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Thread: The Ribs are Coming!
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09-24-2016, 10:28 AM #1Senior Member
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The Ribs are Coming!
Three magnificent racks of St. Louis style pork ribs are going on the grill!
Here's the teaser.
One rack done with mustard, the other two water and all hand rubbed with much care and attention.
I love rubbing my meat.
Grandpa Kirk likes this.Ragnar Benson:
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09-24-2016, 12:07 PM #2Senior Member
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I seriously dislike you right now. But it will pass.....
Carl
Life is too short to drink bad beer.
Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present stock assessment methods. It is only an anecdotal report on or comment concerning local observations. Your results may vary.
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09-24-2016, 12:55 PM #3Senior Member
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The Menu
St. Louis Style Ribs, dry rub, no sauce
Cole Slaw, made with Alabama White BBQ sauce
Waffle Fries
Cooking Method
I'm doing these on my IR gas grill.
My burners are vertical so I'll use the burner on the far right, and cook on the left.
I'll put soaked hickory chips directly on the grill above the lit burner.
Temp will average about 250-275', and I'll cook uncovered for about 2 hours and I'll mop with apple juice once or twice, needed or not.
Once the bones start to pop and the racks bend and crack when picked up from the center, I'll dust them a bit, wrap in foil and finish until done.
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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09-24-2016, 02:49 PM #4Senior Member
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Our techniques are similar, great minds think alike.
Carl
Life is too short to drink bad beer.
Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present stock assessment methods. It is only an anecdotal report on or comment concerning local observations. Your results may vary.
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09-24-2016, 07:52 PM #5Senior Member
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Going Down
Apple Juice Basting
Ready to Wrap for Finishing
Ready to Carve
usa likes this.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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The Following User Says Thank You to ChileRelleno For This Useful Post:
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09-24-2016, 07:52 PM #6Senior Member
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Money Shot
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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09-25-2016, 03:57 PM #7Senior Member
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Want to share your dry rub recipe? I am still looking for the perfect dry rub.
ChileRelleno likes this.
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09-25-2016, 04:50 PM #8Senior Member
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So am I.
Originally Posted by TUCK
The one I used yesterday was one I found online called Meathead's Memphis Dust, it was too sweet for my taste.
I usually like my spur of the moment rub, the ingredients are always basically the same but ingredient portions will differ slightly as measurements aren't exact.
I've never written it down and then recorded bark texture and flavor before adjusting the recipe, as I should.
Approx measures for a rack or two.
1/2 cup brown sugar
1/2 cup smoked paprika
1/8 cup sea salt or smoked sea salt (hickory or mesquite)
2 tbs ground black pepper, garlic powder, onion powder, cumin and tumeric
1 tsp cayenne, ground rosemary and ground thyme
Sometimes I add some spice blends, e.g. a heaping tbs of Habanero Mesquite, Mojito Lime or Bourbon Bacon
My chicken rubs are all spur of the moment for whatever flavor(s) I want at the time.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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09-27-2016, 06:35 PM #9Senior Member
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I get the feeling, that, 3 racks of ribs would not have time to go bad at cassa de Chili
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09-28-2016, 09:47 AM #10Senior Member
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LOL, ya got that right.
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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I’ll be sliding into town March 10-14. Can you have it warm and sunny for me then? And also, how about having the fish biting??? :D
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