Hey folks! I've been following the Last Meal Ribs method relatively closely for a while now and I always get rave reviews. Now I'm looking to up the ante by adding a thin crispy crust to them... Thin. The goal is something close to the crust of a good creme brulee. It seems like sugar and high heat would be in the solution somehow but I haven't figured it out yet. Any tips on how this can be done?
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How can one get a crisp crust on Last Meal Ribs?
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I would avoid wrapping at all and then throw them on a hot grill for a good sear. Make sure to watch the meat closely if you are using a sugary rub though. It will burn quick over a hot fire.
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I crumble brown sugar on mine, kinda heavily, right as I put them on the smoker and smoke all 5-7hrs unwrapped. It makes a nice crispy candy-like crust. If you don't like sweet though this might not be for you. I counter the sweetness by adding some BBBR first, then my other rub, then the brown sugar topper.
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If you have a convection oven feature on your stove/oven I would think of you could preheat it on high, don’t do a full cook on the smoker, and put the ribs on a wire mesh rack that could do it but you run risk of over cooking if not careful. I have gotten some nice crusts on meat with my oven on the convection setting.
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IowaGirl Would it were, I could live out in th countryside again, an have me some dogs...presently, due to workin all th time, I have deemed myself unfit fer a potential doggie pack member candidate, but hopefully, that will all change in a few years, when I retire, an have what I consider proper/necessary time to devote to a canine companion, possibly several.
Oh, how I do so love listenin to th coyotes, of an evenin...
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I suggest a high-speed airflow, like a Jambo, to give you the best shot at a firm bark. I don't sauce at the end, however. I do put a heavy coat of the sugary wonderfulness in the rub. Not sure I'd call it a crispy crust, but it's pretty close.
If I were to sauce and want to finish that crisp, I would run the fire a little hotter and let that rapid draw do it's magic.
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Crispy crust... sounds like a job for....
a quick deep fry at the end of the smoke. Consider the moment when you would put sauce on to caramelize and apply high heat.
Instead, separate into two rib portions, and deep fry for a minute or two at 400.
I would link to the ChefSteps Kung Pao ribs, but it's a premium recipe, not on the free side.
But alternatively, crank the grill up to the 400-500 range, and roast at the end of cooking for maybe 10 minutes.
But if you really want a creme brulee style finish, dump a bunch of brown sugar on at that sauce stage and torch it to brulee.
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