Yes, great idea and perfect looking. Maybe I'll do some double or triple Blasphemy (cut into two or three before cooking) - that would be maybe a single lunch serving for a guy my age. If I were still a teenager I would need the whole rack - bakers dozen Blasphemy.
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Did the same method with a rack of STL cut ribs. Turned out amazing. So it looks like this works for both. Neither we're "fall off the bone", but like many I prefer to have a little carnivore bite to ribs.
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I guess about the only negatives I can see with this method are that you can’t use a rib rack on your kettle, and cannot hang them in a PBC, reducing cook capacity, and limiting you to the grate in the PBC. That said, it’s blasphemy ribs for me unless I gotta do more than 2-3 racks.
I guess my offset can handle 6 racks laid flat, and maybe a hover grill could help the kettle do more of these.Comment
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Great post! Will be adding this to the arsenal. jfmorris I have a hover grill so I may experiment with this. Been too long since I cooked some ribs.....Comment
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Smoked another batch today:
Plated, served with white corn and salad:
A couple of close-ups of cut ribs, one across the side, one off the top:
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Wow, I am glad this post got refreshed, and I was able to see this wonderful idea. Will try this weekend!!Comment
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I had to give this a try! I used BBs, got them in kosher salt and MMD in a jumbo ziploc for 24 hours. Got my 26†kettle w/ a water filled SNS up to 225F and got the "wibs" (nod to FireMan ) on at 3pm today with a couple of hickory chunks. This was great since I took the fam to the movies today and didn’t get home til 1:30pm! I minded the ambient temp more carefully than normal on this cook keeping it close to 225. After 2 hours I hit half of them with Ogre Sauce and half with a Korean Gochujang sauce. 30 min more and I took them off.
Verdict: My wife liked them, but my kiddo and I not as much. They were drier and chewier than normal, tho there was a wide variance from rib to rib which makes sense, and one I had was particularly good. But overall they just didn’t render as well... maybe I did something wrong. All that said I would absolutely do this again if I had a time constraint and ribs to smoke. Good to have another tool in the tool belt, so thanks for that! 👍ðŸ»Attached FilesComment
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Well, they all looked really good to me, I think I would have had to taste at least half of them. 🕶Comment
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St. Louis are bigger and meatier. The additional exposed surface is certainly going to produce more moisture loss. Maybe the BBs are a little too small to stand it? Just a guess. And you know sometimes you don't get such a great rack of ribs. It happens.Comment
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Gochujang!
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Another batch (served with raw carrots and green beans in butter). This time the blasphemy method came in handy as I barely made it back to the house in time to get these started. (Got a new car battery installed at Wally's and they took 4 hours to do it. Don't get me started - but I can now tell you where every item in that store is located!)
Last edited by mgaretz; December 3, 2018, 11:50 PM.Comment
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Damn, how did I never see this post. First I was like:
Then I got to thinking about today's cook...an 8.5lb butt and 2 racks of BB ribs. I was trying to figure out how to cram all on my kettle using a rib rack and/or the hover grill. Then I read this post. Then I saw the pictures of the finished product and I am on the way to the kitchen to cut them up and put them in a gallon zip lock. I am NOW like:
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I can feel your pain.
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