Yet another batch of Blasphemy Ribs. Served with steamed spinach in butter.
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Can these be done on a gas grill? And if so would you use Grill Grates? Amazn smoker tube (pellets)? Indirect heat? Direct low heat? Thanks, I'm a newb.Comment
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ByTor Grillgrates are really intended for direct grilling - not indirect cooking. If you have a full set and want to cook indirect on gas, you will need to "break" the heat conductivity by separating the panels with a gap between the direct and indirect section of the gas grill. If you don't separate the panels, the heat conducts from one end of the grill surface to the other. I had this discussion with Grillgrates customer service when I first got them myself.
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Thanks and sorry another question. I know a lot of people add water to the grill setup to mimic a smoker. Would you think that is necessary for this? Also, since some seem to prefer them just a little more tender have you considered using foil or butcher paper the last half?Originally posted by mgaretz View PostComment
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I smoke on my gasser frequently. I used to just use one of those metal boxes that you soak wood chips in and place them on the burner. I recently picked up an Amazn tube, and have been using that, actually, used both a couple times. Gas grills aren't airtight (for safety reasons), so you don't get a heavy smoke taste, but I find it pleasant enough. I have never used a water pan, but one of these days I'll get around to trying that too.
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Tried these today, turned out very good. I made the Memphis dust today so maybe it was more potent since it was fresh, but I thought the rub overpowered the meat flavor a bit, before the rub I hit them with some kosher salt. Next time I would just put the rub on the meat side instead of all over, also I didn't have time to let it sit with rub for 6 hrs but obviously still did the trick. I had a bit of trouble keeping temp steady at 225 because of wind, ranged a bit higher at times, and I only threw one tin foil baggy of hickory chips on. Used sweet baby rays sweet and spicy sauce. Very happy with bite, not fall of the bone but easy to chew. Was a hit with family, I would make again for company.
Thanks for your ideaAttached FilesComment
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Blasphemy ribs yet, yet again. Served with steamed spinach with butter and a glass of Lodi Zin for dessert.
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I'm going to blaspheme for my first shot at ribs using charcoal and a Weber 22, 2 baby back racks. Need advice on smoke. I'm planning on using pecan. Should I use chunk or chips and how many chunks or applications of chips? I don't want to over-smoke. Another wood better? Thanks.Comment
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I have updated the first post in this thread with more detail on the recipe and procedures. So check it out!
Thanks to all of you that have tried this recipe and for all the positive comments! Keep up the Blasphemy!Comment
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The current post is nicely detailed and I appreciate the time you took to develop, tweak, and especially share this. Especially for ribs a fast approach makes a lot of sense. I did not run across it until a few hours after my most recent rib cook, wish I had discovered it just a bit sooner. Definitely will be trying soon.
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You just gave me an excuse to buy grill pans!
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@mgaretz: first, thanks for developing this recipe and keeping us all informed.
I plan on blaspheming 3 Costco baby back racks on my KBQ for the family tomorrow. Question: have you or anyone tried cutting into two rib pieces? This would let them sit bone down, and you could coat three sides. Plus less ‘sticking’ to the pan. If so, did the time change?
Thanks
DanielComment
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I've done these Blasphemy Ribs three times now. I waited to post until I feel I got it perfected from my family's standpoint.
First of all, a HUGE thanks to mgaretz for turning me on to this process. I would have never tried it on my own, and I will be honest, I was a skeptic.
I'll start posting pictures with my next cook, the last one was for my son's graduation party and they went quickly!
I always use Baby Backs for this recipe.
(1) Cut the ribs into individual rib pieces and sprinkle them with Killer Hogs AP Rub and Eat BBQ Zero-To-Hero rub. I usually don't even let them sit in the fridge. I do this while the smoker is heating to 235.
(2) I smoke one side for 1 hour, 15 minutes and then turn and smoke the other side for 1 hour, 15 minutes.
(3) I get two big sheets of heavy-duty aluminum foil. I do two "packs" of wrapped rib pieces, each with 1/2 cup of Stubb's Moppin Sauce. I double wrap each "pack" tight, insuring no tears, etc. I put them back on the smoker for an hour.
(4) I then pull them from the packs, drain the liquid, and mix them in a bowl to coat in BBQ sauce and put them back on the smoker for 30 minutes, flipping halfway thru.
I know this totals up to 4.5 hours, but when I did for less time I just couldn't get them to a clean bite tenderness. The family LOVES this way and they've said don't go back to the traditional method. I've been smoking meats for a long time, and I prefer these ribs to any other method. I know - hard to believe.Comment
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The last two times I've done these, they tend to be a little drier than all my other previous cooks. The only difference is I did them on my Weber 22" kettle with the SnS. All other previous cooks were done on my Rec Tec. Should I maybe add water to the SnS reservoir? I know there is varied opinions on the effects/benefits of water pans and the like.Comment
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Keep in mind, the well proven 225 degrees in mgaretz's recipe might be something else on your cooker. I would probably try 10 degrees cooler next time. It is fairly well documented that temperatures don't translate well (and thermometers are not always accurate) for that is where I would experiment.
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I like doing my ribs on my PBC. Not being able to hang them introduces some choices (I don't have any accessory that allows me to hold the individual ribs from a hanger).
Has anyone cooked these on the grill of the PBC? I have no ideas what the timing would be. If I cook baby backs with a lot of loin meat could I just cook with a therm to 203?
How many racks of ribs can you put on a 14" grill when done as individuals?
I do have my 22" kettle with SnS, but it just seems wrong not to use that PBC for ribs. I'm guessing you could get two racks worth of ribs on the indirect side of the kettle?Comment
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Hugh The first several times I used this method was on a pellet grill. Turned out perfect every time. I've since gotten rid of the pellet grill in favor of kettles with fan controls. So the last 2 cooks on the kettle came out a bit dry. Perfectly edible, just not as moist. So the next time I'll try it with water in the reservoir. If that doesn't help, I'll try shortening the time. I think there is more moist air in the cook chamber with pellet grills versus charcoal cookers. -
I'm not 100% certain about this, but it seems to me the PBC has alot more moisture in it than the Kettle with SnS. I cooked up some beef ribs on both a couple of nights ago and my glasses fogged up when I lifted the lid of the PBC. Totally different than lifting the lid on the kettle. It wasn't a fair comparison because of the ribs on the kettle had been frozen, but it seems to me that the barrel is a very moist environment
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I think this is a great method for people who don’t have a PBC or just want to do one rack. Here are 3 babybacks done in 3 hours on my PBC. I don’t sauce my wibs.
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