Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Blasphemy Ribs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Maineac
    Former Member
    • Dec 2018
    • 37
    • Central Maine

    #91
    mgaretz, do the racks you use weigh closer to 2 lb or 3 lb? Thanks. Also, gonna try this.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      I too am a fan of the smaller "baby" backs....2 to 2.5lbs/rack. 3lbs+ are loin backs if you ask me.

    • Maineac
      Maineac commented
      Editing a comment
      I only ask because it is my experiences that there is a big difference in cook times between 2 lb and 3 lb ribs.

    • mgaretz
      mgaretz commented
      Editing a comment
      I usually use racks in the 2.5 to 3# range. The last one was 2.44#
  • Jhirshon
    Former Member
    • Sep 2018
    • 124
    • San Francisco

    #92
    mgaretz This is an amazing technique - #respect to the max!

    Comment

    • SmokingSteve
      Club Member
      • Jun 2018
      • 311
      • Mesa Arizona
      • SmokingSteve

      #93
      Does this work for Beef Back Ribs on a 3 burner Spirit II gasser with Grill Grates? Do I need to make any adjustments? Have a single rack at 3.5 pounds total. Will Mesquite wood chips work for this? Want to do Saturday, but can wait until Sunday if I need to. Would like to do Blasphemy style, if it will work. Also looked at Cliff Cantwell recipe for Beef Back Ribs. Appreciate any advice. Pretty much a newbie at smoking.

      Comment


      • mgaretz
        mgaretz commented
        Editing a comment
        There's no reason why the technique won't work, but it took me many attempts to get the timing right.

      • SmokingSteve
        SmokingSteve commented
        Editing a comment
        So do you think the timing would be different for beef vs pork? Package label says Choice Beef Spareribs.

      • mgaretz
        mgaretz commented
        Editing a comment
        I would think so, but I really don’t know. Based on my experience with regular vs blasphemy baby backs, I’d take a full rack beef rib timing and cut it in half as a starting point.
    • Oak Smoke
      Club Member
      • Aug 2018
      • 353
      • Central Texas

      #94
      I really like this technique. It's taken me several tries to get it just how the wife and I enjoy it, but wow are they good. We like the rub and bark on all the sides. I've found that if I cut right next to the rib on one side I get one side with almost no meat and nice and thick on the other. I smoke them with the meatless side down. Being old fashioned Texans we don't sauce our ribs. I do use a sweet, spicy rub and spritz with apple juice a couple of times. These are flavorful, moist, tender ribs. I doubt that I cook BB ribs any other way for a while. Thank you mgaretz for for this great idea!

      Comment

      • HawkerXP
        Club Member
        • Jul 2016
        • 5385
        • Virginia
        • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
          Thermopops
          Dot and Chef Alarm with probes
          Slo n Sear
          Cold beer

        #95
        mgaretz for president 2020! Platform: "separated to start but sauced at the end"

        Comment

        • IowaGirl
          Club Member
          • Dec 2018
          • 596
          • Northeast Iowa, USA

          #96
          Husband happy. Dogs ecstatic. I'm very pleased.

          This was my first try at low and slow cooking on my new Weber 330 grill. I went through a serious learning curve tonight trying to get this grill to maintain a low temp consistently. The weather had something to do with it -- 33 degrees F and a light wind -- as well as operator inexperience.

          Thank goodness the ribs were tolerant of all the temperature gyrations. I didn't get a nice smoke ring, but that will come. What I did get was smoky, tender, flavorful ribs, and that's a win in my book. I think I'll use my smoker if cooking for a crowd, but it's nice to know I can convince the Weber to do this job too.

          Ribs were seasoned with a generous coating of Memphis rub and lightly glazed with a ketchup based sauce. Served with buttered cabbage, beans cooked on the grill, and homemade applesauce.
          Click image for larger version  Name:	P1030572 800.jpg Views:	1 Size:	100.9 KB ID:	622442

          Comment


          • fzxdoc
            fzxdoc commented
            Editing a comment
            Those ribs look yummy, IowaGirl. Congrats on taming that 330 too.

            Kathryn

          • Willy
            Willy commented
            Editing a comment
            -33F! Yikes! Time move to Arizona!

          • gcdmd
            gcdmd commented
            Editing a comment
            @Willy
            I think she meant plus 33. The hyphens appear to be acting like parentheses.
        • mgaretz
          Founding Member
          • Jul 2014
          • 821
          • San Ramon, CA
          • Mark Garetz
            Rec Tec pellet grill
            Weber Genesis Gasser
            Maverick ET-732 and Thermapen and others

          #97
          Another batch of Blasphemy Ribs. Served with sweet white corn in butter. Normally the ribs get cooked on their side on a stainless grill grate, and the ribs stick to the grate. I never realized how that made them easier to sauce on the top and side (the underside stayed un-sauced). But today I picked up a non-stick grill grate hoping that would make the cleanup easier. It did make the cleanup a little easier, but the ribs slid around while trying to baste them. So I got out the tongs, basted the top and side, then flipped them and basted the other side. It didn't change them much, but they were still great!

