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Started By
Message
re: The Great Rib Debate
Posted on 8/15/18 at 8:58 am to Centinel
Posted on 8/15/18 at 8:58 am to Centinel
was talking about this yesterday.
I usually goto Costco and get, pork butt, and the 3 racks of pork ribs. 2 of the racks will go on the grill with the butt and one will go into an instantpot for 26 minutes, pulled out, brushed with BBQ sauce and put in the oven for 15 minutes at 450.
Kiddo has ribs ahead of time and I can take my time on the grill.
I usually goto Costco and get, pork butt, and the 3 racks of pork ribs. 2 of the racks will go on the grill with the butt and one will go into an instantpot for 26 minutes, pulled out, brushed with BBQ sauce and put in the oven for 15 minutes at 450.
Kiddo has ribs ahead of time and I can take my time on the grill.
0
Posted on 8/15/18 at 8:59 am to pressurized
St. Louis / Spare
Peel membrane off
no wrap
cherry and pecan
250-260
I use the bend test to check. Usually done around 4 hrs
Peel membrane off
no wrap
cherry and pecan
250-260
I use the bend test to check. Usually done around 4 hrs
Posted on 8/15/18 at 9:14 am to pressurized
Baby Backs
membrane off
Brine in Apple Cider/salt/garlic powder mixture over night
dry off and rub the next day
Let rub sit for 30 minutes to an hour while smoker gets up to 225
put them on 3-2 (wrapped)-1 (with sauce)
Take them out, let them sit for 15 minutes then eat the shite out of em
I do try different sauces almost every time. I think I still havent found my favorite sauce so im open to suggestions. Might just have to make my own
Never had a complaint
membrane off
Brine in Apple Cider/salt/garlic powder mixture over night
dry off and rub the next day
Let rub sit for 30 minutes to an hour while smoker gets up to 225
put them on 3-2 (wrapped)-1 (with sauce)
Take them out, let them sit for 15 minutes then eat the shite out of em
I do try different sauces almost every time. I think I still havent found my favorite sauce so im open to suggestions. Might just have to make my own
Never had a complaint
This post was edited on 8/15/18 at 9:46 am
Posted on 8/15/18 at 9:16 am to Zach Lee To Amp Hill
quote:
the correct answer is beef ribs
They look incredible and are pretty good, but I believe them to be overrated.
Posted on 8/15/18 at 9:21 am to colorchangintiger
St Louis
Membrane off
Very light coat of olive oil
Season with salt/pepper/garlic/paprika/ cayenne rub and brown sugar
Smoke at 225-250 for 3.5 -4 hours over hickory/pecan
Sauce and wrap for an hour
Unwrap and sauce again...back on smoker for 30-45 minutes
Pull off smoker and hit it lightly with rub.
Membrane off
Very light coat of olive oil
Season with salt/pepper/garlic/paprika/ cayenne rub and brown sugar
Smoke at 225-250 for 3.5 -4 hours over hickory/pecan
Sauce and wrap for an hour
Unwrap and sauce again...back on smoker for 30-45 minutes
Pull off smoker and hit it lightly with rub.
Posted on 8/15/18 at 12:09 pm to pressurized
1. Membrane on or off Off
2. Wrap (when/how long) or no wrap No wrap
3. Smoke profile Hickory and apple or pecan
4. Cooking temp 225
5. Finishing procedure (internal temp, texture, 2/2/1 or 3/2/1 time, etc.) Bend test
2. Wrap (when/how long) or no wrap No wrap
3. Smoke profile Hickory and apple or pecan
4. Cooking temp 225
5. Finishing procedure (internal temp, texture, 2/2/1 or 3/2/1 time, etc.) Bend test
Posted on 8/15/18 at 12:22 pm to heatom2
I think I'm membrane deficient.
I try every time to get this thing off and I can't do it. I think Publix already pulls most of it off?
I try every time to get this thing off and I can't do it. I think Publix already pulls most of it off?
