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Meat-Up in Memphis 2021

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Blasphemy Ribs

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  • Oakgrovebacon
    Club Member
    • Apr 2016
    • 1854
    • South central Illinois

    mgaretz I tried these today to take to a Thanksgiving gathering, I followed the recipe to a tee, turned out great! I will definitely cook them again! Everyone that tried them was impressed! Thank you for sharing your method with us!


    • mgaretz
      Founding Member
      • Jul 2014
      • 821
      • San Ramon, CA
      • Mark Garetz
        Rec Tec pellet grill
        Weber Genesis Gasser
        Maverick ET-732 and Thermapen and others

      Another batch of the blasphemy - served with steamed cauliflower in butter.

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      • fuzzydaddy
        Charter Member
        • Nov 2014
        • 4954
        • Winchester TN
        • Hardware
          Slow 'N Sear Deluxe Kamado.
          Slow 'N Sear Kettle Grill.
          Slow 'N Sear (1.0, Deluxe, 2.0), DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
          Weber Chimney starters (regular and half).
          GrillGrates, GrateGriddles.
          Maverick XR-50 [my favorite].
          ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

          Consumables / Favorites
          KBB (short cooks), Weber (long cooks)
          Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
          SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
          MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

        Made with St. Louis cut. I may have eaten a couple or 3 before they were brought inside.

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        • Craigar
          Craigar commented
          Editing a comment
          Pitmaster privilege.

        • crazytown3
          crazytown3 commented
          Editing a comment
          They look great! And there is nothing wrong with sampling the wares before serving. Sometimes my wife will ask me why I'm not eating with the rest of the family. Answer: I've already eaten.
      • treesmacker
        Club Member
        • May 2018
        • 902
        • Grants Pass OR
          • Rec Tec Trailblazer RT-340
          • O-Grill 600 Portable Grill with O-Dock
          • Cuisinart 360 Griddle
          • Ooni Fyra (coming soon)

        Are these double blasphemy, 1/2 blasphemy, or twin blasphemy?

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        Last edited by treesmacker; December 29, 2019, 11:48 PM.


        • mgaretz
          mgaretz commented
          Editing a comment
          Any difference in timing or temp. They look like they came out good. How did they taste?

        • treesmacker
          treesmacker commented
          Editing a comment
          mgaretz To be honest, I didn't pay too much attention to this cook. I was kinda distracted with other stuff. I used a rub found in a jar - home made labeled "pork rub", used that. Cooked at 180 for an hour for smoke. Raised to 225 for 2 hours spritzing w/ apple juice. Wrapped in foil with a bit of apple juice, raised to 275 for 1 hour, then Coke sauce from Raichlen book and into 275 oven for just 15 minutes. They were terrific, but I think just slightly overcooked - fell off bone kinda.
      • SmokingSteve
        Club Member
        • Jun 2018
        • 311
        • Mesa Arizona
        • SmokingSteve

        That's what I call Double Indemnity Blasphemy!


        • Thunder77
          Founding Member
          • Jul 2014
          • 2742
          • Halethorpe, MD
          • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

          That’s called I want to eat those NOW!


          • pitchfork_man
            Charter Member
            • Nov 2014
            • 17

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            I did Blasphemy Ribs EXACTLY per the recipe, for New Years Day... and it was awesome!! Less work and less TIME than traditional style. I cooked them on the KBQ. The recipe was perfect exactly as is, I don't feel the need to change anything.

            I brined overnight - and the next day when I took the ribs out, there was a good amount of liquid in the bottom of the bag. Is that normal? Or did I lose flavor when that happened?

            I'll be doing it again for this Saturday's dinner party / high school reunion thing. Can't wait!

            Thanks for sharing this great recipe!


            • mgaretz
              Founding Member
              • Jul 2014
              • 821
              • San Ramon, CA
              • Mark Garetz
                Rec Tec pellet grill
                Weber Genesis Gasser
                Maverick ET-732 and Thermapen and others

              I was hoping to make some Blasphemy Ribs yesterday as my last batch before my upcoming back surgery (Jan 8th - tomorrow as I type this), but alas I was out of baby backs, so I made meatloaf! Anyway, the surgery is pretty major so I won't be able to do any cooking for a while. But I'll be lurking so don't forget to post your cooks here and for goodness sake try this recipe if you haven't yet!


