RIBS - Dirty Dalmatian Flea Powder

barbefunkoramaque · 07-22-2010, 08:15 PM

After a year of cooking for the Church and adjusting the seasoning to both be "inspiring" to the young folk and "natural" enough for those with health concerns I have toned down my ribs a bit where the majority agrees they are the best Texas Brand they have had recently.

I nixed the Lawreys at the beginning, was more generous with my Bitt Glitter, still keep the sinew off and added this less salty mod for the ribs. I was missing a final sprinkle of large grained stuff and came up with this.

http://www.youtube.com/user/Popdaddy.../0/Wzi1JvgHA2A

Saiko · 07-22-2010, 08:38 PM

Interesting, I will give that a shot WSM style and report! So it's Butt Glitter, smoke for a while, than a 50/50 mixture of black pepper and dirty dalmation, correct? What kind of temps were you running at?

barbefunkoramaque · 07-22-2010, 08:39 PM

Quote:

Originally Posted by saiko

interesting, i will give that a shot wsm style and report! So it's butt glitter, smoke for a while, than a 50/50 mixture of black pepper and dirty dalmation, correct? What kind of temps were you running at?

250-300

Kevin · 07-22-2010, 08:43 PM

Simple and to the point. Thanks.

smellysockalarmclock · 07-22-2010, 08:55 PM

Ironic, using youre main tri level recipe I sub half the salt for course ground dried Morel mushrooms on beef.
For ribs and pork I use half the salt and wait for the meat to swell and use dehydrated brown sugar. Cant put it on at the start due to temps but 3/4 of the way through the cook it doesn't burn

barbefunkoramaque · 07-23-2010, 03:34 PM

yes.. for those that like sweeter ribs this is what I'd do except I like dehydrated honey.

This recipe is for those that want the west texas flavor though so there is not sugar that comes close to the meat. Ever.

landarc · 07-23-2010, 03:44 PM

Something new everytime. I need to give this a shot.

Neil · 07-23-2010, 04:09 PM

Absolutely beautiful Donnie or as I like to say, "bella bene multo bene". I like the idea of tossing all the sausitsa on top of those ribs. What is the reasoning for waiting an hour to toss on the DD flea powder rub? Also, are you using a fine ground black pepper, coarse ground, or combo of the two? You also you are still keeping the sinew off, does that mean you are stripping off the membrane on the back?

barbefunkoramaque · 07-23-2010, 05:10 PM

Quote:

Originally Posted by Neil

Absolutely beautiful Donnie or as I like to say, "bella bene multo bene". I like the idea of tossing all the sausitsa on top of those ribs. What is the reasoning for waiting an hour to toss on the DD flea powder rub? Also, are you using a fine ground black pepper, coarse ground, or combo of the two? You also you are still keeping the sinew off, does that mean you are stripping off the membrane on the back?

Well, I usually liked to let those ribs enter into that first sweat ya know. then as it dries the peppers really bond to the meat.

I used the larger grained pepper... If i used regualr pepper it would be way too hot. Sam carried to grades of pepper not including peppercorns. get the larger grained.

I will NEVER take the sinew off with this smoker, or my Meat Mama. Due to my temps and the pits themselves my sinew has a snap like smoked DJ's Boudain if anyone knows what that is like. Typically sinew is like a bad Boudain skin. This is due to the lower temps. Some of my silverskins are crisp in fact.

At a comp, yes I would take it off.

There is another thing my ribs have when done like this. A pink ring... a RING NOT pink all the way through.

barbefunkoramaque · 07-24-2010, 05:02 PM

anyone try this this weekend?

Saiko · 07-24-2010, 05:45 PM

Quote:

Originally Posted by barbefunkoramaque

anyone try this this weekend?

I still have a few slabs of vacuum packed ribs in the freezer I need to polish off. I bookmarked this thread though, it's on my list!

barbefunkoramaque · 12-29-2010, 09:41 PM

Quote:

Originally Posted by Saiko

I still have a few slabs of vacuum packed ribs in the freezer I need to polish off. I bookmarked this thread though, it's on my list!

I could have sworn I posted this before... so... how did they eventually come out?

07-22-2010, 08:15 PM	#1
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	RIBS - Dirty Dalmatian Flea Powder After a year of cooking for the Church and adjusting the seasoning to both be "inspiring" to the young folk and "natural" enough for those with health concerns I have toned down my ribs a bit where the majority agrees they are the best Texas Brand they have had recently. I nixed the Lawreys at the beginning, was more generous with my Bitt Glitter, still keep the sinew off and added this less salty mod for the ribs. I was missing a final sprinkle of large grained stuff and came up with this. http://www.youtube.com/user/Popdaddy.../0/Wzi1JvgHA2A __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

07-22-2010, 08:38 PM	#2
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA	Interesting, I will give that a shot WSM style and report! So it's Butt Glitter, smoke for a while, than a 50/50 mixture of black pepper and dirty dalmation, correct? What kind of temps were you running at? __________________ "Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead."

07-22-2010, 08:43 PM	#4
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Simple and to the point. Thanks. __________________ Kevin

07-22-2010, 08:55 PM	#5
smellysockalarmclock On the road to being a farker Join Date: 08-28-09 Location: Kalamazoo, MI	Ironic, using youre main tri level recipe I sub half the salt for course ground dried Morel mushrooms on beef. For ribs and pork I use half the salt and wait for the meat to swell and use dehydrated brown sugar. Cant put it on at the start due to temps but 3/4 of the way through the cook it doesn't burn __________________ UDS, MUDS, Weber 22 OTG

07-23-2010, 03:34 PM	#6
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	yes.. for those that like sweeter ribs this is what I'd do except I like dehydrated honey. This recipe is for those that want the west texas flavor though so there is not sugar that comes close to the meat. Ever. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

07-23-2010, 03:44 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Something new everytime. I need to give this a shot. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

07-23-2010, 04:09 PM	#8
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Absolutely beautiful Donnie or as I like to say, "bella bene multo bene". I like the idea of tossing all the sausitsa on top of those ribs. What is the reasoning for waiting an hour to toss on the DD flea powder rub? Also, are you using a fine ground black pepper, coarse ground, or combo of the two? You also you are still keeping the sinew off, does that mean you are stripping off the membrane on the back? __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

07-24-2010, 05:02 PM	#10
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	anyone try this this weekend? __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent