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Started By
Message
If you boil your ribs, the terrorists win...
Posted on 5/27/17 at 11:04 am
Posted on 5/27/17 at 11:04 am
Looking at this website. Lots of good information...
Amazingribs
ETA: Guess what's for dinner tonight?
Amazingribs
ETA: Guess what's for dinner tonight?
This post was edited on 5/27/17 at 11:06 am
2
Posted on 5/27/17 at 1:46 pm to Jax-Tiger
The STL ribs are dry brining for 2 hours.
Normally, I put the rub on them for overnight, but this guy says that doesn't do any good. Dry brine them for 2 hours and then put the rub on right before they go on the grill.
Normally, I put the rub on them for overnight, but this guy says that doesn't do any good. Dry brine them for 2 hours and then put the rub on right before they go on the grill.
This post was edited on 5/27/17 at 1:50 pm
Posted on 5/27/17 at 3:10 pm to Jax-Tiger
That's two good looking cuts of meat. Gonna have to try the dry brine next time
Posted on 5/27/17 at 3:55 pm to tigerfootball10
I'm doing it, and will post pics along the way.
Posted on 5/27/17 at 4:00 pm to Jax-Tiger
Salted.
Posted on 5/27/17 at 5:26 pm to GregMaddux
OK. Rub applied and into the grill. I used to use hickory, but in difference to where I am, I'm his Apple wood.
The recipe calls for a six pack of beer, but I only have a 4 pack of local swill.
The recipe calls for a six pack of beer, but I only have a 4 pack of local swill.
Posted on 5/27/17 at 5:28 pm to tigerfootball10
quote:
That's two good looking cuts of meat. Gonna have to try the dry brine next time
Actually 3 slabs. The one on the right is 2 stacked.
Posted on 5/29/17 at 8:03 pm to Jax-Tiger
I've pimped that site a lot here in the past. The BB ribs recipe is great but realize it's for dry and medium tender ribs, which is just a matter of taste. If you like more wet and tender meat, then rapping in foil (the "crutch" method described but discouraged on the AR site) after about an hour is good. After about another hour or two, I then slather and finish on the grill on high heat for about 20-30 minutes.
Posted on 5/29/17 at 8:56 pm to Jax-Tiger
quote:
Sticky Hands
Awesome
Posted on 5/30/17 at 10:38 am to Jax-Tiger
quote:
I used to use hickory, but in difference to where I am, I'm his Apple wood.
Apple, Cherry and Peach wood, (probably hard to find in S. La), go very well with pork.
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