Comments for GrillinFools

Comment on Sweet Heat Cajun Ribs by Scott

Scott — Sun, 16 Jun 2013 15:30:38 +0000

Schnuck’s might only have the regular seasoning. You can get the Cajun at Sam’s. Or you can order from them online. As far as the red in the sauce, I’m guessing there is a lot of paprika in the rub and probably red pepper. Otherwise, I have no idea.

Comment on Sweet Heat Cajun Ribs by Jeff

Jeff — Fri, 14 Jun 2013 05:04:40 +0000

By the way, your Brown Sugar sauce in the picture is much brighter red than mine was. I wouldn’t imagine that the cajun seasoning has anything to do with that. Any other thoughts?

Comment on Sweet Heat Cajun Ribs by Jeff

Jeff — Fri, 14 Jun 2013 05:02:00 +0000

Scott,
I could not find Riley’s or an off brand for that matter at my local Schnuck’s (Maryland Heights). Finally, I ended up at Dierberg’s which also did not have Riley’s, but the substitute looked good and ended up doing just fine.
I guarantee that I’ll be making these ribs again, so next time hopefully I can find Riley’s. I didn’t check Sam’s, so I’ll have to look for it next time I’m there.
Thanks again,
Jeff

Comment on Product Review – Spice Islands Brazilian Beef Rub by Scott

Scott — Fri, 14 Jun 2013 05:00:35 +0000

That’s fantastic to hear! Thanks for giving us a heads up…

…….Scott

Comment on Pulled Pork done in 6 hours by Scott

Scott — Fri, 14 Jun 2013 04:59:53 +0000

You can absolutely do this on a BGE. Just peg the temps at 300 and you will be done in 5-6 hours!

…….Scott

Comment on Pulled Pork done in 6 hours by Postcard7

Postcard7 — Fri, 14 Jun 2013 02:42:34 +0000

Don’t know if you still get replies on this topic but I just found the site(have read your stuff on the Post Dispatch forum), and this might be a silly question but could I use this technique on a regular smoker(BGE) instead of a charcoal grill? And would I just use a place setter for indirect heat?

I was thinking about doing some pulled pork but didn’t want to spend 12 hours like you mentioned so I was thrilled to see this recipe.

Thanks,

Mike

Comment on Product Review – Spice Islands Brazilian Beef Rub by Bob

Bob — Thu, 13 Jun 2013 15:40:06 +0000

FYI, Durkee Brazilian Fire Rub, 24-Ounce is now available at Amazon for $22.

Comment on Asian Baby Back Ribs by Scott

Scott — Thu, 13 Jun 2013 04:44:31 +0000

Zach,

We’re big believers in brining ribs. My go to brine is apple cider (or apple juice), garlic, black and white pepper and salt. The ratio is 1 cup of salt per gallon of water so if you only need a quart of liquid to submerge the ribs, then you need a quarter cup of salt. I generally brine over night, but if you can only do a couple hours, up the salt a little…

…….Scott

Comment on Asian Baby Back Ribs by Zach

Zach — Wed, 12 Jun 2013 17:02:49 +0000

Scott,
Have them a try and they were fantastic! I am going to do them again this weekend bad I was wondering: A) if you thought a brine would be good for this type of rib. And b) what type would you use?
Thanks for the help!!
Zach

Comment on How to tell when a steak is done? by How to Cook a Perfect Steak Without a Grill | Made By Georgia

How to Cook a Perfect Steak Without a Grill | Made By Georgia — Wed, 12 Jun 2013 02:29:43 +0000

[...] Check for doneness and all should be ready to remove from the oven (if not, flip again and cook for 1-2 more minutes) [...]