Well, today was wib Rendnesday….you hear that?...Last night I prepped them by removing the membrane and applied the rub. I used a Steven Raichlen recipe, Maple and Molasses Glazed Baby Backs, but we preferred the ST. Louis cut. (Sorry, Meathead, the reason I went with this recipe is because I use Memphis rub on everything pork and wanted to try something different. It was also a good excuse to use the turbinado sugar for the first time since we didn’t have maple sugar on hand...yet) I was going to use the PBC for the cook. Now, as I was applying the rub, I heard this voice of a Swede in my head saying "Cut it in half!" I thought, that was such a great idea when I did the pork butt for a couple of reasons: 1) it would have the potential to cook faster. 2) more surface area for bark. So I thought "Great! A faster cook on the PBC..." Ok, the REAL reason was so that they wouldn’t hang in the coals.
After applying the rub on both sides of each rib bundle, I wrapped them individually in plastic wrap and put them in the fridge over night.
This morning, after getting up at the crack of 10:30AM, I got the PBC ready. Then unwrapped the ribs. I decided to put mayo on the ribs instead of mustard, and then applied a final coat of the rub.
Around noon I put the ribs in the PBC and set the PartyQ for 325F. For the next 2+ hours I could not get the temp up over 300F. Since I was hanging the ribs I could not remove the rebar. I did install a Weber damper and finally opened it up completely. After 3 hours, I was able to maintain a steady 325F. At 3:30PM checked the ribs for doneness. At first I thought that the smaller end of the ribs was done but after checking the thinker end, thought they needed a little more time. At 4PM I removed the ribs and brushed the glaze on each side. I removed the hooks and put the ribs back on the 2 levels of grates installed in the PBC. I left the lid off of the PBC during the time I was glazing the ribs. Once the ribs were in the PBC I put the lid back on and set the PartyQ to 400F. I let that go for about 20 minutes. The glaze was bubbling as I removed the ribs. I covered them in foil for about 15 minutes and then the rest of the meal was ready.
The glaze was great. I plan on making a double batch next time so that I can glaze the individual ribs after they are cut. I did over cook them though which seems to be what I do with most of my cooks. So afraid of undercooking, especially chicken, that I take it too far. They were good, but not that slight tug as you bite into them. The meat was just a little grainy. My wife liked them, which is a plus.
Here are some pics:
I know that these do not look like the picture, but it was a professionally done staged picture and since we don't have a stage, I had to use our kitchen counter.
FYI, that lemon isn't real.
After applying the rub on both sides of each rib bundle, I wrapped them individually in plastic wrap and put them in the fridge over night.
This morning, after getting up at the crack of 10:30AM, I got the PBC ready. Then unwrapped the ribs. I decided to put mayo on the ribs instead of mustard, and then applied a final coat of the rub.
Around noon I put the ribs in the PBC and set the PartyQ for 325F. For the next 2+ hours I could not get the temp up over 300F. Since I was hanging the ribs I could not remove the rebar. I did install a Weber damper and finally opened it up completely. After 3 hours, I was able to maintain a steady 325F. At 3:30PM checked the ribs for doneness. At first I thought that the smaller end of the ribs was done but after checking the thinker end, thought they needed a little more time. At 4PM I removed the ribs and brushed the glaze on each side. I removed the hooks and put the ribs back on the 2 levels of grates installed in the PBC. I left the lid off of the PBC during the time I was glazing the ribs. Once the ribs were in the PBC I put the lid back on and set the PartyQ to 400F. I let that go for about 20 minutes. The glaze was bubbling as I removed the ribs. I covered them in foil for about 15 minutes and then the rest of the meal was ready.
The glaze was great. I plan on making a double batch next time so that I can glaze the individual ribs after they are cut. I did over cook them though which seems to be what I do with most of my cooks. So afraid of undercooking, especially chicken, that I take it too far. They were good, but not that slight tug as you bite into them. The meat was just a little grainy. My wife liked them, which is a plus.
Here are some pics:
I know that these do not look like the picture, but it was a professionally done staged picture and since we don't have a stage, I had to use our kitchen counter.
FYI, that lemon isn't real.
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