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One Rib to Rule Them All
Posted on 5/4/14 at 11:56 am
Posted on 5/4/14 at 11:56 am
Actually two.... I'm doing a memphis rendevouz dry rub on the St Louis cut, and a sticky saucy style rib with the baby backs.
Step one is to remove the membranes. I wonder how many of the other contestants forgot to remove the membrane, or didn't think it mattered?
That membrane keeps flavor from absorbing through the bottom, and also has a papery finish when you are trying to eat them.
The baby backs are seasoned with salt pepper garlic, lightly.
The St Louis ribs just got my secret rub... basically a rendevouz style. It is not pictured, it will be pictured on the next update.
The vessel is my trusty old WalMart offset barrel smoker. It is currently covered in bird shite, as you'll see in the next update with the lid closed. I used to use thermometers and such, but after years and years of use, I know how hot it is in there, and in the different spots, under different conditions. Its a party trick, I've had guests bet me that I couldnt guess the temp, then we put in the thermometer, and I'm within 2 degrees.
Apple Wood.... I dont like hickory on ribs, too overpowering.
"Ribs cooked outside under the sky"
Under the shade of a dogwood tree in my case....
Having some issues with this other toy, that tied up most of my day yesterday, and I wasn't able to prepare for today like I had originally wanted, but I'll still do pretty good, I think.
4
Posted on 5/4/14 at 12:09 pm to deeprig9
quote:
Step one is to remove the membranes. I wonder how many of the other contestants forgot to remove the membrane, or didn't think it mattered?
Sam's Club ribs come with the membrane already removed
Get in the other thread.
Posted on 5/4/14 at 12:39 pm to deeprig9
Nothing but the best....
My little bbq helper.
Tending to alot of these little bastards during my downtime. Im not interested in race cars.
... aaaaaaaaaaand we're smoking.
You can see the smoke... but its not obnoxious. It's just enough.
The dry rub on the St Louis cut is a mix of storebought rub, some other spices and such.... I'll go into more detail if anyone gives a damn, rather than typing out an essay about it that no one cares about. You can basically just google "Rendevouz Rub" and that's basically what it is.
My little bbq helper.
Tending to alot of these little bastards during my downtime. Im not interested in race cars.
... aaaaaaaaaaand we're smoking.
You can see the smoke... but its not obnoxious. It's just enough.
The dry rub on the St Louis cut is a mix of storebought rub, some other spices and such.... I'll go into more detail if anyone gives a damn, rather than typing out an essay about it that no one cares about. You can basically just google "Rendevouz Rub" and that's basically what it is.
Posted on 5/4/14 at 12:48 pm to deeprig9
POISON IVY RIBS
Posted on 5/4/14 at 12:59 pm to Chris_topher
What in the sam hell are you talking about?
Posted on 5/4/14 at 1:05 pm to deeprig9
I did remove the membranes last night before they were prepped and put in the refrigerator. But I've tried them both ways and haven't noticed much if any difference TBH.
Posted on 5/4/14 at 1:05 pm to deeprig9
Leaves of 3 let them be, leaves of 5 let them thrive.
Posted on 5/4/14 at 1:10 pm to Chris_topher
Every voter needs to know that Chris thinks a burpee big boy is poison ivy, and account that in your vote.
Posted on 5/4/14 at 1:31 pm to deeprig9
The secret to cooking with charcoal is to not put it in the grill until it's almost all white. That's how you avoid the blue hydrocarbon smoke that will mess your flavor up.
I start small for the first hour, little pile, lots of smoke. I've already gone through all my apple chips and won't be using anymore smoke. They are very well smoked at this point, and you gain nothing by continuing, if anything, you could oversmoke them. I prefer a lot of smoke in the first hour, when the meat is still raw. You end up with a better product.
I will increase the amount of charcoal to get the temp up, now that I'm done with the smoke.
When you need a new batch of charcoal, you start it separately in the chimney starter, let them get good and white, then add them.
Pics below show the blue smoke coming out of the chimney starter that you don't want. When the smoke dies down and the coals are mostly white, that's when you can add them.
Also, I've just basted the baby backs with some watered down sauce. The ribs will sweat three times. To keep them steam-cooking inside the meat in it's own juices, you must keep them from drying out. That's why you mop them at each sweat.
I start small for the first hour, little pile, lots of smoke. I've already gone through all my apple chips and won't be using anymore smoke. They are very well smoked at this point, and you gain nothing by continuing, if anything, you could oversmoke them. I prefer a lot of smoke in the first hour, when the meat is still raw. You end up with a better product.
I will increase the amount of charcoal to get the temp up, now that I'm done with the smoke.
When you need a new batch of charcoal, you start it separately in the chimney starter, let them get good and white, then add them.
Pics below show the blue smoke coming out of the chimney starter that you don't want. When the smoke dies down and the coals are mostly white, that's when you can add them.
Also, I've just basted the baby backs with some watered down sauce. The ribs will sweat three times. To keep them steam-cooking inside the meat in it's own juices, you must keep them from drying out. That's why you mop them at each sweat.