Posted on 8/15/18 at 12:55 pm to BoogaBear
Perhaps. Easiest way to do it is to work a little piece loose on the end with a knife and then grab it with a paper towel. Usually comes off in one pull.
Posted on 8/15/18 at 2:24 pm to pressurized
1. Off
2. I usually go 3-2-1 and they come out fine. I also don't mind not wrapping.
3. whatever wood I have, usually a combo of oak, mesquite and sassafrass
4. 225-240
5. 3-2-1
2. I usually go 3-2-1 and they come out fine. I also don't mind not wrapping.
3. whatever wood I have, usually a combo of oak, mesquite and sassafrass
4. 225-240
5. 3-2-1
Posted on 8/15/18 at 4:00 pm to Zach Lee To Amp Hill
quote:
the correct answer is beef ribs
/thread
Posted on 8/15/18 at 4:39 pm to BoogaBear
Yeah I never take it off and I never notice anything. Makes me wonder if I buy it with the membrane already off but I doubt it.
Posted on 8/15/18 at 6:21 pm to pressurized
quote:
1. Membrane off
2. Wrap no wrap
3. Smoke profile Peach, cherry or apple
4. Cooking temp 250 - 275
5. Finishing procedure Baw, I don't instant temp ribs nor wrap them, I just feel how they flex
I rarely ever cook BB ribs, they don't have the flavor of spareribs, don't get the St Louis trim job, either. I don't care for super sweet ribs, so would make a rub with some turbinado sugar in it, but not over do it. If the spares are really thick or have ample fat I would start at 275 and work down the longer the cook, typically shoot for 5+ hours. BB's more like 3+.
Posted on 8/15/18 at 8:23 pm to pressurized
St. Louis
1. Membrane Off
2. no wrap but indirect heat
3. Smoke profile - hickory or pecan - not too much smoke needed
4. Cooking temp - 300 - approx 3 hrs
5. Finishing procedure - a little sauce then grilled to carmelize on each side - about 1 min each side
1. Membrane Off
2. no wrap but indirect heat
3. Smoke profile - hickory or pecan - not too much smoke needed
4. Cooking temp - 300 - approx 3 hrs
5. Finishing procedure - a little sauce then grilled to carmelize on each side - about 1 min each side
Posted on 8/15/18 at 9:20 pm to pressurized
1Membarane off
2. No Wrap
3. couple,chunks of hickory on of cherry
4. 250F
5. Bend test and feeling for tenderness.
2. No Wrap
3. couple,chunks of hickory on of cherry
4. 250F
5. Bend test and feeling for tenderness.
Posted on 8/16/18 at 10:39 am to pressurized
1. Membrane off
2. No wrap unless I'm pressed for time
3. Depends on what else I'm smoking but lean toward fruit wood
4. ~250
5. Bend test; cover in butcher paper & put in styrofoam cooler until ready to eat
2. No wrap unless I'm pressed for time
3. Depends on what else I'm smoking but lean toward fruit wood
4. ~250
5. Bend test; cover in butcher paper & put in styrofoam cooler until ready to eat
Posted on 8/16/18 at 10:58 am to BamaFanInTigerland
no wrap unless you want steamed, mushy ribs
Posted on 8/16/18 at 11:29 am to gmrkr5
quote:
no wrap unless you want steamed, mushy ribs
Odd, when I wrap my ribs they have never been mushy...
Posted on 8/16/18 at 11:30 am to pressurized
For me
Membrane off
Smoke for 3 hours
Oven for 2 hours
Light sauce
Eat
Membrane off
Smoke for 3 hours
Oven for 2 hours
Light sauce
Eat
Posted on 8/16/18 at 11:34 am to CHEDBALLZ
I reheated a leftover rack of St. Louis cut ribs the other day from my freezer.
The first thing I ate was a big ole pull of smoked membrane...Man, was it awesome!
The first thing I ate was a big ole pull of smoked membrane...Man, was it awesome!
Posted on 8/16/18 at 11:46 am to OTIS2
quote:
The first thing I ate was a big ole pull of smoked membrane...Man, was it awesome!
That's a very tasty chew in my opinion.
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