Hello fellow pit masters,
I'm smoking ribs today. I didn't think of this until; just now. This might worry some people because I am in SoCal. The fires were way north of me and my smoker is in a safe location, though pretty public. I am attending it the whole time and have a live hose by my side.
To my question. I bought a two pack of "Back Ribs" from Costco Business. I realized that if I'm smoking two, it would use the same amount of wood to smoke three. I bought the only two packs of "Beef Back Ribs" they had at my local grocery. They are very different. The two from Costco is what I expected beef back ribs to be. Long full racks with a small amount of meat. The two I bought from my local grocer were short half racks and were much larger. See picks below. Are there both the same things just from a larger animal or are they from different places?
Also, I wanted to peel the membrane to allow more seasoning and smoke to penetrate. I noticed that they all had two membranes. I don't think I ever noticed that before. I pulled them both. Is this common?
I am cooking them on my KBQ using a combo of local Red Oak and Cherry mini splits. I used Matt Pitman's technique. I slathered with W (Fireshire Sauce), and rubbed with a combo of The Gospel and Holy Cow. I put the thick ones on 45 mins sooner that the thiner ones to even out the timing of the cook. I'll spritz with ACV if needed. The the back is where I want it, I'll wrap in butcher paper with butter. When they are just about probe tender, i.e. close to 200 internal, I'll unwrap and glass with Meat Mitch Womp sauce and tack up the sauce to finish them.
I'll post a report with more pics to come.
Cheers.
JD
I'm smoking ribs today. I didn't think of this until; just now. This might worry some people because I am in SoCal. The fires were way north of me and my smoker is in a safe location, though pretty public. I am attending it the whole time and have a live hose by my side.
To my question. I bought a two pack of "Back Ribs" from Costco Business. I realized that if I'm smoking two, it would use the same amount of wood to smoke three. I bought the only two packs of "Beef Back Ribs" they had at my local grocery. They are very different. The two from Costco is what I expected beef back ribs to be. Long full racks with a small amount of meat. The two I bought from my local grocer were short half racks and were much larger. See picks below. Are there both the same things just from a larger animal or are they from different places?
Also, I wanted to peel the membrane to allow more seasoning and smoke to penetrate. I noticed that they all had two membranes. I don't think I ever noticed that before. I pulled them both. Is this common?
I am cooking them on my KBQ using a combo of local Red Oak and Cherry mini splits. I used Matt Pitman's technique. I slathered with W (Fireshire Sauce), and rubbed with a combo of The Gospel and Holy Cow. I put the thick ones on 45 mins sooner that the thiner ones to even out the timing of the cook. I'll spritz with ACV if needed. The the back is where I want it, I'll wrap in butcher paper with butter. When they are just about probe tender, i.e. close to 200 internal, I'll unwrap and glass with Meat Mitch Womp sauce and tack up the sauce to finish them.
I'll post a report with more pics to come.
Cheers.
JD
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