mgaretz is the most blasphemous blasphemer who ever blasphemed! Keep doing you, brother! I am definitely going to give this a shot one of these days.
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Blasphemy Ribs
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Founding Member
- Jul 2014
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- Brentwood, CA
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Mark Garetz
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Hi ! Just saw this and live close to you in Oakland --are these baby back ribs or SL ? -they're gorgeous . Off topic for 1 second ( you look a lot like me except I have more beard ). If anyone else can tell if thery're BB or SL, please let me know --its Wed 8/22 and I have 2 racks of BB to do tomorrow (have never done BB before )
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I just did 3 racks of very meaty baby backs this way. Gave 1/3 of the bounty to my daughter, and kept the rest. I used Meathead's KC Sweet sauce, with the max sugar/honey...love them sweet. Used Memphis Dust (version with no salt) and then Lumberjack pellets MHC Blend. Also, I experimented by putting a couple of chunks of hickory on top of the steel thing that covers the fire pot. It seemed to work. I got great smoke, great flavor and there was a nice little ash pile where the chunks were. Verdict: we all loved the result. I am sure this will be the "go to" method from now on.Last edited by marc82much; September 2, 2018, 08:42 AM.
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I've got a Traeger Silverton -- the Traeger Gourmet blend ( hickory,cherry, and apple ) puts out yum flavor --I like them sweet too --next time I try BB, I'm thinking about a little fresh orange juice and Grand Marnier added to the mix of reduced ( cooked down) apple juice and maple syrup ala MHG. If anyone reading this has tried anything of this sort, please post details and results.Last edited by barebear; September 2, 2018, 10:45 AM.
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Club Member
- Nov 2017
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Jim Morris
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I’m gonna have a go at this tomorrow, mostly so I can sleep in on Labor Day and cook the ribs in just 2 hours!
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Club Member
- Nov 2017
- 7153
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
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I just want to say that I cooked 3 racks of baby backs on Labor Day using your "Blasphemy" method, and I think they were some of the best ribs we've ever eaten - and done twice as fast as normal too! I think the seasoning, smoke and sauce getting on all 4 sides of each rib made a huge difference, versus when you cook the slab whole, and slice it after cooking.
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Well, as followup, I tried this again on my kettle+SNS and was less pleased with the results. 3 racks of cut up baby backs was too much, and I ended up stacking them in a second layer with help of an oven roasting rack. The kettle just doesn't have the airflow of the offset, and the bark was not nearly so good. Blasphemy on the offset for me apparently is the way to go!
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Club Member
- Nov 2017
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Jim Morris
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Originally posted by jfmorris View Post
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Club Member
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Would you guys consider these "pull off the bone ribs" instead of "fall off the bone"? Everyone around here, except me, likes them to fall off the bone. To which I usually reply, "why don't I just smoke pulled pork then?" To each their own I guess. Thanks for the advice.
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These have the consistency of good baby backs, but with bark and whatever glaze you use on all 4 sides of each rib bone, versus having two naked edges when you cut the slab apart. If you make them right the meat comes right off the bone cleanly. If you are used to the 3-2-1 or 2-2-1 method, and foiling the ribs, these will not be quite that fall apart.
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For what its worth, my wife and kids always liked that "fall off the bone" I would get if I wrapped in foil like in the 2-2-1 method. They all overwhelmingly like THESE ribs better, and its 2.5 hours total, unwrapped. In fact, they asked that I cook all ribs using this method going forward! There is just so much more flavor.
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Club Member
- Nov 2017
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- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
BigD just do it! ;-) Here is some inspiration. Brined/tossed in a mix of MMD with kosher salt (1/2 tsp per pound salt added to the MMD), and glazed with Blue's Hog.
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They look Amazing! I'm hungry again.
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I’m with you fuzzydaddy - I had Domino’s for dinner, and am consoling myself with beer. Wish I had time to cook this weekend but not looking promising...
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