What did everyone cook today?
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It’s been a while since we had ribs around here, so I thought I would fix that.
The top rack was just S&P (and a little garlic powder). The bottom rack was Texas BBQ Rub (Texas Wild) with some extra black pepper, along with some yellow mustard and Worcestershire sauce to help it all stick.
I actually cooked them on Saturday.
TexLaw They look beautiful. What times and temperatures do you use for ribs.
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zbigjeff After several hours on the pit, they’re going to look pretty similar. The color of the pepper is more evident on the top rack (a good deal more pepper on that one), and you can pick out other elements in the bottom rack (such as granulated garlic).
As for which I like better, why choose? I love them both. The S&P ribs certainly let the pork shine through more, and they also are drier on the surface. It’s a good “drier,” mind you–almost like a bit of crispiness, as opposed to the wetter, stickier effect you get from the sugar in the other rub.
Chef Thanks! I typically go about 6-7 hours, just depending on how thick the rack is. After the first 4 hours, I wrap them in foil or pink butcher paper for around 45-60 minutes (depending on how thick the rack is), and then just let them finish unwrapped for as long as it takes (usually about an hour or 90 minutes).
They are done when you twist or bend the rack and meat just starts to come off the rib bone. I’m not a “fall off the bone” guy (at least, not as long as I still have teeth). I like the meat to come cleanly off the bone but still have a little chew to it. That shorter wrap time (as opposed to the “3-2-1” method) gives me what I want. Folks that want them to fall off the bone should stick closer to the 3-2-1 schedule (i.e., wrapping for closer to 2 hours).
I keep my temp as close to 225F as I can manage, although I often start the first hour or so closer to 210F or so as to avoid too much moisture loss. I don’t like to see that meat crawling too far up the bone–that’s more likely to be a tough, dry rib. These came out nearly perfectly.
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zbigjeff After several hours on the pit, they’re going to look pretty similar. The color of the pepper is more evident on the top rack (a good deal more pepper on that one), and you can pick out other elements in the bottom rack (such as granulated garlic).
As for which I like better, why choose? I love them both. The S&P ribs certainly let the pork shine through more, and they also are drier on the surface. It’s a good “drier,” mind you–almost like a bit of crispiness, as opposed to the wetter, stickier effect you get from the sugar in the other rub.
Chef Thanks! I typically go about 6-7 hours, just depending on how thick the rack is. After the first 4 hours, I wrap them in foil or pink butcher paper for around 45-60 minutes (depending on how thick the rack is), and then just let them finish unwrapped for as long as it takes (usually about an hour or 90 minutes).
They are done when you twist or bend the rack and meat just starts to come off the rib bone. I’m not a “fall off the bone” guy (at least, not as long as I still have teeth). I like the meat to come cleanly off the bone but still have a little chew to it. That shorter wrap time (as opposed to the “3-2-1” method) gives me what I want. Folks that want them to fall off the bone should stick closer to the 3-2-1 schedule (i.e., wrapping for closer to 2 hours).
I keep my temp as close to 225F as I can manage, although I often start the first hour or so closer to 210F or so as to avoid too much moisture loss. I don’t like to see that meat crawling too far up the bone–that’s more likely to be a tough, dry rib. These came out nearly perfectly.
TexLaw I’m very happy with your analysis and the final result: “It’s all GOOD”. Was just asking what you’re taste test told you and thanks for being honest. Also, loved your statement to Chef: “as long as I have teeth…”. That just made me smile. Keep it up.
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zbigjeff After several hours on the pit, they’re going to look pretty similar. The color of the pepper is more evident on the top rack (a good deal more pepper on that one), and you can pick out other elements in the bottom rack (such as granulated garlic).
As for which I like better, why choose? I love them both. The S&P ribs certainly let the pork shine through more, and they also are drier on the surface. It’s a good “drier,” mind you–almost like a bit of crispiness, as opposed to the wetter, stickier effect you get from the sugar in the other rub.
Chef Thanks! I typically go about 6-7 hours, just depending on how thick the rack is. After the first 4 hours, I wrap them in foil or pink butcher paper for around 45-60 minutes (depending on how thick the rack is), and then just let them finish unwrapped for as long as it takes (usually about an hour or 90 minutes).