Posted on 5/4/14 at 1:37 pm to deeprig9
quote:
The secret to cooking with charcoal is to not put it in the grill until it's almost all white. That's how you avoid the blue hydrocarbon smoke that will mess your flavor up.
Part of the reason I choose to take advantage of propane..
Posted on 5/4/14 at 1:51 pm to deeprig9
The ribs are on autopilot for a while, i will open up the topic to field questions from voters at this time.
Posted on 5/4/14 at 2:01 pm to deeprig9
Damn I want some ribs.
Posted on 5/4/14 at 2:07 pm to deeprig9
quote:
The ribs are on autopilot for a while, i will open up the topic to field questions from voters at this time.
Whats your plan for sauce?
Sauce Philosophy seems to be getting ignored so far.
Posted on 5/4/14 at 2:12 pm to Jefferson Dawg
quote:
Whats your plan for sauce?
Sauce Philosophy seems to be getting ignored so far.
There will be no sauce on the dry rubbed St Louis cut.
On the baby backs, I'm keeping with the Memphis theme, using a storebought memphis style sauce. It's sweet and dark, but has more "tang" and "tartness" than your normal brown storebought bbq sauce.
It is manufactured in South Carolina. It is in the Salt Life family of sauces.
For mopping, I'm using that sauce watered down.
As the baby backs progress, I'll post more about the sauce, in specifics.
Posted on 5/4/14 at 3:18 pm to deeprig9
Soundtrack Redcoat Band Superman Krypton Theme
Although not related to these pictures, it needs to be noted that Litigator is doing his Memphis dry rub ribs wrong. As you can see in my above picture of the spices, you'll see a can of canola oil.
You are supposed to slather oil on the dry-rub ribs before you season them. Litigator said he dried them off and then seasoned them. The oil gives the rub something to stick to. It also infuses more flavor because the ingredients in the memphis dry rub have flavor compounds that are not water soluble, they are oil soluble. Finally, it gives the final product a bit of a "deep fried" crust, as the oil sizzles on the outside of the meat during the cooking process. It also eliminates the need for mopping the ribs to keep them juicy, and eliminates the need for foil
OK, that's been said, I can move on.
Both of my helpers are on scene.
This one is a goofy critter. Dumb as a stump, but sweet as can be.
To follow up on an earlier note about charcoal, this is what you want it to look like before you put it in the grill when you are smoking ribs. Hot enough to not be smoking.
Another note, I have determined, just today, that Laura Lynn makes a better lighter fluid than Kroger.
This is the sauce for the baby backs today. I don't always use this, it's just what I'm using today because it's what was in the fridge.
Starting to get some color on these bad boys.
A random picture of my sister in law picking up seashells in Dubai during the Christmas of 2011, family trip.
Although not related to these pictures, it needs to be noted that Litigator is doing his Memphis dry rub ribs wrong. As you can see in my above picture of the spices, you'll see a can of canola oil.
You are supposed to slather oil on the dry-rub ribs before you season them. Litigator said he dried them off and then seasoned them. The oil gives the rub something to stick to. It also infuses more flavor because the ingredients in the memphis dry rub have flavor compounds that are not water soluble, they are oil soluble. Finally, it gives the final product a bit of a "deep fried" crust, as the oil sizzles on the outside of the meat during the cooking process. It also eliminates the need for mopping the ribs to keep them juicy, and eliminates the need for foil
OK, that's been said, I can move on.
Both of my helpers are on scene.
This one is a goofy critter. Dumb as a stump, but sweet as can be.
To follow up on an earlier note about charcoal, this is what you want it to look like before you put it in the grill when you are smoking ribs. Hot enough to not be smoking.
Another note, I have determined, just today, that Laura Lynn makes a better lighter fluid than Kroger.
This is the sauce for the baby backs today. I don't always use this, it's just what I'm using today because it's what was in the fridge.
Starting to get some color on these bad boys.
A random picture of my sister in law picking up seashells in Dubai during the Christmas of 2011, family trip.
Posted on 5/4/14 at 3:56 pm to deeprig9
Plate it woody campfire girl!
Posted on 5/4/14 at 4:05 pm to deeprig9
quote:
A random picture of my sister in law picking up seashells in Dubai during the Christmas of 2011, family trip
Is she on one of those freaky man-made beaches that those psychopaths created in the form of their logo?........
Posted on 5/4/14 at 4:06 pm to Jefferson Dawg
No, regular beach.
Posted on 5/4/14 at 4:09 pm to Jefferson Dawg
quote:
Is she on one of those freaky man-made beaches that those psychopaths created in the form of their logo?........
you ever been with a non-white woman?
Posted on 5/4/14 at 4:34 pm to deeprig9
Babybacks going in the foil for the "fall off the bone" effect. The leftover mop sauce drizzled over it.
The St Louis dry rubs will keep on keeping on.
There is a method of foiling.... you don't just half-arse it.
Update on the dry ribs in a minute.
The St Louis dry rubs will keep on keeping on.
There is a method of foiling.... you don't just half-arse it.
Update on the dry ribs in a minute.
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