Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: hughver on December 29, 2022, 01:26:38 PM
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I have not done pork ribs for several years and I saw this ad in the local flyer. I bought six racks of baby backs and one St. Louis style. I'll probably do them using a modified 3-2-1 approach. Does anyone have a good recommendation for a rub?
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Good price.
This is from a member on PH. Forgot his name though.
I'm very happy with it.
Mohunken Pork Rub
1 cup Smoked Paprika
1 cup White Sugar
1/2 cup Brown Sugar
4 TBSP Kosher Salt
2 TBSP Chili Powder
1 TBSP Dry Mustard Powder
2 tsp Cayenne Pepper
4 tsp Black Pepper
2 tsp Dried Oregano
2 tsp Cumin Powder
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Good deal - my favorite type of ribs is St. Louis style, but I cannot find them anywhere.
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Doing St. Louis spares at this moment. Walmart. Prairie Fresh. I note when they are defrosted, there is no slimy serum and blood as with the Costco rib. Minor trimming and I crosshatch the membrane, since it works well and they are juicier when done. 4hrs at 275*. May or may not sprits with ACV. Will have them out around 6PM and take a pic or two. Haven't used 1070 for a month, but it lit right up and is stable in our 60* weather. We had not taste or interest in cooking when we had the influenza this month. All well now.
:lick:
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What do you mean by crosshatching the membrane ?
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Great price!
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Good deal - my favorite type of ribs is St. Louis style, but I cannot find them anywhere.
It's fairly easy to trim pork spareribs into St. Louis style. Search youtube for videos.
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What do you mean by crosshatching the membrane ?
I apologize for answering for okie smokie, but I suspect that he hasn't seen your question.
Some people remove the rib side membrane. Others leave it whole. A third school slices it, crosshatch or straight, to allow herbs and spices to penetrate from that side, too.
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Just done(first pic). Painted and back on 1070 at 275* They were done in 3.5 hrs this time since the rack was smaller. Great ribs with nice crusty ends, good pull off bone. Sauce was a little thick "Spicy Razz" from my son. (the last bottle in captivity). They were great!
(https://i.imgur.com/w8ck95ol.jpg)
(https://i.imgur.com/4B2AlURl.jpg)
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Very nice looking smoke ring enjoy
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I have been using Memphis Rub for a long time. Great on chicken as well.
There are variants of this recipe. This is the one I use. * I tend to almost double the Rosemary powder.
Ingredients:
US Customary - Metric
▢¾ cup firmly packed dark brown sugar
▢¾ cup white sugar
▢½ cup American paprika
▢¼ cup garlic powder
▢2 tablespoons ground black pepper
▢2 tablespoons ground ginger powder
▢2 tablespoons onion powder
▢2 teaspoons rosemary powder *
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This was my go to rub years ago after many requested how I made it. One day, I finally took the time to document it. Some friends still use this recipe all of the time.
Rib Rub
You will need 1 box of Granulated Light Brown Sugar (14 oz.)
Pour into a gallon ziplock bag (in order of ingredients listed):
1/3 Box granulated light brown sugar
1 tablespoon cayenne pepper
4 tablespoons paprika
2 tablespoons granulated garlic
4 tablespoons chili powder
1/3 box granulated light brown sugar
2 tablespoons black pepper
2 tablespoons onion powder
4 tablespoons salt
2 tablespoons ground mustard
4 tablespoons cinnamon
1/3 box granulated light brown sugar
(You may need to adjust the rub accordingly to your tastes. The rub should taste sweet first, and then you should feel a lit bit of spice afterward).
Shake thoroughly.
Cut down or eliminate the cayenne if you don’t like things spicy. Domino quit making the granulated light brown sugar. You can use turbinado sugar. You can also use regular brown sugar but it clumps and may burn easier if you are cooking at a higher temp about 275°.
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What do you mean by crosshatching the membrane ?
I apologize for answering for okie smokie, but I suspect that he hasn't seen your question.
