New to the board, and new to smoking meats.
This past Sunday I used my recently arrived PBC and followed the method used for "Last Meal Ribs," which turned out pretty darn good. When I reheated them in foil on the gas grill the next day, though, they turned out to be better than they were the first time. My Texan wife, who isn't a huge pork person, was thoroughly impressed the next day. What caused them to be so much better the next day? I want them to turn out that delicious the first time. I'm planning on making eight racks when a bunch of her relatives pass through, and only have a few weekends to experiment.
Day One:
Dry brined three St Louis style racks for 45 minutes but didn’t remove the membrane, cooked for three and a half hours on the PBC, then put some sauce (runny and heavy on the vinegar) on them and then let them cook for another half hour on the PBC.
Day Two:
Heated last remaining rack in foil for 45 minutes or so on the gas grill, having added a little more of the same vinegar sauce before they were wrapped in foil.
Is it just that they really needed more time to cook? Or was it because they hadn’t had much time to brine either? (I had a bit of a time crunch originally getting them done so my wife could eat almost immediately after she got home from work, and so our 16-month old could have a few before he went to bed. When they’re both hungry they’re not especially pleasant to be around.) Forum times here suggested that four hours (at sea level) would be more than sufficient for St Louis style, though the LMR recipe suggested 5-6 hours, and I was worried to overcook them since it was the first meat I had ever smoked.
Thoughts?
This past Sunday I used my recently arrived PBC and followed the method used for "Last Meal Ribs," which turned out pretty darn good. When I reheated them in foil on the gas grill the next day, though, they turned out to be better than they were the first time. My Texan wife, who isn't a huge pork person, was thoroughly impressed the next day. What caused them to be so much better the next day? I want them to turn out that delicious the first time. I'm planning on making eight racks when a bunch of her relatives pass through, and only have a few weekends to experiment.
Day One:
Dry brined three St Louis style racks for 45 minutes but didn’t remove the membrane, cooked for three and a half hours on the PBC, then put some sauce (runny and heavy on the vinegar) on them and then let them cook for another half hour on the PBC.
Day Two:
Heated last remaining rack in foil for 45 minutes or so on the gas grill, having added a little more of the same vinegar sauce before they were wrapped in foil.
Is it just that they really needed more time to cook? Or was it because they hadn’t had much time to brine either? (I had a bit of a time crunch originally getting them done so my wife could eat almost immediately after she got home from work, and so our 16-month old could have a few before he went to bed. When they’re both hungry they’re not especially pleasant to be around.) Forum times here suggested that four hours (at sea level) would be more than sufficient for St Louis style, though the LMR recipe suggested 5-6 hours, and I was worried to overcook them since it was the first meat I had ever smoked.
Thoughts?
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