Pellet Fan
Here's How I.... => Cook Pork => Topic started by: cookingjnj on October 01, 2018, 04:59:43 PM
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Hi all, I know this is just another "Rib" posting, but I have not posted anything in a while, cooked up ribs last night and wanted to share. Pretty straight forward cook, nothing real interesting, but man they were good.
1.) Light coating of Dijon Mustard on both racks then rubbed with Dan's Backyard BBQ Rub (local find)
2.) On the pit at 235 for three hours
3.) Bump temp up to 275 for two hours
4.) Took racks off and sauced. One Rack sauced with Sweet Baby Rays Hickory and Brown Sugar and the other Dinosaurs Sensuous Slathering
5.) Back on the pit for 35 minutes to set the sauces.
6.) Off the pit, rest for 5 minutes / sliced / eat
Rubbed and Ready for the pit
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Sauce set and off the pit for the rest period
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Sliced and ready for eating
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Perfect bite through ....sorry for the dirty plate in the background. That is what was left of Curried Chickpea Salad
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They do look like they would be enjoyable, and coming from a guy that does not eat BBQ any more, take it for what you will!
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They are nice looking ribs and the bite looks perfect to me.
Excellent plate......................until you said "Chickpeas", just can't get past them.
My wife would jump in front of a semi for them.
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:pig: :lick:
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Now I wish I would have made the 3 racks I bought on Friday instead of putting them in the freezer.
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Those are nice looking ribs. Is the dijon mustard flavor prevalent?
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My kind of ribs..Thanks for posting. :D
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Those are nice looking ribs. Is the dijon mustard flavor prevalent?
Hi ralphie. No I don't really taste the Dijon at all. It was the only mustard I had at the time so used it as the binder. I have always used a binder when cooking ribs, maybe next time I will try just the rub and see if I can tell any taste difference.
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Those are nice looking ribs. Is the dijon mustard flavor prevalent?
Hi ralphie. No I don't really taste the Dijon at all. It was the only mustard I had at the time so used it as the binder. I have always used a binder when cooking ribs, maybe next time I will try just the rub and see if I can tell any taste difference.
For all meat that I smoke and apply a rub, I dry the meat with a paper towel and then apply the rub. I don't remember having an issue of it never "sticking" to the meat. I had tried the mustard technique about 20+ years ago when I lived in Memphis and that was what most people at the competition down there were doing. I could taste mustard on the ribs after the cook so I quit doing that.
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Indeed nice looking ribs.
Now I wish I would have made the 3 racks I bought on Friday instead of putting them in the freezer.
The 3 racks I picked up yesterday are on the MAK now. Will leave on "smoke" for 2 1/2 hours or so then bump up to 250F. Coldish outside so "smoke" running a nice pretty steady 165-170f.
I chose the MAK over the Memphis for a couple reasons. One while prepping the ribs had a dozen hard boiled peeled eggs on the side warm smoker/warmer for an hour with 100% Hickory for an hour. Then removed the eggs, dumped the Hickory while MAK running and put in Perfect Mix and on went the ribs. I find the "lack of insulating" provides better smoke with the MAK versus the Memphis while Memphis definitely uses less pellets maintaining temps. So shorter low & slows like ribs prefer the MAK. Will likely do the brisket I also picked up yesterday on the Memphis. But that's next weekend, not ambitious for both at the moment! Plus LOTS of Football wildcard playoff games to watch this weekend! :rotf:
I also don't use any "binder" before rubbing the ribs. Never have. Haven't seen a need.
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I'd eat those! :clap:
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Made me hungry. So I put some BB's on for tonight. No pics nec. as they won't look any different this time. Yours look to be the winner.
:clap: :clap: