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just got delivery of 4 racks of kurobuta ribs from SRF. Recommended cook recipe?
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I had the same experience, I got 2 out of 4 the last time. The other two I gave up and cut and scored them.
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Originally posted by Jon Liebers View Postnext up are the wagyu ribeyes.
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ok so did the ribs on the large BGE Saturday. cooked at 220-225 about 4 1/2 hours total. I used cherry and apple wood for smoke. I did wrap after 2 hours as usual and I have to say they came out very tasty.
I did have one real problem and that was removing the membrane. I have removed membrane many many times and I just have to say on these it was just impossible. I don't know why but I couldn't remove it without mutilating the meat so I left it on
and that was the one thing that was noticeable tuff when the cook was done. Fam wasn't used to biting through that stuff so while it really wasn't a big deal and didn't affect the tenderness or taste , but it certainly bugged me.
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I'm with Troutman forget all the sugars honey and other stuff. Season and smoke until done. Brown sugar and honey have their purpose but putting them on quality meat is not one of them imo.
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This is basically my thought with three Berkshire rib cooks under my belt. Gotta do something wet and gentle before smoking, due to the bone structure or the cutting.
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If I get em again, I’m gonna try a SVQ. But I’m unlikely to buy em again, because they aren’t as satisfying an eat as I think ribs should be.
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I've cooked these and ended up with pork jerky with bones. Last rack I did rib blasphemy. I seasoned a stock pot with beer and my rib seasoning, steamed that rack until done then grilled it off. Tasty little beauties that way.
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The last time I cooked ribs I did 2 racks of SRF and two racks from Costco. The ones from SRF definitely cooked much faster than the regular racks. You can probably plan on about 4 hours of cooking. Keep the rub/sauce simple and I wouldn't wrap these with honey, parkay, etc. If you do need to wrap them I would maybe just give them a very light brushing of sauce or even just a spritz with apple juice.
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My tastes have been changing as of late. I have really been getting into a much more simple flavor profile as far as rubs are concerned. So, I say, let the smoke and that succulent meat come through. To me, anybody can slap a sugary rub or a glaze on some ribs, but the real challenge lies in bringing that perfect smoke profile to the meat. IMHO.
For the reasons above, I would go simple. Salt and Pepper, maybe some granulated garlic. You paid all that coin for premium meat, let it and the smoke come through. Just my two cents.........
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