first bbq of the year for me at least 8)
(https://forestryforum.com/gallery/albums/userpics/38145/20170315_222030.jpg?easyrotate_cache=1489714858)
mustard coating before the rub
(https://forestryforum.com/gallery/albums/userpics/38145/20170315_222024.jpg?easyrotate_cache=1489716139)
rub on ready to go in the fridge overnight
(https://forestryforum.com/gallery/albums/userpics/38145/20170316_133856.jpg?easyrotate_cache=1489714930)
bout 5 1/2-6 hrs at 200-225* with heavy hickory smoke ;D
(https://forestryforum.com/gallery/albums/userpics/38145/20170316_161613.jpg?easyrotate_cache=1489716097)
ready to go to dads for supper for his 70th birthday musteat_1 digin_2 digin1 ;D :D
They really look tasty!
WAIT!!!!
Tell us about the rub.
... it's important.
Jon
Looking killer!
MMMMMmmmmmmmm.
they turned out really good except for a little tougher than i hoped :) they wernt tough but not just fall apart tender either :)
far as the rub its a secret recipe ;D i dont even know it :D i make it from scratch and i reckon im not smart enough to write it down smiley_dizzy smiley_furious3
but the ingredients are salt, brown sugar, powdered mustard, black pepper, cayenne pepper, and a very small amount of onion powder, cumin and chili powder
thats the best i can do for the rub recipe i make it fresh every time and just keep adding a little of this and that until it taste good to me :) but i can tell you for certain if it dont taste good in the mxing bowl it wont taste good on the ribs ;) :D :D :D
i also put a vinegar sauce on them as they cook to help keep them moist :)
Do you pull the membrane?
yes i pull the membrane :) i have never cooked any without pulling the membrane so i dont know if its necessary or not but if it aint broke dont fix it ;D
ok call me dumb but what are you talking about membrane ??? ??? :)
Quote from: coxy on March 17, 2017, 07:49:55 PM
ok call me dumb but what are you talking about membrane ??? ??? :)
Its a clear, very thin "skin" on the inside of the ribs. If you leave it on, it is supposed to inhibit the smoke from penetrating well (so I was told). It also makes for a little toughness to the meat. It is a bit of a challenge to remove.
It's often referred to as "white skin".
thanks never new that
I have never pulled the membrane, my ribs come out superfantasitc!
Jon
Quote from: Weekend_Sawyer on March 20, 2017, 08:36:54 AM
I have never pulled the membrane, my ribs come out superfantasitc!
Jon
Jon, Try it....
I use a set of bullhead pliers, pulls right off.
Normally I wouldn't bother but for you my friend I'll give it a try.
I just looked up Bullhead pliers, AKA catfish skiners. pretty cool.
Quote from: Weekend_Sawyer on March 20, 2017, 09:42:30 AM
I just looked up Bullhead pliers, AKA catfish skiners. pretty cool.
I started out as a Yankee :D :D
A dry napkin or paper towel will give a pretty good grip to the epithelium if you don't have catfish skinners.
Surprisingly the last three I did the membrane was already off, but when not I use a 4" vise grip and paper towels,
I smoked a few slabs this afternoon. One was given to the neighbors across the road and we had two for supper along with a few brisket bones I had in the freezer. They were edible. A few posts ago there was discourse about pulling the epithelium before cooking ribs. I mentioned that a paper towel makes quick work of this task. I took a picture while pulling the membrane today.
(https://forestryforum.com/gallery/albums/userpics/22883/image~297.jpg?easyrotate_cache=1490578199)
(https://forestryforum.com/gallery/albums/userpics/22883/image~299.jpg?easyrotate_cache=1490578203)
(https://forestryforum.com/gallery/albums/userpics/22883/image~301.jpg?easyrotate_cache=1490578208)
(https://forestryforum.com/gallery/albums/userpics/22883/image~302.jpg?easyrotate_cache=1490578210) These were cooked for 1.5 hours at 250-275°F then wrapped in foil and left on the grill for another hour and a half.
Yum! Looks like I need to get some ribs and fire up the grill. BTW, I use to try just cutting the epithelium along the meat line and that didn't work very good. Best to peel it off completely.
Cave, them look perfectly cooked! Wow, you have to be a pitmaster,
Thanks for the compliments. Just finished some leftovers for lunch. I am no pit-master competitive grilling guru, I just try to adhere to the basics a friend of mine showed me several years ago.
looks real good caveman smiley_thumbsup
Only thing missing is the kale! Haa haa, I remember when all it was good for was garnishing, now they say its good for ya!
Every once-in-a-while through the Summer I'll cook a full rack-o-ribs on the grill!
I set all 4 burners on the grill to medium and when it gets warmed up, I put the whole rack (one piece) on the grill and then every 5 minutes I turn the ribs over, and in 45 minutes, they're done!