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Blasphemy Ribs

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  • mgaretz
    Founding Member
    • Jul 2014
    • 887
    • San Ramon, CA
    • Mark Garetz
      Rec Tec pellet grill
      Weber Genesis Gasser
      Maverick ET-732 and Thermapen and others

    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):



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





    And off the top:



    The finished ribs:



    And finally some "serving suggestions":




    Attached Files
    Last edited by mgaretz; May 28, 2019, 09:43 AM.
  • Steve B
    Club Member
    • Jun 2016
    • 3189
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
      1 maverick et-733 - gray
      1 new standard grilling remote digital thermometer
      1 thermoworks thermopen mk4 - red
      1 thermoworks thermopop - red

      Pre Miala flavor injector
      taylor digital scale
      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

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

    Comment

    • DWCowles
      Founding Member
      • Jul 2014
      • 9696
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #3
      Dang! Where have you been mgaretz ?

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

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13669
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

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

        Comment

        • HouseHomey
          Club Member
          • May 2016
          • 5573
          • Huntington Beach, Ca. Surf City USA.
          • Equipment
            Primo Oval xl

            Slow n Sear (two)
            Drip n Griddle
            22" Weber Kettle
            26" Weber Kettle one touch
            Blackstone 36” Pro Series
            Sous vide machine
            Kitchen Aid
            Meat grinder
            sausage stuffer
            5 Crock Pots
            Akootrimonts
            Two chimneys (was 3 but rivets finally popped, down to 1)
            cast iron pans,
            Dutch ovens
            Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
            The help and preferences
            1 extra fridge and a deep chest freezer in the garage
            KBB
            FOGO
            A 9 year old princess foster child
            Patience and old patio furniture
            "Baby Girl" The cat

            Erik S.

          #5
          🤔🤔🤔🤔🤔🤔

          Comment

          • jgreen
            Charter Member
            • Oct 2014
            • 2742
            • Winnipeg Manitoba Canada
            • Cookers:
              Broil King XL
              Broil King Smoke
              Weber Kettle 26
              Grilla Pellet smoker
              Capital 40 natural gas
              Napoleon Pro 22 kettle

              Thermometer:
              Maverick 733
              Thermapen (ok..4 thermapens)
              Thermo works DOT (or two)
              Fireboard (probably my favourite)
              Thermworks Smoke (or two)

              Accessories:
              SnS (original, plus and XL)
              DnG pans, 6 or 7 of these
              Vortex
              Grillgrates
              and, maybe some other toys as well

            #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

            • kmhfive
              Club Member
              • Mar 2017
              • 2986
              • Northern Illinois
              • Weber Kettle -- 22.5" (In-Service Date June 2015)
                Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
                Pit Boss 820 (Retired)
                GMG Jim Bowie WiFi (In-Service Date April 2017)
                Maverick ET-733
                Fireboard
                Home-brewer

              #7
              Cool idea!

              Comment

              • mgaretz
                Founding Member
                • Jul 2014
                • 887
                • San Ramon, CA
                • Mark Garetz
                  Rec Tec pellet grill
                  Weber Genesis Gasser
                  Maverick ET-732 and Thermapen and others

                #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.
              • Mr. Bones
                Charter Member
                • Sep 2016
                • 10201
                • Kansas Territory
                • Grills / Smokers
                  *********************************************

                  Kingsford 24" grill (Free) 'Billy'
                  Brinkmann Smoke n Grill
                  Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                  Weber 18" Kettle ($30 CL) 'Lil' Feller'
                  Weber Smokey Joe ($25 CL) 'Lil' Brother'
                  Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                  Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                  Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                  Weber 22.5 OTS DO Code Black ($15 CL)
                  Weber 22.5 OTS E Code Black ($20 CL
                  Weber 22.5 OTS EE Code Black ($20 CL

                  Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                  Weber "H" Code 18.5" WSM '86 ($75 CL)
                  Weber " " Code 18.5" WSM