              • new2smoking
                new2smoking commented
                Editing a comment
                mgaretz Aha! The baby back expert is going to submit to the grown-up back expert! Best to you.
                Last edited by new2smoking; January 7, 2020, 06:21 PM.

              • jgreen
                jgreen commented
                Editing a comment
                Best wishes!! Hope all goes well.

              • Sweaty Paul
                Sweaty Paul commented
                Editing a comment
                Good luck on your surgery and wishing you a speedy recovery
            • fzxdoc
              Founding Member
              • Jul 2014
              • 5033
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
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                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
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                Shun Classic 3 1/2 inch Paring Knife

              Here's hoping that the surgery goes well and that your recovery is as fast and as pain-free as possible. A major surgery is always a cause for concern, so know that I'm thinking of you and cheering you on. I'll make some Blasphemy Ribs in your honor while you're away from your smoker.

              Best wishes,


              • mgaretz
                mgaretz commented
                Editing a comment
                Thanks Kathryn (and everybody else). Please do make some BRs in my honor. Be sure to post pic!
            • troymeister
              Charter Member
              • Aug 2014
              • 1354
              • Forest Park Il
              • Weber 26

                Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

                2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5

                Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe

                Good Cabernet, Merlot, Zin

                Anti Hero, Blue moon

                I love cooking with wine. Sometimes I put it in my food.

              mgaretz I hope all goes well with your surgery. I feel your pain. I had back surgery last year so I know how it feels. Aint no fun.

              Anyway speedy recovery and best wishes. I look forward to seeing your cooks in the very near future. Troy


              • HawkerXP
                Club Member
                • Jul 2016
                • 5385
                • Virginia
                • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
                  Dot and Chef Alarm with probes
                  Slo n Sear
                  Cold beer

                Any kind of "major" surgery is no fun. Do what they say. Get out of that hospital ASAP. Do your physical therapy. Looking forward to hear your hot nurse giving sponge bath stories. sorry that just slipped out. pbc...?


                • ofelles
                  Club Member
                  • Jun 2018
                  • 1941
                  • Brentwood CA
                  • Yoder YS640 on Comp cart
                    Klose 20x42 Charcoal Grill
                    LSG Insulated Cabinet
                    Jumbo Joe
                    VacMaster Pro 380 sealer
                    FireBoard and Pit Bull fan
                    Thermoworks Signal
                    Thermoworks Dot
                    Thermopen Mk4

                  Prayers are with you. Back surgery always makes me nervous.all though I had good results.


                  • MBMorgan
                    Club Member
                    • Sep 2015
                    • 6169
                    • Colorado
                    • > Weber Genesis EP-330
                      > Grilla Grills Original Grilla (OG) pellet smoker
                      > Pit Barrel Cooker (gone to a new home)
                      > WeberQ 2000 (on "loan" to a relative)
                      > Old Smokey Electric (for chickens mostly - when it's too nasty out
                      to fiddle with a more capable cooker)
                      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                      > Thermoworks Smoke
                      > 3 Thermoworks Chef Alarms
                      > Thermoworks Thermapen
                      > Thermoworks IR-GUN-S
                      > Anova sous vide circulator
                      > Searzall torch
                      > BBQ Guru Rib Ring

                      > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                      > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                      > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

                    Best of luck with the surgery ... and be sure to heed the good advice already given (you know ... about doing what they tell you. physical therapy, etc.). Just remember ... no pics ... then it didn't happen ...


                    • BillCIII
                      Club Member
                      • Dec 2018
                      • 38
                      • Florence, AL

                      Good looking ribs.Bet they really taste good.


                      • FlashHokie
                        Club Member
                        • Dec 2017
                        • 36
                        • Cary, NC
                        • Weber Spirit II 310 Natural Gas Grill
                          Weber Performer
                          Weber 22" Kettle
                          Stok Drum Charcoal Grill
                          Coleman Road Trip Sportster
                          Blackstone Dash Griddle/grill
                          Broilmaster P3X (deceased 😪)​​​​​​
                          Favorite Beer Type: IPA

                        This was my third time making blasphemy ribs and I'm really happy with the way they came out! Smoked on the Weber Performer with pecan wood.
                        Attached Files




                        Meat-Up in Memphis 2021

                        Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                        Click here for details. (https://amazingribs.com/memphis)
                        See more
                        See less
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