(Intro thread here: https://pitmaster.amazingribs.com/fo...-60-looks-like)
So I have several racks of Kurobuta baby back ribs, SRF Wagyu Beef rib fingers (boneless) and short ribs.
The plan:
Rib Fingers
- ​​​​​​​I’ll probably be cooking the rib fingers in the Weber kettle with the slow and sear.
- ​​​​​​​Dry brine overnight
- haven’t decided on the rub but probably BBBR or Memphis Dust.
- Cook in the Weber @ 250°F-ish. I suspect this will take around 4 hours?
- What should my internal target temp be?
- Would this require wrapping?
- Sear before serving.
- Will this cook better in the KBQ?
Baby Backs
- Dry brine overnight.
- Memphis Dust and raw sugar rub.
- Smoke at 225°F? 250°F?
- Oak? Apple? Maple?
- Hang or rack?
- Should I spritz? I’m thinking yes. Apple Cider Vinegar+water and honey?
- Should I brulee with sugar on top prior to serving?
- Wrap or no wrap? It seems like consensus here is no wrap needed for KBQ smokes.
- Bend/crack test for doneness?
- Should I hold them in the oven for a few hours prior to serving? Butcher paper?
Short Ribs
- dry brine overnight
- Memphis dust rub
- Smoke at 225°F? 250°F? 5-6 hours?
- Oak? Cherry? Apple? Hickory?
- Hang or rack?
- Should I spritz? I’m leaning towards yes. Apple Cider Vinegar+beef stock?
- Wrap or no wrap? Again, it seems like consensus here is no wrap needed for KBQ smokes.
- Internal target temp of 140? Will that be tender and unctuous?
- Should I hold them in the oven for a few hours prior to serving? Butcher paper?
Others
- I have a Fireboard but was planning to use it only for measuring/tracking cookbox temps. I’ll just use a thermapen to check internal temps although I might try the Meatstick wireless thermometer.
- Keep firebox half full
- Keep a healthy coal bed
- For the first cook bottom vent only
Anything else I’m missing? All suggestions welcome.
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