Johnny in L.A.
Knows what a fatty is.
- Joined
- Mar 29, 2017
- Location
- So Cal
Hey Farkers! I asked for help on Saturday about how to cook these things. I thought I bought them by mistake and wouldn't like them. Well, I've eaten my words (and the ribs). They were great! Mike from Moorpark told me what I needed to hear: stop obsessing and just enjoy. :thumb:
Details:
- Ribs salted (one rack) and rubbed with Oarkridge Beef & Pork (two racks) overnight. The salted rack got Memphis dust before cooking.
- Put on at 250 for four hours, then 275 and 300 for another two hours trying to get them done. Total cook time was six hours.
- Pellets were Bear Mountain Hickory for four hours and CookinPellets Perfect Mix for the last two hours.
- Before pulling them, I sauced one rack twice with Meathead's KC sauce that I made from scratch, and served all with this sauce. Let me tell you, this is great sauce, especially after a few days in the fridge. Not too sweet, loads of complex flavor.
- Doneness was determined by the bend test and a toothpick going in easily.
I pulled the first rack early because we were hungry. But I learned that ribs need to be done in order to taste great. At the end part of the cook, with the higher temps, fat was dripping steadily off the remaining two racks. Not rendering this fat on the first rack made them just ok.
I would have wanted a bit more salt. And, ideally, a touch more smoke. Maybe next time I'll smoke them at 180 with hickory pellets for a couple hours and then raise the temps. But the end result was that they were better than most bbq places except the ones where people like us know where to go. Really, really good and with very little effort.
The ribs out of the package:
First rack pulled too soon. I'll start them earlier next time.
Too-soon ribs cut up:
Pulled after six hours, using bend and toothpick tests. They could have even stayed on for a few minutes longer. Top rack was sauced:
Done ribs cut up. Ignore dark areas on bottom rack, that's just the phone shadow:
Details:
- Ribs salted (one rack) and rubbed with Oarkridge Beef & Pork (two racks) overnight. The salted rack got Memphis dust before cooking.
- Put on at 250 for four hours, then 275 and 300 for another two hours trying to get them done. Total cook time was six hours.
- Pellets were Bear Mountain Hickory for four hours and CookinPellets Perfect Mix for the last two hours.
- Before pulling them, I sauced one rack twice with Meathead's KC sauce that I made from scratch, and served all with this sauce. Let me tell you, this is great sauce, especially after a few days in the fridge. Not too sweet, loads of complex flavor.
- Doneness was determined by the bend test and a toothpick going in easily.
I pulled the first rack early because we were hungry. But I learned that ribs need to be done in order to taste great. At the end part of the cook, with the higher temps, fat was dripping steadily off the remaining two racks. Not rendering this fat on the first rack made them just ok.
I would have wanted a bit more salt. And, ideally, a touch more smoke. Maybe next time I'll smoke them at 180 with hickory pellets for a couple hours and then raise the temps. But the end result was that they were better than most bbq places except the ones where people like us know where to go. Really, really good and with very little effort.
The ribs out of the package:
First rack pulled too soon. I'll start them earlier next time.
Too-soon ribs cut up:
Pulled after six hours, using bend and toothpick tests. They could have even stayed on for a few minutes longer. Top rack was sauced:
Done ribs cut up. Ignore dark areas on bottom rack, that's just the phone shadow:
