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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First round of baby back ribs
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Nov 2014
- 5032
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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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.
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All of the baby backs that I have bought from Costco already have the membrane removed, I assume they were the Swift Premium that come in a package of 3 slabs. Great job on them by the way, they looked very tasty.
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Thanks. I figured out they had the membrane removed when I started on the last 3. They had a bit of membrane left and it was easy to remove. I have no idea what I took off the first two, but those racks might not do so well. And thanks for the compliment.
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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
Joe
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Club Member
- Apr 2016
- 18143
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
Penzys sells powdered rosemary:Rosemary is the perfect herb for seasoning pork and lamb, from chops to roasts.Last edited by RonB; April 18, 2016, 09:20 PM. Reason: Edit to add Penzys doesn't allow direct links. You can search for rosemary
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Founding Member
- Jul 2014
- 1238
- Papillion, NE
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* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Founding Member
- Jul 2014
- 1238
- Papillion, NE
-
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
Originally posted by badf00d View PostWow, that makes Penzeys 14 times higher in price than Frisco Spices!
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Founding Member
- Jul 2014
- 1238
- Papillion, NE
-
* - Weber 26.75" OTG
* - Weber 22.5" Premium cloaked in Crimson
* - Slow 'N Sear
* - Smoke E-Z - 26.75" (The Grain Silo)
* - Lodge Sportsman Grill
* - Weber Rapid Fire Chimney Starter
* - Thermoworks ThermoPop
* - Thermoworks Mk4
* - Thermoworks Dot
* - iGrill2 - 4 probes
* - Favorite Beer - the cold one in my hand (craft beers of all flavors; haven't had a blue yummy in over 6 years) my tastes change with the season so it is difficult to name just a couple. However, I will occasionally have a vanilla porter float in the summer (Empyrean Vanilla Porter w/a scoop of homemade vanilla ice cream) as I usually drink stouts & porters in the colder months, pale ales & IPAs in the warmer months. I have to add Not Your Father's Root Beer to beers I use for floats.
* - Booze - I don't really have a favorite, but lean towards single malt Scotch & Irish whiskey
* - Wines - Reds: mainly the heavy stuff mixed in with the occasional pinot noir ( I have yet to meet a malbec I didn't like); Whites: German & Nebraska (hey, I have to support the home team)
* - Favorite Spice outlets - Volcanic Peppers - Bellevue, NE
* - Current butchers: Cure - Ft. Calhoun
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
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