By Steve Tunstall on May 20, 2013
I love the many videos on www.Wimp.com. New ones every day.
Today, they had a nice video of the Oracle racing boat. Check this out...
Please also see "Allen's Grilling Channel" over to the right in my Bookmarks section...
Congrats to our two winners for the first two comments on my last entry. Steve from Australia and John Lemon. Steve won since he was the first person over the International Date Line to see the post I made so late after a workday on Friday. So not only does he get to live in a country with the 2nd most beautiful women in the world, but now he gets some cool Oracle Swag, too. (Yes, I live on the beach in southern California, so you can guess where 1st place is for that other contest…Now if Steve happens to live in Manly, we may actually have a tie going…)
OK, ok, for everyone else, you can be winners, too. How you ask? I will make you the envy of every guy and gal in your neighborhood or campsite. What follows is the way to smoke the best ribs you or anyone you know have ever tasted. Follow my instructions and give it a try. People at your party/cookout/campsite will tell you that they’re the best ribs they’ve ever had, and I will let you take all the credit. Yes, I fully realize this post is going to be longer than any post I’ve done yet. But let’s get serious here. Smoking meat is much more important, agreed? J In all honesty, this is a repeat of another blog I did, so I’m just copying and pasting.
Step 1. Get some ribs. I actually really like Costco’s pack.
They have both St. Louis and Baby Back. (They are the same ribs, but cut in
half down the sides. St. Louis style is the ‘front’ of the ribs closest to the
stomach, and ‘Baby back’ is the part of the ribs where is connects to the
backbone). I like them both, so here you see I got one pack of each. About 4
racks to a pack. So these two packs for $25 each will feed about 16-20 of my
guests. So around 3 bucks a person is a pretty good deal for the best ribs
you’ll ever have.
Step 2. Prep the ribs the night before you’re going to
smoke. You need to trim them to fit your smoker racks, and also take off the
membrane and add your rub. Then cover and set in fridge overnight. Here’s how
to take off the membrane, which will not break down with heat and smoke like
the rest of the meat, so must be removed. Use a butter knife to work in a ways
between the membrane and the white bone. Just enough to make room for your
finger. Try really hard not to poke through the membrane, you want to keep it
See how my gloved fingers can now start to lift up and pull
off the membrane? This is what you are trying to do. It’s awesome when the
whole thing can come off at once. This one is going great, maybe the best one
I’ve ever done. Sometime, it falls apart and doesn't come off in one nice
piece. I hate when that happens.
Now, add your rub and pat it down once into the meat with
your other hand. My rub is not secret. I got it from my mentor, a BBQ
competitive chef who is currently ranked #1 in California and #3 in the nation
on the BBQ circuit. He does full-day classes in southern California if anyone
is interested in taking his class. Go to www.slapyodaddybbq.com
to check him out. I tweaked his run recipe a tad and made my own. It’s one part
Lawry’s, one part sugar, one part Montreal Steak Seasoning, one part garlic
powder, one-half part red chili powder, one-half part paprika, and then 1/20th
part cayenne. You can adjust that last ingredient, or leave it out. Real cheap
stuff you can get at Costco. This lets you make enough rub to last about a year
or two. Don’t make it all at once, make a shaker’s worth and use it up before
you make more. Place it all in a bowl, mix well, and then add to a shaker like
you see here. You can get a shaker with medium sized holes on it at any
restaurant supply store or Smart & Final. The kind you see at pizza places
for their red pepper flakes works best.
Now cover and place in fridge overnight.
Step 3. The next day. Ok, I’m ready to go. Get your stuff
together. You will need your smoker, some good foil, a can of peach nectar, a
bottle of Agave syrup, and a package of brown sugar. You will need this stuff
later. I also use a clean spray bottle, and apple juice.
Step 4. Make your fire, or turn on your electric smoker. In
this example I’m using my portable charcoal smoker. I got this for only $40. I
then modified it to be useful. Once modified, these guys actually work very
well. Trust me, your food DOES NOT KNOW how expensive your smoker is. Someone
who tells you that you need to spend a bunch of money on a smoker is an idiot.
I also have an electric smoker that stays in my backyard. It’s cleaner and
larger so I can smoke more food. But this little $40 one works great for going
camping. Here is what my fire-bowl looks like. I leave a space in the middle open,
and place cold charcoal and wood chucks in a circle going outwards. This makes
it so when I dump the hot coals down the middle, they will slowly burn
outwards, hitting different wood chucks at different times, allowing me to go
4-5 hours without having to even touch my fire. For ribs, I use apple and pecan
wood. Pecan works for anything. Apple or any fruit wood is excellent for pork.
So now I make my hot charcoal with a chimney only about
half-full. I found a great use for that side-burner on my grill that I never
use. It makes a fantastic chimney starter. You never use fluids of any kind,
nor ever use that stupid charcoal that has lighter fluid built into it. Never,
Step 5. Smoke. Add your ribs in the racks and stack them up
in your smoker. I have a digital thermometer on a probe that I use to keep
track of the temp in the smoker. I just lay the probe on the top rack and shut
the lid. This cheap guy is a little harder to maintain the right temperature of
around 225 F, so I do have to keep my eye on it more than my electric one or a
more expensive charcoal one with the cool gadgets that regulate your temp for
Every hour, spray apple juice all over your ribs using that
spray bottle. After about 3 hours, you should have a very good crust (called
the Bark) on your ribs. Once you have the Bark where you want it, carefully
remove your ribs and place them in a tray. We are now ready for a very
important part to make the flavor.