          Click image for larger version

Name:	blasphemy-ribs-plated9.jpg
Views:	107
Size:	47.1 KB
ID:	629244

          Click image for larger version

Name:	blasphemy-ribs-close9.jpg
Views:	127
Size:	38.8 KB
ID:	629243

          Comment


          • mgaretz
            mgaretz commented
            Editing a comment
            This rack was just over 2 lbs.

          • Thunder77
            Thunder77 commented
            Editing a comment
            I love it when a blasphemy comes together! :-)
        • mgaretz
          Founding Member
          • Jul 2014
          • 821
          • San Ramon, CA
          • Mark Garetz
            Rec Tec pellet grill
            Weber Genesis Gasser
            Maverick ET-732 and Thermapen and others

          #98
          Another batch of Blasphemy Ribs.

          Click image for larger version

Name:	blasphemy-ribs-plated10.jpg
Views:	114
Size:	65.2 KB
ID:	646032

          Click image for larger version

Name:	blasphemy-ribs-close10.jpg
Views:	143
Size:	35.9 KB
ID:	646031

          Comment


          • klflowers
            klflowers commented
            Editing a comment
            Is there a Nobel prize for rib innovation? If so, you are the uncontested winner.

          • Jared49
            Jared49 commented
            Editing a comment
            As soon as we are out of the freezer here in WISCONSIN, I’m gonna give them a whirl!!

          • Timbo54
            Timbo54 commented
            Editing a comment
            My go to way to cook ribs now. SwampDonkeyzBBQ up the game by wrapping in thin slices of bacon. Both are delicious and cook much faster.
        • jgreen
          Charter Member
          • Oct 2014
          • 2718
          • Winnipeg Manitoba Canada
          • Cookers:
            Broil King XL
            Broil King Smoke
            Weber Kettle 26
            Grilla Pellet smoker
            Capital 40 natural gas
            Napoleon Pro 22 kettle

            Thermometer:
            Maverick 733
            Thermapen (ok..4 thermapens)
            Thermo works DOT (or two)
            Fireboard (probably my favourite)
            Thermworks Smoke (or two)

            Accessories:
            SnS (original, plus and XL)
            DnG pans, 6 or 7 of these
            Vortex
            Grillgrates
            and, maybe some other toys as well

          #99
          Click image for larger version

Name:	CDFF303D-791F-438B-99DB-ADF44C3EABE9.jpeg
Views:	97
Size:	3.74 MB
ID:	650381 Made this tonight. A fantastic recipe. Couple of mistakes. Cooked on a Grilla pellet grill set at 225 and got a good smoke flavour. The 2.5 hour time frame seemed about right although maybe a bit more “pull off the bone” than I usually like. Think my big mistake was the rub/dry brine. Put on 6 hours early as per the recipe, used a mixture the Grilla all purpose rub and Henrik’s pork rub both of which contain salt. I usually like a heavy rub, so I think I put too much on given the long time on the meat. Ribs came out a fairly salty, enven though I like salt. Will cut to a lighter rub next time. Still a great option for a quicker cook.

          Click image for larger version

Name:	CB957ABB-6157-4613-898D-DF80155F99FA.jpeg
Views:	96
Size:	2.90 MB
ID:	650380

          Comment

          • Jared49
            Club Member
            • Oct 2016
            • 143
            • Appleton, WI
            • WSM-18.5"-lid hinge, door upgrade, Hunsaker Rib hanger, Arbor Fab. Charcoal assembly & minion starter
              Weber Kettle-SnS
              Maverick ET-732
              FireBoard/PitViper fan

            Click image for larger version

Name:	FC65256A-04DD-423A-A330-C42D9B1E8179.jpeg
Views:	97
Size:	3.31 MB
ID:	661691 I followed you recipe for Blasphemy Ribs yesterday (4-7-19) on my 18” WSM. Only issue I had was that my frozen package of St. Lewey ribs, from Costco, was a 3-pack. That was too many for the 18”. Should have smoked only 2 racks. Turned out awesome. My only change is that I didn’t sauce as “swmbo” & I have different tastes in sauces. Smoked @225(ish) for 2.5 hrs. Love the shorter smoking time. Click image for larger version

Name:	DD163DF3-75A6-4153-A20D-200A2A024441.jpeg
Views:	94
Size:	4.28 MB
ID:	661689Click image for larger version

Name:	23E41116-007C-45D8-97A1-A187AECBB66A.jpeg
Views:	99
Size:	3.47 MB
ID:	661690

            Comment

            • Uncle Bob
              Club Member
              • Feb 2019
              • 364
              • Salado, Tx
              • Summerset TRL44 gas grill and side sear
                RecTec 590 Stampede
                Weber Performer
                Cajun Grill Preaux
                EcoQue Gen 3 wood fired oven
                Camp Chef Somerset IV 4 burner propane stove
                Oklahoma Joe's Bronco
                Oklahoma Joe's Bronco Pro
                Oklahoma Joe's Judge
                Golden's Cast Iron Grill
                Ooni Koda 16

