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just got delivery of 4 racks of kurobuta ribs from SRF. Recommended cook recipe?
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Originally posted by Jon Liebers View Postso just got these ribs and will be cooking them tomorrow Typically I follow the Johnny Trigg method 3-2-1 with wrapping in foil with brown sugar, parkay , honey, tiger sauce. But these guys are kinda small (whoever it was that mentioned they would be small --you were right! but no shiners that I can see.). BGE large with cherry and peach wood chunk added. any suggestions on the cook?
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these are spares but my first experience with kurobuta, I would say they are maybe slightly larger than baby backs but not by much
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I’ve done these a few times. Keep it simple. Salt, rub, smoke at 225-250 until pull back. Could be as soon as 4 hours.
There isn't a lot there, each rack is one serving in my house. But they taste pretty good.
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If they are on the small size and are baby backs, they should get done way sooner than 6 hours. I personally only do one rack wrapping with butter/sweetener (kids like it) and the rest I go nekkid. We prefer the increased smokey flavor and want to taste the pork, especially if it's a heritage breed of pig.
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just got delivery of 4 racks of kurobuta ribs from SRF. Recommended cook recipe?
so just got these ribs and will be cooking them tomorrow Typically I follow the Johnny Trigg method 3-2-1 with wrapping in foil with brown sugar, parkay , honey, tiger sauce. But these guys are kinda small (whoever it was that mentioned they would be small --you were right! but no shiners that I can see.). BGE large with cherry and peach wood chunk added. any suggestions on the cook?Last edited by Jon Liebers; August 10, 2018, 10:30 AM.Tags: None
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