Some people remove the rib side membrane. Others leave it whole. A third school slices it, crosshatch or straight, to allow herbs and spices to penetrate from that side, too.
I crosshatch and find that the membrane seems to almost disappear. But also that the meat is more moist. Subjective? Anyhow it works for me. Fast Eddy removes it. Mad Scientist likes to crosshatch.
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I find it harder to remove the membrane on STL ribs than baby backs. I tried the cross hatch after reading about Okie doing it, and love the results.
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What do you mean by crosshatching the membrane ?
I apologize for answering for okie smokie, but I suspect that he hasn't seen your question.
Some people remove the rib side membrane. Others leave it whole. A third school slices it, crosshatch or straight, to allow herbs and spices to penetrate from that side, too.
I crosshatch and find that the membrane seems to almost disappear. But also that the meat is more moist. Subjective? Anyhow it works for me. Fast Eddy removes it. Mad Scientist likes to crosshatch.
I had never heard of it. Thanks for the explanation Paul/Okie.
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I find it harder to remove the membrane on STL ribs than baby backs. I tried the cross hatch after reading about Okie doing it, and love the results.
I have the same issue with the St Louis style. Difficult to remove.
Will have to try the crosshatch.
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I almost always do baby backs and never worry about removing the membrane. My wife likes how they come out but I'll try the crosshatch next time. It certainly can't hurt anything.
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I don't remove or cut the membrane, I just season it,and since I am nor a rib wrapper it usually comes out crispy and it it is not wanted it peels right off once cooked. I like it left one, maybe I am just lazy.
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Thank a million or all of the replies. Memphis dust has always been my go-to rub in the past. I think that I'll give Bar-B-Lew 's recipe a try. I think that I'll buy a few more St. Louis racks today while the sale is still on.
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here is what we usually use for rub for pork and goes good with chicken.
Amanda''s Favorite Rub
Measure 1 Batch 9 Batch
Sugar Cup 0.5 4.5
Sea Salt Cup 0.33 2.97
Paprika Cup 0.25 2.25
Chili Powder Tablespoon 2 18 1.125 Cup
Black Pepper Tablespoon 2 18 1.125 Cup
Garlic powder Tablespoon 2 18 1.125 Cup
Onion Powder Tablespoon 2 18 1.125 Cup
Chipotle Power Tablespoon 1 9 0.5 Cup
Cayenne Teaspoon 0.25 2.25 1T
I will at times use other rubs but she likes this so it is used the most. Don't ask why I did 9 batch instead of 10, I have no idea, this was done up to many years ago to remember. More than likely I only had enough of one or so of the ingredients to do 9 batches.
I tried to straighten it all up,I just copied and pasted from a spreadsheet, it is all nice and even then it shifts once I hit the save button.
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Started mixing my rib rub, but with so many options here that had a lot of the same ingredients, I decided to put together a spread sheet and build the rub by the seat of my pants. Canadian John's is the same as Meathead's Memphis dust. I've decided to add a bit of ground mustard, celery seed, oregano, cumin and chili powder to the Memphis Dust recipe for my first batch of ribs. I could not find ground rosemary, so I'll grind up some dried rosemary leaves in my coffee grinder.
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Re; Ribs, I need some advice. I smoked three racks for 4-5 hours at 160-180°, spritzing every hour, IT was 120-130° when I pulled them. Next, I sous vide them for 24 hours at 140°, then froze. From here, what would be the best process to warm and sauce them? For serving, there will be six for dinner, should I serve half racks or cut into individual ribs?
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To be honest I have no idea. However I will be following to see what is recommended. As to serving I would recommend cutting into individual ribs place on platter and let guest take as needed. IMO less waste.
Just thinking if they are vacuum wrapped have you thought about placing them back in SV or defrosting and warming in oven to temp.
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Yes, I've thought about SV to warm, it would be less likely to dry them out. The part that I'm unsure of is the saucing. oven or smoker and what temp? To tell the truth, I'm not sure that I've ever sauced them before, just served with sauce on the side.
