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Blasphemy Ribs

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  • Papa Bob
    replied
    they really look great amigo

    Leave a comment:


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

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

  • barebear
    commented on 's reply
    Yummy looking sauce --what is it ?

  • mgaretz
    replied
    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!

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  • mgaretz
    replied
    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.

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  • wrgilb
    replied
    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.Click image for larger version  Name:	fullsizeoutput_5f1.jpeg Views:	11 Size:	139.9 KB ID:	888514Click image for larger version  Name:	fullsizeoutput_5f0.jpeg Views:	11 Size:	135.1 KB ID:	888513
    Last edited by wrgilb; July 30, 2020, 06:50 AM.

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  • mgaretz
    replied
    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

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  • MauleGuy
    replied
    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?

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

  • MauleGuy
    replied
    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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  • mattcotool
    replied
    Click image for larger version

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ID:	883096 I First time trying this yesterday on the Weber 26 with SNS. Turned out really good, will definitely be doing these again.
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  • mgaretz
    commented on 's reply
    I do not use a water pan, but I have a pellet grill.

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