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Tried the Dry Ribs again today
Posted on 7/23/23 at 8:04 pm
Posted on 7/23/23 at 8:04 pm
Much better product than what won me the 2023 Rib-Off, fair and square.
The original recipe from Peg Leg in Nashville is what I did in the Rib-Off but it was a little tough. So I made one alteration to Peg Leg's recipe- for the 3rd and final hour I wrapped and put back on the grill and cranked it to 350 for the hour. Then unwrapped and added a 4th hour of 250 again.
It made all the difference.
Much more tender, still wasn't "fall off the bone" because it's not supposed to be, but didn't have to "tear it off the bone" either.
Such a great flavor and recipe. I'll post the youtube link to instructions, just know that for the third hour I wrap and crank, then add a fourth hour uncranked. And I used Renezvous instead of his seasoning, but practically identical.
Also know that I had to trim the shite out of my St Louis ribs from Publix to get them anywhere near looking like the good shite that Peg Leg gets.
Peg Leg BBQ Nashville Dry Rib
My pics from today-
Slow rolling hickory chunks on the weber.
Beginning of 4th hour after the 3rd hour in the wrap
Complete
The original recipe from Peg Leg in Nashville is what I did in the Rib-Off but it was a little tough. So I made one alteration to Peg Leg's recipe- for the 3rd and final hour I wrapped and put back on the grill and cranked it to 350 for the hour. Then unwrapped and added a 4th hour of 250 again.
It made all the difference.
Much more tender, still wasn't "fall off the bone" because it's not supposed to be, but didn't have to "tear it off the bone" either.
Such a great flavor and recipe. I'll post the youtube link to instructions, just know that for the third hour I wrap and crank, then add a fourth hour uncranked. And I used Renezvous instead of his seasoning, but practically identical.
Also know that I had to trim the shite out of my St Louis ribs from Publix to get them anywhere near looking like the good shite that Peg Leg gets.
Peg Leg BBQ Nashville Dry Rib
My pics from today-
Slow rolling hickory chunks on the weber.
Beginning of 4th hour after the 3rd hour in the wrap
Complete
This post was edited on 7/23/23 at 8:06 pm
5
Posted on 7/23/23 at 8:49 pm to deeprig9
You’re telling me you won a rib competition on a propane grill?
Posted on 7/23/23 at 8:54 pm to Griffindawg
quote:
You’re telling me you won a rib competition on a propane grill?
Shots fired.
Posted on 7/23/23 at 9:33 pm to retooc
He didn’t win anything
Also, he’ll ask for a Nashville recommendation, then take it, and obviously enjoy it…. but it would never cross his mind in a three lifetimes to say ‘thanks’
Hashtag: typical ATL devil worshipper
Also, he’ll ask for a Nashville recommendation, then take it, and obviously enjoy it…. but it would never cross his mind in a three lifetimes to say ‘thanks’
Hashtag: typical ATL devil worshipper
Posted on 7/23/23 at 9:33 pm to Griffindawg
quote:
You’re telling me you won a rib competition on a propane grill?
Fair and square.
Posted on 7/23/23 at 9:59 pm to Jefferson Dawg
quote:
Also, he’ll ask for a Nashville recommendation, then take it, and obviously enjoy it…. but it would never cross his mind in a three lifetimes to say ‘thanks’
I never took a Nashville recommendation, I decided not to go, after all the intel this wonderful board put forward.
Posted on 7/23/23 at 10:53 pm to deeprig9
Wow. That makes your dry rub website ripoff even worse then
Posted on 7/23/23 at 11:26 pm to Jefferson Dawg
Posted on 7/24/23 at 7:06 am to deeprig9
If they're falling off the bone, they're overcooked. This is never up for discussion
Posted on 7/24/23 at 8:31 am to deeprig9
First, those look fantastic.
Ironically I did the same this weekend in preparing for next July 4th competition I have been working on a few things.
Anyway. I wanted to tip my hat to where i was born and raised and added a little bit of Tabasco Siracha.
Was a good addition.
So 3-2-1 method again
200 low and slow, smoke with Cherry wood first 3 hours
They were good but want to continue to improve.
