(http://img.tapatalk.com/d/13/04/13/yde8y5e9.jpg)
Unknown rub- I can't remember which one this is
(http://img.tapatalk.com/d/13/04/13/tabyma6e.jpg)
And into the fridge for a few hours
(http://img.tapatalk.com/d/13/04/13/ysuvy5e3.jpg)
Not really sure what to do with these
(http://img.tapatalk.com/d/13/04/13/yqapene4.jpg)
You can also smoke or I like to grill those pieces for tasty treats while you wait for the ribs to be done.
Sent from my iPhone 5 using Tapatalk
grill them as tasty treats or appitizers
Rib tips! Smoke 'em!
Tasso!
Into the smoker at 225 321.
(http://img.tapatalk.com/d/13/04/14/anegyra5.jpg)
I have very little faith that this is going to taste good
(http://img.tapatalk.com/d/13/04/14/dysa2yju.jpg)
We'll see...
(http://img.tapatalk.com/d/13/04/14/a6u5eqeg.jpg)
Finished
(http://img.tapatalk.com/d/13/04/14/rybu2ehy.jpg)
Man was I wrong. These are awesome!
My man cave is missing a TV.
(http://img.tapatalk.com/d/13/04/14/ysape5yj.jpg)
Nice ribs. I use to make rib tips out of them, but since someone posted a recipe for McRibs (http://www.topsecretrecipes.com/McDonalds-McRib-Sandwich-Recipe.html), I now use rib tips for that.
A skillet and liquid smoke? That should be considered blasphemy on the Bradley Forum. My 2cents.
Here's what they looked like when they were done. Too done actually. FOTB and a little dry unfortunately.
(http://img.tapatalk.com/d/13/04/14/nezepude.jpg)
Quote from: BigRich on April 14, 2013, 07:53:43 AMToo done actually.
How long was the total cook time?
I just finished a couple of slabs of baby backs. I'd love to dig into them but I'm saving them for when my better half gets home from work in about an hour. I did 2.5-2.5-1, with the middle time period steaming in a baking dish with some apple juice in the oven. I made some Vermont Maple Glaze Pig Candy (http://www.amazingribs.com/recipes/porknography/vermont_pig_candy.html) with the drippings.
Quote from: BigRich on April 14, 2013, 07:53:43 AM
Here's what they looked like when they were done. Too done actually. FOTB and a little dry unfortunately.
(http://img.tapatalk.com/d/13/04/14/nezepude.jpg)
BigRich, they LOOK pretty good. Sorry to hear they didn't turn out just like you wanted.
Ribs are a little "persnickety", and take many attempts before you get exactly what you're personally looking for (
no matter what that is)
Just gonna say this (knowing that it could start a BBQ WAR --- It's just my opinion)...
I think that back ribs are more forgiving (easier to get
a better consistently good result with).
Don't get me wrong... I
love STL cut spares, but they do have some
drawbacks.
First, they're just harder to cook
properly.
(I'm gonna get all kinds of BLOWBACK on this, but, I believe it to be true).
Secondly, and assuming you trim/cook them with great proficiency, they still have (
along some of the bones), some non-chewable cartilage where (I think) there should be just
meat.
Thirdly, most folks say spares are "meatier". I never separated and weighed the bones/meat so I can't say.
I know that spares have more meat
between the bones (as opposed to "on top") than back ribs.
So, (in general) just picture the
height of bones with meat "on top" compared to the
height of bones with meat
between bones.
What I'm trying to say, is that back ribs, with the meat (pretty much) on top of the bones, have the bone positioned
to help protect from drying out the meat.
With spares... You have the heat/smoke hitting BOTH sides of the meat (it's mostly
between the bones), and, as good as that
sounds, that is where a slight mis-calculation can be
twice as
detrimental to your finished product.
All that said, let me repeat, I
love good STL cut spare ribs. Lordy, Mercy!!!
Anyhow... I expect many of my good friends will
object to this analysis, and that's OK.
I love 'em, and they ain't gonna hurt my feelings ;)
Just saying what
I think, and hope it helps.
Awrighten.
I cooked them for 6 hours (321). When I pulled them and sauced them the last hour, they already looked done. The meat had pulled back pretty far already.
I had the oven set to 230. Maybe next time I'll do 220. I also didn't put the ribs meat side down when they were in the foil.
I'm sure it was a combination of a few minor things that made them good but a bit over done.
I remember smoking baby backs several times and not having a problem. I'm just saying ;)
Just an observation from your picture. The probe hanging down from the top will be giving lower temp readings. Due to the moistureescaping from the meat being cooked. You want to have the probe under the lowest rack of meat to get the most accurate temperature readings
Thanks. It's a new probe and wondered how it compared to the one on the Bradley. You're right. I should have lowered it.
Hal, you lost me on your StL cut ribs review. How is it that cartilage between the bones of a StL rack is any different than in a rack of spare ribs? If you don't trim a spare rib rack into a StL cut rack, isn't the cartilage still going to be there?
Quote from: KyNola on April 16, 2013, 06:47:50 PM
Hal, you lost me on your StL cut ribs review. How is it that cartilage between the bones of a StL rack is any different than in a rack of spare ribs? If you don't trim a spare rib rack into a StL cut rack, isn't the cartilage still going to be there?
It ain't no different ;-)
I was comparing
loin backs to spares.
My apologies. I obviously misread your post. Smoke on. :)