They are done when you twist or bend the rack and meat just starts to come off the rib bone. I’m not a “fall off the bone” guy (at least, not as long as I still have teeth). I like the meat to come cleanly off the bone but still have a little chew to it. That shorter wrap time (as opposed to the “3-2-1” method) gives me what I want. Folks that want them to fall off the bone should stick closer to the 3-2-1 schedule (i.e., wrapping for closer to 2 hours).
I keep my temp as close to 225F as I can manage, although I often start the first hour or so closer to 210F or so as to avoid too much moisture loss. I don’t like to see that meat crawling too far up the bone–that’s more likely to be a tough, dry rib. These came out nearly perfectly.
TexLaw Our methods are identical, guess great minds think alike.
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It’s been a while since we had ribs around here, so I thought I would fix that.
The top rack was just S&P (and a little garlic powder). The bottom rack was Texas BBQ Rub (Texas Wild) with some extra black pepper, along with some yellow mustard and Worcestershire sauce to help it all stick.
I actually cooked them on Saturday.
TexLaw Nice looking meaty ribs!
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Chef Joe
scott farm Still continuing to keep Joe in prayer. How’s he doing? Is he going to participate in virtual classes this year?
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Today was stuffed pork tenderloin.
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Today was stuffed pork tenderloin.
pr0wlunwoof What kind of cooker are you running there?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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pr0wlunwoof What kind of cooker are you running there?
Its a vision grill pro S series kamado. I use it for grilling and searing mostly. It’s on the lower end of the kamado grills, but I can tell you they stand behind their warranties as I am on my second grill after a failed firebox and some ignorance on my part. I like most everything but the shelves. Their worthless.
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Cut up some CAB Prime ribeyes tonight.
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pr0wlunwoof Austin is gonna love that, he is obsessed with stuffing pork loins!
Tex_77 those look pretty awesome. I honestly never paid any attention to how much better the spinalus muscle was but now I am digging through all the ribeyes at sams (when I can’t get to my local butcher) looking for the biggest cap I can find! -
pr0wlunwoof Stuffed pork loin is the best! One of my favorite things to smoke. Those look delicious!
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Tex_77 That is some FINE looking ribeye. I normally don’t trim the “tail” because some want to devour it outside of a restaurant setting. If they don’t like it, that’s what knives are used for. Cutout what you don’t like and enjoy.
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Tex_77 That is some FINE looking ribeye. I normally don’t trim the “tail” because some want to devour it outside of a restaurant setting. If they don’t like it, that’s what knives are used for. Cutout what you don’t like and enjoy.
It has been raining here for almost 10 hours now with no let up expected for awhile and with temps down into the low 60’s. Time for soup. Made a big pot of chicken tortilla soup. -
Smoked meatloaf tonight. 2 lbs 93/7 ground beef, 1lb 75/25 ground pork rehydrated carrots, onions, celery, mixed bell peppers, ketchup powder, Worcestershire powder, garlic powder, smoked pepper, beef base, onion soup base, egg, panko crumbs and ketchup.
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Chicago Bratz.
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Smoked meatloaf tonight. 2 lbs 93/7 ground beef, 1lb 75/25 ground pork rehydrated carrots, onions, celery, mixed bell peppers, ketchup powder, Worcestershire powder, garlic powder, smoked pepper, beef base, onion soup base, egg, panko crumbs and ketchup.
johnsbrewhouse Very nice, I did not know anyone else did the smoked meat loafs. Sometimes I smoke em, then slice em, then put a few stripes on em from the hot iron. That is some good looking tuff you have there, those are beautiful!
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It has been raining here for almost 10 hours now with no let up expected for awhile and with temps down into the low 60’s. Time for soup. Made a big pot of chicken tortilla soup.
YooperDog That looks good, but too hot for honey here right now, maybe in a few months.
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Chicago Bratz.
pr0wlunwoof Love that Kraut.
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YooperDog Yooper, any information you can figure up on it, let us know. That looks nice & I would like to try it.
calldoctoday I haven’t forgotten about the baleron. Here is what I have learned through some study and research. Baleron is similar to Cottage ham here in the States and made with the coppa muscle. I am working on a recipe break down and my next foray into making this. My initial try was with a butt and seasonings and process from translating. My deeper dive into this has been an education and I am looking forward to showing the final product and recipe. Lots of activities going on here in the next 60 days but I am hoping to get it done in the next 30 days.
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