Blasphemy Ribs

[smokenoob]

Great call! My spinach must always be accompanied by meat to!

[mgaretz]

Another batch of Blasphemy Ribs, served with oven roasted baby potatoes and steamed spinach.

[tbob4]

You are awesome!

[klflowers]

I like the site. Looking forward to seeing what you do with it. I think I'll be a supporting user.

[FlipperPhilsy]

My crazy corner store sells individual beef ribs that are left over after trimming the rack. By no means high quality or identical size, they are still highly edible. The price is low enough, i bought 15 for less than 17 dollars and crockpotted. I am inspired atm

[mgaretz]

Hi Everyone. I wanted to announce that I have created a site about Blasphemy Ribs and related recipes. You can see it at blasphemyribs.com.

Thanks to every one here that gave me permission to use their comments in the Testimonials section. If you don't see yours, check your messages here and respond to my request. If you'd like to write a testimonial, send me a message here or do it on the site at the end of the testimonials page.

[HawkerXP]

Glad to see you back in action!

[fzxdoc]

Good to hear that you're getting better. Here's hoping that therapeutic dose of Blasphemy Ribs speeds your recovery along!

Best wishes,
Kathryn

[IowaGirl]

Mgaretz recommends cooking blasphemy ribs at 225F for 2 1/2 hours total cook time. That will turn out some wonderful ribs.

Unfortunately I'm having trouble going quite that low and slow as I am learning how to use my new charcoal cooker. Here are my suggestions for adapting his method to a slightly higher cook temperature --

If your cooker is running around 275F / 135C, give or take a bit, try reducing the total cook time to about 2 hours. Smoke the ribs for about 1 1/2 hours, coat with sauce, and then return the ribs to the cooker for another 1/2 hour to set the glaze and finish the cook. Remove the ribs from the cooker and either serve immediately or hold the ribs in a covered container at 150F / 65C for a short time while you finish the rest of the meal.

I've been noshing on the scrawniest rib at the 1 1/2 hour mark to see if that sample is to my liking as far as tenderness goes. If it is, then I'll sauce at that point and end the cook at 2 hours total. If not, I'll go for the longer time.

FWIW, I don't see a great deal of difference between baby backs and St Louis cut ribs. What I am seeing is I get better results with nice meaty ribs as opposed to ones that are on the scrawny side.

[SmokingSteve]

Thanks RickyBobby! It would not look even half as nice if it wasn't for you, oops, I mean my Secret Santa, LOL!

[RickyBobby]

I’m digging that new profile pic, sir!

[klflowers]

Glad you are recovering well. Eating ribs will definitely help whatever ails you.

[SmokingSteve]

Glad you are recovering well!

[mgaretz]

My first try at Blasphemy Ribs since my surgery. (I am recovering pretty well.)

[FlashHokie]

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.