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I have never cooked ribs this way as I have always made mine on the grills to include saucing for about 15 to 20 min at the end. If you want to avoid the clean up I would let the guest sauce their own as some like their ribs wet and other dry.
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Re; Ribs, I need some advice. I smoked three racks for 4-5 hours at 160-180°, spritzing every hour, IT was 120-130° when I pulled them. Next, I sous vide them for 24 hours at 140°, then froze. From here, what would be the best process to warm and sauce them? For serving, there will be six for dinner, should I serve half racks or cut into individual ribs?
If I were to do this, I would retherm SV at 130 for maybe 2 hours unfrozen 3 for frozen. The sauce and put under the broiler or in the oven for a while to set the sauce.
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Thanks, under the broiler it is.
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Thanks, under the broiler it is.
I would be concerned about using the broiler from the standpoint that the BBQ sauce most likely has a lot of sugar and may burn pretty quickly. I would lean toward the oven at 250 degrees until the sauce is set to your liking.
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Good idea!
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This was my go to rub years ago after many requested how I made it. One day, I finally took the time to document it. Some friends still use this recipe all of the time.
Rib Rub
You will need 1 box of Granulated Light Brown Sugar (14 oz.)
Pour into a gallon ziplock bag (in order of ingredients listed):
1/3 Box granulated light brown sugar
1 tablespoon cayenne pepper
4 tablespoons paprika
2 tablespoons granulated garlic
4 tablespoons chili powder
1/3 box granulated light brown sugar
2 tablespoons black pepper
2 tablespoons onion powder
4 tablespoons salt
2 tablespoons ground mustard
4 tablespoons cinnamon
1/3 box granulated light brown sugar
(You may need to adjust the rub accordingly to your tastes. The rub should taste sweet first, and then you should feel a lit bit of spice afterward).
Shake thoroughly.
Cut down or eliminate the cayenne if you don’t like things spicy. Domino quit making the granulated light brown sugar. You can use turbinado sugar. You can also use regular brown sugar but it clumps and may burn easier if you are cooking at a higher temp about 275°.
I will take regular brown sugar and put it on a cookie sheet, spread it out and put in the oven at the lowest temp. It will dry it out. I do have to use a strainer to sift the clumps out, but now my rub doesn't cake up.
I've put a coffee grounds in my rub. I've used meatheads recipe but have doctored it up over the past few years.
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Mine was trial and error about 30 years ago. I would give bags to people to use or they would eat the BBQ I made and would ask me for the recipe and I didn't have one documented as I made it by taste. It took me about 2 hours one day to document it by measuring, tasting, deciding what else needed to be added, documenting, adding something else because I put in too much of an ingredient and it didn't taste like I wanted, etc. until I got it to the taste that I desired.
I don't even know the last time I made it because I am always buying some other rub that has some other flavor profile I want to try. Or, I throw a bunch of different purchased rubs into a container or ziplock and shake them up and mix with other ingredients until I get something that tastes good to me.
I know some people that still make it according to my recipe and that is the only thing they use. My wife would prefer I did that too as she isn't as experimental as I am with flavors.
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My oldest daughter and her husband are visiting this weekend and I'll be serving BB ribs again. They turned out so well last time, I'm doing a repeat performance. I seasoned, smoked, sous vide and froze several days ago. Today I'll just rewarm in sous vide, sauce and set sauce in 450° oven. Sides will be a broccoli casserole, baked beans and cold slaw.
Some people say that building that darn Casita was a curse, because we get family and friends from the cold north almost every weekend in the winter. It is over 400 sf and has a queen-sized bed, kitchen, big screen TV, A/C, RO water, full bath, closet and golf cart garage. Some actually schedule a visit a year in advance. I even have a hotel type suitcase stand in one corner. But in reality, it was the best investment that I've ever made. I enjoy all the visits and the cooking challenge.
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Sounds like you are getting your monies worth.
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Sounds like you are getting your monies worth.
Absolutely!