To the point above the left one was a bit overcooked (IE falling off the bone). Another lesson when doing two racks get two almost exactly the same. As you can see the rack on the right was spot on as the one on the left was overcooked a bit.
Ironically I did the same this weekend in preparing for next July 4th competition I have been working on a few things.
Anyway. I wanted to tip my hat to where i was born and raised and added a little bit of Tabasco Siracha.
Was a good addition.
So 3-2-1 method again
200 low and slow, smoke with Cherry wood first 3 hours
They were good but want to continue to improve.
To the point above the left one was a bit overcooked (IE falling off the bone). Another lesson when doing two racks get two almost exactly the same. As you can see the rack on the right was spot on as the one on the left was overcooked a bit.
This post was edited on 7/24/23 at 8:38 am
Posted on 7/24/23 at 9:10 am to LSUHobNailBoot
Now that’s some frickin smoked ribs
Posted on 7/24/23 at 10:48 am to LSUHobNailBoot
Hobnail, you were robbed that day.
Posted on 7/24/23 at 11:37 am to LSUHobNailBoot
Are those from Striplings? Do the St Louis cuts come fully trimmed or do you have to do more trimming?
Posted on 7/24/23 at 11:45 am to deeprig9
Yes from Striplings. No I have to trim them. I usually just remove the membrane on the back.
I mentioned this before but get their smoked pork chops to cook if you havent already. Fantastic. Actually pretty much everything in the butchers market is fantastic.
I got that sauce and Lanes, Wiqued Que all at Striplings.
Love that place. Almost there daily.
I mentioned this before but get their smoked pork chops to cook if you havent already. Fantastic. Actually pretty much everything in the butchers market is fantastic.
I got that sauce and Lanes, Wiqued Que all at Striplings.
Love that place. Almost there daily.
Posted on 7/24/23 at 11:49 am to LSUHobNailBoot
quote:
Yes from Striplings. No I have to trim them. I usually just remove the membrane on the back.
I would call that fully trimmed for St. Louis cut. From publix, you have to trim off wads of fat from the top side, and a large cartilageous cape off the bottom. An experienced expert probably does in 30 seconds but takes me 15 minutes and doesn't look that pretty when I'm done.
Posted on 7/24/23 at 2:35 pm to deeprig9
I smoked some ribs yesterday as well. I was not able to be a part of the Rib Off since I was out of town. Maybe next year. I did not get a picture of the ribs hanging in the barrel at the start of the cook. The pic of them wrapped on the grate is the final cooking hour.
Supplies
Costco Spare Ribs
Pit Barrel smoker
Peach Butcher paper
KerryGold Butter
SPG
The Gospel Meat Church
Spiceology Smoky Honey Habanero
Supplies
Costco Spare Ribs
Pit Barrel smoker
Peach Butcher paper
KerryGold Butter
SPG
The Gospel Meat Church
Spiceology Smoky Honey Habanero
This post was edited on 7/24/23 at 2:40 pm
Posted on 7/24/23 at 2:44 pm to bbqdawg
That looks excellent. Please educate me on the butcher paper.
Posted on 7/24/23 at 3:12 pm to deeprig9
I use it on any meat that I smoke such as ribs, pork butts, brisket, turkey breasts, fatties, chicken quarters. When I wrap I add slices of butter. I use the paper because I think it holds the moisture in and on the meat better instead of steaming the meat inside the foil. Also if I do add something like brown sugar, it doesn't caramelize in the paper like it does in foil. When I was using foil I always thought that the juice did not have the flavor of the meat but more of a watered down liquid due to the steaming effect.
I don't know if it is just coincidence but I found the stall time on my briskets and pork butts did not take as long and the meat cooked at a more consistent rate when wrapped in paper vs foil.
I don't know if it is just coincidence but I found the stall time on my briskets and pork butts did not take as long and the meat cooked at a more consistent rate when wrapped in paper vs foil.
Posted on 7/24/23 at 3:21 pm to bbqdawg
Are you Hickory Dickory Dawg or is that another guy?
Posted on 7/24/23 at 3:26 pm to deeprig9
Nope. Just bbqdawg
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