Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

I tried the maple glazed rib recipe.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Mosca
    Charter Member
    • Oct 2014
    • 3300
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    I tried the maple glazed rib recipe.

    Eh. I mean, they’re ribs, they’re going to be good. But the recipe calls for 3 1/2 hours, with 1/2 hour crutched, at 225; this needs about 4-5 hours at 225, or 3 1/2 to 4 hours at 250 or even 275. And, it calls for a cup of apple juice and 1/2 cup of maple syrup; it needs a lot more maple flavor. I would mix up some other sugars and sours into a more complex sauce.

    I based my starting time on the recipe. I should have left them on longer, but I needed to get dinner on the table. Overall, this was a miss. They were still good, they’re ribs. But there’s a lot more potential there.

    Click image for larger version

Name:	38A7DD44-0F7D-4147-B680-C15CB2F9D324.jpeg
Views:	39
Size:	2.83 MB
ID:	713173

    Click image for larger version

Name:	C78021BD-6AA2-4B4E-9B06-C689817FEF85.jpeg
Views:	34
Size:	2.56 MB
ID:	713174



    ​​​​​​​
  • ComfortablyNumb
    Club Member
    • May 2017
    • 3192
    • Northeast Washington
    • KBQ C-60
      PK360
      Thermoworks Smoke
      Thermoworks Thermopop
      Thermoworks Dot

    #2
    Keep practicing until you get it to your satisfaction That's half the fun, eh? ;-)

    Comment

    • Mosca
      Charter Member
      • Oct 2014
      • 3300
      • PA
      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

      #3
      Originally posted by ComfortablyNumb View Post
      Keep practicing until you get it to your satisfaction That's half the fun, eh? ;-)
      Yep. I follow Meathead ‘s request to try the recipe the way its written, the first try. But there is so much possibility for variation from his back yard to mine.

      Comment

      • Troutman
        Club Member
        • Aug 2017
        • 7198

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        #4
        I’ve been happy with St. Louie’s at 5 hours cook time at 275*. With all that sugar I’d be afraid of too much scorching, plus don’t like something overpowering the meat. But I can see why some would like them that way. Yours sure look good, good color and bone pull. There’s always next time! Thanks for sharing a cook you weren’t totally happy with,look forward to seeing them when you nail them 👍

        Comment


        • Mosca
          Mosca commented
          Editing a comment
          The texture was okay. They were moist, and had the right tug. The recipe calls for lots of MMD, so I used lots, double what I would normally. The glaze doesn’t go on until the last 5 minutes, so there isn’t really much chance of scorching. They were just sort of bland. They were still good, they’re ribs after all. But there is a better maple glazed rib recipe out there.
      • mountainsmoker
        Banned Former Member
        • Jun 2019
        • 1851
        • Bryson City, NC

        #5
        First I never Crutch my ribs, they are only an 2" thick and will never benefit from the crutch. I have tried it and it is not worth the effort. Second forget the apple juice and use all maple in your baste. Or 1/4 cup apple juice. I have maple sugar and use it in my rub so I don't use any in the baste. I also never baste as it will remove the rub.

        Comment

      • Huskee
        Pit Boss
        • May 2014
        • 14901
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke by ThermoWorks
          • (1) Signals by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
          • Anova Bluetooth SV
          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • 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 me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #6
        I keep telling Mh that his rib times are in fast forward, lol! Mine are usually 5hrs min, typically 6ish. Unless I get really hefty racks where I live and he gets them tiny "baby" backs...but it sounds like I'm not alone. I think he finally edited one of his recipe's times based on my middle-of-the-night-disguised-voice phone calls. He's tired of me I'm quite sure.

        Comment

        • Meathead
          Administrator
          • May 2014
          • 1323
          • Chicago area
          • Remember, no rules in the bedroom or kitchen
            Meathead

          #7
          I disagree with Jacques (as shown in the PBS video from Mosca) on this point. I think one should follow the recipe pretty closely the first time. There are often subtleties that you might overlook. A good recipe writer works hard to nail a recipe. But he/she nails it to his/her tastes. I wanted this recipe to have a nice maple glaze but did not want the maple flavor to overpower the pork. But I love maple syrup and I can surely see why one might want more! And I respect Mosca's expertise to not argue with his proposed mods. I discussed the PBS video with Jacques one evening and he confessed that he would prefer people follow his recipes the first time and then riff on them. Love to see what Mosca comes up with!
          Attached Files

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            High praise indeed. I could watch this guy make eggs all day. I still make his omelette. Well not quite like his, ok.. no where close!

