Blasphemy Ribs

[kraezday]

This sounds great! Trying it with my new pack of St Louis ribs on Sunday - I will update with how they turn out.

[Papa Bob]

they really look great amigo

[mgaretz]

Another batch of Blasphemy Ribs. Served with corn, steamed in the husk.

[RolfTaylor]

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.

[RolfTaylor]

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.

[mgaretz]

Sweet Baby Ray's with an undercoating of Blasphemy Ribs Rub - which is based on Memphis Dust.

[barebear]

Yummy looking sauce --what is it ?

[mgaretz]

New Year's Day Blasphemy Ribs, served with leftover pork fried rice from New Year's Eve. Fittingly, this is my 21st batch of Blasphemy Ribs (not counting numerous test batches).

Also wanted to reminds folks that Blasphemy Ribs T-Shirts are still available. Head over to the website to order and for more recipes. You would really help me out, especially in these times. Thanks!

[mgaretz]

The air has been so smoky here recently that I haven't wanted to fire up the smoker.

But I just wanted to remind everybody that I still have Blasphemy Ribs T-shirts available, now also in women's styles and men's XXL size.

Head over to the website to order and for more recipes.

[wrgilb]

Did these tonight on the EX4 Smokefire. 225 for 2 hours, pulled and put in a bowl, poured Raspberry Chipotle over them and tossed. Back on the grill for 30 minutes. They were great. Rubbed them down with Worcestershire and seasoned with Memphis Dust and Oakridge Dominator.

[mgaretz]

That's actually pretty fast. Mine took 7 hours at a steady 225F. See the thread here: https://pitmaster.amazingribs.com/fo...my-pulled-pork

[MauleGuy]

Mgaretz,

I was a bit surprised at the 7 hour cook time. I attributed it to the 3 hrs at 180F before going to 225F

Thoughts?

[mgaretz]

Glad you liked it! There's a separate thread for this here, and complete instructions at https://www.BlasphemyRibs.com

[MauleGuy]

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.

[mattcotool]

I First time trying this yesterday on the Weber 26 with SNS. Turned out really good, will definitely be doing these again.