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?
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Last edited by Jon Liebers; August 10, 2018, 10:30 AM. -
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. -
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.Comment
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I believe it was Potkettleblack . Maybe he'll have some ideas for you.Originally posted by Jon Liebers View PostComment
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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.........Comment
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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.Comment
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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.Comment
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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.Comment
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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.Comment
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next up are the wagyu ribeyes.Comment
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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.Originally posted by Jon Liebers View PostComment
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