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re: How do you like your ribs?
Posted on 5/25/21 at 9:37 am to MeridianDog
Posted on 5/25/21 at 9:37 am to MeridianDog
I generally do baby backs and I like to wrap them in foil. I add some butter, seasoning, and some sauce to the foil for them to braise in. After I dry them out a little on the grill and sauce more if that's what im going for. I like them to be just falling off the bone clean. I like some one handed ribs. A little jiggle and the meat comes free.
I also like to cold smoke them for a hr or two, cook them sous vide at 165 for 24hrs, and then batter/deep fry them. If you haven't...you should.
I also like to cold smoke them for a hr or two, cook them sous vide at 165 for 24hrs, and then batter/deep fry them. If you haven't...you should.
This post was edited on 5/25/21 at 9:50 am
0
Posted on 5/25/21 at 10:02 am to t00f
quote:For you.
are overcooked.
Posted on 5/25/21 at 10:04 am to Count deMonet
I always do BB, but will try some StL soon.
I like mine not quite fall off of the bone, but I also like a clean bone with no toughness to the bite. I usually do 2-2-1 for BB.
I like mine not quite fall off of the bone, but I also like a clean bone with no toughness to the bite. I usually do 2-2-1 for BB.
Posted on 5/25/21 at 10:13 am to Epic Cajun
Doing some StL for the first time this weekend. Unwrapped, over cherry and hickory, spritzing with 50/50 water and apple cider vinegar, then glazing at the end with a bbq sauce cut with pineapple juice and sriracha.
Posted on 5/25/21 at 10:29 am to Epic Cajun
quote:
I usually do 2-2-1 for BB.
I'll do 3-1-1 for BB, but part of that is because I smoke them at a lower temp - usually around 225. 3 hours allows a better bark to form. And I usually don't even do a full hour wrapped. I also get the temp up closer to 300 for the last hour to reset the bark. That usually gets them just to the point of falling off the bone and you can cut them without all the meat and bones falling apart.
St Louis definitely need the 3-2-1, or just a longer cook to break down all that fat. I think the last rack I did went for 7 hours and they could have used a little more time. This was smoking them at 250.
Posted on 5/25/21 at 11:04 am to Count deMonet
I grill my ribs @ 375 over charcoal and whatever wood I have on hand (usually hickory but pecan and oak work well too). Almost always St Louis Spares and usually seasoned only with salt.
flip them roughly every 5 minutes and after 30 minutes start mopping them with a vinegar sauce as I flip. After an hour or so (I use the bend test) they are done.
I will either add some tomato based sauce the last 5 mins or so or just have sauce on the table.
I agree with a few that have stated I like a bit of bite to mine and if they are falling off the bone - they are overdone.
There are a bunch of ways to make excellent ribs though. Do what you and your family likes.
flip them roughly every 5 minutes and after 30 minutes start mopping them with a vinegar sauce as I flip. After an hour or so (I use the bend test) they are done.
I will either add some tomato based sauce the last 5 mins or so or just have sauce on the table.
I agree with a few that have stated I like a bit of bite to mine and if they are falling off the bone - they are overdone.
There are a bunch of ways to make excellent ribs though. Do what you and your family likes.
Posted on 5/25/21 at 11:16 am to t00f
quote:
quote:
fall off the bone ribs.
are overcooked.
Agreed.
Posted on 5/25/21 at 11:19 am to FishingwithFredo
quote:
There are a bunch of ways to make excellent ribs though
Very versatile meat. I change up the rubs I use. Sometimes traditional BBQ rub, sometimes Jerk rub, etc..
Posted on 5/25/21 at 12:17 pm to Count deMonet
St Louis is GOAT, IMO. My wife likes baby backs
Nothing beats a good beef plate rib though.
Nothing beats a good beef plate rib though.
Posted on 5/25/21 at 12:19 pm to Count deMonet
I've been doing the 3-1-.5 method at 225 on the pellet smoker lately. Bend test is the true barometer and I start checking that once it gets to 180 internal. Sometimes will bump up to 250 or 275 for the final push if it's taking longer than I'd like.
Posted on 5/25/21 at 12:52 pm to drockw1
These are 3 hours in on some babys, meat church honey rub
Posted on 5/25/21 at 3:54 pm to Count deMonet
I have a texas original and do my St. Louis style for 4 hours at 225. No foil. Smoke cant get through the foil.
I dont use much charcoal, But I love using pecan or cherry wood.
I dont use much charcoal, But I love using pecan or cherry wood.
Posted on 5/25/21 at 4:05 pm to alphaandomega
quote:After 3 hours, it doesn't matter.
Smoke cant get through the foil.
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