I bought 2 racks of Berkshire ribs for the smoker. First time with Berkshires & an interesting experince. At 225 they were done in under 5 hours! My "normal" spare ribs are closer to 7 hours. Uhhh.... dinner was early. They were amazing, but I was surprised they weren't as meaty as my standards either. Is that Berkshire or just my pig?
Also, my first attempt at rib tips when I trimmed these for St Louis cut (I usually buy them already cut w/o the tips). They were the star of the show! I got experimental with them & I really think it worked. I usually stick rub w/yellow mustard (I know it does't add flavor, just sticky & cheap). For the tips, I used Sriracha as the glue for Memphis Dust. Worked great!!! The heat was there, but not overwhelming.... Might be my go-to from now on! I feel like the Sriracha really added a flavor component that complemented the pork & the Memphis Dust. Might try it for my next butt.
Anybody else experiment with their "glue?"
Also, my first attempt at rib tips when I trimmed these for St Louis cut (I usually buy them already cut w/o the tips). They were the star of the show! I got experimental with them & I really think it worked. I usually stick rub w/yellow mustard (I know it does't add flavor, just sticky & cheap). For the tips, I used Sriracha as the glue for Memphis Dust. Worked great!!! The heat was there, but not overwhelming.... Might be my go-to from now on! I feel like the Sriracha really added a flavor component that complemented the pork & the Memphis Dust. Might try it for my next butt.
Anybody else experiment with their "glue?"
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