So far the only recipes I found for Blasphemy Ribs use baby back ribs, I know not why.
The rack of ribs was pulled out of the freezer is a rack of St Louis-style ribs.
I will have it this afternoon.
I welcome any advice, comments, or suggestions,
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I can testify that SLS and baby/loin back ribs cook in similar amounts of time using the Blasphemy style invented by Mark. I need to commit some "blasphemy" soon with a rack of ribs in my freezer. I've never used Mark's rub, and see the ginger in it and think that would make for an interesting twist. I will say that I've pushed close to 3 hours a few times when using Blasphemy, but that may have been due to bigger ribs or trouble controlling cooker temperature (charcoal).
mgaretz Mark does the ginger in the rub give it a kinda "Asian" flair? Just curious, as I only use ginger in my Asian inspired cooking...
Mark I guess it's been a while since I made a batch of MMD, so I didn't even remember it having ginger! Been using more commercial rubs, plus a big quart jar I made a while back of the Rendezvous rub from the free side...
Also saw your Char Siu recipe and very interested in trying it. Unfortunately, the NOH seasoning contains gluten, which is a no-go for me. Has anyone figured out the right combination of spices for this? I can get GF tamari powder, which substitutes for soy sauce. I know there are plenty of marinade recipes out there, but wanted to try this method.
Cookers:
Stump's Baby
MGrills M1 SS
Weber Spirit propane
Vintage PK Grill
Gozney Roccbox propane/wood pizza oven
Frontgate portable infrared grill
Propane Lobster/Corn cooker
Magma Marine Kettle 2 Grill and Stove Party Size (boat)
Kenyon City Grill (boat)
Gadgets:
Looftlighter (original and wireless)
Weber charcoal chimney
Chimney of Insanity
BBQ Dragon
BBQ Guru Party Q
Flame Boss 500
iGrill2 and iGrill mini
Backlit Thermapen
Infrared Thermometer
Stainless smokebox for gas grill
sawdust "maze" for cold smoking
I highly suggest you follow the recipe and procedure, at least the first time. Folks who do that generally love the ribs. When folks don't have great results it's usually because they didn't follow the recipe.
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