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All things Pork Ribs


dcbc

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  • 2 weeks later...
  • 6 months later...

Any suggestions on ribs in the oven besides slow and low for a few hours?  This is sacrilege, I know, but I moved back to London in September and it's my only option. Fortunately I have plenty of Bolners rubs and brought various sauces with me from Texas. Sold my Klose pit to a fellow surly member on the way out and I am now craving something that might resemble 'cue.

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  • 9 months later...
On 3/6/2020 at 12:17 AM, UTexasFight said:

I have my own rub but otherwise generally follow this and never fails. Many folks tell me the best ribs they can remember having.


https://www.virtualweberbullet.com/spareribs-3-2-1-method/

Thanks for this. I was scrambling for a quick recipe today and this was perfect. 

 

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  • 1 month later...

Still learning this smoker. I wanted to go unwrapped the entire cook but they were still pretty tight after 3 hours and I had people coming over for dinner. Wound up wrapping for an hourish.  For some reason the smallest rack took the longest so I pulled that right before eating. 
 

image.thumb.jpeg.7010ce129182cb3ff8f478f95ca76415.jpeg
first rack

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second rack

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and the pita third rack. 

image.thumb.jpeg.200b2b5103609237a069d2126c676fa2.jpeg

turned out great, fat rendered, bones were easy to pull but the meat wasn’t falling apart. Feel good enough about running this now to do some big money meats next.

Edited by TXSG8R
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Half a Boston butt today. 10 hrs 260 or so. Trimmed false fat cap off. Trimmed inner connective tissue. Seasoned with Meat Church BBQ honey hot. Brought to nice bark. Sprtiz with half apple vinegar half H2O. Put on butter cubes, sauce glaze and a little Meat Church all purpose. Wrapped until 203. Took off glazed with BBQ sauce again and put back on for 20 to caramelize. Hip bone pulled right out. Pull and done. Pretty and tasty af. 

 

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Edited by Passive Aggressive Coach
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Still learning this smoker. I wanted to go unwrapped the entire cook but they were still pretty tight after 3 hours and I had people coming over for dinner. Wound up wrapping for an hourish.  For some reason the smallest rack took the longest so I pulled that right before eating. 
 
image.thumb.jpeg.7010ce129182cb3ff8f478f95ca76415.jpeg
first rack
image.thumb.jpeg.8a02cec4d2f6ad0fcb7bf7bc575ec51b.jpeg
second rack
image.thumb.jpeg.c8cbf0fa2613562b9a3c67930591d6c7.jpeg
and the pita third rack. 
image.thumb.jpeg.200b2b5103609237a069d2126c676fa2.jpeg
turned out great, fat rendered, bones were easy to pull but the meat wasn’t falling apart. Feel good enough about running this now to do some big money meats next.
Nice rack(s)
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