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Blasphemy Ribs
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Club Member
- Jun 2018
- 622
- 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.
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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/
Mgaretz recommends cooking blasphemy ribs at 225F for 2 1/2 hours total cook time. That will turn out some wonderful ribs.
Unfortunately I'm having trouble going quite that low and slow as I am learning how to use my new charcoal cooker. Here are my suggestions for adapting his method to a slightly higher cook temperature --
If your cooker is running around 275F / 135C, give or take a bit, try reducing the total cook time to about 2 hours. Smoke the ribs for about 1 1/2 hours, coat with sauce, and then return the ribs to the cooker for another 1/2 hour to set the glaze and finish the cook. Remove the ribs from the cooker and either serve immediately or hold the ribs in a covered container at 150F / 65C for a short time while you finish the rest of the meal.
I've been noshing on the scrawniest rib at the 1 1/2 hour mark to see if that sample is to my liking as far as tenderness goes. If it is, then I'll sauce at that point and end the cook at 2 hours total. If not, I'll go for the longer time.
FWIW, I don't see a great deal of difference between baby backs and St Louis cut ribs. What I am seeing is I get better results with nice meaty ribs as opposed to ones that are on the scrawny side.
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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
Hi Everyone. I wanted to announce that I have created a site about Blasphemy Ribs and related recipes. You can see it at blasphemyribs.com.
Thanks to every one here that gave me permission to use their comments in the Testimonials section. If you don't see yours, check your messages here and respond to my request. If you'd like to write a testimonial, send me a message here or do it on the site at the end of the testimonials page.
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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
Just a quick note to let everyone know that if you are proud of your blasphemy, you can tell the world (ok, maybe just your family right now) with a Blasphemy Ribs T-Shirt. Order here: https://blasphemyribs.com/swag/
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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
I have added Men's XXL shirts as well as women's style shirts, so they are now available for purchase, but they take a few extra days as I don't keep these shirts in stock. https://blasphemyribs.com/swag/
Last edited by mgaretz; June 6, 2020, 01:43 PM.
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Club Member
- Dec 2018
- 3632
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
OK, the One Truth of Blasphemy Ribs is that you have to cook one slab per person. They are so freakin' amazing that you will eat one slab by yourself. Here is a slab cooked on the KBQ (all gone now) pictured with homemade Texas HotGuts and smoked Mac N' Cheese. I used the Blasphemy Rib Rub and a blend of 2/3 of Meathead 's Kansas City BBQ sauce and a Korean BBQ sauce that I found here (but can't find the link to right now). Yum!!
Last edited by 58limited; June 21, 2020, 04:47 PM.
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Founding Member
- Jul 2014
- 1142
- Brentwood, CA
-
Mark Garetz
Rec Tec pellet grill
Weber Genesis Gasser
Maverick ET-732 and Thermapen and others
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I liked the idea of more bark from a previous thread and gave the "Country ribs", aka sliced boneless pork butt, a shot for pulled pork.
Got about 6 lbs of Country ribs at Costco and dry brined the overnight and then dusted them with Meathead's Memphis dust. Round toothpicks to pin together the loose bits.
Decided to start w/ a couple of hours at 180F then go to 225F. Ended up taking a walk w/ wife and they were at 180F for closer to three hours. Cranked up temp and the ribs got to 203F at about 10 hrs. ( I thought it would have been much shorter time). Threw them in tray and pulled them. WOW!!! massive smoke ring and bark in every bite. Definitely going to do this again.
One thing about the Costco pack was the ribs were of different sizes which allowed me to arrange them on my LG900 smallest on left to largest on the right to account for the 30F temperature differential across the cooking grate of the LG900.
Will certainly do this again!! Thanks to Mgaretz for the idea.Last edited by MauleGuy; July 27, 2020, 06:21 PM.
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Glad you liked it! There's a separate thread for this here, and complete instructions at https://www.BlasphemyRibs.com
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