                  Weber 26.75, $199 NFM clearance !!!
                  Weber SJS AH 'Lil' Brother'
                  Weber SJS AT 'Lil' Sister'
                  Weber SJS DE Code (FREE) 'Lil' Helper'
                  Weber SJG M Code 'Lil Traveller'
                  Weber SJS AH Code 'Kermit'
                  (Lime Green)
                  Horizon 20" Classic, w/baffle/tuning plate (FREE)
                  Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                  Thermometers:
                  *********************************************
                  Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                  Maverick ET-732, (Black)
                  Thermopops, (Red, Yellow, Green)
                  ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                  Blue ThermaPen Mk4
                  Orange Thermapen Mk4
                  Pink Thermapen Mk4
                  ThermoWorks IR-GUN-S
                  ThermoWorks Smoke
                  ThermoWorks Open Box Smoke
                  4 Pro Series cable extensions
                  Smoke Gateway

                  Accessories:
                  *********************************************
                  2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                  BBQ Vortex, 2 Hovergrills, Top Deck
                  Warming shelf
                  MyWeigh KD-8000Kitchen Scale
                  Backyard Grill marinade injector
                  Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                  Bear Paws
                  Meat Rakes
                  BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                  Cookware:
                  Probably a ton of cast iron, mostly very old...still cookin'
                  G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                  '60's Revere Ware (Mom's), + others found elsewhere
                  60's CorningWare 10-cup percolator (Mom's) Daily driver
                  50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                  Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                  Tramontina 6.5 qt Dutch Oven

                  Cutlery, etc.:
                  Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                  Dexter 12" slicing knife, 6" Sani-Safe boning knife
                  Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                  Multiple steels, from all over the planet
                  Crock sticks
                  Diamond stones, various
                  Lansky Sharpening System

                  Tableware
                  Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                  Dinner: Guests: Washington Forge, Town and Country
                  Fancy / Formal: Family silverware

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

                Comment

                • Danjohnston949
                  In Memoriam
                  • Dec 2014
                  • 4398
                  • 1410 9th. St. N, Fargo ND

                  #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

                  • Troutman
                    Club Member
                    • Aug 2017
                    • 7853
                    • 1521

                    • OUTDOOR COOKERS

                      BBQ ACCESSORIES

                      WOOD & PELLET PREFERENCES

                      SOUS VIDE

                      INDOOR COOKWARE


                    #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

                    • Attjack
                      Club Member
                      • Aug 2017
                      • 4655
                      • Primo XL
                        Weber 26"
                        Weber 22"
                        Weber 22"
                        Weber 18"
                        Weber Jumbo Joe
                        Weber Green Smokey Joe (Thanks, Mr. Bones!)
                        Weber Smokey Joe
                        Orion Smoker

                        DigiQ DX2
                        Slow 'N Sear XL
                        Arteflame 26.75" Insert

                        Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
                        - With Rear Infrared Burner
                        - With Infrared Sear Burner
                        - With Rotisserie
                        Empava 2 Burner Gas Cooktop
                        Weber Spirit 210
                        - With Grillgrates
                        ​​​​​​​ - With Rotisserie
                        Weber Q2200

                        Blackstone Pizza Oven

                        Portable propane burners (3)
                        Propane turkey Fryer

                        Fire pit grill

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

                      Comment

                      • Henrik
                        Founding Member - Moderator Emeritus
                        • Jul 2014
                        • 4492
                        • Stockholm, Sweden

                        #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.
                      • tbob4
                        Charter Member
                        • Nov 2014
                        • 2494
                        • Chico, CA
                        • BBQ's
                          _____________________
                          California Custom Smokers Intensive Cooking Unit
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                          _______________________
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                          _______________________
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                        #14
                        Very nice looking!!!

                        Comment

                        • CandySueQ
                          Moderator
                          • Jul 2014
                          • 1523
                          • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

                          #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!

                          Comment


                          • tbob4
                            tbob4 commented
                            Editing a comment
                            Good luck!

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                        2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                        We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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