In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

4 Racks of Ribs on Sunday

Discussion in 'The Smokehouse' started by Fyrebug, Nov 4, 2013.

  1. Fyrebug

    Fyrebug

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    Had some of my son's friends over the weekend. So I decided to make some pork ribs. Bought a few racks at Costco. (Actually, Costco's meat is quite good. I know some restaurants who buy from them).

    Dry rubbed them. Let them alone in the fridge for over 24 hours. Put 'em on the Green Egg at 8:30 in the morning. And let it cruise at about 150F all day long. used cherry wood splits on the coals.

    9 hours later the ribs had a huge smoke ring. Everyone said they were the best ribs ever. I think this was the best batch I've ever done and frankly never had any better in any restaurants (I travel a lot so I always try to find a decent Q place so I can experience decent ribs).

    The secret is low temp, long time. Wish I had taken some pics...
     
  2. blujacket

    blujacket

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  3. lukem

    lukem

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    Didn't happen ;).
     
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  4. Fyrebug

    Fyrebug

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    That's all there is left. Notice the smoke ring.
     

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  5. lukem

    lukem

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    I'm still suspect. I've never actually encountered a "left over" rib...kinda like Sasquatch.
     
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  6. blujacket

    blujacket

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    :rofl: :lol:
     
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  7. Fyrebug

    Fyrebug

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    Good point... But 4 racks for 5 people is a bit to digest especially when served with my smoked beans (1lbs of Bacon in it, maple syrup, chipotle, secret recipe BBQ sauce). Followed with all the trimmings, Garlic bread, Salad (for decoration purpose of course), baked potato (olive oil, lots of garlic, spices) etc... Then chocolate fondue cake, more beer, Southern Comfort and coffee.

    In other words, Vegan's Hell Kitchen.

    So I split the leftovers for the boys and kept some for us. Come on over if your hungry.
     
  8. NW Walker

    NW Walker

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    Dang man, that looks fantastic! Great cook, and some lucky boys there!
     
  9. Certified106

    Certified106

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    Looks Fantastic! :thumbs:
     
  10. Hedgerow

    Hedgerow

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    Hey Fyrebug!!!
    Good to see you over here!!!
    Oh, and good looking smoke ring...
     
  11. rottiman

    rottiman

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    Leftovers? Unknown thing here. Well done, nice looking smoke ring on the survivor.
     
  12. Scotty Overkill

    Scotty Overkill Administrator

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    Wow Fyrebug.....that looks delicious!!
     
  13. mattjm1017

    mattjm1017

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    Ok Im on the way just shoot me your address and warm up the ribs:drool::drunk:
     
  14. gbreda

    gbreda

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    NICE !! Hmm, never went that low a temp on back ribs. I usually cook em around 225 for about 6 hours with a mix of apple and cherry wood over Wicked Good Weekend Warrior or Royal Oak; indirect with apple juice in the drip pan. Gonna have to try the 150 deg method. At that temp, are you cooking direct or indirect?

    Loading up on back ribs at Market Basket. Their meats are pretty good for local grocery store and the one near me has the ribs @ 1.99lb...freezer time !
     
  15. Fyrebug

    Fyrebug

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    The Green Egg has an offset plate to cook somewhat indirectly over the coals.

    Bought a book about the science of cooking. I'll get you the title if you want. In any case, apparently meat is done cooking around 145f. Anything above that is over cooked according to the scientist. However, most cook books and USDA give themselves a safety factor of 10-20f.

    The point of the books is if your meat needs to end up around 150f, why cook it at 325f? Doing so will ensure the meat is tought and dry on the outside and just right on the inside. This applies particularly to large cuts of meats (ie turkey, roasts). So why not cook it at the temp you need to end at? Doing so takes a lot more time but the meat will always taste better and will be juicier. Also, they have proven the bacteria count is a lot lower if you cook longer on lower temps. The meat will also cook evenly. The "sous-vide" method which is getting very popular employs the same principle.

    This applies particularly well for tough cuts of meat - ribs, porks shoulders, brisket. They have a lot of connective tissues that takes a long time to break down. Going of low temp will break down those tissues into gelatin. Something that high temp cant do. I've cooked ribs for up to 11 hours and the results were great!

    Ever since then, i've cooked all meat this way (except steaks) and everyone raves how tender, juicy and tasty the meat is. No need to inject it with anything.
     
    Last edited: Nov 6, 2013
  16. gbreda

    gbreda

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    I use a Kamado Joe offset plate instead of the BGE one. Similar except it is not all stoneware.

    I tend to cook as low as possible in relation to time I have allowed, but never at 150 for ribs---yet. The method sounds solid and really does make sense. Generally, my large cuts like pork putt, etc are cooked anywhere from 200-225.

    I would be interested in the book you are referring to as well.
     
  17. WeldrDave

    WeldrDave Military Outpost Moderator

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    Fyrebug, what did you dry rub with, or is that a super secret recipe:drool:, I love Cherry, I smoke with it alot:thumbs:
     
  18. Fyrebug

    Fyrebug

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    I make rubs with whatever I have on hand and since I like experimenting no two recipes are alike. But if you use smoked paprika, granulated maple syrup (sugar), powdered chipotle and work from there by adding various spice you cant go far wrong.

    I'd like to experiment with different woods but I have a lot of cherry. I also like Sugar Maple. I'm in Canada so not much hickory or mesquite here.

    I make a really good mustard based BBQ sauce: Keen's mustard (for that sharp stinging taste), standard yellow mustard, other types of mustard if you have, apple butter, maple syrup or honey, beer, roasted mustard seeds (2 or 3 different kinds) to give it some texture, pepper, apple cider vinegar. I dont have QTY but if you play with it you'll find what works for you. Add mustard a little bit at a time so you can taste and find the right balance between the mustard tartness, the syrup or honey sweetness and the zing of the vinegar.
     
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  19. Fyrebug

    Fyrebug

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  20. gbreda

    gbreda

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