Hello everyone,
I've cook a good deal of ribs. I've not always been pleased with the results. I kind of even struggling to get the balance I was looking for, bark, moisture, texture & flavor (not necessarily in that order). After struggling on whether to pick up a couple American Wagyu briskets at Cost Co and deciding against it (I second guessed myself ever since), I noticed frozen beef back and St. Louis pork ribs on sale at my local grocery. I picked up two of each as a consolation to the briskets. Shortly after, my wife suggested we host a Super Bowl party. Perfect excuse to smoke the ribs. Here is what I did.
Beef Ribs: Scored membrane, slathered with W sauce, rubbed with combo of Meat Church Holy Gospel & Holy Cow, added a couple packets of sodium free beef bouillon to the mix.
Pork Ribs: Peeled membrane, slathered with yellow mustard, rubbed with combo of Meat Church Hot Honey Hog & Bacon Honey Hog.
Fired up the KBQ w/ cherry splits, water pan in bottom, 3 racks, drip pan on the middle rack. Put the ribs on as splits began to ignite. Ran at 185 for an hour and a half, spritzed w/ apple cider vinegar, cranked up to 225. In another hour I had the color I wanted. Ribs were roughly at 175 internal.
Beef wrap: Double sheets of HD foil, bed of wagyu tallow, W sauce, splash no salt beef stock, course crackle black pepper. Ribs meat side down, repeat on bone side, seal tight.
Pork wrap: Double sheets of foil, bed of butter, dark brown sugar, apple, cherry, habenaro rib candy (both sides).
On pellet cooker at 185 for a 90 mins (trying to extend cook for timing). Unwrapped, probe tender. Cranked temp to 275. Glazed beef w/ Whomp sauce, and pork w/ combo of rib candy and Jack Daniels sweet & spicy. Tighted up bark and tacked sauce. Rested, sliced and served. So moist (I'm crediting the braise), tender but still goos bite (keeping heat low, but giving it time to break down), flavor on target. I wish I'd have taken a pic sliced. Smoke ring all the way through. Guests raved. I'll remember and repeat this one.
Cheers!
JD
I've cook a good deal of ribs. I've not always been pleased with the results. I kind of even struggling to get the balance I was looking for, bark, moisture, texture & flavor (not necessarily in that order). After struggling on whether to pick up a couple American Wagyu briskets at Cost Co and deciding against it (I second guessed myself ever since), I noticed frozen beef back and St. Louis pork ribs on sale at my local grocery. I picked up two of each as a consolation to the briskets. Shortly after, my wife suggested we host a Super Bowl party. Perfect excuse to smoke the ribs. Here is what I did.
Beef Ribs: Scored membrane, slathered with W sauce, rubbed with combo of Meat Church Holy Gospel & Holy Cow, added a couple packets of sodium free beef bouillon to the mix.
Pork Ribs: Peeled membrane, slathered with yellow mustard, rubbed with combo of Meat Church Hot Honey Hog & Bacon Honey Hog.
Fired up the KBQ w/ cherry splits, water pan in bottom, 3 racks, drip pan on the middle rack. Put the ribs on as splits began to ignite. Ran at 185 for an hour and a half, spritzed w/ apple cider vinegar, cranked up to 225. In another hour I had the color I wanted. Ribs were roughly at 175 internal.
Beef wrap: Double sheets of HD foil, bed of wagyu tallow, W sauce, splash no salt beef stock, course crackle black pepper. Ribs meat side down, repeat on bone side, seal tight.
Pork wrap: Double sheets of foil, bed of butter, dark brown sugar, apple, cherry, habenaro rib candy (both sides).
On pellet cooker at 185 for a 90 mins (trying to extend cook for timing). Unwrapped, probe tender. Cranked temp to 275. Glazed beef w/ Whomp sauce, and pork w/ combo of rib candy and Jack Daniels sweet & spicy. Tighted up bark and tacked sauce. Rested, sliced and served. So moist (I'm crediting the braise), tender but still goos bite (keeping heat low, but giving it time to break down), flavor on target. I wish I'd have taken a pic sliced. Smoke ring all the way through. Guests raved. I'll remember and repeat this one.
Cheers!
JD
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