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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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Blasphemy Ribs

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

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

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

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

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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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  • Oakgrovebacon
    replied
    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!

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  • Dewesq55
    commented on 's reply
    Yeah, they weren't dry.

  • new2smoking
    replied
    Those look moist!

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  • Dewesq55
    replied
    So, the blasphemy ribs came out very good. The flavor profile - the combination of rub, sauce and smoke was excellent. The doneness was pretty good (I actually cooked them for 2:45 to get better tack on the sauce.) The texture/bite wasn't quite what I have come to expect from my whole rack ribs, which I prefer, but it wasn't bad be any stretch, just a tad denser. On the whole we both liked them and would make/eat them again, but I don't see them replacing my regular ribs.

    The ones I made were SLC's individually sliced and packaged in the supermarket. Served with a Latinx yellow rice and a salad of spring greens and crumbled feta.

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  • Dewesq55
    commented on 's reply
    This is getting exciting! A half hour to go before saucing. Then have been pretty stable between 220 and 230 - mostly in the 225-228 range. Cooking on the offset work lump charcoal and controlling the temp with my Fireboard. Ambient is about 36°F, and dropping, so the temp drops pretty quickly if the fire doesn't stay hot enough, even with the insulation wrap on the cook chamber. I know I'm using more fuel than in warmer weather.

  • Dewesq55
    replied
    I've really been resisting these, but I'm finally joining the parade. I have some sitting in the rub now. I'm using the homemade version of Malcom Reed's BBQ Rub. Sauce will be Sweet Baby Ray's Original. Will report back.

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  • mgaretz
    replied
    Finally remembered to re-shoot the smoke "ring" from the latest batch. This is from reheated leftovers.

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  • ColonialDawg
    commented on 's reply
    You bet

  • Craigar
    commented on 's reply
    Slackin' on the job, eh?

Announcement

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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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Meat-Up in Memphis