Phubars Cherry Glaze in progress W/pron ( and ribs )

[Derek]

Hey gang.

I'm going to be making His glaze "Cherry Glaze" this morning and I'll be putting it on the ribs that going to have Bite mark for the comp.

Pictures soon will appear...

[Derek]

The pictures as promised.

I hope I do Phubar proud.

I switched the Cherry preserves to Black Cherry! that is my only mod.

Ice pack under the meat to keep it from getting too warm.

http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6383/875048914_ZYen4-L.jpg

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http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6386/875048986_4iKQ7-L.jpg

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Sorry, bro I just had too, Please forgive me?
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6387/875049022_v8GAE-L.jpg

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http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6390/875049089_27Mev-L.jpg

[Derek]

Crap, I see I gotta change the batteries in my 430 ex flash, CRAP, CRAP, CRAP!

[Bbq Bubba]

Wheres the bite mark? :cool:

[Phubar]

Thanks brother D.!:becky:
I hope it's gonna turn out good Phor you...as you know I haven't tried that rub bePhore,brother Niek posted this recipe on the Dutch Q Phorum.

I've had a taste oPh his cherry ribs a couple oPh weeks ago in Belgium...they were very good!
He tweaked the rub a bit with the amount oPh spiceyness though.

BTW...don't call me "His"...I'm just a "his".:wink:
And nice mustard art going on again.:becky:

[paperboy98]

Please share the recipe for the glaze. Thanks
paperboy98

[Derek]

Thanks brother D.!:becky:
I hope it's gonna turn out good Phor you...as you know I haven't tried that rub bePhore,brother Niek posted this recipe on the Dutch Q Phorum.

I've had a taste oPh his cherry ribs a couple oPh weeks ago in Belgium...they were very good!
He tweaked the rub a bit with the amount oPh spiceyness though.

BTW...don't call me "His"...I'm just a "his".:wink:
And nice mustard art going on again.:becky:Will do bro.

Please share the recipe for the glaze. Thanks
paperboy98If Phubar let's me?, I will release it.

[Derek]

Ah more pictures, And I'll be throwing the ribs on the grill around 12-1pm

The start of Phubar's sauce from across the pond.

Got pan out.
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6420/876066941_mUMrD-L.jpg

Got the 2 tablespoons of budda melting.
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6422/876067024_vy2fB-L.jpg

Added one large onion ( instead of a medium )
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6423/876067059_Soy5Z-L.jpg

Added 3/4th cup of BlackBerry preserve after the onions softened for 5-8 minutes.
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6424/876059052_stEc2-L.jpg

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http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6425/876059071_PV7gT-L.jpg

Added 1/4th cup adobe suace with 2 x chilies.
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6426/876059108_9cm7R-L.jpg

Added 1/4th cup ketchup.
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6427/876059175_y9RRi-L.jpg

Added 1/4th cup apple cider vinegur. ( used same pic again sorry )
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6427/876059175_y9RRi-L.jpg

Let boil for about 5-8 minutes longer while stirring occasionally.
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6427/876059175_y9RRi-L.jpg

Take it off the stove after the 5-8 minutes of boil, Transfer it to a high dish.
And use a stick blender.
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6428/876059203_M3gay-L.jpg

Let sit until it cools off then put it in the fridge.
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6430/876059253_AowPq-L.jpg

[Phubar]

Looks good D.!
Very nice color!
Have you tasted it?

[Derek]

Looks good D.!
Very nice color!
Have you tasted it?Heck yes, And I love it.

It's awesome and has the right amount of heat.

Even my mother & step dad loves it, They say a little too hot for them but they LOVE IT!!!

Thanks again bro for the recipe...

[BruceB]

Sounds like a great recipe BUT where's the "cherry"?

[wheelterrapin]

I was wondering the same thing as I saw no cherry in the recipe.

Sounds like a great recipe BUT where's the "cherry"?

[cowgirl]

Derek, that looks and sounds great!!

[UDS]

black berry, black cherry.. close enough:becky:

[Derek]

Sounds like a great recipe BUT where's the "cherry"?

I was wondering the same thing as I saw no cherry in the recipe.If you guys read the captions, I said I made a small mod and I used my fav preserve instead of Phubars! recipe.

And it's farking tasty as heck!

