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2021 Meat-Up In Memphis Canceled

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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Experimental 3-2-1 spicing approach on spares

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  • boftx
    Founding Member
    • Jul 2014
    • 924
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    Experimental 3-2-1 spicing approach on spares

    Hi all, been a while since I posted anything I thought was worthwhile.

    Today I smoked some spares but did the rub/wrap/glaze a bit differently. I did the usual dry-brine overnight, but used a basically peppery rub on top of that about an hour before putting them in the smoke. When the time came to wrap (and I judge that by when the fat is starting to render) I made a braising liquid (since that is what the wrap is, be honest) with about 2 parts melted butter, 1 part molasses, and 1 part Balsamic vinegar. I poured some of this on the top side and added a good layer of my savory spices: cinnamon and garlic powder, and a little more heat via cayenne.

    When I unwrapped a couple of hours later I saved all the drippings in a sauce pan and put the ribs back in the smoke. I added about a third as much apple cider vinegar to the pan along with a couple of tablespoons of molasses and maybe 3 or 4 tablespoons of crushed pineapple with juice. I also added a few dashes of Tabasco sauce. I brought this to a boil then lowered to a simmer and let it reduce by about half before brushing on the ribs which had been in the smoke again for about a half hour. I gave the ribs another 15 - 20 minutes to let the glaze set.

    My goal was a sweet and sour glaze with flavor layers under it, i.e peppery in the rub, and savory in the braise. Needless to say I was pleased with the end result with regard to both flavor and texture.

    Edit: The 3-2-1 method says to wrap after 3 hours in the smoke. That is a good rule of thumb but I want to wrap when the fat is just beginning to render which seems to be somewhere around 155F - 165F, which also seems to be when the "stall" kicks in when doing a pork butt. Obviously the exact time this happens depends on the temp you are cooking at. My rig tends to run between 250F - 275F, especially in the summer here in Vegas. So I look for pockets of moisture on the surface as shown below in the top photo.

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    Last edited by boftx; May 6, 2018, 11:17 PM. Reason: Added photo to show when I wrap
  • Sweaty Paul
    Founding Member
    • Aug 2014
    • 1622
    • Hays, KS
    • Green Mountain Grill - Jim Bowie
      (I've never regretted having too much grate space).

      Weber Genesis Gas grill
      Weber Kettle grills x 2

    Very nice indeed.


    • Nate
      Banned Former Member
      • Apr 2015
      • 3800
      • Quarantined

      Wondering where you went.... welcome back


      • boftx
        boftx commented
        Editing a comment
        Thanks! Been around, just nothing really that new to talk about for BBQ. Been honing my inside kitchen skills. Let's face it, how many times can one post pics of a perfect brisket or butt or ribs?

      • Nate
        Nate commented
        Editing a comment
        boftx , I understand.
    • RonB
      Club Member
      • Apr 2016
      • 13524
      • Near Richmond VA
      • Weber Performer Deluxe
        Pizza insert
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        lots of probes.

      Great lookin' ribs.


      • MeatMonster
        Club Member
        • Mar 2017
        • 653
        • Ellon, Aberdeenshire
        • I love beer, BBQ and rugby, just don't make me choose between them!

          GMG Jim Bowie
          ProQ Elite Smoker
          Boomerang 3 Ring Burner
          Fast Eddy Cookshack 120
          Fast Eddy Cookshack 240

        The flavour combos you mentioned sound great, wish there was a way to get a taste!


        • boftx
          boftx commented
          Editing a comment
          Thanks! I've been concentrating on actual kitchen cooking lately and keeping my flavor combos simple. I honestly don't think that most people can discern more than 4 or 5 flavors at most at one time unless they are very pronounced.
      • EdF
        Club Member
        • Jul 2016
        • 3229
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen Air
          ThermaQ (or its predecessor)
          Thermoworks Hi temp IR
          BBQ Dragon & Chimney of Insanity
          Various other stuff

        Very nice indeed - food for thought. And thought for food!


        • FireMan
          Charter Member
          • Jul 2015
          • 8236
          • Bottom of Winnebago

          If appearance has anything to do with taste, job well done. I trust your opinion. Now we have to see who tries their own taste test. Sounds great.


          • boftx
            boftx commented
            Editing a comment
            Thanks! I need to do better testing to see if my idea has merit, and I'm sure the Good Doctor can probably tell me up front if it does, but that wouldn't be any fun.

            My thought is that even though the fat is rendering out during the braise (wrap) time, the meat is still absorbing some of the braising liquid, thereby picking up that flavor.
        • Troutman
          Club Member
          • Aug 2017
          • 7794
          • 1521




            SOUS VIDE


          Those are some good lookin’ ribs!! I’ve actually gone the opposite direction by going bear for 4 hours then wrap in paper for one hour. I then may or may not glaze them, family likes them non-glazed. Go figure, different strokes...


          • hogdog6
            Charter Member
            • Dec 2014
            • 576
            • Liberty, Utah

            Great looking ribs, like your technique.


            • Butchman
              Club Member
              • Mar 2017
              • 510
              • Estero, FL

              Man those look good!


              • LA Pork Butt
                Charter Member
                • Dec 2014
                • 5642
                • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

                They look great! What’s your comment on the taste?


                • boftx
                  boftx commented
                  Editing a comment
                  The tenderness and bite was spot on. The taste was good, but could have used a bit more pineapple I think. I have a sweet and sour sauce recipe that I will use as the base for the glaze next time and add the wrap liquid with all that rendered fat to that instead of starting with the liquid and building from there.
              • The Marquis de Kampot
                Former Member
                • May 2018
                • 1

                What kind of pepper did you use in your "peppery rub"? ...I noticed you"added a few dashes of Tabasco sauce"...
                Last edited by The Marquis de Kampot; May 14, 2018, 02:55 PM.


                • boftx
                  boftx commented
                  Editing a comment
                  I don't recall the exact mix, but there was some Montreal Steak seasoning and chipotle in it.
              • DWCowles
                Founding Member
                • Jul 2014
                • 9702
                • Smiths Grove, Ky
                • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

                It’s great hearing from you again. The ribs look fantastic.




                2021 Meat-Up In Memphis Canceled

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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