Who doesn't want ribs

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Boston
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Who doesn't want ribs

Post by Boston » July 8th, 2019, 2:27 am

Tonight I decided to go with ribs for dinner. Went with my standard rub, they got spritzed with apple juice, and got crutched in a foil pan with apple juice. After coming out of the pan I dusted one rack with some of the rub that I ran through a coffee grinder, and put it back on the smoker for about 15 minutes.
20190708_011056.jpg
I figured they are just for me so I might as well make them count. I also figured beer was the appropriate side.
20190708_012059.jpg
They were nice and tender, came clean from the bone when you bite it, but all the meat doesn't just fall off the bone.
20190707_202758.jpg

Now fingers crossed that I got the pictures part right. Lol
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Re: Who doesn't want ribs

Post by ajfoxy » July 8th, 2019, 4:53 am

Way to go... looks good.


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Re: Who doesn't want ribs

Post by McBroom » July 8th, 2019, 8:33 am

Awesome


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Re: Who doesn't want ribs

Post by towtruck » July 8th, 2019, 8:42 am

Looks good enough to eat!



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Re: Who doesn't want ribs

Post by Boston » July 8th, 2019, 11:16 am

Thank you AJ, McBroom, and towtruck. They definitely were good enough to eat!



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Re: Who doesn't want ribs

Post by Big T » July 8th, 2019, 6:38 pm

:needfood: :needfood: :needfood: :needfood: :needfood:
:LG:


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Re: Who doesn't want ribs

Post by Dirtytires » July 8th, 2019, 10:12 pm

Agreed....ribs are always a hit.



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Re: Who doesn't want ribs

Post by Boston » July 9th, 2019, 12:51 pm

Thank you Big T and DT :kewl:



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Re: Who doesn't want ribs

Post by LeonardK » July 13th, 2019, 8:46 pm

That Looks Real Good, Boston.

But why don't you ALL tell what KIND of Meat you cooked so we don't have to ask AFTER you posted? Share what you know.

Is this St Louis Style Pork Ribs or what?

I'm just starting to cook bigger things than chicken and hamburgers, brisket, etc, those ribs look long like they are beef.
Smoked some pork ribs, baby back n St Louis ... not much to them, butcher said try pork loin if you want more meat like that.


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Re: Who doesn't want ribs

Post by Dirtytires » July 13th, 2019, 9:58 pm

Leonardk- also try different sources for your meats. Many grocery stores will shave meat off to top of the ribs so they can use it in sausage/whatever and then sell the racks for cheap. For example, my local supermarket regularly sells “trimmed” racks of around 1.5 —1.75pounds for $5.00 each. Till you cook it, you only get about 2 bites per rib. I get my “untrimmed” baby backs in 3.2-3.5 pound slabs but happily pay $2.89/pound. Keep in mind the bone weight is the same so the extra weight is all meat (about 2 pounds per rack!) It also cooks better since it’s thicker and retains its moisture.

And no, don’t think it’s a beef rib. I’m betting a pork back loin since it’s flatter than a typical baby back.



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Re: Who doesn't want ribs

Post by LeonardK » July 14th, 2019, 12:12 pm

Hi DirtyTires

These were bigger but at Staples prices, guess I might buy more from HEB at $2.49/# didn't find any difference
StaplesStMtMkt Ribs$4.77 each.jpg

Walmart had good deal on pork spare ribs I should get some try them
Pork Spare ribs Smithfield Walmart $1.74per# s.jpg
BabyBack ribs Smithfield Walmart $2.74per# s.jpg
HEB Pork Butt $2.49per#.jpg
I cut up the pork butt in small pcs and marinated 3 days in fresh squeezed lime juice then smoke 250 like 3.2.1 with ribs coated w/ serrano pepper then foiled with tomato sauce and sage.

Really good is to cut into bite size pcs, add more tomato sauce and warm up with rice or just warm up with rice and put soy sauce, kinda like beef tips w/ rice
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Boston
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Re: Who doesn't want ribs

Post by Boston » July 14th, 2019, 9:14 pm

Thank you Leonard.

DT was spot on, they are pork back loin. I trim then up myself. As he said they are cheaper that way, and the stuff that I tell off I can put to use instead of them using it to make more money.

I will usually trim it square at the 4th rib, and there is typically a flap of meat that I will trim off as well so it cooks more evenly. I rub with oil and coat in rub while the smoker is coming up to temperature. Put them on for an hour at 250-275, then spritz with apple juice and sugar (about 1 cup per half gallon of juice) every 15 minutes for an hour. Then I put it in a foil pan and some of the spritz liquid, foil across the top with one corner lose to act as a vent, for another hour. I will then pull them from the foil pan and put them back on the smoker after dusting them with some rub that I ran through a coffee grinder, until they are done, about 15 minutes.



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Re: Who doesn't want ribs

Post by Boston » July 14th, 2019, 9:17 pm

Those pork spareribs are a great one to go with. You get more meat at a lower price, and it is minimal work to trim them up. Or you can just cook the whole thing how it is. And the way you do the pork butt sounds really tasty!!



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Re: Who doesn't want ribs

Post by Rambro » August 12th, 2019, 5:09 am

looks great and really tasty! Congratulations



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Re: Who doesn't want ribs

Post by Boston » August 13th, 2019, 8:48 am

Thank you Rambro :kewl:



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