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Blasphemy Ribs

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  • mgaretz
    Founding Member
    • Jul 2014
    • 724
    • San Ramon, CA
    • Mark Garetz
      Rec Tec pellet grill
      Weber Genesis Gasser
      Maverick ET-732 and Thermapen and others

    #31
    Haven't been around in a while and actually haven't smoked much either, but I am planning another batch of these this weekend.

    Just wondering if anyone else had actually tried this method yet? If so, what were your results?

    Comment


    • Spinaker
      Spinaker commented
      Editing a comment
      I have not, but it is good to see you back, Mark.
  • rmeugene
    Club Member
    • Oct 2016
    • 50
    • Glberts, IL
    • Weber Genesis Gas
      Smokehouse Little Chief II Electric

    #32
    So do you just place them on a rack in any specific orientation? Those look really good

    Comment

    • Redwng
      Charter Member
      • Oct 2014
      • 47
      • St. Cloud, FL

      #33
      They do look great, did you use baby backs, St. Louis style or spare ribs?

      Comment

      • mgaretz
        Founding Member
        • Jul 2014
        • 724
        • San Ramon, CA
        • Mark Garetz
          Rec Tec pellet grill
          Weber Genesis Gasser
          Maverick ET-732 and Thermapen and others

        #34
        Originally posted by rmeugene View Post
        So do you just place them on a rack in any specific orientation? Those look really good
        I put them on a BBQ pan (stainless flat thingy with holes). If they will stand up so the arch of the bone is off the pan, I will do that, but most often they just lay on one side. In fact I have generally given up trying to stand them up.

        Comment

        • mgaretz
          Founding Member
          • Jul 2014
          • 724
          • San Ramon, CA
          • Mark Garetz
            Rec Tec pellet grill
            Weber Genesis Gasser
            Maverick ET-732 and Thermapen and others

          #35
          Originally posted by Redwng View Post
          They do look great, did you use baby backs, St. Louis style or spare ribs?
          I have only used this technique with baby backs (so far).

          Comment

          • FireMan
            Charter Member
            • Jul 2015
            • 6783
            • Bottom of Winnebago

            #36
            It his hereby noted as “Blasphemy Ribs “ by mgaretz.

            Comment


            • Craigar
              Craigar commented
              Editing a comment
              Dilly, dilly!!!
          • mgaretz
            Founding Member
            • Jul 2014
            • 724
            • San Ramon, CA
            • Mark Garetz
              Rec Tec pellet grill
              Weber Genesis Gasser
              Maverick ET-732 and Thermapen and others

            #37
            Here is the batch of Blasphemy Ribs I made yesterday. As before they came out great. Great smoke flavor and just the right amount of bite. And done in just 2.5 hours!

            Click image for larger version

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            Didn't get the sauce on quite evenly.

            Here's a closeup of the interior of a rib:

            Click image for larger version

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            And here is the whole meal. Served with cole slaw with my homemade dressing and tater tots.

            Click image for larger version

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            Finally, made some char siu style ribs at the same time for the wife, who prefers them over the normal style:

            Click image for larger version

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            Comment


            • EdF
              EdF commented
              Editing a comment
              My wife likes those better too!
          • FireMan
            Charter Member
            • Jul 2015
            • 6783
            • Bottom of Winnebago

            #38
            Even though you messed up on the sauce, we’ll let it slide. I am definitely going to give this a shot, maybe next week. We are going into another deep freeze & I’ll be fighting my 14 F rule til Saturday it looks like. Thanks for the innovation, very cool!

            Comment

            • smokinsteve
              Charter Member
              • Nov 2014
              • 314

              #39
              This is at the top of my "To Do" list! Thank you mgaretz .

              Comment

              • troymeister
                Charter Member
                • Aug 2014
                • 1084
                • 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.

                #40
                mgaretz Thank you!! You have confirmed a thought I had, but hadn't tried yet. Your meal and Ribs look excellent!! Thanks for sharing your great success.! I will be copying soon...)

                Comment

                • dirtman
                  Charter Member
                  • Oct 2014
                  • 117
                  • Centralia, IL

                  #41
                  Great looking ribs! Very interesting and I find amazing that none of us have tried. I certainly will be trying this soon. To quote someone who is a big deal around here....

                  ”No rules in the kitchen or the bedroom.”

                  Comment

                  • mgaretz
                    Founding Member
                    • Jul 2014
                    • 724
                    • San Ramon, CA
                    • Mark Garetz
                      Rec Tec pellet grill
                      Weber Genesis Gasser
                      Maverick ET-732 and Thermapen and others

                    #42
                    Originally posted by dirtman View Post
                    Great looking ribs! Very interesting and I find amazing that none of us have tried.
                    I agree. Folks you really should try this. If you are skeptical, next time you do ribs cut two or three off the end of the rack and cut them apart and toss them in a baggie with Memphis Dust or your favorite rub. (add some salt if you are not using the original MD recipe or your rub doesn't have salt) Put your rack on and 2.5 hours before the rack is done, put these extras in the smoker. With 1/2 hour to go, baste them with BBQ sauce. That's optional, and FYI I use Sweet Baby Ray's Brown Sugar and Bourbon.

                    Comment

                    • smokinsteve
                      Charter Member
                      • Nov 2014
                      • 314

                      #43
                      Got 'em all seasoned and in da fridge. Gonna introduce them to smoke this afternoon. My impartial panel of testers is coming by to offer an assessment.

                      Comment

                      • KevinG
                        Club Member
                        • Oct 2016
                        • 147
                        • Hummelstown ,PA
                        • Weber 26.5" kettle
                          Weber 22" kettles (two, one at home and one at the hunting cabin)
                          Kamado Joe Big Joe, with divide and conquer system (October 2016)
                          Weber Smoky Joe portable kettle
                          Napoleon 450 RBI gas grill ( currently "mothballed" in the basement)
                          Thermapen Mk4 thermometer from ThermoWorks
                          Smoke dual probe wireless thermometer by Thermoworks

                        #44
                        I think this technique makes a smoked rib meal during the work week a legitimate and very doable option. Also, I think this technique is well suited for the mini eggs, aka mini max and joe junior. I will be doing this. Also, my wife is now thrilled with our acquisition of the joe junior and is eagerly learning to use it. I think this becomes something that the typicall non grilling spouse can do! mgaretz you have hit the jackpot , for this I am in your debt. Is there an Amazing Ribs "hall of fame". I think this is to the BBQ world, what intermittent wipers were to the auto industry...Seems so simple but such a convenience!

                        Comment

                        • BourBonQ
                          Club Member
                          • Oct 2017
                          • 716
                          • Lowcountry of South Carolina
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                            Selection of Grandma's Antique Cast Iron Cookware
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                          #45
                          Hmmm... trying to figure out how to do this in a PBC/drum...

                          Comment

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