Love the title of this topic. If Blasphemy is good, I had to find out quick what Double Blasphemy would be. Nice post. Thanks, LA Pork Butt .
Kathryn
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Double Blasphemy Ribs
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My last batch of Blasphemy ribs got cooked about 275F for about 2 hours. They were nicely smoky and bite-off-the-bone tender. I was very happy how they turned out. I'll have to try a little higher temp next time, and see what I think.Last edited by IowaGirl; February 17, 2020, 07:49 PM.
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Great info. It is no surprise to me that it was light on the smoke, given that you cooked it at 325 F. That fire was burning really clean.
I love the "Double Blasphemy" call!
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Double Blasphemy Ribs
I used the blasphemy ribs recipe to create this double blasphemy. Steve Raichlen is a proponent of cooking at 325 contending that it gives more chew. So, that’s how I cooked the blasphemy ribs on my BGE MiniMax (I only cooked a half rack). I don’t believe they took on as much smoke as at 225, but they were done in one hour. They were tender and came clean from the bone. I didn’t sauce them but I’ll try that next time. I think it a great way to cook them if you want ribs in a hurry.Last edited by LA Pork Butt; February 17, 2020, 07:08 PM.Tags: None
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