Monday - August 18, 2014

And Another Slab Goes In

I got a gigantic 6 1/2 pound slab of fresh pork ribs on sale at the grocery store yesterday. A full rack, untrimmed. i peeled the membrane, trimmed the excess fat, mopped things down with cider vinegar, and rubbed in a major handful of my favorite dry rub. Overnighted it in the fridge, and then onto the grill this afternoon. I made up two smoker chip packs with hickory, which produced heavy smoke for about 45 minutes. That will have to be enough, as they have to be positioned under the grill right on top of the burner, and I’m not opening the lid for at least another hour. One hour down, two to go before they get sauced. The Weber is holding at a rock solid 240°F, so I’m guessing about 4 hours should have them super tender. I didn’t trim off the “over slab” of boneless meat. Not sure what it’s called, [ the flap and the sternum ] but an untrimmed slab of ribs comes with a bit of flap meat on the back, along the bones, which I did trim, and another large chunk above the ribs. I’ll check that at the 3 hour mark, and carve it off if it seems done.

OMG, I love slow cooked ribs. This batch ought to last me the rest of the week.

I should look into hooking up an external smoke box to this thing.

update:  Sweeties!  I used the rub I had from before ... the one that was too hot at first, so I cut it by a quarter with soft paprika, sugar, and salt. Wonderful flavor, but IMO could have used some more zing. Sweet rub plus sweet sauce = too sweet a result. Saved by the smoke! Towards the end I made up a smaller packet of smoke chips and worked them in. Overall the result was a modest hickory smoke flavor. Not the “run for your life, the barn is burning down around us” kind of flavor I was remembering, but something better suited to most other folks. So about an hour’s worth of smoke for a 4 1/2 hour cook. Temperature stayed between 225-275 the whole time, except when I ran it up to 400 for a couple of minutes at the very end to toast on the sauce.

Next time I want to try some apple wood chips. And Amazon has this cool smoker gizmo that fits right inside that you can load from the top. Looks factory; I have to figure out if it’s worth it.

Posted by Drew458     on 08/18/2014 at 02:59 PM   
Filed Under: • Fine-Dining •  
• Comments (2) • Trackbacks(0)  Permalink •  

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