Get a large piece of foil and place one rib section on it. Splash some of the peach nectar on it, and then a drizzle of the Agave syrup. Then, use your gloved hand to pack on some brown sugar. Do this on BOTH sides, and then completely wrap it up TIGHT in the foil. Do this for each rib section, and then place all the wrapped sections back into the smoker for another 4 to 6 hours. This is where the meat will get tender and flavorful. The first three hours is only to make the smoke bark. You don’t need smoke anymore, since the ribs are wrapped, you only need to keep the heat around 225 for the next 4-6 hours. Obviously you don’t spray anymore. Just time and slow heat. Be patient. It’s actually really hard to overdo it. You can let them go longer, and all that will happen is they will get even MORE tender!!! If you take them out too soon, they will be tough.
How do you know? Take out one package (use long tongs) and open it up. If you grab a bone with your tongs and it just falls apart and breaks away from the rest of the meat, you are done!!! Enjoy!!!
Step 6. Eat. It pulls apart like this when it’s done.
By the way, smoking tri-tip is way easier. Just rub it with
the same rub, and put in your smoker for about 2.5 hours at 250 F. That’s it.
Low-maintenance. It comes out like this, with a fantastic smoke ring and
Thanks, and I will put up another good tip, about the ZFSSA, around the end of November.
So we should have some news later this week on a minor code release with some helpful features in it. Can't say more until it comes out, but watch my blog this week.
In the meantime.... I have always been the grill-master at our camps with friends and family. My boys and I camp about 25-30 times a year. As much as I enjoy grilling, I was woefully behind in my smoking/BBQ skills. The difference being that grilling is cooking fast over high heat (think burgers, steak, and most seafood), and real BBQ involves smoke and slow-cooking over hours. Smoking is better for ribs, chicken, brisket and tri-tip. So I went to a real BBQ day-long class, got a small beginner's smoker, and now I'm smoking meat a lot more. Here's a pic of my last tri-tip in the smoker. Homemade rub and sauce cost just pennies compared to store-bought, and the meat is cheap at Costco. This may have been the best tri-tip I've ever made. Great smoke ring and flavor in only 1.5 hours. I was trying to tie this into the ZFSSA, but I just can't, so I stopped caring and now just showing off my new BBQ skills. Ha ha. Enjoy.
So many of you use MOS, and like to track your service tickets, etc.
Did you know that there are mobil apps for both the iPhone and for the Droid that allow you to interface with MOS on-the-go?
Check this out:
**Update: I have a Droid, and it seems the MOS link is only on the iPhone app, not the Droid app. At least, I sure can't seem to find it on mine. Just news. Disappointing. I will let everyone know if I find it or when it becomes available on the Droid.
This micro release contains significant bug fixes for all supported platforms. Please carefully review the list of CRs that have been addressed and all release notes below prior to upgrading.
This release contains SAS-2 HBA and SAS-2 Disk Shelf Log Device firmware updates for SAS-2 based 7310, 7310C, 7410 and 7410C appliances and all 7120, 7320, 7320C, 7420, 7420C and 7720 appliances. The SAS-2 HBA and the SAS-2 Disk Shelf Log Device firmware will be eligible for firmware updates during the first boot of the appliance after upgrading to this release. The firmware updates are summarized in the following table:
|Device||Vendor||Product ID||Description||Old Firmware Version||New Firmware Version|
|SAS-2 HBA||Sun Microsystems, Inc.||Dual 4x6Gb External SAS-2 HBA||Dual Port SAS-2 HBA||1.09.02||1.09.03|
|SAS-2 Log Device||STEC||ZeusIOPs||18GB SAS-2 Log Device||9002||9004|
The SAS-2 HBA firmware update will take approximately 1 minute per SAS-2 HBA. Each SAS-2 Disk Shelf Log Device will take approximately 1 minute to update the firmware. The total firmware update time is dependent on the number of devices being updated. For example, an appliance with 12 SAS-2 Disk Shelves and 16 Log Devices may take 16 minutes to upgrade the firmware. Upgrades may also take longer when the appliance is under load. It is important that customers postpone administrative operations such as cluster failback, reboot, or power down until the system has updated all device firmware. For more information on firmware updates and information on how to monitor them following the first boot after upgrade, refer to the Maintenance:System:Updates Hardware Firmware Updates section of the Customer Service Manual or online help.
This release requires appliances to be running the 2010.Q3.2.1 micro release prior to upgrading to this release. In addition, this release includes upgrade healthchecks that are performed automatically when an upgrade is started prior to the actual upgrade from the prerequisite 2010.Q3.2.1 micro release. If an upgrade healthcheck fails it can cause an upgrade to abort. The upgrade healthchecks help to ensure component issues that may impact an upgrade are addressed. Release specific documentation is provided below to help with upgrades and upgrade healthchecks. Please carefully review it prior to performing an upgrade to 2010.Q3.3.1. It is important to resolve all hardware component issues prior to performing an upgrade.
Did you know you can make your own QR codes that can take someone to a website or give their phone contact info?
Use your Droid or iPhone's "Barcode Scanner" app to scan this code to find out how I made it. By the way, they seem to work better if the phone is vertical.
This blog is a way for Steve to send out his tips, ideas, links, and general sarcasm. Almost all related to the Oracle 7000, code named ZFSSA, or Amber Road, or Open Storage, or Unified Storage. You are welcome to contact Steve.Tunstall@Oracle.com with any comments or questions