Pork spare ribs. No matter how I smoke them someone wants them different. If I go sweet someone will want savory. If they are fall off the bone someone will want some chew. It goes on and on. My goal is to make a rib everyone can agree on. So far that ain’t happened. The other thing is chuck roast. I still miss that ideal spot as often as I hit it. They are a totally different cook than brisket.
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Everything also! I think that I have nailed my pizza, but being a pizza snob I'm always looking out. I made
a dish last night that I haven't made in over 20 years or longer since we avoid fried foods as much as possible. Deep fried shrimp, scallops and flounder filet. I have to admit it was perfect though the wife still let me know how bad it was for you. I explained that the oil it was fried in helped lubricate your joints and heart.Comment
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For me, it’s some of the easiest (you’d think) things to make or not:- Fried chicken. Seasoning is always a hit or miss with me.
- Smoked Brisket. I always like it when someone else makes it.
- BBQ Chicken. Getting the yard bird right is harder for me than brisket.
- Bread or baking anything.
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Enchiladas and Singapore Noodles. I think they both turn out well but always believe I could have tweaked them a bit somehow.Comment
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Bread. I'm batting a lifetime.391 with a good crumb and lift. Good enough for the MLB HOF, but not at all where I want to be as a baker.
Consistent and repeatable fried chicken is also a nemesis for me, although I'm getting close.
I gave up on hollandaise and Brussels sprouts.Comment
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We're going to.up our bread game after the summer and make a sourdough starter. My bread is ok but not what I'm trying to achieve. Fighting altitude here too. -
CaptainMike I might lead you over to the free side for the fried chicken on the grill. I’ve had great success with it. That said, I’m also trying to perfect it for my taste.
captainlee I know a guy who has a very strong and dependable starter!
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Milk:Cereal ratio. I just started pouring the milk first.
The correct amount of whatever dipping sauce without putting too much.
Anything Oriental. Not that everything Occidental gets knocked out the park.Comment
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I’m the first to admit I have somewhat poor taste.
Not necessarily like in clothing choices, or choice in friends, etc. but in my ability to discern individual flavors.
If I make salsa or beans or chili or something similar, if it is a bit bland I add salt and it tastes better. If it tastes good, I ask my wife to taste it. She says “I can taste the salt, I can taste the pepper, the heat is just right” etc. I can taste the dish and tell it’s good, she can taste the ingredients and tell it’s good.
Other than that general improvement, I could use more consistency on ribs on the PBC.
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This is interesting as my PBC ribs are very consistent, but they weren't always. If I were to pick the one thing that helped (I got this tip from jfmorris) is to pick ribs between 2.5 and 3 lbs, and within that range try to keep them reasonably close in weight.Originally posted by TomfromtheSoo View Post
That made a big difference for me. Sure, I'd love to do a huge 3.99 lb-er, but the meat thickness is always uneven and concentrated to the top and they just don't cook evenly and take forever.Comment
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I have read about getting the smaller ones but my guests always compliment me on the baby backs and mention how meatier they are and flavorful so I am going to stick with them. The butchers may be cheatin' us a bit with the loin meat but hey its tender and grabs the flavor so it's working for me -
I think 3 to even 3.5lb ribs honestly maybe 4 are the answer on St. Louis cut short ribs at least. Rib racks, at least the commodity rib brands are so hit and miss anymore on what you are getting for that weight. You have to expect to cut off a lot of crap and trim them to a even respectable rack that smokes evenly. Anything less and your just setting yourself for failure.
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Michael_in_TX
My comment of “I could use more consistency on ribs on the PBC” maybe wasn’t the best choice of words.
When I PBC chickens, pork butts, or brisket points I always do them the same way and it’s always predictable and the end result is always very good.
When I PBC St. Louis ribs, the end result is always very good. But I fiddle with the method from cook to cook. I started hanging full racks, moved to hanging half racks, last cook was 10 bone ribs horizontal on the rack(s). Sometimes I wrap in pink paper, sometimes I don’t. I don’t seem to settle in on a method and that’s okay I’ll keep working on it.
I think I am in the three pound range but will pay more attention. I do sort through the racks when purchasing and buy racks that are very close to the same weight.
Thanks for the tip on 2.5 to 3 pounds!Comment
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I'm with the others that say just about everything. I'm 100% my own worst critic and always think I can do better.
To say it another way, even the things I make that I think are phenomenal, there are probably less than 2-3 dishes that I consider flawless enough that I don't think about how to make it better (top of my head says my texas chili and smoked/braised korean pulled beef are the closest to perfect to my taste but I still think of ways to make them better)
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