[Bushwacker]

That looks great Derek,, I think they were so Taken by your Pron, that they missed the Captions Looks like it's gonna be mighty tastey Ribs...

[Derek]

Thank you Bushwacker.

[Derek]

I'm doing a 1-2 method, glaze on the last hour while in foil :)

[The Pigman]

Dont see bite marks???????????????No pic didnt happen

[Derek]

Getting the ribs Ready!
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6432/876423729_redAc-L.jpg

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http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6431/876423651_fdrF3-L.jpg

That's why there is no Bite Mark,

1 hour in.
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6434/876423790_ZsT46-L.jpg

they're in foil as we speak for 2, And they will be done in 2 hours,

I've adapted the 3-2-1 for my self and made sure I can get bite mark and not fall off the bone!

[landarc]

Derek, why are you so concerned about bite marks on ribs? Are you doing one hour unwrapped and two hours wrapped and then serving, essentially 1-2-0?

[Derek]

Derek, why are you so concerned about bite marks on ribs? Are you doing one hour unwrapped and two hours wrapped and then serving, essentially 1-2-0?Hi Bob.

Because I don't have that long until July 4th Ribfest in Charlovoix, Mi.


And I'm really striving hard to get bite mark and place at least 5th.

That's my goal for the ribs & chicken wings.

Ps, That's the plan Bob. 1-2-0

[Ron_L]

If you guys read the captions, I said I made a small mod and I used my fav preserve instead of Phubars! recipe.

And it's farking tasty as heck!

Actually, the caption is probably why they are wondering. Your caption said that the change that you made was to use black cherry, and the picture shows blackberry. Black cherry is not the same as blackberry.

[Derek]

Oh Oh Oh, thank you for pointing that pout Ron.

Sorry my bad, At the last minute I've changed to black berry, my absolute fav preserve.

[Ron_L]

I'm doing a 1-2 method, glaze on the last hour while in foil :)

What temp are you cooking at? Those look like St. Louis trimmed spares. How much did they weigh? When I cook St Louis spares I cook them at 270 and they need at least 4 hours to get done.

[Derek]

What temp are you cooking at? Those look like St. Louis trimmed spares. How much did they weigh? When I cook St Louis spares I cook them at 270 and they need at least 4 hours to get done.I do the same as you, but I'm going to let them rest for 30 minutes in the foil before we eat.

[Ron_L]

I'm confused. If you were doing the same as me, you would be cooking them at 270 for at least four hours, not 2-1-0.

[landarc]

Derek, you gotta start proofreading, I rarely post while cooking for just this reason. From what I can tell, you are cooking for an hour unwrapped and two hours wrapped with sauce. That would be 1-2-0 method, which I would expect to result in tough gummy ribs. I am not clear either on what you are doing in terms of timing.

[Derek]

Hi Ron, I had the grate thermo reading at 280 even, and they seemed to gotten sinched on ends a little. and I had them on since.

I've had them on for 4 hours so far, I've placed them on the grill at 3:30 this afternoon.

[Derek]

Derek, you gotta start proofreading, I rarely post while cooking for just this reason. From what I can tell, you are cooking for an hour unwrapped and two hours wrapped with sauce. That would be 1-2-0 method, which I would expect to result in tough gummy ribs. I am not clear either on what you are doing in terms of timing....

I had them on the grill since 3:30 Landarc, I'm still experimenting.


If the suck they sucl and I'll stick to my old method 3-2-1 and eat.

[Derek]

They've turned out descent, but I was testing a new method.

Now I know not to use that method, They had bite mark and no Pullback though.

( thank gosh I'm still practicing ) And I'm not using the char coal holders anymore...

The cooked ribs
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6437/876562743_ESPhu-XL.jpg

Some bite mark.
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6439/876562881_8gepA-X2.jpg

My first ok cut job.
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6438/876562798_oMJxs-L.jpg

[Philly-QueMaster]

The pictures as promised.

I hope I do Phubar proud.

I switched the Cherry preserves to Black Cherry! that is my only mod.

Ice pack under the meat to keep it from getting too warm.

http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6383/875048914_ZYen4-L.jpg

&

http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6386/875048986_4iKQ7-L.jpg

&

Sorry, bro I just had too, Please forgive me?
http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6387/875049022_v8GAE-L.jpg

&

http://drp-photography.smugmug.com/Food/Saturdays-Rib-Practice/IMG6390/875049089_27Mev-L.jpg

Love the mustard art!! Is there shrimp in that rub or on those ribs??? Haha.

