Awesome BBQ

[Aleforge]

I buy pork spare ribs, then trim them St. Louis style. There's the 3-2-1 method that works very well.

3 hours indirect with smoke.
2 hours wrapped with foils
1 hour direct.

Take some brown sugar and honey and lay it down in the foil, then put the ribs on it meaty side down, then add a bit of apple juice then wrap.

OMG, it rocks!

How do you cook it indirect? Like my smoker has a rack system that sits above a water pan, below that sits the tender box, then the gas flame.

 

[BlindLemonLars]

Have either of you ever tried his recipes

I would much rather have high end Tex-Mex than tired old French Pate

I have. My love of chilis and chili powders actually arose from watching his 90's series, "Grillin' & Chillin." He taught me about dry rubs, and to this day I regularly make a pork tenderloin that is based upon one of his recipes. Because of him, I still buy ancho and chipotle powder by the pound, and make my own habanero powder. He also taught me to make chimichuri...until friends from Argentina showed me the correct way to make it!

While he's helped inspire my love of cooking, as a chef I consider him a lightweight, even by "TV Chef" standards. I've eaten at Mesa Grill several times, and while it's a bona fide high-end restaurant, with great service, there is a "sameness" that permeates everything they serve. (Emeril's restaurants suffer from the same problem.) He's clearly a great businessman (which in itself is respectable) but as a chef I find him unoriginal and uninspired, and for lack of a better term...ethnically confused.

I was flipping around the other day, and saw him making hamburgers. "Now we're not making the backyard hamburgers you grew up with...today we're making tuna burgers, cooked rare with southwest spices and a sauce with an Asian flair." I wanted to vomit.

So, I guess I'm not a fan of "Tex Mex," high end or otherwise. I'd rather have classic French cuisine...or Italian...or Mexican...or Texan.

 

[BlindLemonLars]

How do you cook it indirect? Like my smoker has a rack system that sits above a water pan, below that sits the tender box, then the gas flame.

That will get it done. Indirect just means the food is not directly above the heat source...it is either physically offset, or there is something with mass (like your water pan) between the heat and food.

Be sure to peel the membrane from the back of those ribs. That will help the smoke permeate the meat.

 

[Thwizzit]

I know it's against the laws of nature to be able to cook/smoke fall-off-the- bone ribs in an hour and fifteen minutes and I apologize, but the ribs we cooked (in our Orion Cooker) for the 4th of July (in an hour and fifteen minutes) were amazing.

Here are before pics of the ribs (cooked and pulling back beautifully from the bone) and After being picked clean...

I know it's heresy and it's not possible so I won't try and persuade 'real smokers' to think otherwise but..Man, oh, man were they good!!!!!

 

[Chairman Cheyco]

I know it's against the laws of nature to be able to cook/smoke fall-off-the- bone ribs in an hour and fifteen minutes but the ribs we cooked (in our Orion Cooker) for the 4th of July (in an hour and fifteen minutes) are amazing.

Here are before pics of the ribs (cooked and pulling back beautifully from the bone) and After being picked clean...

I know it's heresy and it's not possible so I won't try and persuade 'real smokers' to think otherwise but..Man, oh, man were they good!!!!!

Those look awesome! Whatever works, man.

 

[RonRock]

I found this old thread while researching the Orion Cooker. A guy I work with bought one, brought it to work and did a 13 lb Brisket in 4 1/2 hrs. The all agreed it was the best Brisket they had ever eaten. No small feat considering these guys are Firefighters. AKA, Eating Machines.

He just told me he has also done 3 racks of Baby Backs in 1 1/4 hrs. Fell off the bone clean.

As luck would have it I was on vacation and missed the treat.

Sounds like the Orion is a winner to me.