Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: ClimberDave on September 24, 2016, 11:13:21 PM
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After seeing Kona's Chinese spare ribs I decided I needed to try some for myself.
The only spare ribs I could get on short notice came in a pack with two racks. So I figured I would do a one rack with my standard rub and one rack of Chinese spares.
I used a recipe from Serious Eats for the Chinese and let them marinate for 2 days. The 2nd rack I dry brined for a few days.
Then it was time to hang them...
(https://photos.smugmug.com/photos/i-49gVG78/0/XL/i-49gVG78-XL.jpg)
They were done in about 3 and a half hours. The high sugar content in the marinade on the Chinese ribs caused them to burn on both ends before the middle ribs were done.
(https://photos.smugmug.com/photos/i-nwtsTxJ/0/XL/i-nwtsTxJ-XL.jpg)
On a previous rib cook I had the ends overcook before the middle was done, anybody else have this problem?
I ended up loosing a rib on both ends but the others were pretty tasty.
Both racks were pretty good but think I prefer the traditional BBQ ribs better.
(https://photos.smugmug.com/photos/i-VQsB2ZL/0/XL/i-VQsB2ZL-XL.jpg)
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Great looking bones. I don't have a PBC, but I think some people have hung half racks
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They look good Dave!!! Don
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The infrared energy from the coals will tend to carmalize the sugars.
I would take either rack for myself!
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I would take either rack for myself!
Exactly.