I get much of the meat I smoke at Costco. We are fortunate to have a Costco near us that is fixed out for restaurant supply, and they had Prime meat long before I saw it at any other Costco, as well as case lots and a butcher that will find you what you want. They sell both St. Louis Ribs (STL) and Baby Back Ribs (BB), and I wanted to figure out which I preferred. With the new MAK 2-star waiting outside in the cool overcast damp (it's about 50 degrees and drizzly here in Seattle), I set out on my quest to decide.
I bought the two packages of ribs (3 racks each) yesterday. This morning about 10:30 am I pulled them out, stripped the membrane from the STL and salted them down with about 9 grams of mediterranian sea salt each, about 2/3 on the meat side and 1/3 on the bone side. I marked the STL racks with toothpicks. The BBs came already stripped (is that common?) and I salted them as well. I place all six racks stacked in a chafing dish, wrapped the whole mess in Saran wrap, and put them back into the fridge for a couple of hours.
I fired up the MAK at 12n, starting at SMOKE and making sure the wifi was on. Shortly thereafter I activated my basic low and slow program which reset the target to 225Ëš until Probe #1 hits 203ËšF. I know the probes won't give me accurate readings for doneness, I'm just using them to get an idea of where the temp is. At 12:27 it was at target temperature and I put 10g of Yardbird rub on each of two STL racks and one BB rack and put them on the MAK.
Now I wait :-)
I bought the two packages of ribs (3 racks each) yesterday. This morning about 10:30 am I pulled them out, stripped the membrane from the STL and salted them down with about 9 grams of mediterranian sea salt each, about 2/3 on the meat side and 1/3 on the bone side. I marked the STL racks with toothpicks. The BBs came already stripped (is that common?) and I salted them as well. I place all six racks stacked in a chafing dish, wrapped the whole mess in Saran wrap, and put them back into the fridge for a couple of hours.
I fired up the MAK at 12n, starting at SMOKE and making sure the wifi was on. Shortly thereafter I activated my basic low and slow program which reset the target to 225Ëš until Probe #1 hits 203ËšF. I know the probes won't give me accurate readings for doneness, I'm just using them to get an idea of where the temp is. At 12:27 it was at target temperature and I put 10g of Yardbird rub on each of two STL racks and one BB rack and put them on the MAK.
Now I wait :-)
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