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After action review - Maple Glazed Ribs

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  • Terp Tom
    commented on 's reply
    I wouldn't mind owning a PBC. But space and budget are constraints, I grill only about once a week, and only about a third of it is low-n-slow. I also am of the mind that I'd rather use my head than use my wallet to solve a problem.

  • Bobmcgahan
    replied
    Invest in a Pit Barrel Cooker. I've had all sorts of smokers/grills, landed on the Primo, but bought a PBC on a lark and am a true believer when it comes to ribs and chicken.

    Leave a comment:


  • GDavis
    commented on 's reply
    Every cook is a school day, no matter how many times you’ve done it. That’s what makes being a member of Pitmaster.Amazingribs.com so great. There is an overwhelming amount of knowledge and experience here.

  • GDavis
    commented on 's reply
    Good advice about start earlier and hold in the warming drawer of the oven or the poor man’s cambro, the Igloo cooler. My biggest struggle every Sunday family dinner is timing to coordinate with my wife’s sides being ready to serve. It’s just easier to have it ready and staying warm. I wait to slice or pull right before serving. It stays warm and juicy.

  • ecowper
    commented on 's reply
    What Huskee said! I've cooked ribs poorly many times in my life. But I learned a lot from it and all the things I mention above are things I learned from those bad cooks.

  • rickgregory
    commented on 's reply
    Panhead John - just have a stiff drink. Er, I mean...

  • Huskee
    commented on 's reply
    But for newbies, what is "nice & easy"? When I first started I tried the toothpick test and the look-at-the-bones test and it never worked for me, I was frustrated. Not everyone needs to use the bend test, and it's problematic using it with thicker back ribs anyway, but for StL and thinner backs it's pretty foolproof.

  • Huskee
    replied
    I haven't read though all the other responses, so I may be restating some things already mentioned.

    Back ribs over 3lb/rack are thick and more problematic to cook. Why? There aren't more bones in 'bigger' ribs, so heavier means thicker. More loin meat on top. Longer for the heat to reach the center and do its thing leading to a longer cook until "done", all the while the exterior layers of dry loin meat just get drier. I am regularly at 7hrs for thicker back ribs. It's in the best interests of many processors to leave more loin meat on the expensive ribs and market them as "extra meaty" instead of selling it as cheap pork loin.

    I recommend if you're cooking back ribs, to get true "baby" back ribs. While there's no actual definition of what a "baby" back rib is, my personal rule of thumb is <3lbs/rack. 2.5lb-ish each are my faves. They seem to cook up well.

    DON'T GIVE UP! You're learning valuable experience that you will one day share with someone who'll then view you as a pro pitmaster.

    Leave a comment:


  • Panhead John
    commented on 's reply
    Damn you rickgregory ! Now I’ve got this visual in my head! 😱

  • rickgregory
    commented on 's reply
    "I usually do mine nekid with just a rub -"

    Sir, this is a family site!

  • HawkerXP
    replied
    I don't bother with that bend test. I want to see meat pulled back from the tip of the bones and I should be able to probe between the bones with a toothpick and it should slide in nice and easy. Remember? "Probe tender" is the way to go!

    Leave a comment:


  • klflowers
    commented on 's reply
    I usually do mine nekid with just a rub - MMD or our own Henrik Hanks rubs. I don't do the foil thing either. Just let them run until done; if I decide to sauce, I brush some on about an hour before I think they will be ready - when the meat starts to draw back from the end on the bones. And they do take a long time - 4-5 hours for spare ribs.

  • ecowper
    replied
    Here's my thoughts

    1. You should do some testing with your thermometer/probes. Check measured temps in boiling water and ice water to confirm accuracy. Then try a different placement on your kettle where no part of the probe is over the fire. I have a sneaking suspicion about your actual temps inside the kettle.

    2. Back ribs used to be a 3-4 hour cook. These days, however, as many have noted, the butchers are leaving more loin meat on the ribs and the cook is more like 5 hours. I had one set from Costco go 6 hours. If I do back ribs, I am now trimming some of that loin meat off. I save it for beans :-)

    3. Run your kettle/SnS rig around 250, as others noted. Don't chase temps too much. A kettle/SnS rig will run nice and stable for you. temp swings of 10-20 degrees are well within the stable range. Your oven temps vary more than that over time as the PID turns the heating elements on and off to try and keep average temp at your set point.

    4. An hour rest time in a faux cambro or 170F oven works wonders on a rack of ribs after they are "done".

    5. I would say that the challenge with your sauce was using tabasco. Something like Cholula would probably be better, in my opinion. I've never done that recipe, so no idea other than that.

    6. I would suggest using the exact same method for ribs until you get an outcome you like. Then replicate that outcome. Then think about other recipes.

    7. Troutman's write up on ribs is the bomb! https://pitmaster.amazingribs.com/fo...by-step-primer

    Leave a comment:


  • klflowers
    commented on 's reply
    Spares for me as well. Like ecowper, I buy full spares and cut them down to St Louis. I take the tips and treat them like burnt ends.

  • ecowper
    commented on 's reply
    In my local grocery stores, I can get Spares really inexpensive. Like $1.29/lb. Then trim to SLC's and I get rib tips for lunch and SLC's for dinner. They are charging like $3.99/lb for back ribs.

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