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Seeking opinions on smoked rib idea
Posted on 2/25/23 at 5:52 pm
Posted on 2/25/23 at 5:52 pm
Usually when I pull off to wrap I use brown sugar honey and butter to top then put back on for 4 hours. I want to try grape jelly tomorrow
Has anyone used Jelly instead of honey? If so what is the benefit
Has anyone used Jelly instead of honey? If so what is the benefit
This post was edited on 2/25/23 at 5:53 pm
10
Posted on 2/25/23 at 6:09 pm to sms151t
Haven’t done that, but now you have me wondering how a jalapeño jelly would do
Posted on 2/25/23 at 6:17 pm to lsuguy84
quote:
Haven’t done that, but now you have me wondering how a jalapeño jelly would do
This guy fks.
Posted on 2/25/23 at 6:50 pm to sms151t
I’ve used jellies made into sauces.
Pepper jelly, apple jelly, apricot, etc. Mixed with brown sugar and other carriers (ketchup, cider vinegar, Worcestershire, tiger sauce, mustard, etc.)
If you want a grape flavored sauce, it will come out great.
Pepper jelly, apple jelly, apricot, etc. Mixed with brown sugar and other carriers (ketchup, cider vinegar, Worcestershire, tiger sauce, mustard, etc.)
If you want a grape flavored sauce, it will come out great.
Posted on 2/25/23 at 7:49 pm to sms151t
I think all this sugar and butter and whatever other shite you people put all over ribs really fricks them up.
Try mild to moderate smoke or maybe just charcoal alone, with just some salt and a handful of savory spices. Maybe black pepper, some garlic and a little oregano. Maybe some chipotle chile powder thrown in there as well.
Try mild to moderate smoke or maybe just charcoal alone, with just some salt and a handful of savory spices. Maybe black pepper, some garlic and a little oregano. Maybe some chipotle chile powder thrown in there as well.
This post was edited on 2/25/23 at 8:33 pm
Posted on 2/25/23 at 8:03 pm to Pandy Fackler
Many years ago, I developed a smoked rib recipe for a meat processor. One of their customers asked for a flavorful smoked rib. I developed a wonderful tasting rib. Fully cooked and smoked, all they had to do was send it to the customer to reheat. Then the customer had some turnover in their management and they wanted a simple flavor.
After a couple samples, I finally sent them a rib seasoned with salt, black pepper, and white sugar. We laughed because it was so simple and the ribs barely had color. Surprisingly, it was freakin delicious. The customer loved it and wanted the processor to make it.
Right before the processor began making it, the customer changed their minds and asked for a full flavored product. I told the processor to send them the first recipe and the customer decided that one was perfect….the first one I developed, lol.
After a couple samples, I finally sent them a rib seasoned with salt, black pepper, and white sugar. We laughed because it was so simple and the ribs barely had color. Surprisingly, it was freakin delicious. The customer loved it and wanted the processor to make it.
Right before the processor began making it, the customer changed their minds and asked for a full flavored product. I told the processor to send them the first recipe and the customer decided that one was perfect….the first one I developed, lol.
Posted on 2/25/23 at 8:38 pm to sms151t
I've moved away from making sweet ribs but, in the past I have experimented with pepper jellies or fruit jelly and hot sauce. One day, a jar of jalapeño raspberry jelly showed up in my pantry so I used it and the results were great.
For an Asian flavor, you can try Lee Kum Kee Char Sui sauce. It has a jelly-like texture with savory, sour, salty & sweet flavor.
For an Asian flavor, you can try Lee Kum Kee Char Sui sauce. It has a jelly-like texture with savory, sour, salty & sweet flavor.
Posted on 2/25/23 at 8:42 pm to sms151t
quote:
Usually when I pull off to wrap I use brown sugar honey and butter to top then put back on for 4 hours.
How long do these ribs cook before the wrap? Then they get 4 more hours wrapped?
Posted on 2/25/23 at 9:01 pm to Twenty 49
quote:
How long do these ribs cook before the wrap? Then they get 4 more hours wrapped?
I was wondering the same.. my total cook time for ribs is about 4 hours… maybe 5
Posted on 2/25/23 at 9:01 pm to sms151t
Research Johnny Trigg. Sounds like a method he has used in the past.
Posted on 2/25/23 at 10:35 pm to sms151t
I can tell you that it's delicious, and sweet so moderation is key.
Posted on 2/26/23 at 6:38 am to sms151t
Before I got a smoker I would do ribs in the oven wrapped in foil. I would use apple jelly on them. Once tender I would drain the liquid to a sauce pan and cook it down for a sauce. The gelatin would help thicken the sauce.
Posted on 2/26/23 at 2:06 pm to Glock17
2 hours smoke then 4 hours wrap
Smoker at 200-225 and use pan whole time never touch grates
Rest time is when sauce and rewrap
Smoker at 200-225 and use pan whole time never touch grates
Rest time is when sauce and rewrap
This post was edited on 2/26/23 at 2:07 pm
Posted on 2/26/23 at 2:11 pm to sms151t
Do not wrap any pork.
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