You don't really want fall off the bone ribs. I like them with just a little bit of tug from the bone but a clean bone. BTW, I don't see anything wrong with those ribs...nice cook!
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I'm with DWCowles "bite off the bone" is what I call it. Those ribs look amazing! The KBQ is a beauty.Comment
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Ok, started prepping a second batch of ribs. Got 5 racks to do for family tomorrow. 2 were packed by Costco and 3 were packed and sealed by some other company.
Tried removing the membrane from the 2 that Costco did, and wow! What a challenge. I don't think I did a very good/complete job with the membrane because it fought me every step of the way. It took 25+ minutes per rack and I still don't think it looks good. Taking a break before I prep the other 3 racks. My first round of ribs was significantly easier even though it wasn't all in one pull.Comment
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Try using a butter knife in the middle of the rack at the slender side of the rack. Lift about an inch on two bones next to each other then slide your finger under the membrane and use your finger to separate the membrane from the bone. I then pull towards each end one at a time and it works practically every time with no paper towels or struggle.
Try this twist on your ribs. At the two hour mark or when you have the color you want on your ribs, mix this together and use it as a slather then "crutch" it for about 1 1/2 to 2 hours.
In a bowl mix in this order.
light brown sugar..about a cup
two to three TBS of your rub
two TBS cracked black pepper
1/4 to 1/3 cup honey
put on a glove and slowly add apple juice while mixing until you get the consistency of runny pancake syrup.
slather on ribs, foil in a tent air tight with a bit of apple juice bone side down, and put back on the heat for about 1 1/2 to 2 hours.
Remove when just prior to the tenderness you want then put back on the heat to dry and finish. Sauce prior to removal and hit the sauce with direct heat to sear the sauce a bit and tighten up the ribs.
I made a believer out of my non rib eating wife with this one
JoeComment
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Penzys sells powdered rosemary:Last edited by RonB; April 18, 2016, 09:20 PM. Reason: Edit to add Penzys doesn't allow direct links. You can search for rosemaryComment
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My local butcher supply shop sells ground rosemary and yes, the price is correct $3.95/lb. I bought a 1/4 lb in the fall and I'm pretty sure it will still be around this fall.Comment
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I'm a big Penzey's fanComment
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Wow, that makes Penzeys 14 times higher in price than Frisco Spices!Comment
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I think one of the reasons they are more affordable is they only package in resealable brown paper sacks. On the plus side, they don't fill your order until it is received, meaning they don't have a bunch of small packages lying around. I am fortunate that I can run in over my lunch hour and place my order. While they are filling my order I can take a look around the shop like a little kid in a toy store, but I digress. The spices are really fresh so you don't have to worry about them losing their punch in 4 months like some of the ones that are on the shelves at the grocery store. I messed up and bought a 1/2 lbs of their 90H cayenne pepper about 3 years ago and it still packs a punch.Originally posted by badf00d View PostComment
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badf00d here is my shopping list from last week:
Spice Price Amount Total Allspice, Ground $ 7.88 0.25 $ 1.97 Garlic, Granulated $ 5.95 0.50 $ 2.98 Black Peppercorns $ 14.50 0.50 $ 7.25 Top Flake Salt $ 1.10 3.00 $ 3.30 Crushed Red Pepper $ 5.50 0.25 $ 1.38 Ground Cumin $ 6.00 0.25 $ 1.50 Coriander, Ground $ 3.50 0.25 $ 0.88 Coriander, Whole $ 3.95 0.25 $ 0.99 Paprika $ 5.35 0.25 $ 1.34 Greek Oregano $ 6.95 0.25 $ 1.74 Onion Powder $ 4.00 0.25 $ 1.00 Seasoned Pepper $ 6.81 1.00 $ 6.81 Seasoned Salt $ 3.83 1.00 $ 3.83 $ 34.97 Comment
And thanks for the compliment.
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