2 racks ribs , 2.5 lbs each slathered in Mustard , rub put on the night before .
Rub mix used on ribs
Ribs put on Pit Barrel at 12:40 pm at a 325 f temp
Ribs wrapped in tin foil at 3:00 PM with honey , brown sugar ,sauce , apple juice and clumps of I can`t believe it`s butter
Put back on barrel , temp was 265 F for 1 hr wrapped .At 4;00 PM ribs unwrapped brushed with sauce and a light sprinkle
of rub .
Ribs put back on barrel at 4:00 pm uncovered for half hr at a temp of 265 F , taken off at 4:30 pm
ribs internal temp was 203 f before serving .
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Mr. Bones sauce mixture was 1/2 cup plus 2 TBSP Kosmos Peach Habanero ,
1/2 cup Diana Honey Garlic , 1/4 cup Kosmos Original Comp , 1/4 cup I Can`t believe its Butter. the rub was Equal parts of Kosmos Dirty Bird Rub.
Kosmos Honey Killer Bee ( approx. 1 tbsp each ) with a light dusting of Dizzy Pig ghost per rib . The ribs had good flavour with a light bite of heat . Thanks for your
comments . We have 8 weeks to get it right before the competition .
Those look fantastic, thanks for sharing. I particularly love how you layered the rubs on there, I've had fun tinkering with salt/sweet/heat layers on pork. Can you help me understand more about the wrapping portion of the program? I see you put some liquids and butter in the foil, and my understanding when wrapping (which I've never done with ribs) is it braises and tenderizes a bit more during that time, but I can't imagine both racks fit on a grate in the PBC? and if they were rehung while wrapped, seems like the liquids would've leaked out or at least ended up all at the bottom and not braised evenly? Thanks in advance for any help!
FishTalesNC Thanks for the comment . Wrapping ribs makes the meat more tender and juicy .
You wrap them as tight as you get them so they don`t braise , and cook faster , they where wrapped only for a hr. you don`t want them falling apart . You put them back on grill and sauce them up and they will tighten back up . Both racks just fit on the grates . ( trimmed them to fit before cooking) they where not rehung .
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