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Newbie’s ribs.
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Originally posted by jfmorris View PostGood looking ribs ByTor ! Blasphemy ribs are great, and take about half the time (2.5 hours for me). The advantage - bark and rub/sauce all over each rib. The disadvantage - it takes more space on the grate. And you won't want to wrap them.
If these were too fall off the bone, you might want to just skip the wrap entirely next time, and leave everything else the same.
I don't dry brine with salt if I use a salty rub. I like one called Bad Byron's Butt Rub that I buy around here, and its salty, so I just use the rub as my dry brine.
Keep up the good work, and I look forward to seeing your next cook! Now I need to go take some ribs out of the deep freeze....
Yeah, learned on the brine. I really want to try the Memphis Dust. I also have a bottle of Famous Dave's I'll have to use sometime as well. I'll check out the Bad Bryons as well.
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Yep! their sauce is pretty sweet but I had family that likes it.
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Good looking ribs and sure they tasted a lot better than the boiled ones.
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Good looking ribs ByTor ! Blasphemy ribs are great, and take about half the time (2.5 hours for me). The advantage - bark and rub/sauce all over each rib. The disadvantage - it takes more space on the grate. And you won't want to wrap them.
If these were too fall off the bone, you might want to just skip the wrap entirely next time, and leave everything else the same.
I don't dry brine with salt if I use a salty rub. I like one called Bad Byron's Butt Rub that I buy around here, and its salty, so I just use the rub as my dry brine.
Keep up the good work, and I look forward to seeing your next cook! Now I need to go take some ribs out of the deep freeze....
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Nice work utilizing that gasser. Been a while since I cooked ribs on mine, I may give it a try for old time sake.
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Welcome to the Pit! It definitely looks like you are making progress in your search for great ribs.
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