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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

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Blasphemy Ribs

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  • Top | #1

    Blasphemy Ribs

    Blasphemy Ribs

    Here is a new way to cook ribs that I am calling Blasphemy Ribs.

    Normally we smoke a whole rack of ribs, low and slow, for 5-6 hours. Then we cut them apart to eat them. Inspired by Meathead's Char Siu ribs, which are cut apart then cooked, I came up with this recipe.

    The advantages of this recipe and technique are:
    • The ribs cook much faster (half the time)
    • There's more surface area to absorb smoke and for the rub and sauce
    • More bark
    • Much easier to serve because they already cut apart
    • The ribs are juicy, tender, have a good bite and have much more smoke flavor.

    You can see from the pictures below that the smoke “ring” goes all the way to bone!

    To make this recipe you will need a smoker or grill that you can keep at a steady 225F. I use a pellet smoker (with a pellet blend of maple-hickory-cherry). If you use a grill, set it up for 2-zone cooking as we want to cook these over indirect heat.

    I have only made this recipe with baby back ribs, and the timings and temperature are tested for that. It took me many tries to get the timing right and it gives proven results, so please make it my way before you try anything else. Having said, that, others have found this also works for St. Louis cut ribs with the same temp and timings. I suspect full spares would behave the same.

    Rinse the rack of ribs and then remove the membrane. Cut the ribs into singles. This is much easier to do from the back as you can see the bones.

    Put them in a gallon zip lock bag with the rub. The rub is my version of Meathead’s Memphis Dust. My version adds back the salt used in the original recipe because we want these ribs dry-brined. My recipe is at the end. If you use a different rub, make sure it has salt. Toss them well to coat and then put them in the refrigerator for 6 hours (or longer). I try to do mine the day before. Every few hours, turn the bag over to make sure the ribs get an even coating of the rub.

    When you are ready to cook, put them on a grill pan with holes. They really don’t want to stand up, so I gave up trying and now just lay them on their side. (See the picture below.) If you use a stainless steel pan, prep the pan with a light coating of oil to make cleanup easier and to make sure the ribs can be removed as easily and cleanly as possible.

    Smoke them at 225F for 2.5 hours. Apply BBQ sauce at 2 hours in, so it bakes on for half an hour. I use bottled sauce and right now my favorite is Sweet Baby Ray’s Hickory and Brown Sugar, but the original is good too. Baste the sauce on as heavy or light as you like, getting it on the edge facing up and on the top (which will be facing sideways). I have experimented with saucing the top and side, then turning the rib over to sauce the side that is down. I didn’t find that it was worth the effort.

    At the 2.5 hour mark, remove from the smoker and serve. The total time here is 2.5 hours. The timing and temperatures are critical to success. Let them go longer and you will overcook them. Since they are individual, the margin for error is much smaller than for a whole rack.

    Mark’s Blasphemy Rub:
    6 tbs turbinado sugar (aka sugar in the raw)
    2 tbs paprika
    1 tbs sea salt (table salt grind)
    1 tbs granulated garlic powder
    1.5 tsp black pepper
    1.5 tsp granulated onion powder
    .5 tsp ground ginger


    This amount of rub will last for 2-3 batches of Blasphemy Ribs.

    Ribs on the pan (cooked):

    Click image for larger version  Name:	blasphemy-ribs3.jpg Views:	2 Size:	72.6 KB ID:	685373

    Some close-ups of the ribs with the side cut:

    Click image for larger version  Name:	blasphemy-ribs-close11.jpg Views:	3 Size:	34.2 KB ID:	685371

    Click image for larger version  Name:	blasphemy-ribs-close12.jpg Views:	3 Size:	27.2 KB ID:	685372

    And off the top:

    Click image for larger version  Name:	blasphemy-ribs-close.jpg Views:	1 Size:	45.4 KB ID:	685376

    The finished ribs:

    Click image for larger version  Name:	image_64984.jpg Views:	2 Size:	68.0 KB ID:	685375

    And finally some "serving suggestions":

    Click image for larger version  Name:	blasphemy-ribs-plated3.jpg Views:	2 Size:	59.9 KB ID:	685374

    Click image for larger version  Name:	blasphemy-ribs-plated5.jpg Views:	2 Size:	52.4 KB ID:	685377
    Attached Files
    Last edited by mgaretz; May 28th, 2019, 09:43 AM.

  • Top | #2
    Yumm for sauce on ribs they look delicious 😋
    beautiful smoke ring as well. Nice cook brother.

    Comment


    • Top | #3
      Dang! Where have you been mgaretz ?

      Thanks for the tip. I have to give this a try.

      Comment


      • Top | #4
        Great idea, and great results. I've been thinking about doing that - you may have pushed me over the edge.

        Comment


        • Top | #5
          🤔🤔🤔🤔🤔🤔

          Comment


          • Top | #6
            Nice cook. Have not seen you post for a while. Welcome back. Did they become tender with such a short cook, or remained quite chewy?

            Comment


            • Top | #7
              Cool idea!

              Comment


              • Top | #8
                Originally posted by jgreen View Post
                Nice cook. Have not seen you post for a while. Welcome back. Did they become tender with such a short cook, or remained quite chewy?
                Yup. Even used the word tender in my description!

                Comment


                • jgreen
                  jgreen commented
                  Editing a comment
                  Ha. Missed that. Sorry.

              • Top | #9
                Beautiful lookin' ribs!
                Great to hear from ya', brother!
                Been too long!

                Comment


                • Top | #10
                  mgaretz, Why Did You Post This in the Middle of My Night❓ I had to Wait until Morning to See Your Post‼️
                  That Doesn't Seem Fair, IMHOP❗️
                  👍👍👍👍👍 😉🤗😇🤗😉
                  Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan

                  Comment


                  • Top | #11
                    Wow check out the mega smoke ring. I love to bake sauce onto the ribs, always been a favorite way of mine. Good looking cook there my friend!!!

                    Comment


                    • Top | #12
                      Do you pull them based off time alone or do you attempt to take their temperature?
                      Last edited by Attjack; October 20th, 2017, 08:26 AM. Reason: Typo

                      Comment


                      • Top | #13
                        Those ribs look great! I’m gonna have to give this a try. Im also interested in the answer to Attjack ‘s question :-)

                        Comment


                        • JGo37
                          JGo37 commented
                          Editing a comment
                          I think you could thermapen somewhere. I find it's hard to trust with single ribs unless you check several, in several spots.

                      • Top | #14
                        Very nice looking!!!

                        Comment


                        • Top | #15
                          You just shook up my whole plan, mgaretz ! That may not be a bad thing. I've got 6 racks of baby backs to cook tomorrow morning. Have to turn 40 bones in for people's choice and 8 in a box for the contest. I was going to hang in the drum, but I may hang a while then finish them this way. Thanks so much for sharing and good to "see" you in the Pit!

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