[Ron_L]

The bite mark picture looks undercooked to me. You should be able to take a bite and have just the bit come off without pulling off any other meat, but the bone should be clean.

[Derek]

Love the mustard art!! Is there shrimp in that rub or on those ribs??? Haha.Thanks, bro.
You know I'm just teasing right? And no, no shrimp is in the ribs.

The bite mark picture looks undercooked to me. You should be able to take a bite and have just the bit come off without pulling off any other meat, but the bone should be clean.They were a little underdone, That's my fault. I was too lazy to get another chimeny going ( I know I will at the contest )

[Philly-QueMaster]

If you guys read the captions, I said I made a small mod and I used my fav preserve instead of Phubars! recipe.

And it's farking tasty as heck!

Once again Derek you mislead us with your thread topics. Hahah. How can you have a "cherry glaze" with no cherry? And black berry is not the same as black cherry! lol.....Sorry bro I had to call you out after the mustard art! All in fun brother.

[Derek]

Once again Derek you mislead us with your thread topics. Hahah. How can you have a "cherry glaze" with no cherry? And black berry is not the same as black cherry! lol.....Sorry bro I had to call you out after the mustard art! All in fun brother.We're definitely cool, bro.

Just harmless bantering...

[Philly-QueMaster]

Derek did you use a cherry rub with these ribs? Is so do you have the recipe? This sounds really good and I may have to try it myself.

[Bbq Bubba]

I do the same as you, but I'm going to let them rest for 30 minutes in the foil before we eat.

You must have skipped this step?

You really need to turn your ribs meat down to slice so you can see where the bones are and get a better cut.

I would reccomend you start cooking ribs without the foil until you learn how a properly cooked rib looks and feels, then worry about the "bite". :mod:

[Derek]

Derek did you use a cherry rub with these ribs? Is so do you have the recipe? This sounds really good and I may have to try it myself.I did use the glaze on the far rack of ribs and it was very good. And yes if you look at page 1 & 2 the recipe is in steps.

You must have skipped this step?

You really need to turn your ribs meat down to slice so you can see where the bones are and get a better cut.

I would recommend you start cooking ribs without the foil until you learn how a properly cooked rib looks and feels, then worry about the "bite". :mod:Thank you Bubba, but I really need to foil? Or not necessary?

Do you foil at contests?

[sfisch]

Bubba don't do ribs!
The "glaze" does sound kind of good though. I know of sauces that use grape jelly.

Scott

[Philly-QueMaster]

I did use the glaze on the far rack of ribs and it was very good. And yes if you look at page 1 & 2 the recipe is in steps.


Derek I saw the steps for the Cherry Glaze, but I was wondering if you also made a cherry rub to go on first?

[Derek]

Bubba don't do ribs!
The "glaze" does sound kind of good though. I know of sauces that use grape jelly.

ScottHi Scott, Bubba sounds like he knows a lot about ribs so I listen to him and may others that does ribs briskies and so on.

The glaze was Dang good, and had a small bite.

Derek I saw the steps for the Cherry Glaze, but I was wondering if you also made a cherry rub to go on first?No I didn't I should have though.

Next time I may do that!

[landarc]

Derek, I gotta suggest that you do less testing with rubs and sauces and work more on getting the ribs to a competition ready state. While taste is very important, you are still working on getting the texture and level of cooking down. The bite is not as important as texture. When you bite the rib, you should get a little tooth, then when you pull the meat with your teeth, with a little effort, the meat should pull clean, or with just a little feathering. Whether a rib holds a bite mark is a function of level on complete cooking, not the other way around.

I too am a bones up cutter. Even for non-comp/non-guest cooking, I really hate serving ribs with bones showing from the side, you need to learn to see and feel the bones when you make the cut.

I do not foil normally, but, if I was gonna compete, I would take a hard look at how the teams that do compete do their ribs, most are now foiling and adding flavor at that point. Often you see things like brown sugar, honey, parkay, butter and rub hitting the foil. I suggest you find one method at this point, work on controlling temperature and timing and work on it until you get some perfect ribs. You do not have a lot of time.

