🧑‍🍳 Okay, let's talk pork BBQ ribs.

[TerryP]

(Here's when you know your body chemistry is just 'effed up. I can't hold a thing down except liquids due to this virus...and I'm seeing videos of food and thinking, "that looks good." Knowing, all the time, it would make me nauseated if I was around it right now.)

Still, looks good. (Mustard is a great binder with pork!!)

 

[alabama mike]

Crackers and Coke per "Dr." Alabama Mike.

 

[TerryP]

Crackers and Coke per "Dr." Alabama Mike.

That sounds like a RAP song.

 

[Krimson]

I cant get totally behind either video. Don't want mine totally fall off the bone and sure don't want ribs in the oven. I do remove the membrane and use either mustard or olive oil for a binder and the seasoning on the right looks good. I like adding the butter, brown sugar and honey after wrapping as well.

 

[footballer]

These days, I cook my ribs in the oven, rubbed with my own seasonings. I would not add butter, sugar or honey to mine. Too much fat and sweet for me.

 

[Brandon Van de Graaff]

I cant get totally behind either video. Don't want mine totally fall off the bone and sure don't want ribs in the oven. I do remove the membrane and use either mustard or olive oil for a binder and the seasoning on the right looks good. I like adding the butter, brown sugar and honey after wrapping as well.

To each their own... it's like cooking a steak I guess. If someone wants it well done with ketchup, have at it. But I agree with you... I like a ribs to be tender but you have to bite them.... falling off the bone... no. Membrane off, mustard on, and 90% of the time I only season with kosher salt and mesh pepper. Will spritz with cider vinegar a few times during the cook. Will usually sauce them before pulllung them off the grill but not always (and not much sauce). I'm on team Never Wrap though. I’ll wrap brisket but not ribs. 4 hours later... lunch is served...

 

[rick4bama]

That sounds like a RAP song.

I heard that Sprite does too! Well those cracker help pregnant women.

 

[Krimson]

To each their own... it's like cooking a steak I guess. If someone wants it well done with ketchup, have at it. But I agree with you... I like a ribs to be tender but you have to bite them.... falling off the bone... no. Membrane off, mustard on, and 90% of the time I only season with kosher salt and mesh pepper. Will spritz with cider vinegar a few times during the cook. Will usually sauce them before pulllung them off the grill but not always (and not much sauce). I'm on team Never Wrap though. I’ll wrap brisket but not ribs. 4 hours later... lunch is served...

View attachment 33375

I like them wrapped and unwrapped, usually shoot for around 6 hours but it's the tenderness that decides the time. 225 to 250, I wrap for the sugar, butter finish if I don't use that I don't wrap.

 

[alabama mike]

That sounds like a RAP song.

Let me see if I can get one of students to put some words to it.

 

[TerryP]

To each their own...

and sure don't want ribs in the oven.

I'm on team Never Wrap though.

So, K starts out "I cant get totally behind either..."

What I find wild is more times than not I'm a 3-2-1 guy. So, no oven but then there might be. Wrapped, but in the end it's unwrapped.

Bran is right. It's like a steak, except!

I can eat ribs made differently and enjoy them. Not so much when it comes to a steak.

 

[TerryP]

I like them wrapped and unwrapped, usually shoot for around 6 hours but it's the tenderness that decides the time. 225 to 250,

Lo an slo.

Another simple thing a lot of people screw up.

6 hours ... 3-2-1.

 

[Krimson]

Lo an slo.

Another simple thing a lot of people screw up.

6 hours ... 3-2-1.

If I had a pellet grill I'd set it on 225 but I'm using charcoal so it varies a little depending on how good of a job i do on the lighting a small spot and setting the dampers for the wind that day. That extra 25 degrees changes my time some but it's similar to the 321

I like them wet or dry but if they don't have some smoke it's just not right.
I'm the same on steak, it needs to be done right.

 

[TerryP]

I like them wet or dry but if they don't have some smoke it's just not right.
I'm the same on steak, it needs to be done right.

I'm at the point I'm the same with ham. That's coming in a week or so. It's one of those things a friend and I will split. With Christmas, I imagine we'll do two half hams. Ace Hardware screwed up on their Maple chips price back in the summer and I still have a couple of bags left.

 

[Krimson]

I'm at the point I'm the same with ham. That's coming in a week or so. It's one of those things a friend and I will split. With Christmas, I imagine we'll do two half hams. Ace Hardware screwed up on their Maple chips price back in the summer and I still have a couple of bags left.

Did the glazed double smoked ham from meat church for Thanksgiving, it was really good. I used a whole ham though, not a spiral cut fan.