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just got delivery of 4 racks of kurobuta ribs from SRF. Recommended cook recipe?

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  • Jon Liebers
    commented on 's reply
    that's what I did to all four!

  • Mosca
    commented on 's reply
    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.

  • Frozen Smoke
    replied
    Originally posted by Jon Liebers View Post
    next up are the wagyu ribeyes.
    Nice! I have 4 of them in the freezer took one out and held it to my bosom yesterday. Thinking next weekend they will meet the fire.

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  • Jon Liebers
    replied
    next up are the wagyu ribeyes.

    Leave a comment:


  • Jon Liebers
    replied
    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.

    Leave a comment:


  • Frozen Smoke
    commented on 's reply
    Amen brother!

  • Frozen Smoke
    replied
    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.

    Leave a comment:


  • EdF
    commented on 's reply
    I'm the same way, and have been for a while now. Does occasionally cause friction with the audience though.

  • Potkettleblack
    commented on 's reply
    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.

  • Potkettleblack
    commented on 's reply
    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.

  • Mosca
    commented on 's reply
    Nope. No wrap. Let ‘em cook. I use a BGE for mine, they do just fine. You’ll have the usual fear about them never getting tender, and then all of a sudden they’re tender. You can spray them with cider and vinegar every once in a while, if you want.

  • CandySueQ
    replied
    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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  • Troutman
    commented on 's reply

  • JoeSousa
    replied
    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.

    Leave a comment:


  • Spinaker
    replied
    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.........

    Leave a comment:

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