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.
A lot of them were able to stand up. -
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mgaretz, ya done made me weak in the knees! Wooowee that looks delicious!!Comment
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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
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"...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
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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
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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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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.
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Got some on the grill now. They'll be done in 2h15mComment
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Knock it off with the pics. I’m at work.Comment
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Finally remembered to re-shoot the smoke "ring" from the latest batch. This is from reheated leftovers.
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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
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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.
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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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