              I'll add my thanks as well, brilliant approach. We did the back rib version, glazed with a Koreanish sauce that evolved from an oven brazing recipe. Woked up some fried rice to accompany...….yum.
              Attached Files

              Comment

              • mgaretz
                Founding Member
                • Jul 2014
                • 821
                • San Ramon, CA
                • Mark Garetz
                  Rec Tec pellet grill
                  Weber Genesis Gasser
                  Maverick ET-732 and Thermapen and others

                Yet another batch of Blasphemy Ribs, served with steamed spinach and butter. Glad to see so many of you are now embracing the blasphemy!

                Click image for larger version

Name:	blasphemy-ribs-plated11.jpg
Views:	107
Size:	73.2 KB
ID:	661979

                Click image for larger version

Name:	blasphemy-ribs-close11.jpg
Views:	125
Size:	34.2 KB
ID:	661978

                Comment

              • Bkhuna
                Club Member
                • Apr 2019
                • 470
                • Merritt Island Florida

                Originally posted by tRidiot View Post
                I find the St. Louis ribs more annoying to eat, with layers of connective tissue in between layers of meat, plus the annoying little cartilage ends you have to nibble through and around to get to more of the meat on one end of the bone. Again, just a personal preference, I think.
                St. Louis trim eliminates the breast bone and the excess flap meat.

                Comment

                • Argoboy
                  Club Member
                  • Apr 2016
                  • 360
                  • Southern Ontario 70 miles from Detroit

                  Click image for larger version

Name:	DA844856-585A-4EE2-98C0-3EBF6F609938.jpeg
Views:	97
Size:	1.29 MB
ID:	662375 I have made these ribs twice now, the first time I did not think they would be cooked in two hours so I cooked them longer and they were over cooked. I made them on Sunday and they were done in 2 1/2 hours and they were pretty good. Everyone likes them but my wife prefers the 3-2-1 rib method. Here is the picture of the finished product.


                  Comment

                  • Rob Johnston
                    Club Member
                    • Apr 2018
                    • 361
                    • Pittsburgh, PA

                    I like this idea. I am going to have to try this out. Thanks for the great info.

                    Comment

                    Announcement

                    Collapse

                    Meat-Up in Memphis 2021

                    Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                    Click here for details. (https://amazingribs.com/memphis)
                    See more
                    See less
                    Working...
                    X
                    Meat-Up in Memphis

                    T-Shirts & More T-Shirts & More
                    Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

                    Cool Embroidered Shirt Cool Embroidered Shirt
                    This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

                    Click here for more info.

                    Support ARC

                    Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

                    https://tinyurl.com/amazingribs

                    Placeholder

                    Spotlight

                    These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use our links when you buy things

                    Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                    https://tinyurl.com/amazingribs

                     


                    If you have a Weber Kettle, you need the Slow 'N' Sear

                    Placeholder

                    The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                    Click here for our article on this breakthrough tool


                    The Good-One Is A Superb Grill And A Superb Smoker All In One

                    Placeholder

                    The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                    Click here to read our complete review


                    Griddle And Deep Fryer In One

                    Placeholder

                    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                    Click here to read our detailed review and to order


                    The Pit Barrel Cooker May Be Too Easy

                    Placeholder

                    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                    Click here to read our detailed review and the raves from people who own them


                    The Undisputed Champion!

                    Placeholder

                    The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                    Click here to read our comprehensive Platinum Medal review


                    Grilla Pellet Smoker proves good things come in small packages

                    Placeholder

                    We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                    Click here for our review on this unique smoker


                    Delta by Nuke,
                    Stylish and Affordable
                    Gaucho Grill

                    Placeholder

                    Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                    Click here to read our complete review


                    Genesis II E-335 
                    A Versatile Gasser That Does It All!

                    Placeholder

                    Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                    Click here to read our complete review


                    GrillGrates Take Gas Grills To The Infrared Zone

                    Placeholder

                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                    Click here for more about what makes these grates so special


                    Is This Superb Charcoal Grill A Kamado Killer?

                    Placeholder

                    The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                    Click here to read our detailed review of the PK 360

                    Click here to order directly and get an exclusive AmazingRibs.com deal


                    Our Favorite Backyard Smoker

                    Placeholder

                    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                    Click here for our review of this superb smoker


                    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                    Placeholder

                    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                    Click here to read our detailed review


                    Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                    Placeholder

                    A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                    Click here to read our complete review


                    Track Up To Six Temperatures At Once

                    Placeholder

                    FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                    Click here for our review of this unique device


                    The Cool Kettle With The Hinged Hood We Always Wanted

                    Placeholder

                    Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                    Click here for more about what makes this grill special


                    Finally, A Great Portable Pellet Smoker

                    Placeholder

                    Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                    Click here to read our detailed review and to order