Let's Talk BBQ
FORUM SPONSORS => Savor Spices => Topic started by: teesquare on August 22, 2013, 12:08:55 AM
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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.
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_112903.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_112903.jpg.html)
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.
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_114400.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_114400.jpg.html)
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....
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_113622.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_113622.jpg.html)
Pumped until they looked like this:
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_113852.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_113852.jpg.html)
Then brine time for mari-brine...or brine-aid.... ;D
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.
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_114118.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_114118.jpg.html)
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...
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_164029.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_164029.jpg.html)
And at 1.5 hours the IT on these reached 150F. Was concerned that I may have dried them out... ;D But they were squirtin' juice when I pulled them
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_181009.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_181009.jpg.html)
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_181027.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_181027.jpg.html)
And - I tipped my hat to the West...and Sparkyland -
Butter, brown sugar, honey...and some more FSB
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_181852.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_181852.jpg.html)
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_182209.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_182209.jpg.html)
And back in for 45 minutes. Bone up...Then.....
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_191851.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_191851.jpg.html)
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_191902.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_191902.jpg.html)
So - I took Hub's advice and cut them into meat-pops!
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_192311.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_192311.jpg.html)
And brushed with Hub's secret sauce/glaze ( don't tell anyone - and I will give you the recipe ;D
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....)
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_191325.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_191325.jpg.html)
And the broth
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_192304.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_192304.jpg.html)
Then slobbered it on liberally
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_192608.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_192608.jpg.html)
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...
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_194247.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_194247.jpg.html)
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_195001.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_195001.jpg.html)
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_195019.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_195019.jpg.html)
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_195033.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_195033.jpg.html)
The dark are thru the middle of the slices is some of the injection....
(http://i428.photobucket.com/albums/qq1/teesquare1/COOKING/20130820_195207.jpg) (http://s428.photobucket.com/user/teesquare1/media/COOKING/20130820_195207.jpg.html)
Will be doing this again.
Texas ribs huh...? I don't care what the call 'em - I call 'em TASTY! ;D
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Man that plate looks tasty; great pic series!
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Dang Tee! Outta the park!
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They almost look like pork chops!
Very nicely done. I should think if going in a little different direction is permissible, then I would suggest some kind of sauce with apples, raisins, brown sugar and cinnamon and perhaps peaches mixed in would present an interesting flavor to those chops.
Ed
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Nice lookin ribs!!! They look like the bone in country ribs my butcher sells but they are already cut! I never see them whole or uncut around here. Don
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wow. one of your best cook T. nicely done. 8)
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It's a rib end of pork, split in half. Had they been sliced, they would beeen the old fashioned "Country Style Ribs". One store here calls them "Meaty Back Ribs"
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Those look killer Tee.
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How could you do it? You gave away the recipe for my secret sauce! I am mortified :(
Hub
Well, come to think of it there are probably only about sixty million others who watched that old Heinz TV commercial back in the 70's and have the recipe. But, maybe only a few hundred thousand of us still have enough brain cells left to remember it ::)
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Man that's one good looking cook
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Looks Great Tim, Nice and meaty Ribs.
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Nice! I'd eat that.
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Those look killer Tee.
(http://i45.tinypic.com/11uzwr8.gif)
a big ole X2
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Thanks guys! - I will try to pot more of my cooks - just been so busy lately.
They almost look like pork chops!
Very nicely done. I should think if going in a little different direction is permissible, then I would suggest some kind of sauce with apples, raisins, brown sugar and cinnamon and perhaps peaches mixed in would present an interesting flavor to those chops.
Ed
Sure sounds good Ed. :)
How could you do it? You gave away the recipe for my secret sauce! I am mortified :(
Hub
Well, come to think of it there are probably only about sixty million others who watched that old Heinz TV commercial back in the 70's and have the recipe. But, maybe only a few hundred thousand of us still have enough brain cells left to remember it ::)
Sorry Hub....I don't knowhat I was thinking ;D
It's a rib end of pork, split in half. Had they been sliced, they would beeen the old fashioned "Country Style Ribs". One store here calls them "Meaty Back Ribs"
Thanks Rumm= Art had told me that....I thought that Country Style ribs were cut from a Boston Butt....?
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Nice....I'm sitting thinking....I need me some ribs! Great job Tim! Did the orange Gatorade lend any off flavors?
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Nice....I'm sitting thinking....I need me some ribs! Great job Tim! Did the orange Gatorade lend any off flavors?
Nope...no off flavor at all...I was surprised honestly. And - somehow I felt my thirst was quenched by eating the ribs ;) :D
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:D :D :D :D :D
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Looks like I better go check out my local Ingles store today. They came out looking great!!
Art
Tee,
You're welcome.
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Looks like I better go check out my local Ingles store today. They came out looking great!!
Art
Tee,
You're welcome.
I bow in your direction Sensei....while pulling my finger..... ;D
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Looks like I better go check out my local Ingles store today. They came out looking great!!
Art
Tee,
You're welcome.
I bow in your direction Sensei....while pulling my finger..... ;D
Now that is not s pretty visual!!!
Art
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visual? ...Hold your breath " 'Tis an ill wind that blows no good" ;D
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Those look fantastic. Good to see you ARE more than a set of "purty" legs... ;) ;D