I like the 90-second plug at the beginning for some kind of fitness personal trainer app.
Siracha sauce AND salt.
I have a slab of BBs going right now, but they won't be done if 40 minutes. But when they are ready I'll try one rib with siracha sauce, taking one for the team, so to speak.
All of a sudden there seems to be a bunch of videos, including Malcom Reed, about fall off the bone ribs. Am i missing something, is this a new trend?? I thought we said goodbye to them years ago. Everything comes back in fashion i guess.
I think its all part of a general push to make stuff more accessible and basically generalize the experience. Feel like everyone has an instant pot these days. Many fewer have a charcoal grill, many fewer still have interest in investing 4 plus hours into a cook.
In the long run my hope is that it will just make “real” bbq even more valued.
For malcom reed, you could say its diluting his brand. But if he opens up a massive new segment of the market to buying his rubs you can kinda get why he does it.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I like the taste of fall off the bone ribs just fine; I mean, they’re RIBS.
BUT.
The reason I don’t want them is simple: it makes them harder to slice and serve. Just look at the mess this guy made trying to get that knife to cut, all it did was mash those ribs to pieces!
When I've done them fall off the bone for my family, we serve family style.
Lay the racks on a serving tray intact. use tongs to serve. they pull apart well enough to not need cutting. Now, if I were concerned about presentation, that would be a different story.
As we like to say in our family, The queen of England ain't coming for dinner, no need for fancy.
YMMV
Loosing your teeth won’t do it. They still are gross. The new replacement teeth you can get these days may be better than your OEM ones were. It’s amazing.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Anyone can over cook ribs. It’s so much easier than getting them right. You can get fall off the bone perfect every time. If you want to look like a great teacher then by all means teach people how pressure cook ribs faster than ever. In your next series you can show them how you did it in the old days by boiling them.
In the old days of boiling ribs, the liquid was reduced to make gravy.
The same can be done with the instant pot.
Now that I think of it, gravy can be made from the juices that are left in foil for foil-wrapped ribs.
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