mgaretz, do the racks you use weigh closer to 2 lb or 3 lb? Thanks. Also, gonna try this.
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Blasphemy Ribs
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Club Member
- Jun 2018
- 621
- Vancouver WA
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SmokingSteve - "These are a few of my favorite things." (What I've got).
Camp Chef Woodwind 36" pellet grill with Sidekick and grill box and cast iron griddle.
Two Combustion Predictive Thermometers
Two Thermoworks Thermapen Mk 4 (one purple, one yellow). One purple Thermopop. (Vikings fan).
Maverick XR-50 (needs replacement probes due to recent grease fire).
Misen enamel coated cast iron dutch oven.
Grill Rescue grill brush.
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.
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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!
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Club Member
- Dec 2018
- 828
- Northeast Iowa, USA
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Warm Morning G3 propane grill, 1970s vintage, https://pitmaster.amazingribs.com/forum/grills-and-smokers/gas/618448-vintage-warm-morning-broilmaster-grill
Weber Genesis II 330 SE, 3-burner propane grill
Hasty Bake Continental charcoal cooker
Smoke Vault 18, propane cabinet smoker
Amazen pellet smoker, https://www.amazenproducts.com/category_s/12.htm
Thermapen, Chef Alarm, https://www.thermoworks.com/
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.
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Founding Member
- Jul 2014
- 1142
- Brentwood, CA
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Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
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!
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Founding Member
- Jul 2014
- 1142
- Brentwood, CA
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Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
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My go to way to cook ribs now. Brisket Syndicate up the game by wrapping in thin slices of bacon. Both are delicious and cook much faster.
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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Cookers:
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and, maybe some other toys as well
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.
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Club Member
- Oct 2016
- 321
- Appleton, WI
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WSM-18.5"-lid hinge, door upgrade, Hunsaker Rib hanger, Arbor Fab. Charcoal assembly & minion starter
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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 18â€. 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.
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Club Member
- Feb 2019
- 1555
- Salado, Tx
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Originally posted by tRidiot View PostI 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.
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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.
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