[boogiesnap]

bro, foil is a tool. ribs are the job. no need to use the tool unless the job requires it. try to do the job without the tool and see if you actually need it for that particular job. you will then learn when and how and why to use that tool properly.
best of luck on your comp.

[Derek]

Derek, I gotta suggest that you do less testing with rubs and sauces and work more on getting the ribs to a competition ready state. While taste is very important, you are still working on getting the texture and level of cooking down. The bite is not as important as texture. When you bite the rib, you should get a little tooth, then when you pull the meat with your teeth, with a little effort, the meat should pull clean, or with just a little feathering. Whether a rib holds a bite mark is a function of level on complete cooking, not the other way around.

I too am a bones up cutter. Even for non-comp/non-guest cooking, I really hate serving ribs with bones showing from the side, you need to learn to see and feel the bones when you make the cut.

I do not foil normally, but, if I was gonna compete, I would take a hard look at how the teams that do compete do their ribs, most are now foiling and adding flavor at that point. Often you see things like brown sugar, honey, parkay, butter and rub hitting the foil. I suggest you find one method at this point, work on controlling temperature and timing and work on it until you get some perfect ribs. You do not have a lot of time.Thank you Landarc, Bubba, Scott. and everyone else. I will do with out foil. but what's the timing method with out foil?

bro, foil is a tool. ribs are the job. no need to use the tool unless the job requires it. try to do the job without the tool and see if you actually need it for that particular job. you will then learn when and how and why to use that tool properly.
best of luck on your comp.Yuppers, but my folks like the tender and moist ribs I make though?

And whats the timing method for un foiled?

[augie]

Yuppers, but my folks like the tender and moist ribs I make though?

Well, when you're cooking for them, it's a no brainer - use the method you've perfected that they enjoy.

And whats the timing method for un foiled?If you're cooking ribs at temps that would have called for 3-2-1, then I'd say a minimum of six hours, since that's how long they would have cooked using the foil. Everything but the foil being equal, they will take longer to get to the same level of doneness and tenderness since they don't have the time in the foil to speed things up.

This sounds like a cop out, but the best advice I've ever received, and it works for ribs, butts, briskets, etc, is, "it's done when it's done".

Have an idea of what you're looking for in terms of texture, color, etc., and after allowing ample time to at least get in the ballpark, check them. Color, pull back, and bark formation can all be visual cues. The pull test and bounce test are among the methods some use to see if they're cooked to completion.

Since you're using a kettle, you *MIGHT* have to replenish your fuel at some point. If so, then that will be a good time to monitor the progress. As you've heard people say, "if you're lookin' you're not cookin'! "

Sounds trite, but the idea is let your cooker do it's job, and only take the lid off to check when you have to.

Good luck!

[boogiesnap]

augie is absolutely right on when cooking for freinds and family, give 'em what they like any way you like, by all means. however, cooking for judges is waaay different(in my vast 1 comp exeprience....)
and also, it is said over and over, they're done when they're done. foiled or not. this i can assure you is true. yesterday, the morning of box turn in, my brisket was 165...but the probe slid in like butter. i didn't trust my instincts and left it on for longer. dryish brisket. pork, exact same thing, but i pulled it off the cooker and into the cooler. 2nd place walk.
6 hours is too long in my experience for ribs unfoiled. i get perfect tooth, texture, and flavor around 4 @ 225-250 on a wsm.
anyway keep up the good work and enjoy the food!

[Ron_L]

6 hours is too long in my experience for ribs unfoiled. i get perfect tooth, texture, and flavor around 4 @ 225-250 on a wsm.


It depend on the ribs. For baby backs, four hours is possibly enough at 225 - 250, but spares can go 5-6 hours typically, and a large rack may take longer.

[Derek]

Thank you for all the advice guys. I really appreciate your help BIG TIME.

Only thing I'm scare about doing the Ribs with out foil is the dryness, Yes I do the bend test, I do the tooth pic test, I glaze em, but I will still be scared they're going to become a paper weight like my very first ever set of ribs I did last year on the propane grill.

[boogiesnap]

agreed, definately depends on the rack. and i should say i CAN but certainly don't ALWAYS get perfect tooth, tenderness, and flavor. perfect being the specific end product i am looking to turn in, but obviously not "perfect ribs" else i'd be cooking with IQUE ;)