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Blasphemy Ribs

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  • mgaretz
    Founding Member
    • Jul 2014
    • 724
    • San Ramon, CA
    • Mark Garetz
      Rec Tec pellet grill
      Weber Genesis Gasser
      Maverick ET-732 and Thermapen and others

    Another batch of Blasphemy Ribs, served with white corn on the cob. These were pretty large baby backs - maybe toddler backs? A lot of them were able to stand up.

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    • fzxdoc
      fzxdoc commented
      Editing a comment
      Toddler backs.
  • Bigmagic
    Club Member
    • Feb 2018
    • 18
    • South Central Michigan

    mgaretz, ya done made me weak in the knees! Wooowee that looks delicious!!

    Comment

    • mgaretz
      Founding Member
      • Jul 2014
      • 724
      • San Ramon, CA
      • Mark Garetz
        Rec Tec pellet grill
        Weber Genesis Gasser
        Maverick ET-732 and Thermapen and others

      Just made yet another batch of Blasphemy Ribs. Served with snap peas in butter.

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      • fzxdoc
        fzxdoc commented
        Editing a comment
        I can't believe I haven't tried this yet. Every time you post a photo my mouth waters.

        Kathryn
    • jlazar
      Charter Member
      • Oct 2014
      • 582
      • San Antonio
      • Backwoods Chubby G2
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        Grill Beast 304 Injector
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        Foodsaver V4880

      mgaretz You first posted about Blasphemy Ribs almost two years ago. What tweaks/changes have you made to improve the recipe/technique since then. By the way, the few times I made them, they were great.

      Comment


      • mgaretz
        mgaretz commented
        Editing a comment
        The latest version is actually in the first post in this thread. I updated it recently.

      • jlazar
        jlazar commented
        Editing a comment
        Thanks
    • IowaGirl
      Club Member
      • Dec 2018
      • 462
      • Northeast Iowa, USA

      "...others have found this also works for St. Louis cut ribs with the same temp and timings. I suspect full spares would behave the same...."

      I agree with this. I did a rack of St Louis spares this past weekend that were Duroc pork from Compart Farms in southern Minnesota.

      My Weber gas grill has a hard time settling at 225F -- it swung between 225 and 250F during this cook. The meatiest ribs were done perfectly at the 2 1/2 hour mark -- succulent and bite-off-the-bone tender. I kept the smaller ribs closer to the front of the grill where it's a little bit cooler. They were a tiny bit drier at 2 1/2 hr, but they were still very acceptably tender and moist.

      Next time I'll use the smoker so I can keep the temp dialed in at a consistent 225F, and I think they'll all be perfect.

      Comment

      • Mosca
        Charter Member
        • Oct 2014
        • 2813
        • PA
        • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

        When I do my Tuscan style, I think of them as Blasphemy Ribs with Italian seasonings. They aren't really chewy; they're steak-y.

        Comment


        • Thunder77
          Thunder77 commented
          Editing a comment
          I love those Tuscan ribs!

        • ColonialDawg
          ColonialDawg commented
          Editing a comment
          Tuscan style? Please do tell.

        • Mosca
          Mosca commented
          Editing a comment
          Cut into two rib sections. Salt. Grill until nicely browned, drizzle with garlic infused olive oil and lemon juice.
      • scottdware
        Club Member
        • Apr 2016
        • 17
        • Grand Rapids, MI

        That looks amazing, mgaretz! Thanks for sharing this!

        Comment

        • IowaGirl
          Club Member
          • Dec 2018
          • 462
          • Northeast Iowa, USA

          Two racks of St. Looey style ribs done this past weekend. 2 1/2 hours on the nose at 225F. This time I used my 18 inch Smoke Vault propane smoker rather than my Weber gasser, and got better control over my temps. Meat was rubbed with no-sugar, no-salt Memphis Dust. At 2 hours, I sauced the ribs with a thin coating of locally made Lynch BBQ sauce cut about 1:1 with homemade peach jam. I used maybe 1/3 cup of sauce for 2 racks to add a little shine and a light fruity kick. Served with fresh sweet corn, baked beans, and locally brewed hard cider.

