Ribs

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ps99472

ps99472

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Gonna do some ribs tomorrow on the kamado.  Never done ribs before and only had 2-3 days of university of Google edumacation.  First, where do you buy pork ribs?  Combing the grocery ads, looks like Stater Bros has the best deal on spare ribs at a buck fifty per pound.  Hit up the lake forest location since we were in the area, man what a zoo.  Actually had trouble looking for parking and there was a disorganized meat mob for the butcher.  Got my spareribs ($1.50/lb) and also some loin back ribs slightly more at $3/lb. 

Now the fun (gross) part.  I don't cook much, especially handling big carcasses of meat.  Had the butcher cut the ribs into 3's, not sure if that was smart.  Trimmed the extra fat off, pulled off the silver skin (nasty), smothered in mustard and did the rub.  Got a bunch of different dry rubs:  Adobe style, Tennessee dry rub, maple bacon, etc.  Saran wrapped and in the fridge to allow the rub to penetrate.  Got my rib rack for the kamado at homedepot for around $10.  Set my alarm for 4 am to start smoking!
 
Did u just say you wrapped your meat to allow for better penetration?

Penetration is always best  unwrapped :-)
 
I have the following for this weekend:
Beef top serloin
Ground beef
New York steak beef
Rib eye beef

(All natural grass fed beef)
 
ps9 said:
Gonna do some ribs tomorrow on the kamado.  Never done ribs before and only had 2-3 days of university of Google edumacation.  First, where do you buy pork ribs?  Combing the grocery ads, looks like Stater Bros has the best deal on spare ribs at a buck fifty per pound.  Hit up the lake forest location since we were in the area, man what a zoo.  Actually had trouble looking for parking and there was a disorganized meat mob for the butcher.  Got my spareribs ($1.50/lb) and also some loin back ribs slightly more at $3/lb. 

Now the fun (gross) part.  I don't cook much, especially handling big carcasses of meat.  Had the butcher cut the ribs into 3's, not sure if that was smart.  Trimmed the extra fat off, pulled off the silver skin (nasty), smothered in mustard and did the rub.  Got a bunch of different dry rubs:  Adobe style, Tennessee dry rub, maple bacon, etc.  Saran wrapped and in the fridge to allow the rub to penetrate.  Got my rib rack for the kamado at homedepot for around $10.  Set my alarm for 4 am to start smoking!
Click to expand...

Are they done yet?  Unlike pork butt or beef, ribs smoke pretty quick, usually 3-4 hours.
 
Way behind, slept in till 6, grill wasn't ready till 7, fire went out at 7:45am, rookie mistake, closed off too much vents.  Now it's gonna be twice cooked pork ribs with a slight char on one side.
 
eyephone said:
I have the following for this weekend:
Beef top serloin
Ground beef
New York steak beef
Rib eye beef

(All natural grass fed beef)
Click to expand...

that's a lot of cow, no pork or chicken? 
 
They got the meats for sure, prime cut, rib eye, tenderloin, bison, grass fed meats, seafood showcase, and pairs well with that $1,000 cognac
 
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Thumbs up for this, must be the artificial flavors :)
 
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Not bad, 3 hours in the kamado, low and slow at 260, next time will be better as I get use to the vent controls
 
Ps9 - can you make some pork rinds? I'll pick them up on the way home from San Diego. Thanks.
 
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Dry rub only, not a fan of the wet Bbq sauces.  Not bad except for the Adobo one, too salty, it's more a seasoning than a rub.  Tennessee dry rub was decent along with a simple pork rub.  Absolute favorite is the white ale rub, a good citrusy acids goes well with the heavy ribs.  A little over cooked, should be better next time when I learn to control temp better
 
DAMN IT.  first time slow cook ribs at 250F for 3.5 hours so far.  still raw.  PS9, i am coming over your house for dinner tonight. :)
 
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