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Thread: The Ribs are Coming!

  1. #1
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    The Ribs are Coming!

    Three magnificent racks of St. Louis style pork ribs are going on the grill!

    Here's the teaser.
    One rack done with mustard, the other two water and all hand rubbed with much care and attention.
    I love rubbing my meat.


    Grandpa Kirk likes this.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

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  3. #2
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    I seriously dislike you right now. But it will pass.....

    Carl

    Life is too short to drink bad beer.

    Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present stock assessment methods. It is only an anecdotal report on or comment concerning local observations. Your results may vary.

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    The Menu
    St. Louis Style Ribs, dry rub, no sauce
    Cole Slaw, made with Alabama White BBQ sauce
    Waffle Fries

    Cooking Method
    I'm doing these on my IR gas grill.
    My burners are vertical so I'll use the burner on the far right, and cook on the left.
    I'll put soaked hickory chips directly on the grill above the lit burner.
    Temp will average about 250-275', and I'll cook uncovered for about 2 hours and I'll mop with apple juice once or twice, needed or not.
    Once the bones start to pop and the racks bend and crack when picked up from the center, I'll dust them a bit, wrap in foil and finish until done.







    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

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    Our techniques are similar, great minds think alike.
    Carl

    Life is too short to drink bad beer.

    Disclaimer: This post and/or report is not a substantiation of or reflection on the true accuracy of the present stock assessment methods. It is only an anecdotal report on or comment concerning local observations. Your results may vary.

  6. #5
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    Going Down


    Apple Juice Basting


    Ready to Wrap for Finishing


    Ready to Carve
    usa likes this.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

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  8. #6
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    Money Shot

    CarlF and Pier#r like this.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

  9. #7
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    Want to share your dry rub recipe? I am still looking for the perfect dry rub.
    ChileRelleno likes this.

  10. #8
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    Quote Originally Posted by TUCK View Post
    Want to share your dry rub recipe? I am still looking for the perfect dry rub.
    So am I.
    The one I used yesterday was one I found online called Meathead's Memphis Dust, it was too sweet for my taste.

    I usually like my spur of the moment rub, the ingredients are always basically the same but ingredient portions will differ slightly as measurements aren't exact.
    I've never written it down and then recorded bark texture and flavor before adjusting the recipe, as I should.
    Approx measures for a rack or two.
    1/2 cup brown sugar
    1/2 cup smoked paprika
    1/8 cup sea salt or smoked sea salt (hickory or mesquite)
    2 tbs ground black pepper, garlic powder, onion powder, cumin and tumeric
    1 tsp cayenne, ground rosemary and ground thyme
    Sometimes I add some spice blends, e.g. a heaping tbs of Habanero Mesquite, Mojito Lime or Bourbon Bacon

    My chicken rubs are all spur of the moment for whatever flavor(s) I want at the time.
    Pier#r and Ladyfish like this.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

  11. #9
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    I get the feeling, that, 3 racks of ribs would not have time to go bad at cassa de Chili

  12. #10
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    LOL, ya got that right.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

 

 

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