Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: psousa781 on August 04, 2017, 05:50:36 PM
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I cooked four racks of St. Louis style ribs using Meathead's Memphis Dust rub from the Amazing Ribs site.
First step was to dry brine them, my first time trying this. They sat wrapped in the fridge for about four hours. After that I got the chimney started, then put the rub on. The cooker was ready to go at that point so in the barrel they went. I waited about three hours and checked on them, and they were probably a bit beyond where I should have sauced them. I put sauce on three of the racks and put them back in the barrel planning on just another half hour before pulling them all. My plans were expedited when I heard a noise in the barrel, looked in, and saw two racks had fallen off the hooks. My best guess is the brining made the meat a bit too tender? I was able to get them out quick and salvage the majority of the two racks. The end result was a combination of some things areas that are too dry, and the thicker areas a bit too soft. Flavor is great though. I think I'll try the Memphis Dust again, but I'll go with the older recipe that includes salt in the rub and skips the brining.(https://uploads.tapatalk-cdn.com/20170804/82ce3874e813502dc4fba6751105650a.jpg)(https://uploads.tapatalk-cdn.com/20170804/b5684296de54ff856faae413a0c360e7.jpg)(https://uploads.tapatalk-cdn.com/20170804/3d60ae4a7be384ee291ec6709bf7c5be.jpg)(https://uploads.tapatalk-cdn.com/20170804/4fa4f9119a4c5433756dc2cb23a434fa.jpg)(https://uploads.tapatalk-cdn.com/20170804/c534af4a620d86c7a6c34f86e7350fa3.jpg)(https://uploads.tapatalk-cdn.com/20170804/d2f34525ef03bfe6d208bd5f7d40e7df.jpg)
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Ribs look great. When I do ribs, when it comes to saucing, I put in the cooking grate and set the ribs on the grate whether they fit or not. The main purpose is to set up the sauce so I don't take the chance of losing a rack to the fire below and leaving them hooked.
I also never hang pork butts, I just use the grate. I usually only do brisket points so again I use the grate. The grate sits in the "sweet spot" where the food would normally be if hanging. I only hang chicken halves these days.
Now, I have never lost anything, but why chance it.....................
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Very nice looking ribs!
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Beautiful color!
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The last couple of rib cooks i've done were salt brine (overnight) and memphis dust and they were tender and moist. I didn't use the PBC (since I don't have one) but I used the weber with the SNS
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The cut rib is just right!!! Don
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Ribs look great. When I do ribs, when it comes to saucing, I put in the cooking grate and set the ribs on the grate whether they fit or not. The main purpose is to set up the sauce so I don't take the chance of losing a rack to the fire below and leaving them hooked.
I also never hang pork butts, I just use the grate. I usually only do brisket points so again I use the grate. The grate sits in the "sweet spot" where the food would normally be if hanging. I only hang chicken halves these days.
Now, I have never lost anything, but why chance it.....................
Yeah, I think a rack may be needed especially after brining them. I could feel the meat was much looser when putting the rub on compared to the racks I've cooked that I didn't brine. I'll start playing around with using the rack some more.
Very nice looking ribs!
Thank you!
Beautiful color!
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Thank you!
The last couple of rib cooks i've done were salt brine (overnight) and memphis dust and they were tender and moist. I didn't use the PBC (since I don't have one) but I used the weber with the SNS
After I posted the OP I cut the rest of the racks and those results were actually better than what I posted above. And flavor wise they were solid.
The cut rib is just right!!! Don
Thank you!
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You can also double hook racks of ribs as an extra insurance policy
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You can also double hook racks of ribs as an extra insurance policy
Good call! Do you brine your ribs usually? If so, ever lose any?
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You can also double hook racks of ribs as an extra insurance policy
Good call! Do you brine your ribs usually? If so, ever lose any?
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I always dry brine. I've done with and without and I can tell the difference. More moist and tender with the brine. I have only lost one rack of ribs at the 3.5 hour mark and I've made many.