Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: UWFSAE on February 11, 2018, 07:58:35 PM
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A rainy Saturday in the Houston, TX area calls for some comfort food; it just so happened that it dovetailed with a family gathering for some cousins that I was "volunteered" to feed. So, a pretty simple assortment: three racks of St. Louis style spareribs, and a pack of beef chuck riblets for the person who apparently doesn't like pork (a cousin who I now refer to as the "black sheep commie of the family").
(https://i.imgur.com/rMVEOIF.jpg?1)
Rinsed and membrane removed, I used my homemade rib rub on the pork spareribs, after a slather of Dijon mustard. I'm a fan of doing the NaCL separately, so a healthy dose of kosher salt and cracked Tellicherry peppercorns finished that prep.
(https://i.imgur.com/qxEog4d.jpg?1)
The beef chuck riblets, which are quickly becoming one of my real favorites. While the membrane on beef ribs is a bit tougher to strip, I took off a few layers and cut a deep score at each joint. They were slathered in molasses and Worcestershire as a binder, then liberally seasoned with kosher salt, garlic powder, dry mustard, and freshly cracked Tellicherry peppercorns.
(https://i.imgur.com/0u1klvN.jpg?1)
All the ribs were held overnight wrapped in the fridge. The pork spareribs went in my Blaz'n Grid Iron at 180° for two hours to pick up some smoke, them I bumped them to 235°. After the first hour, I added a spritz of apple juice, apple cider vinegar, and Southern Comfort. Also, if you're in need of a reliable and effective spray bottle, I highly recommend the Solo One-Handed Pressure Sprayer ... a nice mist rather than stream, and easy to clean as well.
(https://i.imgur.com/dalWTtq.jpg?1)
The beef chuck riblets went in at the 3.5-hour mark for the pork spares to finish out the ride.
(https://i.imgur.com/CKtcdus.jpg?2)
I spritzed every 45 minutes until I hit the 6.5 hour mark. I also added a light dusting of Demerara sugar to the pork ribs during the last 45 minutes to give them a light glaze. The temps were in the mid-60's all day and the CookinPellets Perfect Mix provided the fuel (and taunted my neighbors).
(https://i.imgur.com/NdjSZIM.jpg?1)
Those chuck riblets are nothing short of awesome and the flavor was utterly superb.
(https://i.imgur.com/oX1JHZM.jpg?1)
Overall, the ribs were a hit with the family. I'm likely going to scale back the initial smoke temps to 160° for the next run as the ribs were just a hair over where I like them. I had fully meant to make a homemade SoCo & Peach BBQ Sauce for the pork ribs but the day got away from me. Well, there will be others. All in all, a damn good way to spend the weekend and my cousins (even the freedom-hating non-pork eater) seemed happy.
(https://i.imgur.com/NNhGFec.jpg?1)
(https://i.imgur.com/OF6jG9J.jpg?1)
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Nice lookin Bones! :thumbup:
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Beautiful job. Tell the commie to man up and grab a rib
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Awesome cook and photos!
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Those are great looking ribs.
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Man alive, I wish I was your cousin :)
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That comfort food cook is beautiful. I would probably be uncomfortable from eating too much.
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Awesome cook and photos!
X 2, dude!
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Great lookin' grub. :thumbup:
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I think they look pretty good.