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re: Smoked Ribs (St. Louis) With Pics
Posted on 10/27/14 at 3:00 pm to bossflossjr
Posted on 10/27/14 at 3:00 pm to bossflossjr
quote:
Dreamland or Dancing Pig ftw! Ha
I love Dreamland. I may be addicted to Dreamland. Tell me about Dancing Pig. Is it like Dreamland?
Those of you who dry brine your ribs. What spices and in what increments?
3
Posted on 10/27/14 at 8:23 pm to Gris Gris
quote:
Those of you who dry brine your ribs. What spices and in what increments?
For my dry brine, I use only sea salt. I figure only the salt will perpetrate the meat anyway.
I remove the membrane and trim any excessive fat I don't expect to render off. Then I dust each side with salt. I don't measure this; just an even layer. Then I wrap them in foil and toss them in the refrigerator overnight. I add the rest of dry rub directly prior to put them on the grill.
Posted on 10/27/14 at 8:25 pm to timdallinger
So you leave that salt on the meat? You don't wipe it off and dry it before the rub?
Posted on 10/27/14 at 8:36 pm to Gris Gris
quote:
So you leave that salt on the meat
Correct. That's why I don't use salt in the rub.
I want my ribs cold when they go on to really soak up that initial smoke flavor. I don't keep them in the smoke long.
I suppose I could put the entire rub on the day before. Just a creature of habit I suppose. I've found my favorite way. Every time I deviate (to see if something different will improve the outcome), it's still good. It's ribs. But I wish I would have stuck with my preferred method.
Posted on 10/27/14 at 8:44 pm to timdallinger
Posted on 10/27/14 at 11:02 pm to TigernMS12
Looks great, man! I'd eat a few of those!
Posted on 10/28/14 at 5:41 am to timdallinger
Yeah, you are exactly correct...ribs are ribs. It's the perfect meat to test out different rubs and techniques on. Makes the whole process a lot more enjoyable when you can deviate from your regular method, and not worry about completely ruining your meal.
Looks great dudes!
Looks great dudes!
This post was edited on 10/28/14 at 5:42 am
Posted on 10/28/14 at 6:42 am to Gris Gris
quote:
Tell me about Dancing Pig
Dreamland is my #1... But Dancing Pig runs a close 2nd in the world of bought bbq sauces. DP is not as thin as Dreamland... And not quite as tangy.... But has a strong flavor with a hint of pepper like it. The flavor is different, but very good for a thick sauce. I had it at the BBQ Shop on Madison n Memphis... Had to pick some up. U cant find it down here, but I did see it once in a Kroger in Little Rock. I order both Dreamland and Dancing Pig from their websites.
Posted on 10/28/14 at 9:50 am to bossflossjr
quote:
Dancing Pig
quote:
I had it at the BBQ Shop on Madison n Memphis
so damn good. Their dry rub is very good too.Posted on 10/28/14 at 9:58 am to bossflossjr
quote:
very good for a thick sauce. I had it at the BBQ Shop on Madison n Memphis
I never buy Dancing Pigs sauce in the store, but I love the BBQ Shop sauce, it's very similar to my grandmother's BBQ sauce. I might have to go get a bologna and cheese plate for lunch today
Posted on 10/28/14 at 12:02 pm to Burlee
quote:
Their dry rub is very good too.
Agree. Ive used a couple times. When u order online, they have a package with the dry rub. Its purdy good too.
Posted on 10/28/14 at 12:22 pm to TigernMS12
Posted on 3/13/15 at 1:41 pm to BoozinBegal
I'm gonna try your 3-1-2 method on Sunday (70s in Denver!). The only addition I'll do is a dry salt brine overnight.
I'll try to remember to take some pics throughout the process and post them back in this thread.
I'll try to remember to take some pics throughout the process and post them back in this thread.
Posted on 3/13/15 at 2:13 pm to TigernMS12
Nice selfie...
Posted on 3/13/15 at 2:23 pm to Gris Gris
quote:
Those of you who dry brine your ribs. What spices and in what increments?
I only dry brine with salt. The scientists at amazing ribs apparently believe that salt is the only thing that can penetrate the meat so it is all that is necessary.
Posted on 3/13/15 at 3:01 pm to therick711
Thanks very much!
Posted on 3/13/15 at 4:36 pm to Dingeaux
Food looks good, and I hope you enjoyed it.
Posted on 3/13/15 at 9:24 pm to TigernMS12
Those look awesome. I don't put sugar in my rub either. I like the idea of the bourbon in the foil. Since I don't season initially with sugar, before I foil them, I baste with honey and sprinkle a little brown sugar. There is less of a chance of the sugars burning when you do it that way.
Posted on 3/13/15 at 11:52 pm to TigernMS12
It all looks great - almost perfect. And the trout looked even better.
I use 3-2-1/2 for St. Louis ribs over pecan at 225 degF.
I use 3-2-1/2 for St. Louis ribs over pecan at 225 degF.
Posted on 3/14/15 at 12:04 am to TigernMS12
One question: Did you remove the membrane on the back of the slab? That tissuey connective stuff. Some leave it on, some remove it. I've heard to leave it on if you want the ribs to be tender but not so tender they slide off the bone when you bite into them. That's how I like them.
But you did a good job, man. I would eat those things rapidly.
This post was edited on 3/14/15 at 12:13 am
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