O.K. - so the local Ingle's grocery had a sale - $1.99 lb for these. What are they? I think they are "loin ribs" or back ribs...? Maybe Rumm can help me out on that.
But - I looked at them as a challenge because they are VERY meaty, but the meat was lean - like loin....but there were some striations of fat. Not marbled - bu definitely some fat.
So I usually mix up Fine Swine and Bovine with apple juice and soy sauce for an injection. But - I was out of apple juice...But, I had Gatorade
....
Oh what the heck - so I mixed...
1- 20oz. bottle of Orange Gatorade
12 TBS of Fine Swine and Bovine
1 TBS Low Salt Soy Sauce
1 tsp Sea Salt
Heat to dissolve, then chill small pot in a bowl of ice water. When injection is chilled to 40F or lower - don't know why the butcher scored 'em....
Pumped until they looked like this:
Then brine time for mari-brine...or brine-aid....
Which is:
1/2 gal water
1/2 cup Sea Salt ( Kosher is good as well)
1/2 cup of sugar ( brown white - does not matter here - your choice)
12 TBS Fine Swine and Bovine
Thy went swimming for 4 hours.
ThenI fired up a 12'' Amazen Tube full of Cookin' Pellets 100% Hickory, and set the MAK for 275F - because I have seen Art do that
Set the timer for two hours.....bone side down...
And at 1.5 hours the IT on these reached 150F. Was concerned that I may have dried them out...
But they were squirtin' juice when I pulled them
And - I tipped my hat to the West...and Sparkyland -
Butter, brown sugar, honey...and some more FSB
And back in for 45 minutes. Bone up...Then.....
So - I took Hub's advice and cut them into meat-pops!
And brushed with Hub's secret sauce/glaze ( don't tell anyone - and I will give you the recipe
1/2 cup Heinz 57
1 TBS honey
and then I added to it ....
1 TBS FSB
1/2 tsp red pepper flake
and - some of the au jus/ broth from the foil that the ribs were in (...oh mama....)
And the broth
Then slobbered it on liberally
Put them back on the MAK running at 400 w/Grill Grates on it ( so grill surface temp was 575-Fish)
And this is what they looked like coming off the grill...
The dark are thru the middle of the slices is some of the injection....
Will be doing this again.
Texas ribs huh...? I don't care what the call 'em - I call 'em TASTY!