          • Mosca
            Mosca commented
            Editing a comment
            Meathead , MBMorgan is correct. Pepin says to follow the recipe the first time, as you also say. If you don’t, then you won’t understand it, and you won’t know what mods to make.

          • Meathead
            Meathead commented
            Editing a comment
            I saw this when it initially aired. When I posted my comment I did not re-watch. I did not remember him saying that.
        • richinlbrg
          Founding Member
          • Jul 2014
          • 1872
          • Leesburg, VA. (Northern, VA)
          • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

          #8
          I always follow a recipe exactly the first time!

          Comment


          • holehogg
            holehogg commented
            Editing a comment
            I thought it was compulsory to follow a recipe to the "T" first time :-)

          • richinlbrg
            richinlbrg commented
            Editing a comment
            Is for me. Not just MH’s, but every one!
        • OSB
          OSB
          Club Member
          • Apr 2018
          • 191
          • SacTown

          #9
          This is an outstanding recipe. I smoke st louie ribs usually 3.5 to 4lb racks for 5.5 to 6 hrs @ 250 unwrapped for the most part. When I make these I wrap for 1/2 hr to get the drippings for the glaze then I add more MMD and finish them unwrapped. My advice is you know how long ribs take to get them the way you like them simply do that with this recipe and you will be all good.

          Comment


          • Mosca
            Mosca commented
            Editing a comment
            Agree. I don’t usually crutch, so I was a little out of my lane here.

          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            Mosca when "crutching" turns out to be a......crutch
        • Mosca
          Charter Member
          • Oct 2014
          • 3300
          • PA
          • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

          #10
          Meathead ​​​​​Man. I love maple flavor, too. I like @mountainsmoker ‘s maple sugar suggestion, as well. And, I think maple goes well with hot pepper and smoke.

          I’d start with the KC Sauce recipe. Drop the molasses, sub in maple syrup. Add some adobo from a can of chipotles, maybe buzz one up and add it. Sub maple sugar for the brown sugar. Drop the mustard. Use the tamarind paste. Skip the onion.

          I have some spare time over the next week. I’ll see what happens.

          Comment

          Announcement

          Collapse

          Meat-Up in Memphis 2021

          Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
          Click here for details. (https://amazingribs.com/memphis)
          See more
          See less
          Working...
          X
          Meat-Up in Memphis

          T-Shirts & More T-Shirts & More
          Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

          Cool Embroidered Shirt Cool Embroidered Shirt
          This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

          Click here for more info.

          Support ARC

          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

          https://tinyurl.com/amazingribs

          Placeholder

          Spotlight

          These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use our links when you buy things

          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

          https://tinyurl.com/amazingribs

           


          If you have a Weber Kettle, you need the Slow 'N' Sear

          Placeholder

          The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

          Click here for our article on this breakthrough tool


          The Good-One Is A Superb Grill And A Superb Smoker All In One

          Placeholder

          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read our complete review


          Griddle And Deep Fryer In One

          Placeholder

          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

          Click here to read our detailed review and to order


          The Pit Barrel Cooker May Be Too Easy

          Placeholder

          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them


          The Undisputed Champion!

          Placeholder

          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

          Click here to read our comprehensive Platinum Medal review


          Grilla Pellet Smoker proves good things come in small packages

          Placeholder

          We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

          Click here for our review on this unique smoker


          Delta by Nuke,
          Stylish and Affordable
          Gaucho Grill

          Placeholder

          Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

          Click here to read our complete review


          Genesis II E-335 
          A Versatile Gasser That Does It All!

          Placeholder

          Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

          Click here to read our complete review


          GrillGrates Take Gas Grills To The Infrared Zone

          Placeholder

          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          Is This Superb Charcoal Grill A Kamado Killer?

          Placeholder

          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

          Click here to read our detailed review of the PK 360

          Click here to order directly and get an exclusive AmazingRibs.com deal


          Our Favorite Backyard Smoker

          Placeholder

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

          Click here for our review of this superb smoker


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          Placeholder

          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

          Click here to read our detailed review


          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

          Placeholder

          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

          Click here to read our complete review


          Track Up To Six Temperatures At Once

          Placeholder

          FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

          Click here for our review of this unique device


          The Cool Kettle With The Hinged Hood We Always Wanted

          Placeholder

          Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

          Click here for more about what makes this grill special


          Finally, A Great Portable Pellet Smoker

          Placeholder

          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order