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Posted on 7/7/23 at 2:27 pm to Crawfish From Arabi
quote:I don't dispute that. His BBQ posts are shite though
nah, he's a good dude.
Posted on 7/7/23 at 3:30 pm to Crawfish From Arabi
quote:
Carey Bringle at Peg Leg Porker, in Nashville (I know, not Memphis), claims to cook the traditional Tennessee style rib that covers the main style of the state, and he just uses kosher salt before the cook, and a dusting of his rub after they're done.
This is the exact video I posted in OP. He's the one that said to do 3 to 3.5 hours. The only deviation I had from his instructions in that video is I could only keep it down to 275 instead of 250.
Posted on 7/7/23 at 3:36 pm to deeprig9
quote:I'm sorry, I honestly didn't watch the video. I saw the Tuffy reference, and figured that it was a video of him cooking them. Tuffy and Carey are both good friends of mine, and we've cooked plenty of times together. Both are very good, humble dudes.
This is the exact video I posted in OP
Posted on 7/7/23 at 3:43 pm to deeprig9
quote:what kind of smoker are you cooking on?
I could only keep it down to 275 instead of 250
Posted on 7/7/23 at 5:17 pm to Crawfish From Arabi
In this case, a weber spirit propane grill with one of the flavorizer bars turned on its side to put soaked hickory chunks on. With only that burner on low, in the summer heat of the day, 275 was the floor on the temp. Other than that, I did exactly what he does in the video.
Posted on 7/7/23 at 5:45 pm to AlxTgr
You can’t argue that St. Louis ribs for 6 hours (approximately-based on the rib, not time) not wrapped won’t be good. Sure it will be, or should be.
You can argue wrapping is better or you can argue many other techniques and methods. His way may not be your favorite, but his way is NOT bad.
You can argue wrapping is better or you can argue many other techniques and methods. His way may not be your favorite, but his way is NOT bad.
This post was edited on 7/7/23 at 5:48 pm
Posted on 7/7/23 at 5:46 pm to deeprig9
Couple things:
275 isn't a bad temp, especially for baby backs. I know you cooked StL, but try some baby's next time.
Don't soak your wood. Some of that "smoke" is just a little steam. You'll get a better, cleaner burn with the dry wood.
Let them go for a few hours, spray with a lite mist of water every hour or so, look for the rendered fat to surface, then start checking for doneness.
A few doneness tests:
•bone pull (xylophone test from above). Does it feel like you can almost pull the ribs apart by hand, without them being too tough, or falling apart. This requires some experience over time, and you'll learn what to look for, once you decide the texture you want to eat.
•bend test. Very popular, but a few things can dictate it's flexibility. Like how far into the cook you are, fat content of the rack, dry vs wet heat on surface texture, thickness of the rack, etc.
•internal temperature. It's easier to get a true IT on a bigger piece of meat, than it is for a rib. Instant read thermometers read at the very tip, so you'd have to know if you're dead center of the meat, and exactly between bones.
•probe/toothpick test. I'd rather this over an IT. How does the meat grab? Tight, slight grab, or like butter? Again, depends on your eating preference.
275 isn't a bad temp, especially for baby backs. I know you cooked StL, but try some baby's next time.
Don't soak your wood. Some of that "smoke" is just a little steam. You'll get a better, cleaner burn with the dry wood.
Let them go for a few hours, spray with a lite mist of water every hour or so, look for the rendered fat to surface, then start checking for doneness.
A few doneness tests:
•bone pull (xylophone test from above). Does it feel like you can almost pull the ribs apart by hand, without them being too tough, or falling apart. This requires some experience over time, and you'll learn what to look for, once you decide the texture you want to eat.
•bend test. Very popular, but a few things can dictate it's flexibility. Like how far into the cook you are, fat content of the rack, dry vs wet heat on surface texture, thickness of the rack, etc.
•internal temperature. It's easier to get a true IT on a bigger piece of meat, than it is for a rib. Instant read thermometers read at the very tip, so you'd have to know if you're dead center of the meat, and exactly between bones.
•probe/toothpick test. I'd rather this over an IT. How does the meat grab? Tight, slight grab, or like butter? Again, depends on your eating preference.
Posted on 7/7/23 at 7:14 pm to Crawfish From Arabi
quote:
Don't soak your wood. Some of that "smoke" is just a little steam. You'll get a better, cleaner burn with the dry wood.
This has not been my experience. Dry wood catches on fire and burns up in minutes. That is, on a typical back porch grill/smoker setup. Having it soaked in water makes them smolder and smoke, instead of just burning up. Also, steam is not a bad thing, right?
Posted on 7/7/23 at 7:36 pm to geaux4tigers
quote:
https://amazingribs.com/best-barbecue-ribs-recipe/
While that's an awesome recipe the correct one for Memphis dry ribs should have been this
LINKhttps://amazingribs.com/tested-recipes/pork-ribs-recipes/rendezvous-ribs-recipe/
Posted on 7/7/23 at 9:11 pm to rooster108bm
So basically they are supposed to be tough, when Vergas grills them for an hour they obviously aren't going to be tender. And when Peg Leg smokes them for 3 hours, they aren't going to be tender. So my initial question of "is it part of the style to be tough" seems to have an answer of "yes".
Posted on 7/7/23 at 9:28 pm to t00f
quote:
The time is not exact, bend test is the litmus test
I also use the “Is the end of the bones starting to stick out” test.
Posted on 7/7/23 at 9:44 pm to deeprig9
quote:
So basically they are supposed to be tough, when Vergas grills them for an hour they obviously aren't going to be tender. And when Peg Leg smokes them for 3 hours, they aren't going to be tender. So my initial question of "is it part of the style to be tough" seems to have an answer of "yes".
Uh, no. I prefer them to back ribs. You cook them right, they're better. Just keep an eye on them.
Posted on 7/7/23 at 9:47 pm to Crawfish From Arabi
quote:
Crawfish From Arabi
Thanks for stopping in and the rib tips.
Posted on 7/7/23 at 10:03 pm to deeprig9
This thread became a dumpster fire.
Posted on 7/7/23 at 10:14 pm to Irregardless
quote:
This thread became a dumpster fire.
At what temp? What was the relative humidity?
Posted on 7/7/23 at 10:25 pm to deeprig9
Bend test will definitely determine dumpster fire status.
Posted on 7/8/23 at 9:22 am to Irregardless
quote:
This thread became a dumpster fire.
Only because they don’t appreciate that one of the posters answering questions is a former World Champion Pork Rib Master.
Posted on 7/8/23 at 9:34 am to Crawfish From Arabi
Are you T Roy or chef Ted Borque?
Posted on 7/8/23 at 9:36 am to Crawfish From Arabi
quote:
Just trying to help, and get stuff like this from someone that has a bbq education from YouTube University. The place is full of screen name pitmasters. Yes, I have a screen name, but I'd bet you know who I am.
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