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?
Announcement
Collapse
Meat-Up in Memphis 2021
SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
Click here for details. (https://amazingribs.com/memphis)
See more
See less
just got delivery of 4 racks of kurobuta ribs from SRF. Recommended cook recipe?
Collapse
X
-
just got delivery of 4 racks of kurobuta ribs from SRF. Recommended cook recipe?
Last edited by Jon Liebers; August 10, 2018, 10:30 AM.Tags: None
-
Club Member
- Aug 2017
- 7488
- aka Troutman Taco - Hanging Free in Tejas
-
OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
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.
- 2 likes
-
Charter Member
- Oct 2014
- 3642
- PA
-
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
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.
- 1 like
Comment
-
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
Thermapen Air
ThermaQ (or its predecessor)
Thermoworks Hi temp IR
BBQ Dragon & Chimney of Insanity
Various other stuff
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?
- 1 like
Comment
-
Moderator
- Nov 2014
- 10788
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Assistants
Dexter (Beagle mix)
Kinnick (American Foxhound)
************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
R&V Works FF2-R-ST 4-Gallon Fryer
Weber Spirit Gasser
******************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
**************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
Rockwood Lump Charcoal
Apple, Cherry & Oak Log splits for the C-60
**************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
*******
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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.........
- 1 like
Comment
-
Club Member
- Sep 2016
- 932
- Spokane, WA
-
Weber 22" (4 of them)
Weber Ranch
Weber 26"
SNS Kettle
PK Grill (40+ years old)
Weber Jumbo Joe
Thermoworks Smoke, DOT, Signals, Smoke X4, and Thermopop
Slow n' Sear XL (2)
Slow n' Sear
http://completecarnivore.com is my site
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.
Comment
-
KCBS President, and Moderator
- Jul 2014
- 1525
-
Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable
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.
- 1 like
Comment
-
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.
Comment
Announcement
Collapse
Meat-Up in Memphis 2021
SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
Click here for details. (https://amazingribs.com/memphis)
Click here for details. (https://amazingribs.com/memphis)
See more
See less
Comment