- Joined
- Jan 3, 2014
- Location
- Detroit michigan
Redemption was on my mind
Last weekend i cooked for a friends party. Brisket, sausage, beans, mac & cheese....and ribs. It was planned on 6 racks. Another guy, we'll call him Chuck, wanted to make the ribs. Now honestly he could have done them all, i had enough to do and this is a favor for fun. The host gave him three of the racks to keep him happy.
Well i wasn't happy with my ribs. They need more time and the glaze didn't pop. There was too much vinegar and spice. I've learned about cooking for an audience. I know better. Around here sweet amd saucy is good and there is no such thing as too tender.
Well we both put out three racks in separate pans. His pan cooked in the oven 2 bone cuts than finish in foil, bathed in sbr and gas grilled to set. Mine were done on the offset but i blew the cook. We were late.. flubbed the timing.
There was still 3 bones left from my tray when his was empty. Whats worse was his were just better and i knew it.
Yes, redemption was on my mind.
Starting with a rack of spares from Meijers. Its good meat and when sale priced as cheap as anywhere. They come with the breast bone removed.
First square off the end with no bones
On the opposite end is a fat cap with a bit of meat. Its good eating but for this we are gonna trim. Trim any large fat pockets as needed elsewhere.
Flip the rack over and trim the flap off
Get in between the 2 layers of membrane with a butter knife at the second bone and pull to remove.
From the large side of the rack feel where the bones end and begin the cut to separate the brisket. I like to taper the rack larger slightly as i make the cut.
Now you have trimmings (good for beans), rib tips, and a St Louis cut rack of spare ribs
Slather in hot sauce rub with oak ridge and a light coat of swlt and pepper
Ignore the pork shoulder
While thats cooking mix up the (crack) sauce. Honey brown sugar bbq sauce.
The bark will set and then the ribs will begin to ooze. Tine to wrap
Lay a sheet of hd foil with some sauce and the bones meat down and then another layer of foil
Back on the pit. Most ramp up the temp but i prefer to pump the brakes here, under 275. Please continue to ignore the butt
After 45 min remove and hold for 15-30 min then return to smoker
Flip ribs one or 2 times in sauce until set and ribs are finished
Pour excess sauce on the board and lay rack bones up to slice.
Roll bones in sauce and serve on the board
Plates not required
And pay no attention to that pork
The ribs came out perfect. Redemption was mine. If only someone was around to try one
Last weekend i cooked for a friends party. Brisket, sausage, beans, mac & cheese....and ribs. It was planned on 6 racks. Another guy, we'll call him Chuck, wanted to make the ribs. Now honestly he could have done them all, i had enough to do and this is a favor for fun. The host gave him three of the racks to keep him happy.
Well i wasn't happy with my ribs. They need more time and the glaze didn't pop. There was too much vinegar and spice. I've learned about cooking for an audience. I know better. Around here sweet amd saucy is good and there is no such thing as too tender.
Well we both put out three racks in separate pans. His pan cooked in the oven 2 bone cuts than finish in foil, bathed in sbr and gas grilled to set. Mine were done on the offset but i blew the cook. We were late.. flubbed the timing.
There was still 3 bones left from my tray when his was empty. Whats worse was his were just better and i knew it.
Yes, redemption was on my mind.
Starting with a rack of spares from Meijers. Its good meat and when sale priced as cheap as anywhere. They come with the breast bone removed.
First square off the end with no bones
On the opposite end is a fat cap with a bit of meat. Its good eating but for this we are gonna trim. Trim any large fat pockets as needed elsewhere.
Flip the rack over and trim the flap off
Get in between the 2 layers of membrane with a butter knife at the second bone and pull to remove.
From the large side of the rack feel where the bones end and begin the cut to separate the brisket. I like to taper the rack larger slightly as i make the cut.
Now you have trimmings (good for beans), rib tips, and a St Louis cut rack of spare ribs
Slather in hot sauce rub with oak ridge and a light coat of swlt and pepper
Ignore the pork shoulder
While thats cooking mix up the (crack) sauce. Honey brown sugar bbq sauce.
The bark will set and then the ribs will begin to ooze. Tine to wrap
Lay a sheet of hd foil with some sauce and the bones meat down and then another layer of foil
Back on the pit. Most ramp up the temp but i prefer to pump the brakes here, under 275. Please continue to ignore the butt
After 45 min remove and hold for 15-30 min then return to smoker
Flip ribs one or 2 times in sauce until set and ribs are finished
Pour excess sauce on the board and lay rack bones up to slice.
Roll bones in sauce and serve on the board
Plates not required
And pay no attention to that pork
The ribs came out perfect. Redemption was mine. If only someone was around to try one
