AM EDT up reply actions 1 recs
Rocking the hard wood fire. Gas is for wimps.
+1
And how is that white shirt still white? If I were wearing my white Too Country shirt it would have been red by the end of that thing….
Shouldn’t have read this thread this late in the afternoon…
Order your copy of "We Are Penn State" The offseason is long. So is this magazine.
by Kevin HD on Jun 29, 2009 4:32 PM EDT reply actions 0 recs
Because I used about 5% as much fuel as you think I did.
The Weber Smokey Mountain Cooker can can hold a 220 degree fire without any added coals for a long time, my personal record is seven hours. These cooked a little over five hours without any added charcoal.
"I honestly think the "Spread HD" is going to work pretty well, and we’ll be just fine this year". - 8-27-2008
by jesse. on Jun 29, 2009 4:50 PM EDT up reply actions 0 recs
and I don't add sauce till the very end.
"I honestly think the "Spread HD" is going to work pretty well, and we’ll be just fine this year". - 8-27-2008
by jesse. on Jun 29, 2009 4:53 PM EDT up reply actions 0 recs
First time I noticed this
but jesse. has a period after his name, always. Is this intentional? is it just because jesse without a period was taken already?
Even when he shows posession (jesse.‘s Backyard BBQ Open Thread, jesse.’s girlfriend) he uses the period.
Intriguing.
by The JuggerNitt on Jun 29, 2009 5:09 PM EDT reply actions 0 recs
Yes There is another Jesse
without the period. I found him on the TwinkieTown blog for the Twins. I almost asked if they were the same guy, but then I noticed the period in jesse.’s name.
Put a tarp on that circus! - showtime @ BSD
by bconway6 on Jun 29, 2009 5:46 PM EDT up reply actions 0 recs
Yeah, that's what it is...
At first I was pissed, but it’s actually turned into a bit of a trademark. Lemonade from lemons I guess.
"I honestly think the "Spread HD" is going to work pretty well, and we’ll be just fine this year". - 8-27-2008
by jesse. on Jun 29, 2009 6:30 PM EDT up reply actions 0 recs
I just find it amusing that you actually use the . when referring to yourself in the third person
while I don’t htink any of us would confuse you with the .less jesse
by The JuggerNitt on Jun 30, 2009 11:57 AM EDT up reply actions 0 recs
fyi
Between all the talk here and watching the food network, I was sucked into buying some ribs to cook. Tonight I made them for the first time and they were completely awesome. I didn’t follow any exact recipe, but encorporated everything I read here and saw on tv. Just wanted to say thanks to all.
Let's Go State
by rmcmillen50 on Jul 3, 2009 12:14 AM EDT reply actions 0 recs
Dude Rib-off next year.
Get ready.
"I'm colonel cool! And I'm the captain on this rocket to the stars!"
by psuphiman80 on Jul 6, 2009 1:31 AM EDT up reply actions 0 recs
Sounds like a plan
You’re on
Let's Go State
by rmcmillen50 on Jul 6, 2009 9:05 AM EDT up reply actions 0 recs
Dude...
You better bring some serious kung fu to that rib cook off. Because in all seriousness, I’m winning that trophy and lag bolting that bitch to the hood of my Jeep.
"I honestly think the "Spread HD" is going to work pretty well, and we’ll be just fine this year". - 8-27-2008
by jesse. on Jul 6, 2009 11:15 AM EDT up reply actions 0 recs
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