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          • klflowers
            klflowers commented
            Editing a comment
            This is the pic that is making me want some ribs badly. I keep coming back to it. A month and a half almost later.

          • IowaGirl
            IowaGirl commented
            Editing a comment
            Thanks for commenting on this, klflowers, so I'd see this pic again. That was the perfect supper for a lovely evening on the deck. I need to do that again. Although with recent weather here in Iowa, it would have to be a rib supper eaten next to the woodstove.

          • klflowers
            klflowers commented
            Editing a comment
            I am thinking about making it my computer wallpaper lol
        • Luscombe
          Club Member
          • Sep 2019
          • 15
          • Blue Mounds, WI
          • Gary
            Stampede, BGE's,



          Got some on the grill now. They'll be done in 2h15m Click image for larger version

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          • mgaretz
            Founding Member
            • Jul 2014
            • 724
            • San Ramon, CA
            • Mark Garetz
              Rec Tec pellet grill
              Weber Genesis Gasser
              Maverick ET-732 and Thermapen and others

            Another batch of Blasphemy Ribs, served with broccoli. My usual shot of the smoke ring was all fuzzy, so not worth posting.

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            • fzxdoc
              fzxdoc commented
              Editing a comment
              You always make them look so delectable.

              K.
          • ColonialDawg
            Club Member
            • Oct 2017
            • 402
            • Coastal VA

            Knock it off with the pics. I’m at work.

            Comment


            • Craigar
              Craigar commented
              Editing a comment
              Slackin' on the job, eh?

            • ColonialDawg
              ColonialDawg commented
              Editing a comment
              You bet
          • mgaretz
            Founding Member
            • Jul 2014
            • 724
            • San Ramon, CA
            • Mark Garetz
              Rec Tec pellet grill
              Weber Genesis Gasser
              Maverick ET-732 and Thermapen and others

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

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            • Dewesq55
              Founding Member
              • Jul 2014
              • 1336
              • The Poconos, NEPA
              • Smoker:
                Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
                Masterbuilt 40.2" 1200W Electric Smoker
                Masterbuilt ThermoTemp XL Vertical Propane Smoker

                Gas Grill:
                BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

                Thermometer:​​​​​​
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                Favorite Beer:
                Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                Favorite Spirit:
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                Favorite Wine:
                Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                Favorite Meat(s):
                Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                Chicken - Mainly the dark meat and wings
                Beef Ribeye​Ribeye steak

                Favorite Cuisine to Cook:
                Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                Favorite Cuisine to Eat:
                Indian, followed closely by BBQ.

                Disqus ID:
                David E. Waterbury

              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.

              Comment


              • Dewesq55
                Dewesq55 commented
                Editing a comment
                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
              Founding Member
              • Jul 2014
              • 1336
              • The Poconos, NEPA
              • Smoker:
                Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
                Masterbuilt 40.2" 1200W Electric Smoker
                Masterbuilt ThermoTemp XL Vertical Propane Smoker

                Gas Grill:
                BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

                Thermometer:​​​​​​
                Fireboard with Drive cable and 20 CFM fan
                ThermoWorks Mini Instant Read
                Lavaworks Thermowand Instant Read
                2 Maverick 733
                ThermoWorks IR-GUN-S Industrial Infrared Thermometer
                ThermoWorks ThermaPen Mk4 x 2

                Miscellaneous:
                Anova Sous Vide Immersion Circulator - 1st generation
                Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

                Favorite Beer:
                Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

                Favorite Spirit:
                Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions

                Favorite Wine:
                Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

                Favorite Meat(s):
                Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
                Chicken - Mainly the dark meat and wings
                Beef Ribeye​Ribeye steak

                Favorite Cuisine to Cook:
                Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

                Favorite Cuisine to Eat:
                Indian, followed closely by BBQ.

                Disqus ID:
                David E. Waterbury

              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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              Comment

              • new2smoking
                Club Member
                • Aug 2018
                • 160
                • Seattle, WA

                Those look moist!

                Comment


                • Dewesq55
                  Dewesq55 commented
                  Editing a comment
                  Yeah, they weren't dry.

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