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Blasphemy Ribs

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  • troymeister
    replied
    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

    Leave a comment:


  • tbob4
    commented on 's reply
    I'm wishing you best! My dad had pretty major back surgery a bit over a year ago. Since you be on pretty heavy pain meds for the days following the surgery, I won't do Blasphemy Ribs until you can appreciate the photos.

  • klflowers
    commented on 's reply
    Hope the surgery goes well. We need you back - as the father of this blasphemy rib thing, your pics always make me get up and get a slab going.

  • fzxdoc
    replied
    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,
    Kathryn

    Leave a comment:


  • mgaretz
    replied
    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!

    Leave a comment:


  • crazytown3
    commented on 's reply
    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.

  • pitchfork_man
    replied
    Click image for larger version

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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!

    Leave a comment:


  • treesmacker
    commented on 's reply
    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.

  • mgaretz
    commented on 's reply
    Any difference in timing or temp. They look like they came out good. How did they taste?

  • Thunder77
    replied
    That’s called I want to eat those NOW!

    Leave a comment:


  • SmokingSteve
    replied
    That's what I call Double Indemnity Blasphemy!

    Leave a comment:


  • treesmacker
    replied
    Are these double blasphemy, 1/2 blasphemy, or twin blasphemy?

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  • Craigar
    commented on 's reply
    Pitmaster privilege.

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

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

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Meat-Up in Memphis 2021

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